1lb salmon fillet
¼ cup olive oil
1 tsp grated lime rind
¼ cup limejuice
4 tsp Worcestershire sauce
1½ tsp ground cumin
1 cloves garlic, minced
¼ tsp each salt and pepper.

Slice salmon into 4 pieces. In a shallow glass dish, whisk the remaining ingredients and add fillets. Cover and marinate up to 30 minutes, turning occasionally. Reserve marinade for basting. Grill fish skin-side down on a greased grill over medium high heat for approximately 10 minutes per inch thickness, basting frequently. Turn once. Fish will flake easily when tested with a fork.

Enjoy with Cedar Creek Chardonnay!