Grease a double thickness sheet of foil with the olive oil, and place the salmon filet centered in sheet. Season to taste with salt & pepper. Double-fold edges of foil to form a re-inforced pan shape.

In a bowl, whisk together the vodka, soy sauce, brown sugar, dry mustard, horseradish and minced ginger. Add the zest of 1 lemon, and its juice. Mix well. Pour on top of salmon filet, just enough to permeate the fish without having too much liquid sloshing about. Discard excess liquid if any. Add the sprigs of fresh herbs.

With a 2nd piece of foil, cover and envelope, sealing edges well. You might get some leakage but don`t worry as long you keep the foil envelope horizontal. BBQ on medium coals for a total of 15 minutes - 10 minutes on the main side, then turn over and cook an additional 5 minutes. Serve with tartar sauce and potato salad or fresh salad greens. Serves 2.

(*) Increase quantities as required if you wish to BBQ fish for more guests - we suggest you cut the larger cuts of salmon into smaller, equal pieces and process in individual envelopes to insure uniform cooking.