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Taku Lodge Basted Grilled Salmon Recipe

2.8 stars - based on 2 votes
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This recipe for Taku Lodge Basted Grilled Salmon is from The Heron Point Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. firmly packed brown sugar
1/2 c. dry white wine
1/4 c. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
8 pieces (about 6 oz, max 1 1/4 inch thick) boned, skinned wild Salmon fillet
1/4 c. butter
Directions:
Directions:
In a large bowl or 9 x 13 inch baking dish, stir first 5 ingredients until sugar is dissolved.
Rinse fish and pat dry. Add marinade and turn to coat. Cover and chill 1-2 hours.
Lift Salmon from marinade and transfer to 12 x 17 inch baking pan. Pour marinade into a 1 1/2 quart pan over medium high heat. Add butter and stir until butter is melted and mixture is simmering, 4-5 minutes.
Lay Salmon, skinned side down on a generously oiled grill over solid bed of medium hot coals or medium high heat on a gas grill. Brush fish generously with the baste. Close lid if cooking on gas grill. Cook until Salmon pieces are well browned on the bottom, 3 1/2 to 4 minutes. With a wide spatula, carefully turn pieces. Brush with baste until the Salmon is just opaque but still moist, looking in the center of the thickest part, about 5 to 6 minutes. Discard remaining marinade.
Personal Notes:
Personal Notes:
Taku Lodge is legendary. It is a short floatplane ride from Juneau. We had lunch there and it was amazing. The staff say they have to "hold back the bears", but thankfully when we were there they did not show up.

 

 

 

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