by Pati Jinich on
Mar 27, 2025
Wild Alaskan Salmon cooked simply over alderwood coals and basted in a lemony butter sauce is the centerpiece of an Alaskan feast enjoyed by thousands of visitors each year to the historic Taku Lodge, located amongst the glaciers and wilderness outside of Juneau.
- Servings
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Serves 8
Recipe courtesy Mike and Jessalyn Ward, Taku Lodge, Juneau, Alaska
Ingredients
Instructions
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1
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar until dissolved.
Add the lemon juice and wine.
Stir and heat through, about 5 minutes. -
2
Prepare a charcoal grill with medium coals (we use alderwood), or preheat a gas grill or grill pan over medium heat. Brush a fish grilling basket with oil until well-greased and place the salmon filets in it.
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3
Grill uncovered for 4 to 6 minutes per ½ inch of thickness, or until the fish flakes when tested with a fork. Turn often, basting with the butter mixture with each turn.
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4
Transfer grilled salmon filets to a platter, pour the remaining butter baste on top, and serve.