Rocky Mountain Salmon

Notes: Instead of a fillet, you can use salmon steaks. If marinating salmon (through step 2) up to 1 day ahead, chill airtight. If time is short, use the marinade as a sauce instead; heat and spoon over cooked salmon.
Makes 6 servings


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1/4 cup firmly packed brown sugar
2 tablespoons dry white wine
2 tablespoons soy sauce
2 tablespoons butter or margarine
1 tablespoon lemon juice
1 salmon fillet with skin (about 2 lb.; see notes)


1. In a microwave-safe 9- by 13-inch baking dish, combine brown sugar, wine, soy sauce, butter, and lemon juice. Heat in a microwave oven at full power (100%) until boiling, about 2 minutes, stirring several times. Let cool 10 to 15 minutes.

2. Rinse salmon, pat dry, and lay skin side up in sugar-soy marinade. Cover and chill at least 1 hour or up to 1 day.

3. Lift salmon from marinade, drain (reserve marinade), and lay skin side down on a sheet of heavy foil. Trim foil to outline of fish.

4. Transfer fish on foil to a grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cover barbecue; open vents for charcoal. Cook until salmon is opaque but still moist-looking in center of thickest part (cut to test), or 140° on a thermometer, 20 to 25 minutes. With 2 wide spatulas, transfer fish to a platter.

5. Return marinade to microwave oven and heat at full power until boiling, 1 to 2 minutes, stirring several times. Pour into a small bowl.

6. Cut fish into portions, lift from skin onto plates, and add marinade to taste.

Created date

August 2004

Nutritional Information

Calories 338
Caloriesfromfat 51 %
Protein 29 g
Fat 19 g
Satfat 5.5 g
Carbohydrate 9.6 g
Fiber 0.0 g
Sodium 471 mg
Cholesterol 95 mg