Recently friends and I were comparing our salmon recipes and reached the consensus that there are far more salmon recipes than there are cooks in Alaska. We also agreed that many commercial salmon-bakes fail for one simple reason – the fish is overcooked, it dries out, and the flavor of the salmon is lost. This is one reason many visitors to Alaska think they don’t like salmon.
A good basting sauce is one trick that helps keep salmon moist. There are many variations for a Southeast Alaska salmon-bake, but this recipe from the Taku Lodge south of Juneau is considered a classic. Here it’s been tweaked to create a marinade for the fish that then doubles as the basting sauce. I recommend using a good quality white wine for the marinade and basting sauce, but I prefer to serve the salmon paired with a nice Oregon pinot noir.
Southeast Alaska Salmon Bake
8 – 6 ounce wild Alaska salmon fillets
1/2 cup firmly packed brown sugar
1/2 cup dry white wine (more…)