Trust me on this one – it’s a winner.
Years ago, it must have been in the late 80s, my DH and I took a cruise on the inland passage to Alaska. That was our first one (we did it 3 times). We were with a group of friends. The ship left out of Vancouver, for a week, and we just loved it all. Since I get seasick, this trip was one of the few I could do as there was only one 12-14 hour stretch when these routes are in open ocean (and all 3 times we did this trip, I was down sick in the stateroom for the duration of open-ocean cruising feeling very quesy).
At one of the ports of call on the Alaska mainland, we took a day trip up into a deep lush valley and enjoyed a salmon lunch cooked over open coals, huddled under some plastic tarps to protect us from the rain. It wasn’t anything fancy – the salmon, some cole slaw, as I recall, and potatoes, or a potato salad. But what I remember was the salmon. OMGosh was it good. I asked the chef, who was gently tending the salmon, worrying that the rain was going to damp out the coals, what was in the glaze he was brushing on the huge slabs of salmon. He said, butter, brown sugar and white wine – and I think he said equal quantities of each. Pretty easy. I tucked that bit of info into the back of my brain and never pursued trying to find a recipe for it.
Then I was reading something some years back, and the memories of that salmon came flooding back into my brain. We didn’t go to Taku Lodge back then (it’s a 15-minute flight in a small plane from Juneau), but it brought back all those wonderful mouth-watering memories of our first salmon bake in the wilderness. This link has the recipe, and also this one from Sunset Magazine’s version from 2003. It’s taken me this long to make it. What a waste of years – not to have made this until now.
Sunset’s recipe is the one I used. Both recipes are a little bit different – same ingredients, but different quantities. One has you marinate the salmon (I didn’t), and I didn’t grill it on the open grill – I did the salmon slab on heavy-duty foil, in a kind of a foil-sling/pan with the edges of the foil rolled inward so the glaze wouldn’t drip out. I had my son-in-law man the gas grill, putting the “pan” on the heat for about 4 minutes, then moving it off-heat until it was fully cooked – maybe 10 minutes. You know it’s done when the collagen starts leaking up through the flakes. We moved the foil slab onto a serving platter and guests just cut what they wanted with a long spatula. You can scoot the salmon off the foil pan onto a heated serving platter – looks prettier that way.
As it turned out, even with 8 people eating, we didn’t quite finish 2 slabs, and I was so happy about that because I crumbled half of it into a green salad for lunch one day and the remainder I ate as dinner a few nights later briefly reheated in the microwave. There was a little bit of the glaze in the refrigerator container I had it in, and I almost wanted to drink it (I didn’t).
What’s GOOD: the glaze gives the salmon a lovely sweet caramely kind of taste. It’s not overly sweet, but I suppose you could cut down on the sugar if you are concerned about that. The butter keeps it moist. It’s just wonderful. Do try it.
What’s not: nothing that I can think of – this is a quick, easy dinner. Do use two layers of the foil so there aren’t any chances of a leaking accident in the grill. That would not be good!
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Grilled Salmon a la Taku Lodge
Recipe By: adapted from Taku Glacier Lodge in Juneau
Serving Size: 12
1/2 cup butter
1 cup brown sugar
3 tablespoons lemon juice
1 1/2 tablespoons dry white wine
2 1/2 pounds salmon
1/3 cup parsley — finely minced
NOTE: I buy the whole farm-raised salmon slabs at Costco and they vary in size and thickness.
1. In a medium saucepan melt butter over medium heat. Stir in brown sugar until dissolved. Add lemon juice and wine. Stir and heat through, about 5 minutes.
2. Prepare foil “pan,” by placing 2 pieces of heavy-duty foil together, spray foil with nonstick spray, then place salmon on top, curling the thin, tapered end under so the salmon slab is about an even thickness. Carefully crinkle/roll the foil edges inward so it kind of surrounds the fish, like a boat. Baste the salmon with the glaze (don’t use it all). Set aside until the grill is ready.
3. Preheat grill to high. Leave one part of the grill off, or bank coals to one side.
4. Turn down the grill heat to medium. Place salmon “pan” on heat for about 4 minutes, then move the “pan” to the unheated side and continue cooking (lid closed). Baste the salmon several times with the glaze. It’s done when the collagen begins to leak through to the top of the salmon, about 4-8 minutes, depending on the thickness. The fish should flake when tested with a fork.
5. If desired, open the short end of the foil pan and using a spatula, gently scoot the whole salmon off onto a heated platter. Pour any remaining glaze over the top. Garnish with minced parsley.
Per Serving: 226 Calories; 11g Fat (44.1% calories from fat); 19g Protein; 12g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 147mg Sodium.

hddonna
said on July 4th, 2017:
Now I wish I had planned salmon for dinner tonight! We did have some grilled with a bit of leftover glsze the other day, and the fish itslf was some of the best I’ve ever had. The glaze, though, was just a little brown sugar and mustard ham glaze I found in the fridge. Delicious, but I’m looking forward to this one for next time.
Happy Independence Day!
Donna\\\\\\\\\\
Thanks, Donna. Happy 4th to you and your family too. I just made yet another salmon dinner a couple of nights ago using a pineapple juice marinade. It was fabulous. It’ll be “up” in a couple of weeks. . . carolyn t
hddonna
said on July 11th, 2017:
I made this the other day, and it was excellent, and nice and quick. Am looking forward to the next salmon recipe!
Yes, I agree – it’s a quick and easy preparation. But good enough for a company dinner, too. I think. Glad you enjoyed it, Donna. . . carolyn t