Basted liberally with their secret baste, this salmon is smoky and succulent. Get the recipe for Taku Glacier Lodge salmon, here.
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This salmon baste from Alaska’s Taku Glacier Lodge is named for Scarface, a large male black bear that made the lodge his home for more than 19 years. Taku Glacier Lodge is a 15-minute flight from Juneau. From May 15-Sept 15, they partner with Wings Airways to fly guests in for a salmon feast and they use this delightful baste on their fresh wild salmon, which is cooked over an alder wood fire pit. The result is a slightly sweet-smoky salmon that’s juicy and delicious.
Taku is a wilderness lodge outside of Juneau that’s reachable via boat or float plane.
Hungry for more? Here’s a recipe for unstuffed salmon with crab.
The baste keeps Taku’s salmon sweet and moist, despite the high heat of the wood fire.
When we visited, after they’d cooked the salmon over the grill and brought it into the lodge, two black bears climbed on the grill to lick salmon juices from the fire pit. It made for a fascinating scene as we enjoyed their delicious salmon.
Recipe courtesy Taku Glacier Lodge from their cookbook “Taku Glacier Lodge Secret Recipes.”
Ingredients:
1/3 cup butter
2/3 cup brown sugar
2 TBS lemon juice
1 Tbs. dry white wine
8 10-12-ounce salmon fillets
Method:
In a medium pan, melt butter over medium heat. Stir in brown sugar until dissolved. Add lemon juice and white wine. Stir and heat through, about 5 minutes.
Place fillets on a well-greased grill or basket skin side down. Grill on uncovered grill directly over coals or wood (Taku uses only alder wood).
Grill 4 to 6 minutes per ½-inch thickness, or until fish flakes when tested with a fork. DO NOT OVERCOOK.
Turn often, basting with each turn.
Definitely gonna try this. Just sit back, close my eyes and pretend I’m in alaska…Brrrrr