Grilled Salmon


* 1/2 cup firmly packed brown sugar
* 1/2 cup dry white wine
* 1/4 cup lemon juice
* About 1/2 teaspoon salt
* About 1/4 teaspoon pepper
* 8 pieces (about 6 oz. each; max. 1 1/4 in. thick) boned, skinned wild salmon fillet
* 1/4 cup (1/8 lb.) butter
* Lemon wedges


1. In a large, wide bowl or 9- by 13-inch baking dish, stir brown sugar, wine, lemon juice, 1/2
teaspoon salt, and 1/4 teaspoon pepper until sugar is dissolved.

2. Rinse fish and pat dry. Add to marinade and turn to coat. Cover and chill for 1 to 2 hours.

3. Lift salmon from marinade and transfer to a 12- by 17-inch baking pan. Pour marinade into a
1 1/2- to 2-quart pan over medium-high heat; add butter and stir until butter is melted and
mixture is simmering, 4 to 5 minutes.

4. Lay salmon, skinned side down, on a generously oiled grill over a solid bed of medium-hot
coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4
seconds). Brush fish generously with the baste; close lid if using a gas grill. Cook until salmon
pieces are well browned on the bottom, 3 1/2 to 4 minutes (keep a spray bottle filled with clean
water on hand to spritz any flare-ups). With a wide spatula, carefully turn pieces; brush tops
with baste and continue to cook, basting often, until the salmon is just opaque but still
moist-looking in the center of the thickest part (cut to test), about 5 to 6 minutes longer. Discard
any remaining baste.

5. Transfer salmon to a warm platter or plates and garnish with lemon wedges. Add more salt
and pepper to taste.

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