Flame-Kissed Alaskan King Salmon| Christy Rost
- 6 Alaskan King Salmon fillets, about 1-inch thick
- ¼ cup unsalted butter
- 2 tablespoons brown sugar, packed
- ¾ cup dry white wine
- 2 tablespoons fresh lemon juice
In a live-fire proof saucepan, combine butter, brown sugar, wine, and lemon juice. Place the pan over the fire and cook until the butter and brown sugar melt, stirring occasionally. Remove it from the heat and keep warm.
Place the fish fillets in a lidded wire grill basket with handle. If cooking over flames, tamp down fire with a spray bottle filled with water to cool the coals and produce smoke. Place the grill basket over the coals with skin side down and cook 3 to 4 minutes, basting the meat side with some of the butter wine sauce. Flip the grill basket over and cook the meat side 3 to 4 minutes, basting the skin side.
Continue flipping the grill basket every 3 to 4 minutes, basting with butter wine sauce each time and tamping down flames with water spray as needed so the fish is smoked. The skin will blacken which will allow it to be easily removed before serving. Cook fillets about 20 minutes total, or until it flakes easily with a fork.
Yield: 6 servings