Best 3 Taku Glacier Lodge Salmon Baste Recipes
Prepare to tantalize your taste buds with the exquisite flavor of Taku Glacier Lodge Salmon Baste. This culinary masterpiece is not just a recipe; it's an experience that will transport you to the majestic wilderness of Alaska, where wild salmon and pristine glaciers converge. Get ready to embark on a culinary journey like no other as we explore the secrets behind this delectable dish. Discover the perfect balance of tangy, savory, and slightly sweet flavors that come together in harmony. With each bite, you'll be enveloped in a symphony of flavors that will leave you craving more.
Let's cook with our recipes!
TAKU LODGE BASTED GRILLED SALMON
The grilled salmon at Taku Glacier Lodge is legendary. Visitors can reserve the short floatplane ride up the river from Juneau and enjoy dinner at the lodge (available only in summer). The staff claims to engage in outdoor "combat cooking" - that is, holding back the bears until the salmon is done - but the evening we were there, the only big black beast being held at bay looked an awful lot like a well-fed Labrador retriever. We've reconfigured Taku Lodge's baste ingredients so they can serve as marinade as well.
Provided by wp
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 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.
- Rinse fish and pat dry. Add to marinade and turn to coat. Cover and chill for 1 to 2 hours.
- 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.
- 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.
- Transfer salmon to a warm platter or plates and garnish with lemon wedges. Add more salt and pepper to taste.
Nutrition Facts : Calories 365, Carbohydrate 11, Cholesterol 117, Fat 19, Fiber 0.0, Protein 36, SaturatedFat 5.3, Sodium 240
TAKU GLACIER LODGE SALMON BASTE
We just returned from Alaska and we were fortunate enough to take a float plane to the Taku Glacier Lodge in Juneau. Salmon is grilled over an open alderwood fire and basted with this recipe. Check out my other recipes from the Taku Glacier Lodge. Here is the link for the float plane trip to the Taku Glacier Lodge: www.wingsairways.com
Provided by quotFoodThe Way To
Categories Sauces
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- Place filets in a well greased grill basket; grill on an uncovered grill directly over medium coals (they used alderwood) for 4-6 minutes per 1/2-inch thickness, or until fish flakes when tested with a fork.
- Turn often, basting with each turn.
Nutrition Facts : Calories 496, Fat 20, SaturatedFat 7.1, Cholesterol 149.3, Sodium 283.1, Carbohydrate 18.3, Sugar 17.9, Protein 57.6
TAKU GLACIER LODGE BAKED BEANS
We just returned from Alaska and we were fortunate enough to take a float plane to the Taku Glacier Lodge in Juneau. Salmon is grilled over an open alderwood fire and served with this recipe. Check out my other recipes from the Taku Glacier Lodge. Here is the link for the float plane trip to the Taku Glacier Lodge: www.wingsairways.com
Provided by quotFoodThe Way To
Categories Beans
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring beans to a boil as directed on the package; add all other ingredients except brown sugar.
- Boil beans approximately 1 hour or until tender, but not soft.
- Add brown sugar and enough water so beans are covered with at least 1-inch of liquid.
- Cover and bake at 220 degrees for at least 8 hours.
- Check periodically to be sure there is enough liquid; if dry, add a little water.
Nutrition Facts : Calories 408.5, Fat 0.5, SaturatedFat 0.1, Sodium 1013.9, Carbohydrate 96.8, Fiber 5.1, Sugar 65.1, Protein 7.6
Tips:
- Use fresh, wild-caught Alaskan salmon for the best flavor and nutrients.
- If you're using frozen salmon, thaw it completely before cooking.
- Season the salmon with salt and pepper before cooking to enhance its natural flavor.
- Cook the salmon over medium heat to prevent it from overcooking and drying out.
- Baste the salmon with the glaze or marinade throughout the cooking process to keep it moist and flavorful.
- Serve the salmon immediately with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.
- If you have leftover salmon, it can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Cooking salmon doesn't have to be complicated. With the right techniques and ingredients, you can easily create a delicious and memorable meal. Whether you're grilling, baking, or pan-frying your salmon, be sure to follow these tips for the best results. Experiment with different glazes and marinades to find your favorite flavor combinations. And don't be afraid to get creative with your sides. Salmon is a versatile fish that pairs well with a variety of flavors and textures.
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