Best 2 Taku Glacier Lodge Salmon Baste Recipes
**Taku Glacier Lodge Salmon Baste: A Culinary Journey to Alaskan Flavors**
In the heart of Alaska's pristine wilderness, amidst towering mountains and shimmering glaciers, lies the Taku Glacier Lodge, renowned for its exceptional culinary creations. Among their signature dishes is the Taku Glacier Lodge Salmon Baste, a symphony of flavors that captures the essence of Alaskan seafood. This article presents a collection of delectable recipes inspired by the lodge's renowned salmon baste, offering a taste of Alaska's culinary heritage.
From the classic Grilled Salmon with Lemon-Dill Baste to the innovative Smoked Salmon Dip, each recipe showcases the versatility of salmon and the transformative power of the Taku Glacier Lodge Salmon Baste. Whether you seek a simple yet elegant entrée or a crowd-pleasing appetizer, this article has something for every palate. Discover the secrets behind the lodge's signature salmon baste and embark on a culinary journey that celebrates the bounty of Alaska's waters.
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
Tips:
- Use fresh, wild-caught salmon: This will ensure the best flavor and texture.
- Make sure the salmon is skin-on: The skin helps to keep the fish moist and flavorful.
- Season the salmon simply: Salt and pepper are all you need to bring out the natural flavor of the fish.
- Use a combination of olive oil and butter to baste the salmon: This will help to keep the fish moist and prevent it from sticking to the grill.
- Start by grilling the salmon skin-side down: This will help to crisp up the skin and prevent the fish from falling apart.
- Cook the salmon until it is cooked through but still slightly pink in the center: This will ensure that the fish is moist and flaky.
- Serve the salmon immediately with your favorite sides: Roasted vegetables, grilled lemon wedges, and a simple green salad are all great options.
Conclusion:
The Taku Glacier Lodge Salmon Baste is a delicious and easy way to cook salmon. The combination of olive oil, butter, garlic, and lemon juice creates a flavorful and moist glaze that perfectly complements the salmon. This recipe is sure to become a favorite for salmon lovers everywhere.
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