Pacific Northwest Salmon

Pacific Northwest Salmon

Served with a bed of rice and asparagus with drizzled, aged balsamic.

Chef Debbie Bennett Pacific Northwest SalmonRecipe

Ingredients for Sauce:

8 tablespoons honey
1 stick unsalted butter
1/2 cup honey
1/2 cup (packed) brown sugar
2 tablespoons fresh lemon juice
1 teaspoon natural liquid smoke flavoring
3/4 teaspoon crushed liquid dried red pepper flakes
1 center-cut salmon filet (about 2 pounds), skin on, in 1 piece


1. Prepare Sauce: Combine the butter, honey, brown sugar, lemon juice, liquid smoke, and red pepper flakes in a saucepan. Cook over medium heat, stirring until smooth – 5-7 minutes. Cool at room temperature.
2. Prepare and Grill Salmon: Arrange salmon in a dish just large enough to hold it. Pour the cooled marinade over it, and let it stand for 30 minutes, turning once. Oil the grill well, and cook the salmon, skin side up, over medium heat for 5 to 7 minutes. Then turn it over and cook until the fish flakes easily, another 5 to 7 minutes.
3. Transfer the fish to a platter and serve immediately. 4 portions.

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