From The Cookbook: Ketchikan Barbecue Salmon

posted on March 26, 2013

Salmon is a great fish to include in your diet because it is so full of nutrients. Not only is it high in protein, omega-3 fatty acids or "good fats" that can reduce the potential of a handful of diseases, but also has a full-days worth of Vitamin D in a mere 4 ounces! The list goes on, but nutrients aside, this recipe from the NRA Member's Wild Game Cookbook, Second Edition is more than just healthy, it's delicious!

Ketchikan Barbecue Salmon

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.


•  2 or more large King salmon, fresh
• 1 quart honey
• 1 pint soy sauce
• 6 fresh lemons
• 1 cup Sherry wine
• 1/2  cup olive oil
• 2 tablespoons rosemary
• 1 tablespoon dill weed
• 2 tablespoons powdered ginger
• 1 tablespoon thyme
• 1 tablespoon marjoram

Place all but salmon into large pot and heat until honey is more fluid. Squeeze in lemon juice. Stir all ingredients until thoroughly blended. Remove from flame. Keep warm and well-blended. Thoroughly scale and wash fish. Cut into steaks by placing knife at each backbone joint and severing between each vertebra. Rinse each steak and drip dry. Dip into sauce and place on barbecue grill. Cook 12 inches above pre-arranged bed of hot coals. Baste as necessary. Cook approximately four to six minutes on each side.

Serve with green salad and chilled white wine.Yield: 15-20 servings

Gorden K. Holcomb
Garden Grove, CA


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