Broiled Columbia River Wild Chinook Salmon

Photo by Richard Uhlhorn

AUTHOR'S NOTE: It's fishing season in North Central Washington! I'm celebrating with a month of salmon recipes. For more information on fishing regulations for your area, go to http://wdfw.wa.gov/fishing/regulations/. - Morgan

 "This recipe has been a family favorite for more than 30 years. I’ve tried other barbecued and baked salmon recipes over the years, but always come back to this one. It’s one of the most requested fish recipes in our family and is now being passed along to a third generation" - John Little, Rio Vista Wines

Prep Time: 10 minutes

Marinating time: 30-90 minutes

Cook Time: 10 minutes per inch of thickness

Serves 4-6

About 4 pounds 1 to 1-1/2 inch thick fillet of Columbia River salmon

Marinade

Soy sauce, about 1/4 cup

Lemon pepper, added after fish is marinated

Basting Sauce

1/2 cup soy sauce

1 cube butter

Sprinkle a generous amount of soy sauce on the flesh side of fillet. Add additional soy sauce as it is absorbed. Marinate in the refrigerator for 30-90 minutes. If short of time, make fork holes in the flesh to aid absorption.

Remove the marinated fillet from the refrigerator, place on broiling pan and sprinkle liberally with lemon pepper.

To make the basting sauce, melt a cube of butter in a small saucepan or in the microwave and blend 50/50 with soy sauce until smooth. Baste the salmon on the meat side with the blended sauce and then broil, skin side down, about 4 inches from the top oven element. A good rule for cooking fish is 10 minutes per inch of thickness. Check the fish every 2 to 3 minutes and continue to baste. A brown, bubbly crust will form. DO NOT OVERCOOK! When it can be easily flaked with a fork, it’s done.

Recipe Tips

• Substitute Columbia River salmon with Lake Chelan Lake trout, Rufus Woods Triploid trout, or Columbia River Steelhead.
• The season for Columbia River Chinook salmon opens in July. (For more information, go to http://wdfw.wa.gov/fishing/regulations/)
• Contact local fishing guides if you need help catching one of these beauties.
• Visit Rio Vista and try our fantastic Columbia River smoked salmon and smoked cheese.

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by John Little, co-owner and winemaker at Rio Vista Wines.

Wine Pairing Suggestions:

Rio Vista Estate Chardonnay*

Rio Vista’s Loony Red (Yes, we recommend a red wine with this fish.)*

Lake Chelan Winery Pinot Noir Rosé