On a trip to Juneau, Alaska we had the opportunity to join in a salmon bake. The salmon was served with a sweet, smoky marinade that I have tried to duplicate here. The salmon is delicious with simple, parboiled white potatoes and Swiss chard on the side. I also like it served with a crusty piece of sourdough bread.

Serves: 6 portions (Serving size: 4 oz)

Ingredients:

• 2 Tbsps. unsalted butter
  
• 1 Tbsp. olive oil
  
• 1/3 cup honey
  
• 1/3 cup packed brown sugar
  
• 2 Tbsps. fresh lemon juice
  
• 1 tsp. natural liquid smoke flavoring
  
• ½ tsp. crushed dried red pepper flakes
  
• 1 center-cut salmon fillet (about 2 lbs.), skin on, in 1 piece
  

Instructions:

1. Combine all ingredients except salmon. Cook over medium heat in a saucepan, stirring until smooth, 5 to 7 minutes. Cool to room temperature.
   
2. Arrange the salmon in a dish just large enough to hold it. Pour the cooked marinade over it, and let it stand for 30 minutes, turning once.
   
3. Prepare hot coals for grilling or set gas grill on medium high.
   
4. Oil the grill well and cook the salmon, skin side up, over medium heat to 5 to 7 minutes. Then turn in over and cook until the fish flakes easily, another 5 to 7 minutes.
   
5. Transfer the fish to a platter, and serve immediately.