Lake Creek Lodge Salmon
I’m often asked what is my favorite way to cook salmon. The answer varies widely depending on the type of fish, is it fresh or fresh from the freezer. This seems to be my go to most often. It was taught to me by Jeff Woodward owner of Lake Creek Lodge. If you are looking for a very different salmon fishing experience I’d be happy to put you in touch with Jeff. Either way I think you’ll enjoy the fish.
- Olive oil
- Minced garlic
- Cayenne pepper
- Lemon juice (about a 1/4 cup)
- Soy sauce
Ready coals if using charcoal. For this recipe you are basically going to make two different mixtures to baste your fish. The first is a spicy garlic butter. The second is a half soy sauce, half lemon mixture. As far as quantities are concerned it’s very vague. You need enough to baste your fish several times over.
To create the garlic butter heat a sauté pan add olive oil and garlic. Reduce heat and add cayenne to taste and stir to mix. Stir in butter until melted. Remove from heat.
Your second mixture is simple to make. It’s half soy sauce, half lemon juice. Fresh squeezed lemon juice is of course better but I normally end up using the stuff in the green bottle with great results.
For me the reason to grill salmon or anything else for that matter is the “charred” texture you get when it touches the grill or the broiled flavor from the grill. For that reason I want both sides of my fish to touch the grill and I want a hot grill. Learning the timing is the key to success for this recipe. If it starts to get overly charred before its done place it on the top rack or on foil.