Grilled Salmon

• 1/2 cup firmly packed brown sugar
• 1/2 cup dry white wine
• 1/4 cup lemon juice
• About 1/2 teaspoon salt
• About 1/4 teaspoon pepper
• 8 pieces (about 6 oz. each; max. 1 1/4 in. thick) boned, skinned wild salmon fillet
• 1/4 cup (1/8 lb.) butter
• Lemon wedges

1. 1. In a large, wide bowl or 9- by 13-inch baking dish, stir brown sugar, wine, lemon juice, 1/2
2. teaspoon salt, and 1/4 teaspoon pepper until sugar is dissolved.
3. 2. Rinse fish and pat dry. Add to marinade and turn to coat. Cover and chill for 1 to 2 hours.
4. 3. Lift salmon from marinade and transfer to a 12- by 17-inch baking pan. Pour marinade into a
5. 1 1/2- to 2-quart pan over medium-high heat; add butter and stir until butter is melted and
6. mixture is simmering, 4 to 5 minutes.
7. 4. Lay salmon, skinned side down, on a generously oiled grill over a solid bed of medium-hot
8. coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4
9. seconds). Brush fish generously with the baste; close lid if using a gas grill. Cook until salmon
10. pieces are well browned on the bottom, 3 1/2 to 4 minutes (keep a spray bottle filled with clean
11. water on hand to spritz any flare-ups). With a wide spatula, carefully turn pieces; brush tops
12. with baste and continue to cook, basting often, until the salmon is just opaque but still
13. moist-looking in the center of the thickest part (cut to test), about 5 to 6 minutes longer. Discard
14. any remaining baste.
15. 5. Transfer salmon to a warm platter or plates and garnish with lemon wedges. Add more salt
16. and pepper to taste.

brown sugar, white wine, lemon juice, salt, pepper, salmon fillet, butter, lemon wedges

Taken from www.epicurious.com/recipes/member/views/grilled-salmon-50088136 (may not work)