Prep Time: 35

Ingredients:
1/4 cup soy sauce

1/4 cup sherry

1 teaspoon minced garlic

1 teaspoon fresh grated ginger

4 Alaska Salmon steaks or fillets (6-8 oz. each), fresh, thawed or frozen

1/4 cup butter, softened

1 Tablespoon (about 1 medium) minced shallots

1 teaspoon fresh chopped parsley

Directions:
Combine soy sauce, sherry, garlic and ginger in flat dish or gallon-size zip-top plastic bag.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon in marinade; turning several times to coat. Cover, if needed, and refrigerate 30 minutes.

Preheat grill/coals to medium-high heat.

Cream butter with shallots and parsley; cover and set aside.

Place salmon on a well-oiled grill, 4 to 5 inches from heat. Cook, turning once, 12 to 15 minutes for frozen fish OR 8 to 9 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Serve each salmon portion with dollop of seasoned butter.

Nutrients per serving: 332 calories, 18g total fat, 9g saturated fat, 49% calories from fat, 157mg cholesterol, 35g protein, 2g carbohydrates, .2g fiber, 1207mg sodium, 28mg calcium and 1.3g omega-3 fatty acids.

Recipe By:
Bob Hites
Port Protection, AK

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