| NRA Members’ Recipe of the Month
Ketchikan Barbecue Salmon
- 2 or more large King salmon, fresh
- 1 quart honey
- 1 pint soy sauce
- 6 fresh lemons
- 1 cup Sherry wine
- ½ cup olive oil
- 2 tablespoons rosemary
- 1 tablespoon dill weed
- 2 tablespoons powdered ginger
- 1 tablespoon thyme
- 1 tablespoon marjoram
Place all but salmon into large pot and heat until honey is more fluid. Squeeze in lemon juice. Stir all ingredients until thoroughly blended. Remove from flame. Keep warm and well-blended.
Thoroughly scale and wash fish. Cut into steaks by placing knife at each backbone joint and severing between each vertebra. Rinse each steak and drip dry. Dip into sauce and place on barbecue grill. Cook 12 inches above pre-arranged bed of hot coals. Baste as necessary. Cook approximately four to six minutes on each side.
Serve with green salad and chilled white wine.
Yield: 15-20 servings
Gorden K. Holcomb
Garden Grove, CA
 This recipe is a part of the 390-page NRA Members' Wild Game Cookbook. The cookbook can be purchased for $24.95 by calling NRA Sales at 1-800-336-7402 or 1-888-607-6007, and requesting item #HS05840, or order it online at the NRA Program Materials Center.
To submit a recipe for this webpage, mail to:
Hunter Services Department
National Rifle Association
12250 Waples Mill Road
Fairfax, VA 22030
Attn: Janice Taylor
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