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Rocky Mountain Salmon

This Rocky Mountain Salmon is flavorful, light and really easy to make as a weeknight meal. Serve with wild rice and vegetables for a healthy meal!
Course: Main
Author: Kristi


  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons dry white wine
  • 2 tablespoons soy sauce
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 2 pound salmon fillet


  • Combine brown sugar, wine, soy sauce, butter, and lemon juice together in a small bowl. Heat in the microwave on full power (100%) until boiling (roughly 2 minutes), stirring several times. Remove from microwave, and let sauce cool 10-15 minutes.
  • Rinse salmon, pat dry, and cut into individual serving pieces. Pour marinade into an oven-safe dish. Place salmon in marinade and cover tightly. Refrigerate 30 minutes. Turn salmon over, recover and refrigerate another 30 minutes. (You can also cover and chill up to 1 day).
  • Remove salmon from refrigerator and remove cover. Place salmon in a 375 degree oven and bake for 15-30 minutes *(see note), or until salmon is done throughout.
  • Serve!
  • **(see note)


*My salmon was done in roughly 17 minutes, as it was a thinner cut. The length of cooking time will largely depend on your oven, and the thickness of your salmon filet. Just be sure that your salmon is done throughout the fish.
**I often make two batches of the marinade. One batch is used to marinate the fish in (as the recipe indicates); then, for the second batch, I just make the marinade so that it can be poured over each filet at serving time.