4 tbsp unsalted butter, melted

3 tbsp light brown sugar

3 tbsp soy sauce

2 tbsp fresh lemon juice

2 tbsp white wine

1 (2 lb) salmon fillet, cut into 4 portions

In a small bowl, combine butter, brown sugar, soy sauce, lemon juice and wine.

Place salmon in a Ziploc bag and pour in the marinade. Refrigerate for 1-6 hours.

Preheat oven to 450°F.

Place the salmon with the marinade in a baking dish and bake for 20 minutes. Then grill for an additional 2 minutes.

Prepare the sauce: In a heavy saucepan, combine cream, mustards, Worcestershire, basil and peppers. Cook, stirring, over medium heat until thick, about 5 minutes. Add sour cream and stir well. Spoon the sauce over each salmon portion.

Serve and enjoy!


Ingredients - Sauce

1 cup whipping cream (or half and half)

¼ cup stone-ground or whole-grain mustard

1 tsp Dijon mustard

4 tsp Worcestershire sauce

½ tsp dried basil

¼ tsp ground black pepper

¼ tsp white pepper

¼ tsp cayenne pepper

1 cup sour cream