Recipe courtesy of Julianne McGuinness

Alder Grilled Fresh Alaskan King Salmon with a Light Juniper and Sage Marinade

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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Pinch ground celery seed

Pinch minced garlic or garlic powder

Pinch lemon pepper

Pinch minced onion or onion powder

1 large handful fresh sage leaves, chopped (preferably red or purple flavorful variety)

1 teaspoon chopped fresh thyme or lemon thyme

1/4 cup light olive oil

1/2 cup good quality balsamic vinegar

1/4 cup dry white wine

A few dashes of umeboshi plum vinegar (Available in Asian or gourmet groceries. If unavailable, sea salt may be substituted)

Dash of water

Alden chips

2 large King salmon fillets

2 tablespoons fresh juniper berries, crumbled

Whole sage leaves

Lemon slices, for garnish


  1. Preheat a grill.
  2. Whisk together celery seed, garlic, lemon pepper, onion, chopped sage leaves, thyme, oil, balsamic vinegar, wine, plum vinegar, and a dash of water (quantities of liquid and dry spice ingredients are best adjusted to individual taste). Place alder chips over coals of grill to add flavorful smoke (mesquite may be substituted). Dredge fillets lightly in marinade then rub in juniper berries and a few whole sage leaves. Place on hot grill (medium high if controllable). Cook for about 10 minutes per side. (Salmon is best cooked until it is still moist, but flesh starts to flake easily with a fork and translucency is gone. Salmon is a bit forgiving, so if it's not quite done, put it back on the grill...but don't cook it until it dries out!) Garnish with lemon slices.