4 wild salmon fillets

½ cup of brown sugar

4 tablespoons of  organic butter, melted

3 tablespoons of freshly squeezed lemon juice

2 tablespoons of dry white wine  



In small bowl combine melted organic butter, lemon juice, white wine and brown sugar.

Stir until sugar is dissolved.

Place salmon fillets in airtight container or plastic bag.

Add marinade, making sure salmon is liberally covered.

Refrigerate and allow to marinate for 3-5 hours.

Bake at 350°F (180°C) for about 20 minutes, basting occasionally.