salmon

When preparing salmon: After thawing, rinse and pat dry. Remember salmon is a delicate meat of varying thickness often eaten raw in sushi so do not overcook! You can use the toothpick or fork method. The raw meat is rubbery and not easily pierced by the toothpick/fork but, when cooking, as soon as you can push through the meat easily with the utensil, take it off the heat. You can always cook it more but you can never cook it less after taking it off the heat.

JUST SALMON

Many Alaskans prefer salmon just as it is with a little sprinkle of salt, pepper, and maybe butter and/or lemon, garlic, etc.! Grilled, pan-fried, baked, whatever your preference.

SIMPLY SWEET TERIYAKI

This recipe is best grilled.
Combine in large Ziploc bag, or non-metal baking pan.

      • fillet(s) of King or Coho salmon

 

      • 1+ cup soy sauce (I prefer Braggs Liquid Aminos seems a little less salty)

 

      • 1/2-3/4 cup brown sugar

 

      • half of a large sweet onion – sliced

 

      • 1-2 tablespoons grated or thin-sliced fresh ginger

 

      • 3-4 cloves garlic – smashed

 

    • 1 dash Worcestershire sauce (optional)

Make sure fish is covered with marinade for 15-30 minutes. Set grill to high heat and oil grill surface. Place fish flesh side down on grill for a couple minutes until grill marks and slight char appear. (flipping too soon and meat might stick to grill, flip too late and might have too much char). Flip fillet to skin side down and lower heat to medium/medium high. Put some of the onion, garlic, and ginger on top of the fillet and pour some of the marinade over it to glaze. Cook until flaky and moist. As all grills cook differently and all fillets are not the same thickness you should adjust accordingly usually 8-12 minutes total give or take. Sprinkle sesame seeds on top as a garnish.

ROBUST DILLY SALMON

This one has lots of flavor and can be baked or grilled.
Lay out your fillet skin side down and sprinkle the flesh with the following

      • dried dill weed (medium coating of this and light dusting of the rest)

 

      • garlic salt

 

      • Montreal Steak Seasoning

 

      • ground black pepper

 

      • brown sugar (very light on the sugar)

 

    • drizzle with olive oil

Grill skin side down on medium heat for 10-16 minutes (again, depending on thickness and grill temp), or oven bake at 350, skin side down, for approximately the same time or until flaky. Leftovers make a good salmon spread or salmon salad.

PESTO SALMON

Rub a good coating of pesto on a fillet (with or without skin) and let it sit for 15-30 minutes. We like a brand of pesto that has black truffles in it. Grilling the fillet is preferred but baking will work as well. Cook on medium heat until just flaky. Leftovers make a good salmon spread or salmon salad.

VAN’S CEDAR PLANK GRILLED SALMON

Ingredients needed:

      • 3 (12 inch) UNTREATED cedar planks

 

      • ½ cup vegetable oil

 

      • 1 ½ tablespoons rice vinegar

 

      • 1 teaspoon sesame oil

 

      • ½ cup soy sauce

 

      • juice of one fresh lemon

 

      • ¼ cup chopped onion

 

      • 1 tablespoon grated fresh ginger root

 

      • ¼ teaspoon fresh ground black pepper

 

      • 1 teaspoon minced fresh garlic

 

      • ¼ cup dark brown sugar

 

    • 2 pounds salmon fillets, skin removed

Directions:
Soak the cedar planks for at least 1 hour in warm water. Soak longer if time allows. To make the marinade, combine the vegetable oil, rice vinegar, sesame oil, soy sauce, lemon juice, onion, ginger, black pepper, garlic, and brown sugar in a medium glass mixing bowl, and mix well. (note: double the marinade recipe if necessary to insure that all salmon fillets are completely covered).

Cut the salmon fillets into portions, and place them in a large zip-lock bag and then pour the mixed marinade over the fillets. Seal the bag after removing as much air as possible. And then gently turn the bag a number of times to insure that all the fillets are equally coated.

Place the marinating salmon in a glass dish in the refrigerator, and let sit for 2 hours (turning the bag occasionally to insure all fillets get equal time in the marinade). Preheat an outdoor grill to at least 425 deg. or hotter. Once the grill is hot, remove the soaking cedar planks from the water and allow the excess water to drain away. Then towel dry the surface of the cedar planks a bit to remove any water. Then use approximately 1 tablespoon of oil per plank to oil coat the surface of each plank that will be in contact with the salmon fillet. Once the grill is hot, and the planks prepared, place the planks on the grate (oil side up) spaced so that air and heat can evenly pass around them. The boards are ready when they start to smoke and crackle just a little. Place the salmon fillets onto each of the planks and discard the marinade. Cover, and grill for about 20 minutes for your average thick sized King Salmon fillets. Reduce time for thinner fillets. Fish is done when you can flake it with a fork. DO NOT OVER COOK!! Salmon is BEST when it is JUST done in the center and still moist. (Fillets will continue to cook after they are removed from the grill.