Salmon Recipes for Summer - Eat Like an Alaskan. - Wild Alaska Direct
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by Matt Aboussie June 02, 2016

Summer's here, that means grilling season is here too, and there's nothing better than wild salmon hot off the grill.  It doesn't need to be complicated, the simpler, the better!

Here's a few quick and easy recipes that'll make you the hero of your next BBQ.

Classic Grilled Wild Salmon

Ingredients:  Wild Salmon, Olive Oil, Sea Salt, Ground Pepper, Dill, Lemon.

This one is an Alaskan classic.

    1. Coat the fillet in olive oil.
    2. Sprinkle on sea salt,  fresh ground black pepper, and fresh Dill (dried Dill works well too).
    3. Put the salmon skin down on the grill, DON'T TURN IT.  Cook for 8-10 min over medium heat. Serve immediately–with lemon wedges on each plate.
Hot Tip Of the Day #1: Salmon (especially Wild Sockeye) cooks VERY quickly, take it off the grill before you think it's done, and it'll be perfect.

 

  

Grill-Baked Salmon with Herbed Mayo

Ingredients: Wild Salmon, Mayonaise, Dill, Parmesan. 

This is amazing on Salmon, Halibut and other fish.  It may sound strange, but it's a winner every time.  

    1. Mix 1/2cup Mayonnaise, 1/4cup grated Parmesan, and 2 Tbsp of Dill in a small bowl and whip together. 
    2. Lay your thawed Fillets on a large piece of foil on the grill, skin down (leave foil open). 
    3. Coat the fillets with a generous coating of the mayo mix.
    4. Cook over medium/high heat for 12-14 min, until the Mayo mix starts to brown.
    5. Serve immediately.
Hot Tip Of the Day #2:  Tell your guests to get ready to eat when you put the salmon ON the grill.. Then serve IMMEDIATELY when it comes off the grill. Do not let it sit around and get cold.. Crack the whip here! 

Alaskans know that wild salmon is best just after it's been cooked, and will be trying to sneak bites off the whole time it's cooking for the best flavor.

 

Cedar Planked Wild Salmon

Ingredients: Wild Salmon, Cedar Plank, Olive Oil, Garlic Powder, Onion Powder, Sea Salt, Pepper, Cayenne. 

This recipe is open to any spice combination in your kitchen,  feel free to try out a few styles on different fillets!  

-Soak the Plank!

Hot Tip Of the Day #3: Cedar planks MUST be soaked for at least an hour before cooking. Try soaking yours in White Wine for added flavor (and now you've got an excuse to open a bottle...)

  1. Place salmon fillets on your soaked plank.
  2. Spice with Olive Oil, Sea Salt, Garlic Powder, Onion Powder, and Cayenne.
  3. Cook over medium heat, with the lid closed for 12-15 min. 
  4. Enjoy Immediately!

 

Remember: Wild Sockeye Salmon cooks quickly, so take it off the heat early, and make sure your guests are ready to put it straight on their plates!

Eat Wild Salmon, Eat like an Alaskan!





Matt Aboussie
Matt Aboussie

Author

Owner, Fisherman Wildalaskadirect.com


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