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Seafood Samplers
Only $159.99
On SALE for only $99.95
In Stock, Price is for 5 lbs.
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Seafood Recipes
Herbed Wild Salmon
Ingredients:
Wild Alaskan Salmon Fillets
2 Tablespoons Honey Mustard
1/4 cup each Chives, Parsley, Dill, Rosemary, Basil, and Mint; chopped
Oil both the plank and the salmon skin. Place fillet skin side down on the grilling plank. Combine the mustard & herbs in a small bowl; brush mixture over salmon. Grill until salmon is barely opaque in the center.
Lemony Plank-Grilled Salmon
Ingredients:
Wild Alaskan Salmon Fillets
3-fresh Lemons
1/2 cup Olive oil
1/4 cup minced Parsley
3-cloves crushed Garlic
1-tsp Salt
1-tsp black Pepper
Heat grill and brush olive oil on salmon and barbeque plank. Salt and pepper it. Squeeze juice from lemons into a bowl, add olive oil, garlic, parsley, salt, pepper and mix well. Put planked salmon on grill and baste with some of the lemon mixture. Cook well. Put cooked salmon on a platter and top with the remaining lemon sauce.
Serves 4 people.
Miso-Glazed Plank-Grilled Salmon
Ingredients:
Wild Alaskan Salmon Fillets
1/4 cup of light miso
2 tbsp. of brown sugar
1tbsp. of seasoned rice vinegar
2 tsp. of grated fresh ginger
1 minced garlic clove
Soak plank for several hours. Heat grill to high. Place Cedar plank on grill and blacken. Turn down heat as it begins to snap, crackle and pop. Place miso-glazed salmon, skin side down, on plank. Close lid and cook from 15 to 30 minutes depending on thickness of fillet. Add extra sauce to side of plate.
Maple Garlic Cedar Plank Salmon
Ingredients:
Wild Alaskan Salmon Fillets
1 cedar plank
A couple of glugs of Pure Maple Syrup
1 or 2 garlic cloves, finely minced.
Salt & Pepper
Place garlic in a small saucepan and lightly cook for one minute to soften. Remove from heat, and add in a couple of glugs of maple syrup. Put plank on heated grill for 3 -5 minutes until hot. Put salmon skin side down on plank, and sprinkle with salt & pepper. Cook for about 15 minutes, depending on thickness of fish. During the last 5 minutes of cooking, coat the fish with the syrup/garlic mixture to add a nice sweet crust. Remove from plank when done, remove skin and serve with a fresh drizzle of the syrup mixture.
George's Alder Planked Alaskan Salmon
Ingredients:
Alder plank, soaked for 24 hours
Wild Alaskan Salmon Fillets
Put salmon fillets in a 2 gal Ziploc bag with:
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup lemon or lime juice
¼ cup white wine
Chopped lemon zest
1 tablespoon horseradish
1 teaspoon dill weed
Ground pepper
6 or 8 dashes of Tabasco
Cut lemon zest (as little of the white peel as possible) from one lemon and put juice of lemon in with salmon.
Marinate salmon for about 30 minutes in the refrigerator. Rub salmon with olive oil, put on soaked plank, and sprinkle with chopped lemon zest, horseradish, dill weed, ground pepper and Tabasco. Put plank and salmon on hot grill and cook with grill covered until internal temperature of salmon is 140. Remove and serve immediately.
Share your family's favorite Wild Seafood Recipes by writing to us at WildPacificSalmon@hotmail.com Put the name of the recipe in the Subject line.
Charred Plank Wild Alaskan Salmon
Ingredients:
1 Alder grilling plank
3 lbs Wild Alaskan Salmon Fillets
Olive oil
Lemon juice & vinegar to taste
Parsley
Prepare your coals for grilling as you normally would in a charcoal or gas grill. Lightly oil one side of the Plank with oil and place it, oiled side down, on the hot coals. Char the wood well, and then remove and flip it over. Brush the charred side again with olive oil and a little lemon juice or vinegar. Lay your fillet skin side down on the plank, and close the hood, or use a tin foil tent. Cook the fish about 10 minutes per inch thickness. About two minutes before it's done, brush the salmon well with oil and add a sprinkling of parsley. The skin will stick to the board and fish will loosen easily with a spatula. Prepare for the most flavorful planked salmon you have ever had.
Smoke-Planked Salmon with Grilled Pineapple & Rhubarb
Ingredients:
Soak and oil your Cedar or Alder wood plank
Dry Rub 2 Wild Alaskan Salmon Fillets with:
4 Tbsp Brown Sugar
4 Tbsp Kosher Salt
4 Tbsp Black Pepper
4 Tbsp fresh Dill
Combine in a separate bowl:
1 cup pineapple juice
1 cup rhubarb -- grilled, minced
1 cup fresh pineapple -- crushed
1/4 Habanero pepper -- minced
Reserve this for mopping the fish while cooking.
In long strokes, from the tail to the head, rub the dry rub on the Wild Alaskan Salmon for 5 minutes. Cover loosly with plastic wrap and allow the salmon fillets to marinate 30 minutes. Rinse the salmon with cold water. Cut to size & lay your salmon skin side down on a soaked, oiled cedar or alder plank. Place in a 225 degree smoker using alder wood chips. Smoke for 2 1/2 hours, mopping the salmon every 10-20 minutes with the basting liquid.
Pesto Planked Wild Alaskan Salmon
Ingredients:
Cedar plank, soaked in water 24 hours
2 1/2-3 lbs Wild Alaskan Salmon Fillets
6 oz Contadina fresh pesto (in grocer's fresh refrigerated pasta section)
1/2 cup softened butter or margarine
1 tsp lemon juice
1 Tbsp Dehydrated onion flakes
Rough ground black pepper to taste
Rinsed and pat dry Wild Salmon fillets. Place on wet cedar plank, flesh side up. Combine pesto, butter, and lemon juice until well blended. Generously spread pesto mixture on fillets. Sprinkle generously with rough ground black pepper and a dash of dehydrated onion. Place planked fillet on grill over very hot charcoal briquettes (450 degrees) and cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Butter will melt away and leave a beautiful pesto crust over the salmon. This also makes a terrific appetizer served chilled on crackers with a "shmear" of cream cheese. Mmmm.
Charcoal Grilled Alaskan Salmon
Ingredients:
4 to 6 6oz. Wild Alaskan Salmon Fillets
1 Teaspoon Cavender salt (Greek seasoning)
½ Stick of butter
2 or 3 Lemons
Basting Sauce:
Melt butter, juice from lemons and Cavender Salt. Avoid boiling the melted butter. Keep warm until cooking the salmon.
Salmon fillets:
Cut Salmon fillets to the desired size. Baste the skin side only with vegetable oil and sprinkle the flesh side liberally with Cavender salt. Place the Salmon on a platter, cover with plastic wrap and place in the refrigerator for 1 ½ hours before cooking.
Soak Alder plank, weighted down in water for 3 hours. Warm Alder plank in the oven at 350 degrees for 15 to 20 minutes. Prepare charcoal bed for cooking making a hot charcoal fire. When charcoal is ready to cook place salmon on the Alder plank, place plank on the grill and cooked until salmon flakes. During cooking use additional Alder or Cedar chunks for added flavor.Baste several times with basting sauce during cooking. Cooking time approximately 20 minutes.
Without Alder Plank:
Start enough charcoal to obtain a very hot charcoal fire. Four or five chunks of moistened alder or cedar. Spray grill with vegetable oil to prevent sticking. Just before starting to cook your Salmon, baste the flesh side liberally with your melted butter sauce. Cook Salmon flesh side down for no more than two or three minutes. Before turning the Salmon spray or baste skin side with vegetable oil. Cook Salmon skin side down for seven to ten minutes maximum. Baste the flesh side several times, with the basting sauce, during the skin side down cooking time. Close all vents on the charcoal broiler the last minute of cooking, for additional smoke flavoring. Serve and eat immediately.
Simple Cedar Planked Salmon
Ingredients:
1 1/2-2 lbs Wild Alaskan Salmon Fillets
1 Tbsp Lemon zest
2 sprigs fresh dill
1 tsp salt
1tsp Cayenne pepper
lemon wedges
Immerse a Cedar grilling plank in water for at least one hour. Brush olive oil lightly over top surface of Cedar plank. Place salmon fillet skin side down on top of plank. Sprinkle the lemon zest, dill, salt, and pepper evenly over the fillet. Place the planked salmon in the center of the cooking grate an inch or two over white charcoals. Grill for 25 to 30 minutes or until the salmon is opaque in the center and the flesh flakes easily with a fork. Garnish with the lemon wedges.
Perfect for a party of 4!
Spicy Planked Salmon Recipe
Ingredients:
1/2 pound Wild Alaskan Salmon Fillets
1 tablespoon Creole spice
1 cedar plank, soaked and well oiled with olive oil
1/2 onion, grilled
1/2 pepper, grilled
1 cup marinade (recipe below)
Marinade Ingredients:
1/4 cup olive oil
2 Tbsp lemonade concentrate
2 Tbsp BarBQ sauce
Salt & Pepper
1 Tbsp dill
Rub salmon fillet with creole spice and place on the cedar plank. Place salmon on
grill, close the lid. Prepare marinade. Chop grilled onion and pepper and add to BBQ sauce. After 10 minutes, brush marinade on salmon. Let cook 2-6 more minutes.
Sweet & Spicy Wild Salmon
Ingredients:
1 pound Wild Alaskan Salmon Fillets
1 cedar plank
1/2 c. chopped shallots
2 Tbsp. Maple Syrup
1/4 C. BBQ Sauce (Mesquite or Smoky flavor preferred)
1/2 Tbsp. red pepper flakes
1 Tbsp brown sugar
Stir together all sauce ingredients. pour over salmon fillet, cover with plastic wrap and marinate overnight. The next day: soak the cedar plank in water for 2 hours. Heat grill. Place the marinated salmon onto plank and pour half of the remaining marinade onto the salmon. Put the plank directly on the heated grill. Close the lid and cook as slowly as possible (roughly 25--30 minutes). Pour the remaining marinade over salmon halfway through cooking. Keep a water spray bottle on hand to diffuse and flames while grilling.
Serves two people.
Wild Alaska Salmon Plank Grilling Recipe
Ingredients:
1 lb Wild Alaskan Salmon Fillets
1 Tbs. of Kosher salt
1 Bay leaf
whole pepper corns
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried rosemary
olive oil
1 Tbs. honey
Grind all of the above except for the olive oil and honey in a coffee grinder. Coat the salmon fillet with olive oil. Sprinkle the fish liberally with the ground herbs and then drizzle the Tbs. of honey on top of the fish. Cook on the plank in a hot BBQ. Looks great, tastes great.
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