Alaskan Salmon; which is basically known as Chinook or King Salmon, and is caught mainly around Alaska and Japan, but is sometimes caught along the Columbia River area. Their flesh is pink or white, and because of their habitat being in extreme cold water, it is some of the most flavorful fish ever. The recipes I use for Alaskan Salmon are usually baked. Unlike most of the other species of fish, Alaskan Salmon; King or Chinook, is approximately 17% fat, and for the health of my family I try not to fix dishes with other than natural fats. Before preparing your Alaskan Salmon, you must; absolutely must, make sure that it has been cleaned. By this I mean, the scales have been scraped off. A lot of the time the scales have been left on so that the consumer can see the true beauty of the salmon. But if you buy your Alaskan Salmon out of the supermarket, a lot of times it has already been cleaned. If you buy your Alaskan Salmon right off the fishing boats, most usually it is not. If you need to clean your salmon, hold the head end with one hand under tepid water, and gently scrape down the fish with a smooth edged knife, with the other. Make sure you have a screen in the drain, as the scales will clog your drain pipes.
Broiled Salmon
1 whole salmon fillet
1/4 cup olive oil (if you don't mind the added fat – 1 stick of margarine or butter)
1 lemon
Cracked pepper
1 good size sprinkle of dill
Place your fillet on your broiler pan, or a baking pan with a rack; skin side down. Use a fork to prick holes in the fillet. Combine olive oil and the juice of your lemon and pour over the fillet. Sprinkle with cracked pepper and dill. Let your fillet marinate for at least an hour. Broil on the bottom rack of your oven for 20 minutes. This is excellent served with some white rice and tossed salad.
Barbeque Salmon Steaks
4 salmon steaks
½ cup olive oil
2 Tablespoons of fresh squeezed lemon juice
½ teaspoon salt
½ teaspoon each thyme and sage
¼ teaspoon ground cloves
1 Tablespoon finely chopped fresh parsley
Place salmon steaks in baking dish, then combine the rest of the ingredients in a small bowl and whisk together. Let sit for about 15 minutes, whisk again, then pour over salmon steaks. Let sit for about 2-3 hours, taking a spoon about every ½ hour and put the liquid over the salmon steaks. Place salmon steaks on a greased grill rack and cook each side about 8-10 minutes depending on the thickness of your salmon steaks. As they are cooking, take a spoon and put some of the marinate liquid on the steaks. Grill some vegetables at the same time, and you'll have a meal fit for a king.
Stuffed Salmon
Wash and clean whole salmon. If you prefer, you can take the head, tail and fins off as well. Make sure that the inside is very clean. Rub the inside with a little salt. Let sit in baking dish while you prepare stuffing.
3 tablespoons olive oil
½ cup chopped onion
½ cup sliced button mushrooms
2 cups bread crumbs
½ cup heavy cream
2 eggs
¼ teaspoon cloves
Lemon slices
Salt and pepper to taste
Put oil in skillet and cook onions over medium heat just until they start to brown, add mushroom and cook until they turn soft. Take off heat and add remaining ingredients. Stir until it is well mixed. Place this stuffing mixture into the whole salmon and fasten with skewers. On the top of you salmon place two or three lemon slices. Place in preheated 350° oven and bake about 12-15 minutes per pound.
Salmon au Gratin
This is really a very simple and easy recipe. If you've had a busy day, but still want that special dinner, this is perfect for it.
4-6 salmon steaks that have been brushed on both sides with olive oil and placed in baking dish
Cracked pepper
1 can cream of mushroom soup
2 tablespoons of fresh chopped parsley
1 tablespoon dehydrated onion
½ cup shredded cheese
Place cracked pepper, cream of mushroom soup, parsley and onion in a bowl and whisk together until smooth. Pour over salmon and bake in 350° oven about 20-25 minutes. About 10 minutes before it is finished put grated cheese over top, and finish baking.
Salmon a la Pineapple
Salmon steaks
Slice of pineapple – one for each salmon steak
Juice of 1 orange
Pineapple juice (I use what was left from the sliced pineapple can)
1 tablespoon parsley
Mix ingredients together and pour over salmon steaks. Let sit for a couple of hours. Bake in 350° oven for 20-25 minutes. Place the salmon steaks, with pineapple on top on a serving plate. I used to discard the juice after baking, but my kids love the juice over the top of their rice. It's a little sweet, but it is good.
Alaskan Salmon is one of those entrees that can be simple, but yet elegant. That is one thing that makes it perfect for an every-day meal or a dinner party.
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Keith Mcclure