Alaska Salmon Recipes
How to Cook Kenai River Salmon — 5 Recipes Our Guides Actually Use
Fresh-caught Kenai salmon is the finest seafood in the world. Don't ruin it with bland preparation. Here's how we cook it — from simple campfire methods to restaurant-level presentations.
Soak a cedar plank in water for 1 hour. Season a king fillet with brown sugar, smoked paprika, garlic, and butter. Grill on plank at 375°F for 20 min until flakes separate. The cedar perfumes the fish with a smokiness money can't buy.
Place sockeye fillets on foil. Top with lemon slices, fresh dill, capers, and a drizzle of olive oil. Seal and bake at 400°F for 15 min. The steam inside the foil packet self-bastes the fish — zero dry fish, guaranteed.
Coat silver fillets in a mix of cayenne, cumin, smoked paprika, and black pepper. Sear in a cast iron on high heat for 3 min per side. Serve in warm tortillas with shredded cabbage, lime crema, and pickled jalapeño.
Sauté onion, celery, and garlic in butter. Add diced potato, chicken stock, and cream. Bring to simmer, add cubed salmon and corn. Cook 8 min more. Finish with fresh dill and cracked pepper. The perfect use for your smaller or broken fillets.
Combine soy sauce, mirin, sesame oil, ginger, and garlic in a bag. Marinate fillets for 30 min. Grill skin-side down on high for 5 min, then flip 2 min. Serve over steamed rice with sesame seeds and green onion.