The Great Outdoors

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Salmon Recipes

The following recipes are provided compliments of the Alaska Seafood Marketing Institute (ASMI). For more information about Alaska salmon and to view other mouth-watering recipes, click here

LEMON DILL ALASKA SALMON

4 sheets (12x18" each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
4 (4 to 6 oz. each) Alaska Salmon steaks or fillets, thawed if necessary
4 medium carrots, diagonally sliced
1 each zucchini and yellow squash, thinly sliced
1/4 cup margarine or butter, melted
1/4 cup fresh lemon juice
2 tsp. dried dill weed
1 tsp. lemon pepper

Preheat oven to 450°F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Center on Alaska Salmon steak/fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange carrot slices around salmon. Top with squash slices. Combine remaining ingredients; spoon over salmon and vegetables. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 17 to 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill. Makes 4 servings.

TERIYAKI GRILLED ALASKA SALMON

Recipe by Alaska Fisherman Albert J. Hofstad
Petersburg, Alaska

1/4 cup brown sugar, not packed
3 tbsp. oil
3 tbsp. soy sauce
1-1/2 tbsp. minced fresh garlic
1-1/2 tbsp. minced fresh ginger
4 (4 to 6 oz. each) Alaska salmon steaks or fillets
1 sheet (12 x 18 inch) Reynolds Wrap® heavy duty aluminum foil

In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and ginger. Place Alaska salmon steaks/fillets in a baking dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove salmon from marinade. Cook on foil sheet on medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Makes 4 servings.

KLONDIKE PECAN ALASKA SALMON BAKE

2 tbsp. Dijon-style mustard
2 tbsp. butter, melted
1 tbsp. honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans or walnuts
2 tsp. chopped parsley
4 (6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary

Heat oven to 400 degrees Fahrenheit. Blend mustard, butter and honey in small bowl; set aside. Mix breadcrumbs, pecans and parsley in another small bowl; set aside. Season Alaska Salmon fillets/steaks with salt and pepper. Place on non-stick or spray-coated baking sheet or broiler pan. Brush salmon with mustard-honey mixture. Pat bread crumb mixture onto top surface of salmon. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon flakes easily when tested with a fork. Makes 4 servings.