The flavor of wild caught salmon can vary from place to place, season to season, and can also be dependent upon where a salmon is in their lifecycle at the time they’re caught. Fortunately, here at Rainbow Bend Lodges, on Alaska’s Naknek River, when anglers go home with wild caught king salmon, coho salmon, and sockeye salmon, they’re assured of getting delicious, wild salmon in its prime.
However, there may be other places and times anglers who fish with us at Rainbow Bend Lodges find themselves elsewhere, catching salmon that are not in their prime. At the same time, some people simply don’t like the taste of salmon, or at least don’t enjoy eating wild salmon very often. Taming fish flavors is a fun challenge, and the same holds true when it comes to figuring out how to flavor wild salmon to make it most palatable for the person who may not think they like fish.
In this recipe, the tanginess of ginger, sweetness of apple, and savory flavor of sesame oil come together and neutralize stronger fish flavors resulting in a dish you’ll love. Whether you’re taking home and cooking up salmon from Alaska’s Naknek River, or elsewhere, this salmon recipe is sure to be a hit.
1 fillet salmon
1/4 cup julienned apple
2 heaping tablespoons julienned ginger
2 tablespoons sesame oil
2 tablespoons ponzu or soy sauce
1 tablespoon black or white sesame seeds
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon butter
Remove skin from salmon to lessen the stronger fish flavors. Keep in mind this will cause the fish to cook faster and dry out quicker. Rinse fish in cold water and pat dry. Spread butter on the bottom of a foil pouch or ovenproof dish; butter should be spread out the size of the fish fillet. Place fillet on top of the butter layer, skin side down.
In a small bowl, combine apple, ginger, sesame oil, ponzu or soy sauce, sesame seeds, lemon juice and zest. Pack apple ginger topping on the salmon fillet. If using foil, bend foil up against the edges of the fish to keep the topping in place.
Bake salmon in a preheated 350º oven or on a medium-hot grill 15-25 minutes or until internal temperature of the fish reaches 135º.