Here at Rainbow Bend Lodges, we’re a do-it-yourself fishing operation situated in the heart of some of Alaska’s best salmon fishing. Because so many anglers who stay with us, cook fresh salmon for lunch and dinner, they are always looking delicious, failsafe recipes.
Since the majority of anglers in our camp enjoy grilling salmon on the comfort of their own deck, outside their cabin, we thought you might enjoy some tips when it comes to grilling salmon.
When it comes to cooking fresh salmon, grilling is the ultimate. Combine the joy of outside grilling with fresh produce mixed into a zippy salsa and you’re ready for a party, even in Alaska! Because you do your own cooking at our camp, simply prepare these salsas before leaving home, and bring them with you in a cooler. If you don’t feel like bringing these items with you, then mark these tips and recipes, as you’ll want to try them as soon as you get home. If looking to clean out the freezer, these recipes are perfect!
Prepared fish topped with dazzling, flavor-filled salsa adds a new dimension while still allowing you to appreciate great fish flavors.
Salmon Grilling Tips
•Do not over marinate: Depending on thickness of fish, 30 minutes to 2 hours. If marinating longer than 20 minutes, keep refrigerated. Add any additional salt right before grilling.
•Keep grill well lubricated: Use tongs to grab an oil-soaked paper towel to brush over grates.
•Start with fish skin-side up to sear in grill mark, 1-3 minutes. Turn and finish cooking, skin-side down.
•Apply basting liquids or sauces containing sugar, toward the end of cooking to prevent charring.
•Do not overcook: Fish continues cooking even after it is off the grill, so as soon as it begins to flake in large chunks, remove it. Use a meat thermometer and cook fish to 135º-145º.
Skinless Grill with Salsa
This method works great for a large fillet. Be sure to have an extra-wide spatula on hand.
1 large fillet of salmon (4-6 servings)
1/2 cup butter, melted
Juice and zest from 1 lemon
1/2 tablespoon grill seasoning of choice
In a small bowl, mix butter, lemon juice, zest and seasoning salt. Baste meat-side of fish. Place fish, skin-side down, on a well greased hot grill. Grill 5 minutes or until grill marks are seared into skin. Using an extra wide spatula, roll fillet over onto meat side. (Skin should peel away as you turn the fish over.) Generously baste fish again, grilling 3-4 minutes. Carefully flip back on the original side, basting again and cooking an additional 3-6 minutes or until fish is opaque and flakes in large chunks or has an internal temperature of 135º-145º. Serve with strawberry citrus salsa or mango salsa.
Strawberry Citrus Salsa
1 pint strawberries, sliced
1 orange, peeled and chopped
1-2 jalapeno peppers, diced
1 green onion, thinly sliced
Juice and zest of 1/2 lime or lemon
1 tablespoon honey
Salt and pepper taste
In a medium, bowl mix lemon or lime juice with honey. Add all other ingredients, gently toss until combined.
Mango Salsa
2 cups mango, cubed
1 red bell pepper, finely chopped
2 green onions, chopped
1/4 cup cilantro leaves, chopped
Juice of 1 lime
1 tablespoon ginger, minced
1 tablespoon brown sugar
1 tablespoon fish sauce, optional
2-3 teaspoons hot sauce or chili sauce
In a medium bowl, gently toss all ingredients until combined. Let sit, refrigerated, at least 30 minutes before serving.
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