At Rainbow Bend Lodges, here on Alaska’s Naknek River, we’re able to offer affordable, world-class fishing opportunities because our guests do their own cooking. Brining up a cooler full of food to cook up, and taking that same cooler back home with you, loaded with fresh Alaskan salmon, is what many visitors do.
On the deck of each of our cabins at Rainbow Bend Lodges, there is a grill to cook on. Almost daily, anglers cook up a salmon lunch and/or dinner, enjoying the spectacular view of the Naknek River while feasting on fresh fish.
If looking for a new, tasty way to cook your Alaskan salmon, be it in our camp at Rainbow Bend Lodges, or at home, consider cooking it on a salt block. Mined in the Himalayas, salt blocks–or salt plates–offer a unique cooking surface for a wide variety of foods, fish included.
Cooking on a salt block is one of the easiest ways to cook fish. It’s also a great way to sear thin slices of meat and a variety of different vegetables.
1 pound salmon fillet
1 teaspoon brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon coarse ground black pepper
1 Himalayan Salt Plate
Warm salt block gradually. Place salt plate on grill or gas stove on low heat for 10 minutes.
In a small bowl, mix brown sugar, garlic, onion and pepper until thoroughly combined. Cut salmon fillet into four servings. Sprinkle seasoning over salmon gently rubbing on to all sides.
Increase the heat on the salt plate in 10-15 minute intervals from low to medium-low to medium to medium-high, until the plate reaches 500º. If you don’t have an infrared thermometer, heat the plate until a sprinkle of water sizzles on the surface.
Place salmon fillets on salt plate, flesh side down, cook 2-3 minutes and gently turn over using a metal spatula. Finish cooking another 1-2 minutes on each side or until fish reaches desired doneness or an internal temperature of 135º. To cook vegetables, place on hot salt plate, turning occasionally until they reach desired doneness.
Note: There are a variety of heat sources a salt plate can be used on but they are most commonly placed over a gas stove or grill. Salt plates should be kept dry and heated slowly to avoid cracking. Once the salt plate has reached 500º, the cooking begins. The salt plate not only sears the food, but keeps it moist during the cooking process. Like plank cooking, it also keeps the mess off of the grill and keeps food warm until serving time. Always use heat-resistant gloves to move a hot salt plate and put something between the salt plate and the table when serving.
CLEAN-UP: Cleaning the salt plate is easy. Simply cool the plate, get it damp with water and gently scrub with a metal scraper edge to remove food particles. For a deeper clean, the plate can be rinsed off with warm water but never immerse in water as the plate will begin to dissolve. Air dry plate before storing.
Here at Rainbow Bend Lodges, eating fresh caught Alaskan salmon is part of the great experience we’re able to offer. So if you’re looking to spice-up your salmon cooking skills, try a salt block. Whether you enjoy eating your salmon on the banks of the Naknek River, or once back home, you’ll be amazed with the results.
Leave a Reply