We get a lot of anglers from around the world taking home some of the best eating salmon on the planet. Be it sockeye salmon, silvers, king salmon or any other wonderful tasting fish from Alaska, we’re often asked about our favorite recipes. Here’s one that’s easy, versatile and tasty every time.
Whether on the grill in the backyard, in a fire pit or on a bed of hot coals, the beauty of this recipe is the ease with which it can be prepared and the many simple places it can be cooked.
All you need for cooking the fish is some aluminum foil and wood smoke chips. Any fish with the skin on can be used as well as any seasonings, so don’t be afraid to experiment and try new flavors of wood chips. The important part is making sure the skin of the fish is on the wood chips to serve as a barrier between the chips and the meat of the fish. Add an additional layer of sliced lemon, lime or orange between the chips and the fish if you have a skinless fillet or if you want to add another layer of flavory.
Ingredients:
1/2 pound salmon fillet, skin-on
2 tablespoons sour cream or Greek yogurt
2 teaspoons chopped fresh dill or 1 teaspoon dried dill
1 teaspoon lemon zest
1 teaspoon sugar, optional
1/4 teaspoon granulated onion
1/4 teaspoon salt
1/4 white pepper
Lemon, lime or orange slices if desired
In a small bowl, mix sour cream or Greek yogurt, dill, zest, sugar, onion, salt and pepper until thoroughly combined. On a large double layer of foil, place about 2 cups smoker chips/chunks. With a knife, poke a half-dozen holes under the chips or small wood chunks. Place salmon, skin side down, on chips/chunks. Spread creamy mixture on salmon and top with citrus slices. Close foil around fish or leave open and place in a hot grill or on a rack over an open fire. Cook fish 10-15 minutes or until fish is no longer opaque and reaches an internal temperature of at least 135º.
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