The Literate Chef

Posts Tagged ‘Coho Salmon’

Cedar Plank-Grilled Glazed Wild Salmon

In Fish, Recipes, Seafood on August 7, 2011 at 7:11 PM

King Salmon Grilled to Perfection on the Plank

(serves 4)


2.5 to 3 lbs. of wild salmon fillets
¼ cup of Extra Virgin Olive Oil
1/3 cup of low sodium soy sauce
1/2 cup honey
3 tbsp. coarsely chopped fresh ginger; about 2 peeled pieces one- inch in length
2 tbsp. coarsely chopped garlic, about 5 cloves
2 tbsp. dried mustard powder
4 teaspoons Potlatch Seasoning


1.    Soak the cedar plank for several hours before grilling.
2.    In a medium-sized bowl, whisk together the olive oil, soy sauce and honey.
3.    Add the garlic, ginger and mustard powder and let sit for 30 minutes so the flavors blend.
4.    Remove fish from refrigerator and let sit for 20 minutes while you pre-heat the gas grill on medium. If your grill has a thermometer, you want it to be at about 450 degrees.
5.    Place salmon in a shallow non-reactive pan, skin side up and pour marinade over it.

Marinating King Salmon Fillets

6.    Let salmon sit in marinade for 30 minutes, turning once after 15 minutes. Do not marinate for more than 30 minutes or the flesh might begin to break down.
7.    Sprinkle the Potlatch seasoning over the flesh side of the salmon.
8.    Place the cedar plank on the grill over indirect heat. We have a three burner grill, so I shut the middle one and place the cedar plank over it, that reduces the chance of the the plank catching fire. Place the salmon fillets on the plank, flesh side up.
9.    Grill the salmon on the plank for 12 to 25 minutes depending on the thickness of the fish and your preference for degree of doneness. (If you are using Coho Salmon fillets, which are usually less than an inch thick at their thickest part – 12-15 minutes. King Salmon, which are usually more than an inch thick, will require 20-30 minutes according to degree of doneness preferred and thickness of the fillets.)

Please see Related Article                                                              

Catching Wild Salmon in Alaska and Cooking Wild Salmon at Home

In General Articles on August 7, 2011 at 7:10 PM

About 20 years ago, my wife and I along with two other couples, the Nearys and the Matteys, all friends for more than 20 years prior to then, spent a week touring the Kenai Peninsula in an RV camper.

Our Home on the Road

We had such a great time that we repeated the trip the following year but with a different route; that time we went north to Denali National Park and Fairbanks, then turned south to Valdez and took the ferry across Prince William Sound to Whittier, from which we returned to Anchorage to fly home.

The highlight of both trips was Salmon Fishing. On both occasions we three guys went with a pilot/guide, by the name of Merrill, in his floatplane. The first time was southwest from Anchorage across Cook Inlet to the Kustatan River for Silver Salmon. Silvers are also known as Coho Salmon, which is how you will see them usually displayed in a fish market.

Merrill’s Floatplane on the Kustatan River


The fishing trip the following year was for King Salmon, also known as Chinooks, which run considerably larger than the Silvers. That year we flew with Merrill north from Anchorage to the Susitna River.

To Catch a King

Someone else has a taste for Kings

Merrill was not only an excellent pilot, but a skilled guide as well. On both occasions he guided us to his well-scoped out fishing grounds, and as one can see from the photos, we were duly rewarded with a large catch of both Silvers and Kings. For bait, Merrill preferred salmon roe; because, as he explained it, salmon are very jealous and will go after another fish’s roe to destroy them and prevent any competition for their own spawn. Alaskan guides are prone to tall tales, so I don’t know whether or not this explanation is true, but it sure worked for us on both trips.

A Pair of Kings

Merrill did the cleaning and gutting for us. Upon returning to Anchorage we had the fish flash frozen and shipped home. Feasting on wild salmon was a treat that lasted for several months after our return and was a reminder of two great trips spent touring and having fun with good friends.

The recipes linked to this article were developed over the past 20 years with both the wild fish caught in Alaska and the less adventurous ones purchased from our local fish market.

Cedar Plank-Grilled Glazed Wild Salmon

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