Monday, April 21, 2014

"ATW80DS" - Alaska

Salmon is very abundant on both the East and West coasts. In regions of the Alaskan Northwest, Salmon known as "Alaskan turkey." and in Hawaii, it is called lomi-lomi, a food which is -highlyprized. In these areas salmon is smoked, cured, dried and enjoyed grilled. I remember working in a cannery for a short time while I was touring Alaska. The local natives used every part of the salmon. Nothing went to waste, not even the inside parts.

New England first began canning salmon in 1840, shipping it all the way across the country to California. But by 1864, California was supplying the east with canned salmon. It is said that the waters of the East became fished out, so that today all Atlantic salmon comes from Canada or Europe.

There are eight species of salmon in North American waters, five in Pacific waters alone. Worldwide, commercial salmon production exceeds one billion pounds annually, with about seventy percent coming from aquaculture salmon farms.


Grilled Honey & Ginger Salmon Steaks


  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 1 green onion, chopped
  • 1 (1 1/2-pound) salmon fillet



  1. Preheat your grill to medium-high heat and lightly oil grate or fish basket.  Lightly season the salmon steaks with salt and pepper to taste.
  2. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
  3. Remove salmon from marinade, shake off excess, and hold remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork. Move the salmon steaks off of the direct heat and brush both sides with the honey glaze.
  4. Continue cooking using the indirect grilling method until the salmon just becomes opaque. Brush the steaks with glaze one more time before removing them from the grill. 
  5. For a nice presentation, garnish each of the honey glazed grilled salmon steaks with a few well placed slices of pickled ginger and fresh chopped parsley.
  6. This is great served alongside fresh steamed asparagus, boiled new red potatoes with olive oil and dill weed, and crusty French bread.
Side note: We have heard that cooking salmon on cedar planks creates a moist and tender filet.  Apparently, there's something magical about cedar planks that removes the fishy taste and adds a great flavor.

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