Author Topic: Rick's Red Salmon  (Read 2130 times)

Offline tananaBrian

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Rick's Red Salmon
« on: August 16, 2008, 03:06:13 PM »

From my good friend, Rick Guritz, at the Alaska Satellite Facility (Geophysical Institute, University of Alaska Fairbanks)

Rick's Red Salmon

Note: You may find that you need to double this recipe if cooking for a family or group of 4, and triple it (or more) for larger groups.  It is definitely better to have extra mix rather than running low while the salmon is busy going in and out of the oven.)

8 Tbs Mayonnaise
4 tsp Lemon Pepper (we like the larger-grained gourmet version)
1 tsp Ground Mustard

Mix the mayonnaise and spices well, then set aside in the refrigerator.

Place the oven rack on the 2nd from top rung and preheat on Broil.  Broil fish skin side up on ungreased foil for about 3 minutes until the skin is getting crinkly and starting to brown.  Remove from the oven, use tongs to peel the skin off, then return the fish to the oven for about 3 more minutes (approximately 6 minutes total.)

Remove the fish from the oven, turn each piece over, then return to the oven until the fish is barely cooked, i.e. just starting to flake easily.

Remove the fish from the oven, then paint each piece liberally with the mayonnaise/spice mixture, coating all exposed meat evenly.  Place the fish back under the broiler and broil just until the coating is bubbly and lightly browned.  Serve.  This recipe is enough for 2 people's worth of salmon or so.


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