by Alaska SmokehouseWhether you use your favorite marinade or spices for wild Alaska salmon, there is a main reason why it will always taste so delicious; because it’s truly wild and not farmed raised.
Salmon are born and raised in the perfect waters of one of the last unspoiled coastlines. These fish thrive in an abundance of natural surroundings allowing them to develop the firm texture and flavor that makes wild Alaska salmon perfect fish for smoked, grilling and planking.
Make eating easy and delicious with these simple grilling and planking tips. Plus feel good about serving Alaska salmon to family and friends because it is one of the best sources of heart-healthy omega-3 fatty acids.
Grilling Your Wild Smoke Salmon Fillet
- Alaskan salmon cooks best over a medium-hot flame
- Always preheat the grill before you start cooking.
- Prior to cooking you salmon fillet brush oil on the grill.
- Cut large salmon fillets into meal-size portions (about 2 – 4 ounces) before grilling.
- Use a grill basket or perforated grill rack to keep the salmon from falling through the bars.
- Brush salmon with oil very lightly just before cooking.
- Always start to grill salmon with the skin side up. (If the skin has been removed, the skin side will appear slightly darker.) This allows the natural fat carried beneath the skin to be drawn into the fillet, keeping it rich and moist. It's also easier to turn when the more delicate or "flesh" side cooks first.
- Turn salmon only once. For easy turning, use a two-prong kitchen fork inserted between the grill bars to slightly lift fish fillets or steaks, then slide a metal spatula under the fish and turn.
- Cook the salmon for approximately 10 minutes per inch of thickness. Salmon continues to cook after it's removed from the heat, so take it off the grill just as soon as it is opaque throughout.
- To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking seafood portion, checking for color. Remove from the heat just as soon as it turns from translucent to opaque throughout.
What is Planking and How Do I Do It?
Planking is a traditional Northwest-style of cooking using aromatic pieces of wood. It's a great way to add subtle flavors to your wild Alaska seafood. The flavor comes from contact with the plank. Arrange foods in a single layer so that as much as possible touches the aromatic wood.
You can purchase pre-cut planks at barbecue/grill shops, larger grocery stores or at your local lumberyard (purchase untreated hardwood lumber.) DO NOT use pine or other soft woods, as they are too resinous.
- The best wood choices for planking are cedar, alder and oak. Hickory and maple are also good.
- Presoak the plank in water for 30 minutes to 2 hours.
- Pat planks dry with paper towels and spray-coat or lightly oil one side (place seafood on oiled side).
- Season seafood lightly with an herb blend.
- Preheat one side of grill to medium-high and place the planked seafood on indirect (nonheated) side and close lid.
- Turn the heat down to medium.
- Check the salmon frequently for doneness after 10 minutes.
- To glaze seafood, brush on your favorite glaze or barbecue sauce during the last 5 minutes of planking.
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