A couple weeks back we posted one of Rick Sisler’s favorite recipes for preparing a salmon shore lunch at Alaska West. We continue our salmon recipe series today with a favorite from Chris Price, whose resume includes not only a bunch of years guiding and managing in a Alaska and a bunch of years guiding and managing in Chile, but also a bunch of years cooking in restaurants and fishing lodges.
This one’s simple, but Chris will be the first to tell you that when you’re dealing with fresh fish, simple is good.
Salmon with Brown Sugar and Mayonnaise
Fresh salmon fillet
Lay salmon skin side down on double-layered aluminum foil, using enough foil to be able to make a pouch around the salmon.
Spread mayonnaise on the salmon like a light frosting on a cake. Sprinkle brown sugar over the whole thing.
Fold up the foil around the salmon and seal the edges so moisture stays in and steams the salmon.
Place the foil pouch onto your grill. Cooking time will vary depending on heat and thickness of your fillet. An ideal fillet is about an inch to an inch and half in thickness – great candidates are silvers, sockeye and small jack kings.
This should only take 5 minutes so check it in 5! It should be starting to flake and just slightly rare in the middle.