A Pacific Northwest staple: Salmon

grilled salmon - title
May is such a wonderful time to live in the Pacific Northwest!  The Alaskan Salmon season has just opened and we get amazing fresh salmon flown in daily that just begs to be grilled or baked.  This recipe is very easy.  With a fish as tasty and rich as salmon, less is more as far as cooking methods and ingredients. I always make extra so that I have leftovers to turn into salmon cakes!  I’ll have to write up that recipe soon.


Grilled / Baked Salmon with a honey, lemon & garlic glaze

2 pounds salmon fillets with skin on, wild, line caught if possible

1 tablespoon prepared mustard

1 tablespoon lemon juice

1 tablespoon honey

1 tablespoon minced garlic

2 tablespoons olive oil

grilled salmon

Mix together mustard, lemon juice, honey, garlic and oil.  If necessary warm gently in microwave so the honey blends in completely.

Place fillets on platter and pour glaze over the flesh side of the fillets about 30 minutes before cooking.

Preheat oven to 350 degrees or heat your grill.

Place fish SKIN SIDE UP on the grill or baking dish.  The Alaska Salmon commission suggests this method so that all of the oils from the skin permeate the fish as it cooks resulting in moister fish.

After 10 minutes flip fish over and bake/grill until fish flakes but is still moist.

Serve this with grilled asparagus, and mashed or roasted potatoes and you have yourself a feast!



5 thoughts on “A Pacific Northwest staple: Salmon

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