Baked fresh Sockeye Salmon from Alaska’s Copper River Delta with a honey-ginger glaze.

salmon1Fresh wild-caught salmon is a supremely delicious choice for an easy to prepare yet elegant dining experience.  It is not always easy to get wild-caught salmon.  Unlike farm raised salmon, fresh wild-caught salmon is only available in the mid to late Summer months.  Of course, one could substitute farm raised salmon for wild-caught, and it would still make a nice meal. However, we highly recommend wild-caught if it’s available.  For richness, and depth of taste, there just isn’t any comparison between farm raised and wild-caught fish.  The
wild-caught variety is far superior.

For enough to serve about 4, collect the following ingredients:

salmon2

Salmon fillets ready for first application of honey-ginger glaze.

  • 3 pounds of salmon fillets
  • 6 tablespoons of honey
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of hoisin sauce
  • 1 1/2 tablespoons of fresh minced ginger root
  • 1 tablespoon of chopped chilpolte chili
  • 1 tablespoon of brown sugar

Preheat a 450 degree oven.  Mix all the ingredients except the salmon together to prepare the glaze.  Place

Salmon fillets with glaze applied and ready for the oven.

Salmon fillets with glaze applied and ready for the oven.

the salmon filets on a foil lined baking sheet, bush with olive oil, and season with salt and pepper.  Brush on a liberal coating of the glaze.  Bake for 10 to 15 minutes and reapply the glaze.  When almost done, move to the broiler to finish it off.  When we serve this dish for our Asia dinner at the October Country Inn, we always serve it with Jasmine rice.

By |2013-12-11T20:08:12+00:00December 11th, 2013|Recipes & Slow Food|