Here are some ideas for using some of that great Alaskan Salmon:

Amy Nicholson’s Famous Salmon Marinade

  • 1 oz. Green Label Jack Daniels
  • 2 Tbs. brown sugar
  • 1/2 C. soy sauce
  • Fresh black pepper
  • 1 crushed garlic clove
  • 1 lb. salmon

Combine all ingredients together. Soak fish overnight. Drain marinade and grill fish.

Basic Grilled Salmon

  • 1.5 lbs. salmon fillets
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil
  • salt and pepper to taste
  1. Stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in resealable plastic bag. Add marinade. Refrigerate at least 2 hours, turning to coat evenly.
  2. Lightly oil grill. Preheat to medium heat. Place fillets on grill, discarding leftover marinade. (You can also place fillets on aluminum foil.) Cool salmon 6 to 8 minutes per side, or until fish flakes easily with a fork.

Salmon with Lemon and Dill

  • 1 lb. salmon fillets
  • 1/4 cup butter, melted
  • 5 tbsp lemon juice
  • 1 tbsp dried dill week
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  1. Preheat oven to 350 degrees F. Lightly grease medium baking dish.
  2. Place salmon in the baking dish. Mix melted butter and lemon juice in small bowl and drizzle over the salmon. Season with dill, garlic powder, salt, and pepper.
  3. Bake 25 minutes or until fish flakes easily with a fork.

Salmon Florentine

  • 2 salmon fillets (approximately 4 oz. each)
  • 1/2 cup butter
  • 1/2 white onion, sliced
  • 2 cloves garlic, minced, divided
  • 1 cup semi-dry white wine
  • 1 cup heavy whipping cream
  • 1 tbsp butter
  • 2 cups chopped spinach
  1. Melt butter in large skillet over medium-high heat. Add onion and 1 clove of minced garlic. Cook and stir until softened, breaking onion into rings, about 5 to 10 minutes. Add salmon and cook until salmon is about 1/4-cooked, about 2 minutes.
  2. Pour wine and cream over salmon and cook, stirring lightly and flipping salmon halfway through, until liquid is reduced by half and salmon flakes easily with a fork, about 5 to 10 minutes.
  3. Melt 1 tbsp butter in a skillet over medium heat; cook and stir remaining clove of garlic until fragrant and golden, about 1 to 3 minutes. Add spinach and cook until wilted, 3 to 4 minutes.
  4. Place spinach on 2 serving plates, making a well in the center of each. Arrange salmon fillets in the center of the well and pour sauce over each.