If you’re still sorting through coho salmon caught with us last season on Alaska’s Egegik River, here’s a recipe worth trying. This salmon recipe works great with frozen fish, be it silver salmon or king salmon.
Mimicking the taste of a smokey bacon slathered fillet, this healthy salmon cooked on a plank is sure to be a crowd-pleaser. Smoked paprika and caramelized onions not only keep the salmon fillet moist and tender, they add a flavor component that’s hard to beat.
Cooking on the plank–either in the oven or on the grill–also contributes to the standout smokiness flavor of the salmon. If you want to fry up some bacon bits to add to the dish, make it even more decadent by caramelizing the onions in the left over bacon fat.
Don’t wait! Grab a salmon fillet from the freezer and enjoy this tasty recipe.
1 salmon fillet, skin on
1 tablespoon Worcestershire sauce
1 tablespoon maple syrup
1 tablespoon yellow mustard
1 teaspoon smoked paprika
1 medium onion, thinly sliced
1/4 cup butter
1/2 teaspoon salt
Fresh ground black pepper
In a shallow container, mix Worcestershire sauce, maple syrup, mustard and paprika until thoroughly combined. Place fish flesh-side down in marinade mixture. Marinate fish 15 minutes at room temperature or refrigerated up to 2 hours.
Soak plank in water 30 minutes to 2 hours.
In a medium skillet, melt butter on medium heat. Add onions and spread evenly in the pan. Sprinkle with salt and lower heat to medium-low. Let onions caramelize until translucent or to desired doneness, up to 20 minutes. Place fish skin-side down on soaked plank. Pour remaining marinade into caramelized onions and turn heat to medium. Sauté 1-2 minutes.
Pack onion mixture on top of salmon fillet, sprinkle with black pepper. Grill over medium-high heat (following plank cooking protocol by allowing plank to smoke but not to catch fire) or bake in a preheated 375º oven 15 minutes or until fish reaches an internal temperature of 125º.
