Alaska Sockeye Salmon with Brown Sugar Peanut Sauce
Recipe includes both grilling and oven roasting methods.
2 tablespoons hot water
1/4 cup brown sugar, packed
2 tablespoons soy sauce
2 teaspoons finely minced fresh ginger
6 tablespoons smooth peanut butter
1 1/2 pounds Alaska Sockeye Salmon
Heavy-duty aluminum foil
Non-stick cooking spray
Kosher salt and ground black pepper to taste
1/4 cup chopped dry roasted peanuts for garnish (optional)
- Remove Alaska Sockeye salmon from the refrigerator 15 minutes before cooking.
- Preheat grill to 375°F (190°C).
- In a small bowl stir together the hot water, brown sugar, packed and soy sauce. Then stir in the ginger and peanut butter until smooth. Store refrigerated for up to 2 weeks.
- Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.
- Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center—it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- To Serve: Top salmon with sauce.
Makes 4 servings.
Variation: Salmon can also be roasted in an oven preheated to 375°F (190°C) or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.