Alaskan Summer: Nancy's Broiled Salmon Fillets

When the sun shines, Alaska is an amazing place.  We started a month-long Northern tour with a six-day stop in Alaska this July.  We met my parents in Anchorage and proceeded to the Kenai peninsula.  Our first stop was the Taylor Fish Camp, where our family friend Nancy runs a set-net fishing operation.  We wandered the beach, watched the coming and going of fishing boats, and enjoyed endless sunshine.

the cook shack:

woodfire pizza oven on the beach:

Then we headed further south to Homer, where we met up with Megan, Katie, and Grant.  We had a lovely evening in Homer (return to the Mermaid Cafe, now called Little Mermaid), and then caught a ride with Bob and Barbara across Kachemak Bay to the Humpy Point Yurt.  We spent 2 nights yurt-ing, fishing, hiking to the Grengwik glacier and enjoying each other's company.

yurt life:

Our last nights in AK were spent back at the fish camp, eating the day's catch.  We ate plenty of good food in Alaska, but I thought I would share Nancy's preferred technique for salmon.  You can see pictures from our winter trip to AK in 2013 and my typical salmon cooking method here.

dinner with the crew:

Nancy cooks for the crew and along with a genius invention of lime popsicles dipped in tequila, we were treated to wood-fired pizza, curry, and this meal of freshly caught salmon.

When I asked Nancy what she put on the fish, her response was "salad dressing," meaning oil, acid, salt, pepper and a little bit of spice.


Nancy's Broiled Salmon Fillets

• 1-2 large Salmon Fillets (depending on how big your "crew" is, about 3-4 oz/person)
• 2 tablespoons olive oil
• juice of 1 lemon
• 1/2  teaspoon or more chili powder
• 1 teaspoon smoked paprika
• sea salt

1. Pre-heat broiler to high and oven to 350.
2. Whisk together oil and lemon juice and pour over fillets
3. Sprinkle spices over top and rub in with your fingers
4. Place under broiler and broil until medium or the flesh just pulls apart along the natural separation with a fork, about 5 minutes for medium thickness
5. If the top gets too dark, transfer the fish to the oven and finish.

Alaska: Baked Salmon with Lemon and Dill

Bishop's Beach, Homer

We spent the last ten days of March roaming around Alaska.  We flew into Anchorage 8 hours late after missing our flight out of Denver the night before, and headed south towards the Resurrection Pass Trail.  After a hut-trip-gone-awry with too much snow and moonlight skiing, we crashed in the town of Kenai.  We spent the next few days cross country skiing and exploring the beautiful Kenai Peninsula, especially Homer where our friends Katie and Grant live.  Homer has amazing food.  We gorged on Seafood at the Mermaid Cafe, ate delicious baked goods at Two Sisters Bakery, and sampled local beer and wine (we would recommend the beer... Alaska should maybe leave the wine to warmer climes).


We also spent a couple nights in where we cooked wild crab and baked local salmon.  I grew up with salmon a weekly staple.  My mom barbecued it, baked it, broiled it, poached it, and served it smoked.  The most valuable lesson I learned from her cooking was that you should never over season a good piece of fish, or you will ruin it.  The below recipe is tried and true.  I have made it at least twice a month for many years, and my mom made it many years before me.

Baked Salmon with Lemon and Dill

• 1 salmon fillet (I usually buy 3/4 pound for 2 people)
• 2-3 sprigs fresh dill
• 1 lemon
• 3-4 tablespoons butter
• salt and pepper to taste

1. Pre-heat oven to 350.
2. Place the fillet in a large baking dish taking care to avoid the flesh touching the edges of the pan.
3. Cut the butter into small pieces and divide evenly over the fish.
4. Coarsely chop the dill and spread over the fish.
5. Thinly slice the lemon and place on top.
6. Grind some pepper on top and season with a very small amount of salt.
7. Cover with foil or a baking sheet and bake for 10 minutes.
8. Uncover and bake for another 5-10 minutes (depending on thickness) until you can see white fat emerging from the flesh, and when the flesh is divided with a fork the very middle is still slightly dark.

We spent the rest of our time in Girdwood, Anchorage, and Talkeetna skiing and dog sledding.  We ate wonderful pub-style seafood at F Street Station in Anchorage and enjoyed excellent beer at the Denali Brewing Company in Talkeetna.

Homer Marina

View of Iliamna Volcano, Kenai Peninsula

Lake Ski, Soldotna

  

Diamond Beach

Moose in Homer

Homer Overlook

Night Drive: between Homer and Girdwood

Turnagen Arm

Talkeetna, AK

Girdwood, AK