Recipe by Alaskan Brewing Company
Is there anything more delicious than an Alaska sockeye salmon fillet grilled over the coals of your gravel-bar campfire just minutes after pulling the fish from the water?
Is there anything better than that first pull off an ice-cold Alaskan Amber after a long and successful day’s fishing?
Not for us, not by a long shot.
And now there’s a way to put both delectables together for an even more mouth-watering experience, combining the flavors of Alaskan Amber into a salmon marinade that’s simply magic.
2-3 pounds of wild Alaska
6 ounces Alaskan Amber
6 ounces soy sauce
8 cloves of garlic, pressed
2- to 3-inch piece of ginger,
¾-cup of finely-chopped
Mix all ingredients (except salmon) into a bowl. Place fish in a Ziploc bag, add the marinade, squeeze out all of the air from the bag and then zip shut. Marinate for three to four hours.
Grill fillets, skin-side down, using mostly indirect heat. If possible, add moist alder chips to the coals, or any local wood that you would normally use in cooking: apple, maple, hickory, peach, mesquite, etc. Cook until the fish flakes at the thickest part of the fillet. Serve with roasted red bell peppers and cold Alaskan Amber.
If not streamside, you can bake the salmon in the oven at 450 degrees for five- to seven minutes, depending on the thickness of the fillets.
5429 Shaune Drive
Juneau, AK 99801
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