Wild Alaskan Salmon Recipes

Wood Grilled Alaska Salmon & Kelp Noodle Salad

Kelp noodles pair beautifully with wild Alaska salmon in this recipe by Chef Michael Scelfo.

  • Prep Time: 30 minutes

    Cook Time: 13 minutes

    Total Time: 43 minutes

    Servings: 4 to 6

  • Alaska Sockeye Salmon

    1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed

    1-1/2 teaspoons kosher salt

    1/2 teaspoon freshly-ground black pepper

    Compound Butter

    1 1/2 cups finely chopped shallots or scallions

    1 pound unsalted butter, divided

    1/4 cup dry white wine

    1/4 cup chopped mixed fresh leafy herbs, such as thyme, tarragon, dill, parsley, or basil

    1 tablespoon finely grated lemon zest

    2 tablespoons fresh lemon juice

    Salt and freshly ground pepper, to taste

  • Step 1

    Make the compound butter

    Sauté the shallots in 3 tablespoons of the butter until soft but not brown. Add the wine and continue to cook until all of the liquid has evaporated. Cool completely. Soften the remaining butter with an electric mixer or by hand and stir in the shallot mixture, herbs, lemon zest and juice. Season to taste with salt and pepper. Cover and refrigerate for up to 3 days or roll into logs, wrap tightly in aluminum foil and freeze for later use.

    Step 2

    Prepare the salmon

    Remove Alaska sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6 inches longer than the salmon fillet. 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 (1-2 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.

    Step 3

    Grill the salmon

    Carefully transfer the foil pan to the center of the preheated grill*. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10-13 minutes**, cooking just until the 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.

    Step 4

    Top with compound butter and serve

    Cut and place thick coin-sized pieces of compound butter on top of hot fish and let it melt. If using frozen butters, soften them just a bit before placing them on top so they can begin to melt as you bring them to the table.

    Step 5

    Variation

    Roast in an oven preheated to 375F, cooking 12-15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

    Cook’s Tip: Check salmon for doneness at 10 minutes.

Grilled Alaska Sockeye Salmon with Compound Butter

Alaska sockeye salmon was made for the grill! Keep it simple and show off the bold flavors of wild sockeye with this grilled recipe topped with a lemon herb compound butter.

  • Prep Time: 15 min (not including dehydrating time)

    Cook Time: 15 minutes

    Total Time: 30 min plus overnight dehydration

    Servings: 4

  • Fermented fennel (Prepare 3 days in advance)

    2 heads of fennel, cored and sliced as thin as possible

    ¼ cup fish sauce

    4 cloves garlic

    3 Calabrian chilis, stems removed

    1 Tbsp. sugar

    1 Tbsp. salt

    1 lemon juiced and zested

    Thai Basil Vinaigrette

    ¼ cup Thai basil leaves, thinly sliced

    4 limes, juiced and zested

    ¼ cup extra virgin olive oil

    1 Tbsp. honey

    Fried Peanuts

    1 cup Spanish style peanuts, skin-on

    ¼ cup extra virgin olive oil

    Skin Chicharone

    Skin from 1 lb. piece of Alaska salmon, scraped of any remaining flesh and fat

    1 cup high temp neutral frying oil

    Salmon

    1 lb. Alaska sockeye salmon fillets, skin removed (see above) and cut into 4 even pieces

    Assembly

    2 Tbsp. extra virgin olive oil

    1 12 oz. package kelp noodles

    ¼ cup basil leaves

    Flake sea salt

  • Step 1

    Make fermented fennel

    Combine all ingredients but the fennel in a blender and blend on high until a smooth paste is formed – about 30 seconds. Add paste to thinly sliced fennel and mix well with hands. Set mixture aside in a tightly covered bowl at room temp for 3 days. Move to refrigerator and use within 2 weeks.

    Step 2

    Prepare Thai Basil Vinaigrette

    Combine all ingredients in a bowl and mix well with a whisk. Season with salt and pepper and set aside.

    Step 3

    Prepare Fried Peanuts

    Combine peanuts and olive oil in a sauce pan and heat gently over medium heat until toasted and slightly fragrant. Drain peanuts, reserving oil. Lay peanuts out under a clean kitchen towel on a hard surface and smash with the back of a sauté pan a few times, crushing them into small pieces. Season peanut mix with salt and pepper. Set aside.

    Step 4

    Make Skin Chicharone

    Lay scraped skin on a dehydrator tray, skin side down, and dehydrate at 140°F for 24 hours. Once skin is fully dehydrated and crisp, heat frying oil in a high walled sauté pan to 350°F. Fry skins until puffed, about 1 min. Remove from oil and place on a paper towel. Season well with salt and pepper. Set aside.

    Step 5

    Prepare salmon

    Fire up the wood grill and let coals burn down to a medium-high heat. Meanwhile, soak kelp noodles in warm water for 10 minutes. Discard water and drizzle a small amount of olive oil over noodles to prevent from sticking. Set aside.

    Season salmon liberally with salt, pepper, and olive oil. Put skin-side up on the hot side of the grill and let sear. The salmon will stick until its ready to be moved, so don’t fuss until its ready. Once it is easily moved, carefully flip with a spatula using tongs to assist. Let the salmon finish cooking skin-side down. Once the salmon is cooked, remove from grill and let cool for 5 minutes.

    Step 6

    Assemble

    Place the soaked kelp noodles in a large bowl and dress to taste, starting with ¼ cup of the Thai basil vinaigrette. Add half the amount of crushed fried peanuts, ¼ cup of the fermented fennel and mix well, seasoning with salt and pepper. Divide noodle salad between four bowls. Place one piece grilled salmon on top of the noodles in each bowl and garnish with the remaining peanuts, basil leaves, and a small pinch of flake sea salt.

Alaska Sockeye Salmon with Chipotle Honey Glaze

Get your grill on with this amazingly simple and delicious chipotle honey glazed Alaska sockeye salmon recipe.

  • Prep Time: 15 minutes

    Cook Time: 13 minutes

    Total Time: 28 minutes

    Servings: 4 to 6

  • 1/2 cup honey

    2-3 tablespoons puréed chipotle peppers in adobo sauce

    1 1/2 pounds Alaska sockeye salmon, fresh or thawed

    Kosher salt and pepper, to taste

    1 lime

  • Step 1

    Make the glaze

    Purée a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining purée for another use.

    Stir honey and chipotle purée in a small bowl until well combined. Store refrigerated for up to 2 weeks.

    Step 2

    Prepare the salmon for grilling

    Remove Alaska sockeye salmon from the refrigerator 15 minutes before cooking. Heat grill to 375F. 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 (1-2 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.

    Step 3

    Grill the salmon

    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 5 minutes.

    Step 4

    Glaze the salmon, finish grilling, and serve

    Spread the glaze on the salmon (1 tablespoon per salmon portion or 1/3 cup per salmon side). Close grill and continue to cook about 5-7 minutes more. Cook 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. Garnish with lime zest and serve with lime wedges.

    Variation: Salmon can also be roasted in an oven preheated to 375F 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.

Wild Alaskan Rockfish Recipes

Wild Alaska Rockfish with Cauliflower Steaks, Turmeric and Curry Butter

Alaska rockfish and cauliflower take center stage with this creative dish flavored with turmeric and curry butter.

  • Prep Time: 20 minutes

    Cook Time: 40 minutes

    Total Time: 1 hour

    Servings: 4

  • Cauliflower

    1 large or 2 small heads cauliflower (at least 3 pounds)

    4 tablespoons olive oil

    Salt and pepper, to taste

    1 1/4 teaspoons ground turmeric

    1 teaspoon coriander seeds, coarsely crushed with a rolling pin or mortar

    1 lemon, sliced into wedges

    Curry Butter

    1 lemon

    4 tablespoons unsalted butter, at room temperature

    1 tablespoon chopped fresh ginger

    1 teaspoon curry powder

    1 teaspoon finely grated lemon zest

    1/8 teaspoon salt

    Pinch of black pepper

    Rockfish

    4 Alaska rockfish fillets (6-ounce each)

    2 tablespoons olive oil

    1/2 teaspoon salt

    1/8 teaspoon freshly ground black pepper

    2 scallions, finely sliced, including some of the green part (for garnish)

    2 tablespoons chopped parsley

  • Step 1

    Prepare the cauliflower steaks

    Preheat the oven to 450F. Spray or brush a rimmed baking sheet with olive oil. Slice the cauliflower into steaks: Remove all the outer leaves from the cauliflower and stand it upright on your cutting board (trim the bottom of the stem as needed to keep the cauliflower stable). With a large knife, cut it into 3/4-inch thick slices. You will have some “scraps”—slices or florets of cauliflower that are not attached to the core and fall apart, but you should get at least 4 slices that are intact.

    Step 2

    Roast the cauliflower

    Brush both sides of the steaks with oil, and toss the “scraps” with a little oil as well. Arrange them on the baking sheet, and sprinkle generously with salt and pepper, followed by the turmeric and coriander. Squeeze the lemon wedges over top. Roast for 25-30 minutes, or until golden and tender when you insert the tip of a knife into the steak. Remove from the oven and set aside. Lower the oven temperature to 400F.

    Step 3

    Meanwhile, make the lemon-curry butter

    Remove about 1 teaspoon of zest from the lemon and squeeze about 1 1/2 tablespoons of juice. In a food processor, process the butter, lemon zest and juice, ginger, curry powder, 1/8 teaspoon salt and a pinch of black pepper until combined. Scrape down the bowl once or twice as needed. Transfer to a bowl.

    Step 4

    Bake the fish

    Line a baking sheet with foil and lightly brush with oil or spray with olive oil spray. Set the fillets on the baking sheet. Brush with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Bake for 6-8 minutes, or until the fish is cooked through and opaque. Remove from the oven, cover loosely with foil, and let the fish rest for 5 minutes.

    Step 5

    Plate and serve

    The cauliflower can be served warm or room temperature; return it to the oven for a few minutes to rewarm, if desired. Transfer the cauliflower to a large platter. Set the fillets on top and dot each fillet with the curry butter. Sprinkle with chopped scallions and parsley and serve.

Coconut-Crusted Alaska Rockfish Tacos

The flavor of wild Alaska rockfish is highlighted by the crispy and sweet coating of panko and coconut, with a touch of sweet and sour in herb-laden sauce.

  • Prep Time: 20 minutes

    Cook Time: 10 minutes

    Total Time: 30 minutes

    Servings: 4

  • Taco ingredients

    1 lb wild Alaska rockfish fillets

    ½ cup flour

    2 large eggs

    2 tablespoons water

    1 teaspoon salt

    ½ teaspoon black pepper

    ¾ cup panko

    ¾ cup unsweetened coconut, shredded

    1 cup purple cabbage, shredded

    1 cup white cabbage, shredded

    ¼ cup red bell pepper, thinly sliced

    2 scallions, thinly sliced on the bias

    ¼ cup combined Thai basil, cilantro, and mint leaves roughly torn

    1 avocado, cut into 1/2” thick slices

    8 (6 to 7 in) flour tortillas

    1 lime, sliced into wedges

    Nuoc Cham (Sweet and Sour) sauce

    ¼ cup plus 2 tablespoons lime juice

    ¼ cup sugar

    ¼ cup fish sauce

    ¼ cup water

    5 garlic cloves, minced

    2- 4 Thai chilis, thinly sliced (or 1 Tbsp. red chili flakes

  • Step 1

    Make the sauce

    In a small saucepan, add all ingredients except for minced garlic. Bring to a low boil then sim-mer on medium low until sugar is dissolved. Stir in garlic; simmer additional one minute. Re-move from heat; cool to room temperature.

    Step 2

    Cook the fish

    Preheat fryer oil to 375 F. Thaw rockfish if frozen. Pat dry with paper towels. Salt and pepper the fish fillets then slice into 2 oz. strips; set aside. Add flour to a wide shallow bowl. Beat eggs with 2 Tbsp water in a separate bowl. Mix panko and coconut flakes and place in a third shallow bowl. Coat each piece of fish in the flour, then the egg mixture and finally the panko and coconut mixture. Set fish on a wire rack that’s placed on a rimmed sheet tray until ready to cook. Gently place fish strips into the oil and fry about 4 minutes or until golden brown.

    Step 3

    Assemble the taco

    Mix shredded cabbages, red bell pepper, scallion and herbs in a bowl and set aside.

    Heat flat top or cast iron skillet on high temp. Heat tortillas for about 15 seconds per side. Place one strip of fish on each tortilla. Top with cabbage, bell pepper, scallions and herb mix-ture, and slice of avocado. Serve with nuoc cham sauce on the side or drizzle on top just be-fore serving. Serve with lime wedges.

Alaska Rockfish Charmoula

Chermoula is a sauce found in Algerian, Libyan, Moroccan and Tunisian cuisine; it’s a bright and flavorful accompaniment to pan-fried Alaska rockfish.

  • Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    Servings: 4

  • 4 Alaska Rockfish fillets (about 4-8 ounces each), fresh, thawed or frozen

    Chermoula Sauce

    1 Tablespoon minced garlic

    2 teaspoons ground cumin

    1/2 teaspoon paprika

    1/2 cup extra-virgin olive oil (plus 2 Tablespoons reserved oil for cooking)

    1/2 cup fresh lemon juice

    1 cup chopped and packed cilantro leaves

    1/2 cup chopped flat-leaf parsley

    1/2 teaspoon sea salt

    1/2 teaspoon ground pepper

  • Step 1

    Make the chermoula sauce

    Place all sauce ingredients in food processor; pulse just until almost smooth.

    Step 2

    Prepare and marinate the rockfish

    Rinse any ice glaze from frozen Alaska rockfish under cold water; pat dry with a paper towel. Place fillets into a non-metallic flat dish/pan; spread one tablespoon sauce onto top of each fillet; turn fillets over and spread an additional tablespoon onto second side. Let fish rest 5-10 minutes before cooking.

    Step 3

    Pan fry fish, plate and serve

    Heat 2 tablespoons reserved oil in large nonstick pan over medium-high heat. Cook 6-8 minutes per side for frozen rockfish or 3-5 minutes per side for fresh/thawed fish. Cook just until opaque throughout. Drizzle remaining sauce over fillets before serving

Wild Alaskan Halibut Recipes

Mixed Peppercorn Crusted Wild Alaska Halibut

This quick and easy recipe for wild Alaska halibut is perfectly restaurant-ready.

  • Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 min, not including hold/refrigeration time

    Servings: 8

  • 3 pounds Wild Alaska halibut fillet, 4 to 6 oz. ea

    8 Tablespoons mixed peppercorns, fresh cracked

    1 pound butter, softened

    4 teaspoons shallot, minced

    8 teaspoons tarragon, fresh, fine chop

  • Step 1

    Season halibut

    Sprinkle 1 Tbsp. of mixed cracked peppercorns evenly over each piece of Alaska halibut, covering all sides. Hold under refrigeration until needed.

    Step 2

    Prepare herb butter

    Place softened butter in bowl, and blend in the shallots and tarragon, making sure to get as even a distribution as possible. Place on a piece of plastic wrap, roll and twist the ends in opposite directions to form a tight log. Hold under refrigeration until needed.

    Step 3

    Cook halibut and serve

    Per serving, take one portion of Alaska halibut and place on a hot grill, cook 4-6 minutes, turn and cook 4-6 minutes or until cooked through. Remove to serving plate. Take butter from refrigeration, cut off a 1 oz. piece and place it on top of the cooked fish. Place the plate briefly under the salamander to begin melting butter, remove and serve.

Alaska Fish ‘n Chips ‘n Salsa

Crispy batter-fried Wild Alaska Halibut served nacho-style over tortilla chips with Roasted Poblano Salsa and Chipotle Tartar Sauce.

  • Prep Time: 25 min

    Cook Time: 15 min

    Total Time: 40 min

    Servings: 24

  • 4 lb. 8 oz. to 6 lb. battered Alaska Halibut pieces, frozen (1 to 3 oz. each)

    Roasted Poblano Salsa:

    6 cups canned whole tomatoes, drained

    1 cup roasted poblano chilies, peeled, seeded, chopped

    1 cup grilled onion slices, chopped

    ½ cup cilantro leaves, chopped

    1 Tbsp. jalapeño slices

    1 Tbsp. sugar

    2 tsp. kosher salt (or to taste)

    1 tsp. dried oregano leaves

    1 tsp. ground cumin

    ½ tsp. cracked black pepper

    Chipotle Tartar Sauce:

    3 cups mayonnaise

    ¼ cup sweet pickle relish

    ¼ cup shallots, minced

    ¼ cup cilantro leaves, chopped

    2 Tbsp. dijon-style mustard

    1 Tbsp. canned chipotle chilies, puréed (or to taste)4 lb. 8 oz. to 6 lb. battered Alaska Halibut pieces,

    6 lb. red, white and blue corn chips

    3 lb. Monterey Jack cheese, shredded

    1 cup green onions, chopped

    1 cup cilantro leaves, chopped

    3 cups guacamole

  • Step 1

    Prepare roasted poblano sauce

    Combine all ingredients in blender container. Blend until coarsely puréed. Pour into a bowl, then cover. Makes about 8 cups.

    Step 2

    Prepare chipotle tartar sauce

    In bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 4 cups.

    Step 3

    Prepare halibut

    For each serving, deep-fry 3 to 4 oz. halibut until cooked through; drain. On sheet pan, arrange 4 oz. chips in a single layer. Top with 2 oz. cheese; melt in salamander.

    Step 4

    To serve

    Place chips in a mound. Place halibut on chips. Garnish with 2 tsp. green onions and 1 tsp. cilantro. Accompany with ¼ cup Roasted Poblano Salsa, 2 Tbsp. Chipotle Tartar Sauce and 2 Tbsp. guacamole

Alaska Halibut with Wild Mushrooms and Leeks

Semolina-crusted halibut tops a simple lemon vinaigrette salad and sautéed mushrooms in this recipe by Chef Patrick Hoogerhyde of Bridge Seafood Restaurant in Anchorage, Alaska.

  • Prep Time: 5 minutes

    Cook Time: 20 minutes

    Total Time: 25 minutes

    Servings: 4

  • 4, 5-6-ounce Alaska halibut fillets

    Kosher salt and fresh ground black pepper, to taste

    1/4 cup semolina flour

    3 tablespoons olive oil, divided

    1/2 cup leeks, washed and white part cut into ¼-inch round slices (about 1 small leek)

    3 cups coarsely chopped mushrooms, preferably wild varieties like oyster, shiitake, porcini or portobello

    1 cup dry white wine

    4 ounces (1 stick) cold salted butter

    4 tablespoons fresh chopped herbs, such as flat-leaf parsley, dill, and thyme

    2 ounces Parmigiano-Reggiano cheese

    2 cups greens, such as spinach, watercress or arugula, cleaned

    1/4 cup lemon vinaigrette (see recipe)

    Lemon Vinaigrette (makes 1 cup)

    1/3 fresh squeezed lemon juice

    2/3 cup olive oil

    1 teaspoon kosher salt

    1 teaspoon fresh ground black pepper

  • Step 1

    Prepare the lemon vinaigrette

    Whisk together all ingredients in a small bowl; set aside and stir again just before serving.

    Step 2

    Prepare and cook halibut

    Preheat oven to 400F. Season fish with salt and pepper; dust with semolina flour; set aside. Heat 1 1/2 tablespoons olive oil in a large ovenproof sauté pan over medium-high heat. Place fish in pan and let cook until a golden crust forms, about 2 minutes. Turn and cook another 2 minutes. Place pan in oven and cook another 3 minutes or until fish reaches about 125F.

    Step 3

    Cook vegetables and herbs

    In another pan, heat remaining 1 1/2 tablespoons olive oil over medium-high heat. Add leeks and mushrooms, cook, stirring occasionally, for 10 minutes. Add white wine and stir. Reduce heat to low and swirl in butter, letting it melt slowly. Stir in fresh herbs.

    Step 4

    Dress greens, plate and serve

    Toss greens and Parmigiano-Reggiano together with ¼ cup lemon vinaigrette. Divide greens evenly among 4 plates. Top with leek mushroom mixture and halibut.

Wild Alaskan Sablefish Recipes

Spicy Alaska Sablefish in Lettuce Cups

Korean chili paste, miso and honey give a sweet and spicy kick to baked sablefish in this healthy and fresh dish.

  • Prep Time: 20 minutes

    Cook Time: 10 minutes

    Total Time: 30 minutes

    Servings: 4 (2 lettuce cups each)

  • 1/4 cup yellow or white miso

    1 Tablespoon Korean chili paste

    1 Tablespoon honey

    1 pound Alaska sablefish, cut in 2 oz. portions

    1 small avocado, pitted, peeled and chopped

    1/2 cup chopped English cucumber

    1/4 cup thinly sliced radish halves

    1/2 cup pickled ginger, chopped

    1/2 cup bottled Asian-style salad dressing, preferably with wasabi and ginger

    8 medium to large butter lettuce leaves, or smaller iceberg lettuce leaves, or smaller napa cabbage leaves

    1 to 1-1/4 cups cooked sushi rice or quinoa

    1/2 cup cilantro leaves

  • Step 1

    Prepare fish

    Preheat oven to 450F. Blend miso, chili paste and honey; spread onto Alaska sablefish portions. Place portions on a spray-coated, foil-lined baking sheet. Roast for 5 to 7 minutes, cooking just until fish is opaque throughout, and fish is a deep golden brown; cool slightly.

    Step 2

    Prepare vegetable-rice mix

    In a mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour on dressing. Toss to coat.

    Step 3

    To serve

    Place about 1/3 cup vegetable/rice mixture into each lettuce leaf. Top with a sablefish portion. Sprinkle on 1 tablespoon cilantro.

Thyme-Crusted Alaska Sablefish

Use panko for an extra crunch on this wild Alaska sablefish dish.

  • Prep Time: 25 minutes, not including marinating time

    Cook Time: 30 minutes

    Total Time: 55 minutes

    Servings: 8

  • 3 pounds Alaska sablefish fillets, skin removed

    6 Tablespoons soy sauce

    3 Tablespoons sugar

    Braised Red Onions

    6 ounces bacon, diced

    3 large red onions, peeled, halved, and sliced from root to tip

    3/4 cup dry white wine or vermouth

    2 Tablespoons soy sauce

    2 teaspoons coarsely chopped thyme leaves

    1-1/2 Tablespoons dark brown sugar

    3 Tablespoons red wine vinegar

    Crust

    3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs

    1/4 cup chopped parsley

    1 Tablespoon chopped thyme leaves

    3 Tablespoons melted butter

  • Step 1

    Prepare fish

    Remove any bones that may remain in the Alaska sablefish fillets and cut into 8 equal portions. Mix the soy sauce and sugar in a resealable plastic bag and add the fillets. Seal the bag and turn it several times to evenly distribute the marinade; refrigerate for at least 4 hours (24 hours maximum).

    Step 2

    Make braised onions

    Meanwhile, make the braised red onions: Cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add the red onions to the pan along with the wine, soy sauce, thyme, brown sugar and vinegar. Cook over medium heat, stirring occasionally, until all the liquid boils away and the onions are tender, about 15 minutes. The onions can be refrigerated until you are ready to bake the fish.

    Step 3

    Prepare panko crust

    Toss the panko or bread crumbs with the parsley, thyme and melted butter in a mixing bowl.

    Step 4

    Assemble and serve

    When ready to assemble, preheat the oven to 350ºF. Reheat the braised onions in a saucepan and spread them out in a large shallow baking dish. Lift the fish fillets from the marinade and arrange them on top of the onions, skinned side down. Top each fillet with an even coating of the crust mixture, gently patting it on with your fingertips. Bake for 25 to 30 minutes, or just until the fish flakes apart slightly when nudged with your finger and the interior is no longer translucent. Turn the broiler to high and broil until the crust is golden brown. Remove from heat and let stand 5 minutes. Serve with mashed or roasted winter squash, or braised winter kale.

Alaska Sablefish with Ginger-Lime Sauce

Pan-fried Alaska sablefish paired with a bright ginger-lime sauce and cucumber noodles makes for a fresh spring dish.

  • Prep Time: 20 minutes

    Cook Time: 6 minutes

    Total Time: 26 minutes

    Servings: 4

  • Alaska Sablefish

    1 lb. Alaska sablefish fillet, skin-on, cut into 4 pieces

    1⁄2 hothouse cucumber, unpeeled

    1⁄4 cup vegetable oil

    6 small cloves garlic, uncut

    Ginger-Lime Dipping Sauce

    1 tsp. garlic, chopped

    2 to 3 Thai bird chiles or 1 serrano chile, chopped

    3 tbsp. sugar

    3 tbsp. ginger, minced

    1⁄4 cup fish sauce

    2 tbsp. lime juice

    3 tbsp. water

  • Step 1

    Make dipping sauce

    Place the garlic, chiles, sugar and ginger in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce, lime juice and water. Set aside 15 minutes before serving.

    Seed cucumber and cut into long, thin strips about the thickness of angel hair pasta. Add cucumber slices to Ginger-Lime Dipping Sauce and set aside.

    Step 2

    Prepare fish

    Heat vegetable oil in a large non-stick frying pan over high heat. Cook fillets until golden and just done, 2 to 3 minutes per side depending on the thickness. Halfway into the cooking, add whole garlic cloves and cook until soft. Remove fillets and garlic and drain on paper towels.

    Step 3

    To serve

    Arrange fillet on serving plate. Scatter cooked garlic cloves on top. Remove cucumbers from Dipping Sauce and neatly place on fillet. Drizzle some sauce over top and serve the remainder on the side.