Alyn Williams' Barbequed Wild Alaska King Salmon

Alaska Seafood Marketing Institute

Alaska Seafood Marketing Institute

Standard Supplier 17th September 2019
Alaska Seafood Marketing Institute

Alyn Williams' Barbequed Wild Alaska King Salmon

Whole Alaskan king salmon cooked on an oak plank with a maple glaze and mashed onion

Ingredients

  • Onions
  • 4 skinless sweet onions (cut in half)
  • 1 lime juiced and zest
  • Tablespoon light olive oil
  • 2 tablespoons sweet sherry
  • ½ tablespoon sherry vinegar
  • 1/8 teaspoon ground nutmeg
  • Malden salt
  • Black pepper
  • 1 plank of oak 2 ½ cm thick soaked for 24 hours in room temperature water
  • 2 sides skinless wild Alaska king salmon
  • Butchers string
  • Maple Glaze
  • 250g maple syrup
  • 20g Malden salt
  • 75g sherry vinegar
  • 75g light olive oil

Method

• Skin the onions and cut in half through the root so the leaves don’t come apart
• Cover with fresh cold water in a pan, bring to the boil and immediately remove from the heat
• Remove the onions to a bowl and mix in all the other ingredients, toss the onions through the mixture to get thoroughly coated
• Wrap in a tin foil pouch (big square of double thick foil) leaving a little hole at the top for steam to escape
• Cook the onions at the side of the barbeque on the coolest spot slowly for approx. 1 hour. The juices will evaporate leaving you with a sweet, sticky soft onion. Remove when ready and crush lightly with the back of a fork
• Drain the oak plank for half an hour then get it hot on the barbeque
• Mix all of the maple glaze ingredients together until well incorporated
• Brush the salmon liberally on a tray with the glaze. Use the tray to catch any runoff for further use
• Tie the two sides together using the lengths of butcher’s string (as the picture shows)
• Put the salmon on the plank and close the lid to create a bit of steam and smoke for the first 10 minutes, then cook with the lid open
• Turn the salmon a couple of times while cooking. It should take about 30 minutes to cook through but remain pink in the middle. Keep brushing the salmon with the glaze throughout cooking
• Once cooked, remove the string and slice into portions for serving with the sweet onions on the side

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