A Taste of Alaska

It’s no secret that the best salmon in the world comes from Alaskan waters. Fishing is a core industry for most of coastal Alaska, and during the summer months our waters can yield up to 5 billion pounds of fresh fish and shellfish! Wild Alaskan salmon is jam packed with omegas and B vitamins (but make sure it’s wild–never farmed!), and if cooked properly its some of the tastiest food around. Smoked salmon is as popular as it is delicious, and a fresh fillet can take grilling to the next level! But salmon meat is easy to overcook and dry salmon is a huge disappointment. So be sure to get a timer and keep a close watch on your baking salmon! Here is a simple but tasty maple glacier recipe to bring out the flavors of your fish.

Here’s my go-to salmon recipe:

Baked Maple Salmon

2 wild Alaskan salmon fillets

1 clove minced garlic

1/2 cup maple syrup

2 tablespoons soy sauce

Salt and pepper to taste

Preheat oven to 400F. Mix the maple syrup, garlic, soy sauce and a few dashes of salt and pepper into a bowl. Whisk together with a fork. Grease a shallow baking dish and add the salmon. Pour the maple syrup mixture over the salmon and let marinade in the fridge for 30 minutes to an hour, flipping once. Bake the salmon uncovered for 20-25 minutes. When the salmon begins to flake but is still juicy, pull it out of the oven. Serve fresh and hot! Enjoy!

-McKenzie Dornbirer

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