Food and Drink

Video: How to grill Alaska salmon

Salmon season has begun and it’s time to fire up the grill. Chef Patrick Hoogerhyde of Bridge Seafood in Anchorage is going to show us how to properly grill a sockeye salmon.

What you need: grill, charcoal, salmon fillet, cracked black pepper, kosher salt and canola or olive oil.

Then, follow these steps:

Fire up the charcoal and heat grill to 400-500 degrees.

Lightly grease grill with a cloth application of canola or olive oil.

Season salmon fillet with cracked black pepper and kosher salt.

Place fillet on the grill skin-side up to retain moisture.

The fillet should cook four minutes on each side for every inch of thickness. After two minutes of cooking skin-side up, move fillet diagonally to create grill marks for presentation.

Ease the spatula around the edges of the fillet once it’s ready to be flipped. The fillet should be easy to flip if the grill is hot and the fish is cooked enough.

Cook for another four minutes per inch of thickness, to medium-rare, which Hoogerhyde says is “Alaska style.”

To learn how to fillet a sockeye salmon, watch part one of this series with Bridge Seafood chef Patrick Hoogerhyde.

To learn how to fillet a sockeye salmon, watch part one of this series with Bridge Seafood chef Patrick Hoogerhyde.


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