Ringing in salmon season with ‘Flying Fish’

AM Extra

PORTLAND, Ore. (KOIN) — Salmon season is here!

And though that may not bring the same excitement it used to, there are still many ways for you to enjoy one of the region’s staple foods.

Lyf Gildersleeve is the head chef and owner of Portland’s Flying Fish restaurant and joined Jenny and Emily Wednesday to talk about some of the things that’ll be cooking up in the coming weeks.

As a treat, Gildersleeve left a recipe for Cedar planked salmon:

Lyf’s note: Stay away from farm raised Atlantic salmon, they’re often raised unsustainably. Local Wild Chinook, Wild Alaska Sockeye, farm-raised Steelhead, and Wild Coho are the best options. Also recommended are dry seafood seasonings and Finishing salt.

  1. Soak plank for 30-60 min
  2. Rinse fish fillet and pat dry with paper towel
  3. Put on cedar plank skin side down, season with dry seafood seasonings and/or fresh herbs
  4. Pre-heat grill or oven to medium heat
  5. Place plank directly on grill grates or oven rack
  6. Cook with lid of grill down for 15-20 minutes depending on thickness of fillet.
  7. Do not flip fillet.
  8. Fish is done when fillet flakes apart with finger pressure, it should look a little wet on inside of fillet
  9. It will finish cooking for 5 minutes after you remove it from heat
  10. Remove entire plank and let rest for 5 minutes before serving 
  11. Serve on cedar plank as the platter

 

Follow KOIN 6 for the latest news and weather

App

Download our FREE news and weather apps for iPhone, iPad and Android. You can also follow us on Facebook, Twitter and Instagram, and sign up for our email newsletters.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Twitter News Widget

Trending Stories

Don't Miss

More Don't Miss