Serves 4
Prep Time 10 minutes
Cook Time 15 minutes

4 Alaska Sockeye Salmon fillets, frozen
2 Tablespoons canola oil
2 cloves garlic, minced
2 Tablespoons minced ginger
1 cup thinly sliced rhubarb, tossed with 1 teaspoon sugar
3 green onionssliced thinly
2 Tablespoons rice vinegar
2 Tablespoons soy sauce
2 Tablespoons honey


To make the rhubarb-ginger sauce, heat the oil in a heavy sauté pan over medium high heat. Add the garlic and the ginger and cook for about 30 seconds. Add in the rhubarb and sauté for an additional 30 seconds. Add in the green onion, vinegar, soy and honey. Cook to heat through.  Makes about 1 cup sauce.

To pan-sear the salmon, heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Rinse seafood under cold water to remove any ice glaze; pat dry with paper towel. Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. (Avoid butter, sunflower or corn oil as they will burn at high heat.)

Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 minutes, until browned. Turn the fish over and season it with salt and pepper, or your favorite seafood seasoning. Cover the skillet tightly and reduce the heat to medium. Continue to cook an additional 6 to 8 minutes. Finish thick portions in an oven preheated to 400°F (use an ovenproof pan). Remove from heat just as soon as seafood is opaque throughout,

Recipe by Mandy & Kirsten Dixon, mother-daughter co-authors of the 2015 IACP winning cookbook “The Tutka Bay Lodge Cookbook — Coastal Cuisine from the Wilds of Alaska” and owners of family-operated Tutka Bay Lodge and Culinary School

Salmon Bacon with Rhubarb Lacquer
6 ounces Alaska cold-smoked salmon lox (about 10 slices)
1/2 pound rhubarb, washed, trimmed and chopped
1/2 cup honey
1/2 cup apple cider
1/2 shallot, sliced
Freshly ground coarse black pepper

Preheat the oven to 350°F. Cover a baking sheet with aluminum foil. Coat the foil with spray release or with oil. Lay down each of the pieces of salmon onto the baking sheet. Set aside.

Add the rhubarb, honey, apple cider, shallot and about a teaspoon of the black pepper into a small heavy-bottomed saucepan. Heat over medium-low heat until the rhubarb is cooked and begins to fall apart. Add a little additional apple cider if more liquid is necessary. Cook for about 30 minutes until the mixture has reduced down to a thick syrupy consistency.

Brush the salmon with the rhubarb lacquer. Place the baking sheet onto the center rack of the oven and bake for about five to six minutes or until the bacon is just crisp.