Springer Salmon Miso-Glazed with Sesame
Springer Salmon season came and went fast. We had high water with the heavy rains, then the sun came out to basically give us two weeks of good fishing. Those two weeks produced some good fish and great smiles.
I hate fishing the Willamette. Its dirty, full of dead trees, people, and other stuff. I even saw a 1941 tire and wheel from an old Ford floating down it. This is the first and last fish I caught on the big W. I stay on the Columbia River, makes me feel better about what I am eating.
If you ever get the chance to fish Oregon’s Columbia river for the illusive Springer Salmon, do it. It is by far, the best tasting salmon that exist. The fish feed on creole making their meat full of flavor and fat. The best cooking salmon there is. I always eat it fresh, never freeze it. Think of it, like gold. It is one of my favorite meats to work with. So on with the show…
Miso-Glazed Springer Salmon (recipe from Fine Cooking Magazine)
- 1/2 cup white miso
- 1/4 cup dry sake
- 1/4 cup mirin (sweet rice wine, you can get it in the Asian department along with the miso)
- 1 Tbs of honey
- 1 Tbs of soy sauce
- 2 Tsp of grated fresh Ginger
- 1 fillet of Springer Salmon (please remove the pin bones with needle nose pliers)
- 1 Tsp of Asian sesame oil
- 1 Tsp of Sesame seeds
In a baking dish whisk miso, sake, mirin, honey, soy sauce, and ginger until combine. Marinade the Salmon in the dish, flipping every 30 minutes for two hours. You can marinade the salmon up to 12 hours. Do not throw the marinade out, you will use it for brushing the fish later.
I use the Traeger grill for this next process. This is where I leave the Fine Cooking recipe, but thanks for the idea. I use a cookie sheet lined with aluminum foil. Add the sesame oil to the bottom where you are going to lay the fish. I add some mushrooms, and asparagus that I put a little olive oil on, then sprinkle truffle salt.
I let the fish rest for 15 minutes why I bring the Traeger up to 400 degrees.
I put the entire sheet into the Traeger smoker grill. Keep it closed and forget about it for at least 15 minutes. I like a little cherry tomatoes with this dish. Cut them in half, sprinkle with olive oil and salt, then I add a little chopped fresh Oregano. After the 15 minutes I add them to the sheet along with the fish and cook until the fish is done, which means until it flakes.
The next thing is to plate the dish, sprinkle sesame seeds and serve.
The cherry tomatoes really brings the dish together.
I love the smoke taste to this dish as well, it has the Asian flavor, along with the smokey earthy taste. Did I say earthy? I don’t even know what that means. It is a great seafood dish to celebrate your victory on the water.
Get out on the water, get your bait on the bottom of the river, land your salmon, then get back to the kitchen. Nothing is more rewarding than putting your own harvested food on the table….nothing.
Hunting Chef
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Oh man, I want to catch some of these and cook this. Wonderful looking grub.
Thank you Andy, it always saddens me to know I have to wait until next year for Springer Salmon. The Fall run should be epic this year for Salmon. They are reporting twice as many fish as last year and last year was off the hook.
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