North African Style Alaska Salmon Recipes

GRILLED SALMON WITH NORTH AFRICAN FLAVORS

Steps:

• Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate for use atop fish after cooked.
• Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
• Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
• Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side.
• To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

BRONZED ALASKA SALMON IN A BUTTER-WINE SAUCE

Steps:

• Pat salmon dry with paper towel. Heat nonstick skillet over medium-high heat. Brush salmon with oil and place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep salmon from sticking.
• Turn salmon over and sprinkle with the seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter.
• Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout and sauce is reduced.
• Drizzle sauce over salmon when serving.

SALMON FIRECRACKER GRILLED ALASKA SALMON

Steps:

• Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals.
• Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.