My Two Favorite Family Recipes For Alaskan Salmon Roasts

My Two Favorite Family Recipes for Alaskan Salmon Roasts

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A is 1/4 of a salmon or larger depending on its size.

Oven Salmon

1 Roast

2 sliced

2 Lemons

Salt and to taste

Fresh Kale Optional and cotton string for cooking

Pre heat oven to 400 degrees F. Thoroughly wash salmon roast inside and out. Pat dry with paper towel. Lay out string and kale on flat surface in readiness to bundle the roast. If you aren?t using kale lay out aluminum foil and smear butter all over the side that will be next to the fish. Lay fish on top and stuff with 1 to 2 sliced onions. Squeeze the juice of 1 lemon inside the salmon over all the onion. Sprinkle with salt and pepper. Bundle the salmon/ wrap it with the kale and tie with string or wrap with the aluminum foil. Place in steamer, if you don?t have a steamer place on top rack with a large baking dish of water beneath it on the next rack. Bake for 40 mins to 1 hr. It is done when tested with a meat thermometer tand the emp reads 125 degrees or meat flakes easily.

I usually make this for holiday dinners such as Thanksgiving and Christmas it's easy and doesn't take much time so I can concentrate on other cooking projects for our feasts. Besides it's part of Mom's families traditional Christmas meal.

Barbequed Salmon

1 Salmon Roast

1 Bottle Italian Dressing

1 - 12 oz bottle of honey

The day before you are to cook the roast place it in a deep pan and cover with Italian Dressing. Marinate over night. When you?re ready to cook it heat up your barbeque with a mixture of charcoal brickets and alder chips. Make a shallow dish out of aluminum foil that the fish can just comfortably sit in. Butter the inside of the foil dish. When the barbeque grill is hot place the fish in the aluminum foil dish and place on the grill. Drizzle honey all over the top of the fish. When it looks about half done turn over and drizzle with honey again. Fish is done when it flakes easily.

My Dad made this for my wedding dinner to my first husband, along with fire roasted potaoes, and a Crab Louis for dessert we had an Alaskan wild berry salad on shortcake and whipped cream. There were moose burgers with the works for the kids.

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