For a town full of fish experts, we don’t know much about pink salmon.
Local chefs cooking for the Pink Salmon Festival say pink salmon has more in common with trout than chinook, sockeye or coho. Pinks are delicate fish tastiest when grilled skin side down to retain subtle flavours. Pinks also exhibit their best qualities when cured, steamed or poached.
Here are five pink salmon recipes to inspire an epic late summer dinner.
Maple-Soy Bbq Pink Salmon (quoted below from a fly-fishing discussion group)
Fillet your pink and cut into about two to three pieces. Mix together maple syrup and soy sauce. Depending on the size of your pink, I say about 1/2 cup of maple syrup and 1/4 cup soy sauce. Marinate for 4 hours. BBQ with the skin down and only BBQ about 3/4 done as it will still cook after you remove it, to keep the fish moist and not dry. This is great all year round and great if you have lots of pinks.
Last modified: January 1, 2017