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Salmon bw

I hope everyone has had a wonderful 4th of July, lots of family time, celebrations, fireworks, and barbecue. Now, it’s time for something lighter than barbecue but equally – if not more – tasty: genuine Alaskan salmon.


  • 1 Alaskan salmon filet (preferably coho)
  • 1 Tbsp butter
  • 2 Tbsp soy sauce
  • 1/4 cup genuine maple syrup
  • 1/4 cup brandy
  • coarse salt and freshly ground pepper to taste


Defrost fish (if frozen), wash filet in cold water, pat dry, then season on both sides with salt and pepper to taste. In a heavy skillet, melt butter and add salmon filet, skin side up. Sear briefly until starting to brown, then flip filet to skin side down. Sear that side briefly, then pour soy sauce, maple syrup, and brandy on top. Cook until thickened and bubbly, and until fish flakes off when fork is inserted into it. Make sure not to overcook. Salmon remains pink even when fully cooked.





Serve with salads, rice, or steamed vegetables of your choice. Above all, enjoy!