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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

October 15, 2014 at 8:28 AM

Chef Pat Donahue of Anthony’s Restaurant offers scrumptious alder planked silver salmon recipe

anthonys_logoThe coho salmon fisheries are still going strong as they continue to migrate into the marine areas with many pushing up into rivers and creeks.

Many will provide good fishing well into November with fair to good action continuing in marine areas such as Jefferson Head, Shilshole Bay, Richmond Beach to Edmonds, Grays Harbor, Possession Bar, east side of Whidbey Island, Port Angeles, Freshwater Bay, San Juan Islands and Sekiu. Notable rivers are Snohomish, Skykomish, Skagit, Green, Puyallup, Columbia, Lewis, Kalama, Humptulips, Satsop and Chehalis.

In this week’s Seafood Recipe of the Week, Anthony’s Restaurant Chef Pat Donahue offers a delightful king salmon recipe. Anthony’s will contribute some of their cooking advice and recipes for the Reel Time Fishing NW blog in our Catch of the Week each Wednesday through October.

Other contributing experts are Chef and restaurant owner Tom Douglas; Tiffany Haugen, Outdoor Cooking expert/author; tackle shop owners; local seafood-market owners; and fishing guides and charter services.


(Photo courtesy of Anthony’s Restaurant)

Here is advice from Anthony’s Chef Donahue on how to prepare their silver salmon recipe:

Wild Silver salmon (otherwise known as Coho salmon) are harvested commercially in the US along the Pacific Ocean from Alaska to Oregon. They are also a very popular sport fish in the Puget Sound.

Wild silvers have dark metallic blue or greenish backs with silver sides and a light belly. It is known for its red/orange meat and its richness of flavor. Its fat content is slightly lower than that of King or Sockeye salmon.

When purchasing wild silver salmon, you’ll want to ideally look for them late summer to early fall. You’ll want to seek out ones with shiny scales and bright eyes. If you press the flesh of the fish with your finger, it should bounce right back. The aroma of the fish should never be “fishy”- it should resemble clean, salty water.

When cooking wild silvers, they are medium in texture so they hold up well to poaching, sautéing or plank grilling. Since it is lower in fat content, it can benefit from a gentle cooking method, such as poaching, which keeps it moist. Since this fish does have a lower fat content than others, be mindful that it does not dry out during the cooking process. Chef Pat loves to incorporate the sweetness of basil and sundried tomatoes onto the salmon that has been cooked on an alder plank.

Alder Planked Wild Silver Salmon with Sundried Tomato and Basil Butter

Silver salmon ingredients

photo (2)

2 pounds wild caught silver salmon fillet. Skin and bones removed.

¼ cup sundried tomato and basil butter (see recipe below).

¼ cup olive oil.

To taste Kosher salt.


Preheat oven to 425 degrees.

Cut salmon into serving size pieces.

Moisten salmon with olive oil and season with Kosher salt.

Place fish on alder plank, presentation side up.

Place planks on baking sheet. *

Bake in oven for about 6-8 minutes (or until the internal temperature is 130-140 degrees) and pull out to rest until the internal temperature reaches 145 degrees.

Top salmon with Sundried Tomato Basil Butter with desired amount and let melt slightly.

Serve immediately.

(Note: You may also use a grill to cook salmon on the planks. Make sure to cover the bottom of the plank with aluminum before putting on the grill.)

Sundried Tomato and Basil Butter ingredients

½ pound butter, softened.

½ cup fresh basil leaves.

2 ounces sundried tomatoes in oil.


Chop sundried tomatoes.

Cut basil into thin strips.

Mash softened butter until smooth.

Combine butter, sundried tomatoes and basil until well blended.

Cover and refrigerate until needed.

Yields: 4-6 servings (based on salmon portion size desired)




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