Last summer, we were lucky enough to get a few beautiful pieces of Copper River sockeye salmon — straight out of Alaska, onto the boat, and overnighted our way. If you’ve ever tasted true Copper River salmon, you know it’s not just seafood… it’s an experience.
DYK that most commercial Alaska fishing boats run with small crews so the work, by nature, is intimate, skilled, and hands‑on. A quiet shout‑out to the fishermen and fisherwomen who do what they do best: FISH!!
We cooked most of the salmon that week, but we froze one of the pieces for later.
FlexRx Tip: The best way to freeze fresh fish — salmon or otherwise — is simple: rinse, pat dry, wrap tightly in plastic wrap, then wrap again in foil. Double‑wrapping keeps the texture pristine.
When it came time to cook that last piece, we decided to try something different. Growing up, I loved bacon. And I loved scrambled eggs — but only if they were burnt, dry, and objectively terrible. I know. I know. I was a strange child. I also used to drown my plate in maple syrup… sans pancakes, because I didn’t like pancakes. Again: strange child.
Bourbon Maple Salmon
PREP TIME: 15 minutes plus 2-3 hours | COOK TIME: 20-25 minutes
- 1 good sized salmon fillet
- ¼ cup maple syrup
- ¼ cup bourbon
- ½ cup orange juice
- ½ cup vegan mayonnaise, optional
- Orange slices
- Lemon slices
- Fresh parsley, chopped
- 2-3 heads of garlic, sliced
- Cooking spray
- Salt and pepper
Combine syrup, bourbon, juice and mayo in a shallow but long dish. Place salmon fillet, flesh side down, in marinade. Cover and refrigerate for 2-3 hours. When ready to cook, heat oven to 325 degrees, line baking dish with parchment paper or tin foil, spray with a little bit of cooking spray then carefully place salmon, skin side down, on paper. Pour marinade over the salmon and decorate with orange and lemon slices, fresh parsley and garlic slices. NOTE, if you want it a bit “creamier” smooth vegan mayo over the top before adding the orange and lemon slices. Lightly sprinkle sea salt and a little fresh ground pepper. Bake salmon in oven 20-25 minutes depending on thickness. Remove from heat and serve alongside your favorite grain … it’s great with couscous and a bed of greens tossed in a light vinaigrette. Enjoy!
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