Salmon Steaks

In the seventies we lived in North Tee Harbor, Juneau, Alaska, an isolated salt water cove. We had built the house on pilings to protect against howling south-easterlies, which could drive waves crashing right up to our door step.

On summer evenings we would fire up our outboard and cruise out a few hundred yards for some serious salmon fishing.

Summertime in Alaska never got dark. Often we would barbeque our freshly-caught salmon out on the deck and sit for hours in the never-ending twilight watching the great bald eagles diving for fish.

Sometimes we’d camp on the little island about
fifteen minutes from our house on T Harbor.

Campfire Salmon Steaks

Ingredients:

Salmon steaks
Zest of 1 lemon (save the lemon to juice over fish)
Zest of 1 lime,
4 tablespoons butter
1 teaspoon basil, minced
1 teaspoon parsley, minced
1 tablespoon olive oil
Salt and pepper to taste

Directions:

1. Pre-mix butter with zest, basil and parsley.
2. Salt and pepper salmon and place on a sheet of foil.
3. Spread butter mixture on salmon and create foil pouch.
4. Squeeze lemon over salmon.
5. Fold the foil around the salmon steaks.
6. Place foil salmon pouches on campfire grill and cook until the salmon flakes.
7. Be careful to not overcook the salmon steaks.

Note: You can use garlic, cumin or other stronger herbs or spices if you wish. We preferred light herbs as the salmon were so fresh that we did not want to over power the delicate taste.