Spring Chinook Shioyaki
Dinner
Takibi Executive Chef Cody Auger brought his culinary craft to camp and shared a collection of delicious recipes from the restaurant’s menu. Fire up the Takibi Fire & Grill for this salted salmon recipe. With minimal prep and a straightforward grilling process, it’s an easy route to a delicious meal for you and your camp companions.
- 1/2-1 Oregon Spring Chinook portioned to even size and shape.
- Kosher Salt
- 1 lemon
- Grated daikon
| Ingredients | Method | Gear |
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Heavily salt the fish on both sides for 35-45min depending on thickness. Leave thicker pieces in the salt for longer. Rinse off the salt after the desired amount of time and pat dry. Skewer portions and grill over high heat. Start with the skin side towards the heat for the first 30 seconds, then flip and cook the flesh side. This gives the skin a chance to contract, then flatten before you cook the opposite side. It should take roughly 3-5 minutes on the first side, then 2-4 minutes on the skin side to finish. Twist skewers in place before removing to pull out cleanly. Plate with lemon and grated daikon. |
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Serves
4 people
COOK TIME
25 minutes
|
Heavily salt the fish on both sides for 35-45min depending on thickness. Leave thicker pieces in the salt for longer. Rinse off the salt after the desired amount of time and pat dry. Skewer portions and grill over high heat. Start with the skin side towards the heat for the first 30 seconds, then flip and cook the flesh side. This gives the skin a chance to contract, then flatten before you cook the opposite side. It should take roughly 3-5 minutes on the first side, then 2-4 minutes on the skin side to finish. Twist skewers in place before removing to pull out cleanly. Plate with lemon and grated daikon.
