As the name suggests; our today’s special Native American Salmon Recipe originated from the indigenous minds of natives from the Northwest. Salmon, bought for its texture and taste, can fly up to two yards while swimming upstream. It has been a staple for the Native American settlers living near freshwater streams and lakes.
Known for its Omega-3 fatty acids, Salmon offers more than just anti-inflammatory benefits. The fish helps slow the aging process and enhances brain functioning. From vitamin B to potassium, Salmon can prevent cardiac deaths if consumed twice or thrice a week. Unlike other fishes, Salmon offers less of a fishy smell while bringing out flavors of other ingredients it is served with. So put away that pan and get a skewer instead as I share with you this Native American delicacy!
Native American Salmon Recipe
- A branch of Cedar or Ironwood to make the frame.
- A BBQ Pit.
- Coals or Cedar Wood branches for the fire.
- Frame Preparations: Cut the cedar or ironwood branch mid-length at one end halfway through. The branch should have a Y structure
- 6 Salmon.
- 1 cup Brown Sugar.
- ¾ White Pepper.
- 1 cup Rock Salt.
- 2 tbsp Lemon Juice.
- 2 tbsp Margarine. Or Butter (Melted)
- Lemon Wedges.
Preparing the Salmon;
- The head, tail, and rear fin of the fish should be trimmed.
- Ensure the Salmon is halved from the belly without splitting fillets at the back and then boned. Do not take off the skin.
- Every white membrane should be cut off the belly of the fish.
- Rinse the salmon and pat it dry with a kitchen towel.
- In a pan, combine the rock salt, brown sugar, and white pepper. Whisk it.
- Place the Salmon in the pan, and cover it with the mixture. Ensure the mixture is pat evenly onto all sides of the Salmon.
- Refrigerate the Salmon for 30 minutes – 2 hours for marination.
- Whisk Lemon Juice and Butter/Margarine in a separate bowl and put aside.
Preparing the Pit;
- Add the coals or cedarwood branches in the pit, and light them as you would for a regular BBQ.
- Remove Salmon from the marination and rinse it. Pat dry.
- Pierce the salmon fillet into the split.
- To ensure the fish does not shrink, weave other, thinner twigs across the Salmon.
- Place your hand above the pit. You should be able to place your hand only for a couple of seconds.
- Place the frame with the stick down into the coal. The Salmon should be away from the coal/wood. It should only be tilted slightly.
- Using a brush, dip it in the butter and lemon mixture and apply to the Salmon. Baste the Salmon multiple times as you cook it.
- If the frame starts to burn, spray water on it.
- Touch the Salmon to check for firmness and until it turns opaque. Cook for 20 to 30 minutes.
- After 30 minutes, rotate the frame. Let the skin side tilt.
- Continue to cook for 30 minutes more or until the flesh turns opaque. Continue applying butter and lemon while cooking.
- The fish, when cooked, should be soft yet firm to touch.
- Use oven mitts to remove the frame from the pit safely. Then, place it aside and let it cool.
- Once cool, pull out the frame branches gently.
- Serve the Salmon with lemon wedges on the side.
Tip: You may sprinkle a dash of paprika for an adding kick to the fish. Additionally, you switch the wooden frame with the regular BBQ grill. Although, we would advise sticking to the frame for the authenticity of taste.
How Many Calories Are There In This Native American Salmon Recipe?
This scrumptious salmon recipe contains 157 calories. Additional nutritional information includes;
- 6.96g of Fat
- 22.5g of Protein
- 0.45g of Carbs
- 0g of Fiber
- 57mg of Cholesterol
- 430mg of Sodium
- 15mg of Calcium
- 363mg of Potassium
- 65mcg of Vitamin A
- 5mg of Vitamin C
More From the House of Salmon
- Beer Salmon Recipe.
- Flaked Salmon Recipe
- Copper chef salmon
- Costco Stuffed Salmon
- Emeril Salmon Recipe
- Court Bouillon Salmon Recipe
- Dash Diet Salmon
- Dr Oz Salmon Recipe
While Salmon may lose its taste quickly, to preserve the earthy flavors of this dish, place the salmon on parchment paper. Then, place it in a zip-lock bag. Pull out all air and zip the bag before refrigerating it.
Yogi’s Pro Tips
A wooden frame may be a bit of a chore. To lessen the hassle while still getting the earthy smoke, swap coal with cedarwood branches. Then, simply BBQ the Salmon on a grill over the wood.