Sockeye Salmon with Brown Sugar Peanut Sauce

• 2 Tablespoons hot water
• 1/4 cup packed brown sugar
• 2 Tablespoons soy sauce
• 2 teaspoons finely minced fresh ginger
• 6 tablespoons smooth peanut butter
• 1-1/2 pounds Alaska sockeye salmon, fresh or thawed
• Kosher salt and pepper
• 1/4 cup chopped roasted peanuts, optional, to garnish
• Heavy-duty aluminum foil
• Cooking spray

PREPARATION 

Remove Wild Alaska Sockeye Salmon from the refrigerator 15 minutes before cooking.  Heat grill to 375°F.

In a small bowl stir together the hot water, brown sugar and soy sauce.  Then stir in the ginger and peanut butter until smooth.  Store refrigerated for up to 2 weeks.

Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side.  Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.  Place the salmon, skin side down, in the middle of the foil.  Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish.  Season salmon with salt and pepper.

Carefully transfer the foil pan to the center of the preheated grill.  Do not cover the salmon or close the foil over the salmon.  Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat.  Remove from the grill and let rest a few minutes before serving.

To serve, top salmon with sauce.

Variation: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven.  Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.

Recipes and photo courtesy of Alaska Seafood