Alaskan Salmon Recipe

1. Pickled mustard seeds

Rinse mustard seeds, then combine apple cider vinegar, 0.5 cup water, 1 tablespoon sugar and 0.5 teaspoon kosher salt in a small saucepan. Bring to a gentle simmer, stir to dissolve the sugar and salt. Add mustard seeds, simmer 2 minutes. Remove from heat, cool slightly, transfer seeds with liquid to a small jar and refrigerate at least 2 hours (overnight preferred) — seeds will become gelatinous and slightly tangy.

2. Pickled hot peppers

In a separate small saucepan combine 0.5 cup red wine vinegar, 0.25 cup water, 1 teaspoon sugar and 0.25 teaspoon kosher salt. Bring to a simmer to dissolve sugar. Pack thinly sliced peppers into a small jar and pour hot brine over them. Let cool, then refrigerate at least 30 minutes. Chill until ready to use.

3. In a bowl whisk together 1 cup mayonnaise, 2 teaspoons grated garlic, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. For a smoother, silkier texture slowly whisk in 1 tablespoon olive oil. Taste and adjust lemon or salt. Refrigerate until serving; flavors meld best after 30 minutes.

4. Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes. Drain well and return to pot. Warm the milk and cream together (microwave or small saucepan) and add to the potatoes with 3 tablespoons butter. Mash to desired texture (use potato masher or ricer for extra-smooth). Season with 0.5 teaspoon black pepper and adjust salt to taste. Stir in chopped chives if using and keep warm while you cook the salmon.

5. In a small saucepan combine 1/4 cup honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sriracha and 1 teaspoon minced garlic. Warm gently over low heat until honey is fluid and ingredients combine, 2–3 minutes. Taste and adjust heat or acidity. Whisk in 1 tablespoon cold butter off heat to give the jus a glossy finish. If too thick, whisk in up to 1 tablespoon water to reach a spoonable consistency. Keep warm.

6. Pat salmon fillets dry with paper towels. Season both sides with 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, pressing seasoning lightly into the flesh.

7. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, place salmon fillets skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down until skin is crisp and salmon is cooked about two-thirds of the way up the side, about 4–5 minutes depending on thickness.

8. Flip fillets and add 2 tablespoons butter and zest and juice of 1 lemon to the pan. Spoon the melted butter over the fillets (baste) for 30–45 seconds, then transfer skillet to a preheated 400°F (200°C) oven for 4–6 minutes more, or until an instant-read thermometer inserted into the thickest part reads 125–130°F for medium (cook to 135°F if you prefer medium-well). Remove from oven and rest 2 minutes.

9. Spoon a generous scoop of mashed potatoes onto each plate and lightly smear to create a base. Place the rested salmon fillet on top or beside the mash (skin-side up to keep crisp).

10. Dot or smear 1–2 tablespoons garlic aioli beside or over the salmon as desired.

11. Scatter 1–2 teaspoons pickled mustard seeds and a few pickled hot pepper slices over the fish and potatoes to taste.

12. Drizzle 1–2 tablespoons warm hot honey jus over the salmon and a little over the potatoes for contrast. Finish with microgreens or baby arugula and a lemon wedge on the side.

13. Serve immediately while salmon is warm and skin remains crisp.