Entree: United States – Alaska – Alaskan Salmon Bake

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 30 min

Total 55 min

Ingredients

- 4 salmon fillets, skin-on, wild-caught Alaskan, approx. 8 oz (225 g) each
- 2 lb (900 g) Yukon Gold or new potatoes, halved if large
- 1 lb (450 g) carrots and/or parsnips, peeled and cut into 1/2-inch (1.3 cm) sticks
- 1 medium onion, sliced — about 8 oz (225 g)
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 g) unsalted butter, melted
- 1/3 cup (67 g) packed brown sugar (light or dark)
- 2 tbsp (30 ml) whole-grain mustard or stone-ground mustard
- 1 tbsp (15 ml) Dijon mustard
- 2 cloves garlic, minced — about 8 g
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice, plus 1 lemon cut into wedges for serving
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1/4 cup (60 ml) water or dry white wine (for roasting pan)
- 1 alder or cedar plank (optional, for grilling/plank method)

Instructions

Short Description:
A rustic main-course bake starring wild-caught Alaskan salmon glazed with a brown sugar–mustard glaze and roasted with Yukon potatoes and hardy root vegetables, finished with fresh dill and lemon. Can be baked in the oven or finished over an open flame or plank for a smoky Alaskan touch.

Regional Notes:
This version uses wild-caught Alaskan salmon and a simple brown sugar–mustard glaze typical of coastal Alaska preparations; it also echoes the outdoor tradition of cooking fish over open flame or on a plank. Root vegetables and small potatoes are included to reflect hearty, practical Alaskan meal structure and make it a standalone entree.

1. Preheat the oven to 400°F (200°C). If using a plank for grilling, soak the plank in water for at least 30 minutes while you prep.
2. In a large bowl, toss the halved potatoes, carrot/parsnip sticks, and sliced onion with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) salt, 1/4 tsp (1.25 g) pepper, and 1/2 tsp (2.5 g) smoked paprika. Spread vegetables in an even layer in a large roasting pan or rimmed sheet pan.
3. Roast vegetables in the preheated oven for 20 minutes to start cooking and develop color.
4. Meanwhile, in a small bowl whisk together the melted butter, brown sugar, whole-grain mustard, Dijon mustard, minced garlic, 1 tbsp (15 ml) lemon juice, and remaining 1 tbsp (15 ml) olive oil until smooth. Taste and adjust salt and pepper.
5. After the vegetables have roasted 20 minutes, remove pan from oven and push vegetables to the edges to make space for the salmon (or transfer vegetables to a second pan if needed). Pour 1/4 cup (60 ml) water or white wine into the pan to create steam and prevent sticking.
6. Pat salmon fillets dry and season lightly with the remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper. Place fillets skin-side down in the center of the pan. Brush each fillet generously with the brown sugar–mustard glaze.
7. Return the pan to the oven and bake until salmon is just cooked through and flakes easily, and vegetables are tender and caramelized, about 12–15 minutes (internal temperature 125–130°F / 52–54°C for medium-rare to medium; cook longer if you prefer well done). Total oven time for vegetables should be about 30–35 minutes.
8. If using the plank/grill method: preheat a medium-hot grill (medium) and place soaked plank on grill until it begins to smolder slightly (about 3–5 minutes). Arrange glazed salmon on the plank and surround with par-cooked vegetables in a grill-safe tray; close grill and cook 12–20 minutes until salmon reaches desired doneness, basting once with remaining glaze.
9. When salmon and vegetables are done, remove from oven or grill. Sprinkle chopped dill and parsley over salmon and vegetables and squeeze lemon wedges over the top.
10. Serve each plate with one salmon fillet, a generous portion of roasted potatoes and root vegetables, and lemon wedges. Offer extra mustard or melted butter at the table if desired.