Maple Miso Fire Roasted Salmon with Sage Butter Apples

Recipe courtesy of Kinsey Brown @ironandpearls

Fisherwoman, F/V Lucid Dream

There’s a particular moment in Alaska when summer starts to give way to fall. The days are still long enough to cook outside, but there’s a chill in the evening air. The first leaves begin to turn, the garden is winding down, and suddenly maple, apples, sage, and butter sound a whole lot more appealing. This Maple Miso Fire-Roasted Salmon with Sage Butter Apples is made for that perfect in-between season.

Wild Alaskan salmon pairs wonderfully in the cast iron with crispy-edged potatoes, sweet onion, Honeycrisp apples, fresh sage, and plenty of butter. Miso and maple are an especially good pairing for wild salmon. The red miso brings deep, salty umami, while maple syrup adds just enough sweetness to complement the richness of the fish. Soy sauce rounds everything out with another hit of savory flavor. Marinating the salmon for at least two hours gives the flavors time to penetrate the fish, but an overnight marinade works beautifully if you want to prepare it ahead of time.

Everything cooks together over the fire, allowing the salmon juices and maple-miso marinade to mingle with the buttery apples and potatoes and be served all together. This recipe is great for a special camping trip cookout and can be amended to be baked at home in the oven. Please note that because this recipe is made over the campfire, cooking times may vary.

Create the miso marinade by mixing the miso paste, maple syrup and soy sauce. Coat the portions of salmon in the marinade and allow to sit in the refrigerator for at least 2 hours or as long as overnight. 

In a cast iron pan over coals, melt 2 Tbs of high quality unsalted butter. Add the diced potatoes, onion, apple, and chopped sage leaves. Season with salt and pepper and roast over the fire for about 10 minutes. Potatoes should be slightly crispy. Mix the pan and add ½ Cup of water to allow the ingredients to steam and loosen. Add the salmon portions directly on top of the potatoes and top with the remainder of the butter and marinade. Cover with foil and allow to cook over the fire for about 15-20 mins or until the salmon releases fats and is opaque. 

Serve all together topped with maldon salt and remainder of sage leaves for presentation.

If you give this recipe a try, we'd love to see it! Tag us on socials at @alaskafreshseafood