Wildman, Wildman, Wildman Salmon

January 03, 2024

Today we're going to go over a recipe that I designed for a trip that I recently took to Wildman, Alaska. It's an unbelievable hunting and fishing lodge down in that southern little boot heel of Alaska. It's pistachio encrusted Wildman, Wildman, Wildman, salmon. View the video below!

Yield: 2 fillets Diet: Gluten Free

 

INGREDIENTS

• 2 salmon fillets (approximately 6 ounces (175 g) grams each)
• 2 T. Meat Mitch Whomp Rub
• 1 clove garlic, minced 
• 1 tablespoon olive oil
• 1/2 tablespoon Meat Mitch Yellow Brick Road Mustard Sauce
• 3 tablespoons lemon juice, freshly squeezed
• 3 tablespoon honey
• 1/3 cup pistachios, coarsely chopped - or put in a ziploc bag and pound

 

INSTRUCTIONS

1. Preheat oven to 375 F.
2. Rinse salmon and pat dry. Place salmon on a lined baking sheet. Season with salt and pepper to taste. Place salmon on a parchment-lined quarter sheet baking pan.
3. In a small bowl, combine garlic, olive oil, mustard, lemon juice, and honey. Spread 3/4 of the mixture evenly over the salmon.
4. Reserve enough sauce to drench the finished fillets. 
5. Add pistachios to the remaining mixture and stir to combine. Spoon the pistachio mixture on top of the salmon and press lightly into salmon using the back of a spoon.
6. Bake for 15 minutes until salmon is just flaky. Remove from oven and let rest for 5 minutes before serving.
7. Spoon reserved sauce over each filet before serving 
8. Jimmy says eat quickly before it cools 

 

 
If you are headed to Alaska visit Wildmanlodge.com

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