Alaskan Salmon with Soy and Sesame

Frank’s Smokehouse in Amsterdam has been a go-to for every lover of artisanal smoked fish and meat for almost twenty years. From delicate chorizo sausages to creamy Alaskan salmon. Recently, the smokehouse opened its own restaurant a little further down the road, and there too, almost everything is smoked.

Frank Heyn was one of the first to work with sustainably caught salmon. Alaskan salmon, to be precise—the first salmon ever to receive MSC certification. But that still wasn’t enough for Alaska—a serious fish supplier with a coastline of more than 10,000 kilometers.

That’s why RFM (Responsible Fishing Management) was established in 2010, with the world’s strictest rules for preserving fish stocks and making fishing even more sustainable. So when you eat fish from Alaska, you can be 100% certain that it is sustainable. And because fish farming is prohibited under Alaskan law, you can also always be certain that the five salmon species from that region (king, coho, keta, pink and sockeye) are wild.

Smoked in-house
At Frank’s, for example, you can eat his in-house smoked Alaskan king salmon simply with horseradish sauce. You should definitely do that at home too. Because that salmon is so ridiculously delicious that you shouldn’t fuss with it too much. Not with unsmoked salmon either, by the way. As this recipe proves.

Method
Place the side of salmon in an oven dish or on a rimmed tray (not metal). Mix the soy sauce, chili sauce, mirin and sesame oil and pour the mixture over the salmon. Cover the salmon and leave to rest in the refrigerator for 30 minutes. Preheat the oven to 200 degrees, or 180 degrees in a fan oven, or gas mark 6.

Place the salmon in a large roasting tin and pour the sauce over it. Sprinkle the salmon with sesame seeds, spring onion and chili pepper and place it in the oven for 15–18 minutes. Let the fish cool for 5–10 minutes and serve with sweet chili sauce.

More recipes here.
Frank’s Smokehouse Restaurant, Oostenburgervoorstraat 1 Amsterdam.