Wednesday, August 11, 2010

Recipes for Grilled Salmon with Ancho Honey Porter Glaze and Bear Tooth Grill's "Recado" Chile Sauce

In June, four of Alaska’s best chefs met at a salmon cook-off. The winning dish? Grilled Salmon with Ancho Honey Porter Glaze created by Clayton Jones, Executive Chef of Anchorage’s Bear Tooth Grill.

Chef Clayton paired rich sockeye salmon with a glaze made of sweet honey, spicy chiles, and bitter Porter beer. The combination is inspired. Honey balances the heat and bitterness, but is used sparingly, leaving the glaze with plenty of lip-smacking spice. During the June cook-off, I watched tasters finish their portions and immediately get back in line for seconds and thirds. It wasn’t a surprise when Chef Clayton won.

This Saturday’s tasting and the June salmon cook-off are part of Trout Unlimited Alaska’s ongoing campaign to protect Bristol Bay wild salmon from large-scale mining. Bristol Bay, home to the world’s largest sockeye salmon run, employs thousands and provides a healthy, sustainable food source. To learn more about saving Bristol Bay salmon, go here.

Chef Clayton graciously shared his winning recipe.

Grilled Salmon with Ancho Honey Porter Glaze
Serves 4-6
Adapted from recipe by Clayton Jones, Executive Chef, Bear Tooth Grill, 1230 W. 27th Avenue, Anchorage, Alaska
Cook-Off Winner, Savor Bristol Bay, Trout Unlimited,

Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to

Please click on over and visit my new site. Thank you!


bellini valli said...

So happy you paired this recipe down for home use Lautie:D

mks said...

YUM!! Made this tonight with last year's freezer salmon (yes, we still have last year's salmon in our freezer...) and it was delicious. We couldn't find ancho chilis, as I said on the phone Laurie, but used "California chilis" and it was very good. spicy, but also gentle because of the porter and honey. We served ours on a bed of quinoa. Next time I make it, I'll cook up some chard or collard to put on top of the quinoa and on which the salmon can sit.

I digress. this was flat-out yummy food. Thanks, Laurie!

Mediterranean kiwi said...

i still cant get over the look of the salmon in the photos - this resembles very little of what we are used to seeing of salmon in crete

Dina said...

Yummm....looks so delicious! I wish computers could provide the aroma of the dish!

Laurie Constantino said...

MKS, chard would be a great accompaniment. And I'm so glad you liked the fish!!

Maria, what you get in Crete is no doubt farmed salmon. Wild Alaska salmon get their color from the prey they eat in the ocean. Farmed salmon, on the other hand, get their color from dye - without being fed the dye, their meat would be pale grey. Salmon Farmers use a SalmoFan to decide what shade of pink they want their salmon to be at the time of slaughter:
The health and environmental problems with farmed salmon make it more important than ever that we protect wild salmon fisheries like those in Bristol Bay.

jenny said...

Holy Moly, this sounds divine! My husband is pulling some Coho out of the creek as we speak and this sauce sounds like it has just the right kick for this girl. Thanks for sharing! I can't wait to make it.