Tasty Travels Alaska: Cedar Plank Wild Sockeye Salmon

Last June, Alaska hit us in a way that’s hard to put into words. It’s not just another state—it’s a different pace. A different mindset. The openness, the scale, and the rawness of it all resets your internal clock.

We moved through vast stretches of wilderness where the air smells of crushed hemlock needles and salt spray. It’s a silence you don’t often find anymore—the kind that allows you to reconnect with something real.

One of the most unforgettable moments was witnessing the salmon run. Watching these fish fight their way upstream—through shallow water, over rock beds, pushing through currents that seem impossible—was mind-blowing. The tenacity and the sheer will to return to their birthplace stays with you long after you leave the riverbank.

In Ketchikan, we found another piece of this story along Creek Street. Once a notorious red-light district where "both the salmon and the men went upstream to spawn," it is now a colorful boardwalk of shops built over the waterway. Beneath your feet, the water pulses with life as salmon move with the tide.

We even used one of our Creek Street coasters in this cook—bringing a piece of that history and that "wild" energy right into the kitchen.

The Dish: Why Wild Sockeye?

Wild sockeye salmon is the heart of Alaska’s food culture. Its deep ruby-red color and lean texture come from a natural diet of krill and plankton in the North Pacific. Unlike farmed fish, sockeye is firm and flavorful—it doesn’t need to be masked; it just needs to be celebrated.

Brown Sugar Rub Wild Sockeye Salmon 🍣 

Watch our how-to Video and be sure to follow for more! 

Ingredients 

- 2 Wild Sockeye Salmon Fillets 
- 2–3 tbsp Brown Sugar 
- 1 tsp Paprika (Smoked Preferred) 
- 1 tsp Garlic Powder 
- Sea Salt + Cracked Pepper 
- Extra Virgin Olive Oil 

Directions

Prep: Preheat oven to 400°F

Dry: Pat salmon dry with paper towels (this is key for a good crust).
Brush lightly with oil

Rub: Mix brown sugar, paprika, garlic powder, salt, and pepper.
Coat the salmon evenly

Plank: Place the salmon on your pre-soaked cedar plank

 ⚠️ Critical Step: If using a cedar plank, soak it in water for at least 2 hours (or overnight) before cooking. This prevents the board from catching fire and ensures the steam infuses the fish with flavor 

Cook: Roast for 10–12 minutes The “Sweet Spot”: Pull the salmon when the internal temp hits 120°F. Sockeye is lean and can dry out quickly; carry-over cooking will bring it to a perfect 125°F (Medium-Rare/Medium) while it rests Rest:

Let it sit for 5 minutes before serving

Side Dish

Roasted Purple Sweet Potatoes

Toss cubed potatoes with olive oil, salt, pepper, and ½ tsp smoked paprika Roast at 425°F for 25–35 minutes, flipping halfway

Finish with a drizzle of maple syrup for an earthy, Alaskan-inspired sweetness 

🌶️ Spicy Mayo Drizzle - Whisk ½ cup mayo, 1–2 tbsp sriracha, and 1 tsp lime juice. 

Drizzle over the plated dish to cut through the richness of the salmon

Bring It Home

The coaster featured in this cook is inspired by Creek Street—capturing a piece of that history and place. While it’s perfect for your morning coffee or a glass of wine, it’s also a rugged kitchen companion.