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Grill to Save Bristol Bay

Savor Bristol Bay cedar grilling planks are now available for purchase from Fire & Flavor Grilling Co. All proceeds from cedar plank sales directly benefit the Save Bristol Bay campaign. Buy your cedar plank today.

Water & Wine

Not sure what wine to have with your wild salmon? Check out one of Trout Unlimited's Water & Wine partners and invest your dollars in a winery that's investing in the future of our wild salmon

WW Business Partners

Wondering where to go to dinner or where to buy some wild salmon? Check out our growing list of WhyWild Business Partners with businesses all over the country committed to sustainable wild salmon fisheries and doing their part to save wild salmon. View the list

Alaskan Wild Sunrise Salmon

Courtesty of Jon Corbett, chef/owner of Windwill Grille, Dillingham, AK

Portioned per plate:
6oz wild Bristol Bay sockeye fillet, skin on
2 strips of bacon
1-2 eggs
¼ cup of shredded cheese (e.g. mozzarella, cheddar, provolone)

1. Cut bacon in ½, lay strips in a skillet on medium heat.  Cook until half-way done and flip.  Drain grease if there is a lot. 

2. Place the bacon in a tight row, lay wild Bristol Bay salmon fillet skin-side up on top of the bacon.  Cover and simmer on medium heat for 8 - 10 minutes.  Remove lid.  Using a butter knife carefully peel off salmon skin and discard.  Turn the salmon over back onto the bacon.  Cover and simmer another 5 minutes.

3.  In another pan, prepare the egg(s) to order (e.g. sunny side up).    Remove lid on bacon skillet and add cooked egg(s) and cheese along with any other desired seasoning.   Allow dish to remain in pan until cheese is melted.  Using spatula, remove to a plate for serving.

Suggested sides: southern grits and/or wheat toast.