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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

Rhonda's Bristol Bay Salmon

Courtesy of Rhonda Wayner, Naknek Family Fisheries, Naknek, Alaska

Yield 3-4 servings

1 wild Bristol Bay sockeye salmon fillet (~2lb)
sesame oil
½ c. brown sugar
½ c. soy sauce
¼ c. Sriracha sauce (more/less depending on how spicy you want it)


1.   Remove skin from salmon with a sharp knife.  (Start at the tail and wiggle your knife toward the collar area of the fish.) 

2.   Pull the pinbones out with some good pinbone tweezers.  After the fish is pinboned, cut into 4oz or 6oz portions.  Put in a baking pan, skin side down, with a little bit of sesame oil in the pan.

3.   Mix together brown sugar, soy sauce, and Sriracha sauce.  Pour over salmon in pan.  Let marinate in the refrigerator for a couple of hours. 

4.   Preheat oven to 400 F.   When hot, put salmon in and cook for 13-17 minutes, depending on how done you prefer your salmon.