Columbia River First Foods Salmon Bake
A slow, fire-roasted whole salmon preparation adapted from the First Foods traditions of Columbia River tribal nations.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Wooden stakes
- •Fire pit
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22
- carbs
- 2
- protein
- 40
- calories
- 380
Instructions
- 1
Build a fire. Let it burn down to glowing coals with a gentle flame.
- 2
Season both sides of the salmon fillet with sea salt.
- 3
Spread the fillet flat, skin-side down. Secure it with wooden stakes or skewers to keep it flat.
- 4
Push the stakes into the ground tilted toward the fire. Keep them far enough back so the fish cooks gently without burning.
- 5
Roast slowly for 45-60 minutes, turning occasionally. Cook until the fish flakes easily and the skin gets crisp.
- 6
Move the fish away from the fire. Let it rest for a few minutes before serving.
- 7
Serve simply, with a squeeze of lemon if you like.
Chef's tips
Patience is key. Slow, gentle heat from a distance keeps the fish tender without burning it. This method honors a traditional technique from Columbia River tribal communities, and home cooks are encouraged to learn more from tribal cultural centers.
Storage
Refrigerate leftovers for up to 2 days.
Reheating
Reheat gently in a low oven to avoid drying out the fish.
Common mistakes to avoid
- •Setting the fish too close to the fire, which burns the outside before it cooks through.
- •Using too many seasonings, which covers up the clean flavor of the fish.
Serving suggestions
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