Wood-Grilled Alaska Salmon & Kelp Noodle Salad
The prep time may sound absurd, but you'll be bowled over by the result.
Alaska Seafood Marketing Institute
Jun 11, 2025
All you need is a bowl and a lot of patience.
The kelp noodles may take a few days to ferment. The fried salmon skin may take several hours to prepare for frying. Then, you will need to man the grill to perfectly sear the salmon. Once plated in a bowl (so "bowled?"), you'll have a vibrant wood-grilled dish featuring succulent wild Alaska salmon nestled atop a refreshing kelp noodle salad tossed in Thai basil vinaigrette. The crunchy fermented fennel and fried peanuts add brightness and texture, while the crispy salmon skin chicharrón delivers an irresistible savory punch.
AUTHOR
The Alaska Seafood Marketing Institute (ASMI) is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource.
