4 Pacific Northwest Salmon & Steelhead Recipes That'll Make You the Camp MVP

You put in the hours on the river. You fought the current, read the water, and landed something worth bragging about. Now comes the part most anglers get wrong — cooking it.

These four recipes are built for fresh-caught Pacific Northwest fish. No fancy culinary school techniques. No ingredients you can’t find at any grocery store. Just simple, bold flavors that let the fish shine.

Whether you’re cooking streamside, at camp, or back home in the kitchen — these are the ones that get requests for seconds.

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1. The Golden Glaze — Honey Butter Garlic Steelhead

Best for: Fresh steelhead, skin-on fillets

There’s a reason honey butter garlic is the most requested steelhead recipe on the river. The butter bastes the fish while the honey caramelizes into a golden crust. It takes 15 minutes and tastes like you spent an hour.

What you need:

• 2 steelhead fillets (skin-on, about 6 oz each)
• 3 tbsp butter
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• Salt and pepper
• Fresh lemon

How to make it:

1. Pat fillets dry. Season with salt and pepper.
2. Melt butter in a skillet over medium-high heat.
3. Place fillets skin-side down. Cook 4 minutes until skin is crispy.
4. Flip. Add garlic, cook 30 seconds until fragrant.
5. Pour in honey and soy sauce. Tilt the pan and spoon the glaze over the fillets repeatedly for 2-3 minutes.
6. Fish is done when it flakes easily with a fork.
7. Hit it with a squeeze of lemon. Serve immediately.

Pro tip: Don’t rush the skin side. That crispy skin is half the dish. If you’re cooking at camp, a cast iron skillet over coals works perfectly.

Pairs with: Steamed rice and grilled asparagus.

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2. Sweet Heat — Honey Sriracha King Salmon

Best for: King (Chinook) salmon, thick center-cut fillets

King salmon is the trophy of the Pacific Northwest — rich, buttery, and worth every second of the fight. This recipe matches that richness with a sweet-heat glaze that caramelizes under the broiler. It’s the one that turns non-fish-eaters into believers.

What you need:

• 2 king salmon fillets (6-8 oz each, skin-on)
• 2 tbsp honey
• 1 tbsp sriracha (more if you like it hot)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• Sesame seeds and green onions for topping

How to make it:

1. Mix honey, sriracha, soy sauce, sesame oil, and garlic in a bowl.
2. Place fillets skin-side down on a foil-lined baking sheet. Brush with half the glaze.
3. Broil on high for 6-8 minutes (depending on thickness). No need to flip.
4. At the 5-minute mark, brush on the remaining glaze. The edges should start to caramelize and darken.
5. Fish is done when it flakes at the thickest part.
6. Top with sesame seeds and sliced green onions.

Pro tip: The king’s natural fat content means it stays moist under the broiler — don’t be afraid of the high heat. That’s what gives you the caramelized edges.

Pairs with: Jasmine rice and a quick cucumber salad (sliced cucumber, rice vinegar, sesame seeds, pinch of sugar).

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3. The Riverbank Classic — Crispy Salmon Patties

Best for: Any leftover cooked salmon, canned salmon, or flaked fresh catch

Every angler has more fish than fillets sometimes. Maybe the pieces aren’t pretty enough for the skillet. Maybe you’ve got leftovers from last night. That’s where salmon patties come in — the ultimate no-waste recipe that tastes like you planned it all along.

What you need:

• 2 cups cooked salmon, flaked (or one 14 oz can, drained)
• 1/3 cup breadcrumbs (panko for extra crunch)
• 1 egg, beaten
• 2 tbsp mayo
• 1 tbsp Dijon mustard
• 2 green onions, chopped
• 1 tsp Old Bay seasoning
• Salt and pepper
• 2 tbsp oil for frying

How to make it:

1. Combine salmon, breadcrumbs, egg, mayo, mustard, green onions, Old Bay, salt, and pepper in a bowl. Mix gently — don’t mash it to paste.
2. Form into 4 patties, about 3/4 inch thick. If the mix is too wet, add more breadcrumbs. Too dry, add a little more mayo.
3. Heat oil in a skillet over medium heat.
4. Cook patties 3-4 minutes per side until golden and crispy.
5. Drain on paper towels for 30 seconds.

Pro tip: These hold together better if you refrigerate the patties for 15-20 minutes before cooking. At camp? Just make them a little thicker and they’ll hold fine.

Pairs with: Tartar sauce, lemon wedges, and coleslaw. Or throw one on a brioche bun with lettuce and tomato for a salmon burger.

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4. The Silver Plate — Dill & Mayo Baked Coho

Best for: Coho (silver) salmon, whole fillets or portions

Coho is the workhorse of PNW salmon — lighter and leaner than king, but still packed with flavor. This recipe uses a dill-mayo crust that keeps the fish incredibly moist while baking. It looks elegant, takes 5 minutes to prep, and is nearly impossible to mess up.

What you need:

• 2 coho salmon fillets (skin-on, 6 oz each)
• 3 tbsp mayonnaise
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper
• Lemon rounds for serving

How to make it:

1. Preheat oven to 400°F.
2. Mix mayo, dill, lemon zest, lemon juice, garlic, salt, and pepper.
3. Place fillets skin-side down on a parchment-lined baking sheet.
4. Spread the mayo-dill mixture evenly over the top of each fillet — about 1/4 inch thick.
5. Bake 12-15 minutes. The top should be lightly golden and the fish should flake easily.
6. Serve with lemon rounds.

Pro tip: Don’t skip the lemon zest — it brightens the whole dish. And yes, mayo on fish sounds weird until you try it. The mayo creates a moisture barrier that essentially self-bastes the fillet while it bakes.

Pairs with: Roasted potatoes and a green salad. Or keep it simple with buttered sourdough.

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Which Fish, Which Recipe?

Species	Best Recipe	Why
Steelhead	The Golden Glaze	Leaner flesh loves the butter baste
King (Chinook)	Sweet Heat	Rich, fatty meat stands up to bold glaze
Any leftovers	Riverbank Classic	Turns scraps into the best thing on the plate
Coho (Silver)	The Silver Plate	Mild flavor + mayo crust = moist perfection

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Quick Notes From the River

• Fresh is best, but frozen works. If you vacuum-seal your catch, thaw overnight in the fridge before cooking. Never microwave-thaw fish.
• Skin-on always. The skin protects the flesh during cooking and peels off easily after. Plus crispy salmon skin is a snack on its own.
• Don’t overcook it. Salmon is done at 125-130°F internal. If you’re waiting for it to look “done” by eye, you’ve already gone too far. Get a meat thermometer.
• Season the fish, not just the sauce. Salt and pepper directly on the fillet before anything else.

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Bottom Line

You don’t need a culinary degree to cook great salmon. You need fresh fish, a hot pan, and recipes that respect the catch. Start with The Golden Glaze if you’ve got steelhead in the cooler. If you pulled a king, the Sweet Heat is mandatory.

And when you inevitably have more fish than you can eat fresh — the Crispy Salmon Patties turn yesterday’s catch into tonight’s best meal.

Tight lines. 🎣

— Zach (@DriftAndDingers)