Chef Erik Slater of Seward, Alaska is a member of the Alaska Seafood Chef Alliance. Erik is committed to sharing the culinary, health, and sustainable benefits of wild and natural Alaska seafood.
Erik Slater’s love of cooking came from his mother, who began honing his skills as soon as he could reach the top of the range. He worked his way around and under some of the best restaurants and chefs in Spokane until 1996, when he dropped everything and moved to Alaska.
Erik cooked all over the state of Alaska before permanently settling in Seward in 2000, where he eventually became Executive Chef of the Resurrection Roadhouse and Fox Island Wilderness Lodge in 2004. In 2011, Slater was selected by Gov. Sean Parnell to represent the state of Alaska at the Great American Seafood Cook Off in New Orleans.
Slater prides himself as an advocate for Alaska seafood, Alaska produce and the amazing people who are building the Alaskan culinary tradition.
In the spring of 2014 Slater and his wife will open the Seward Brewing Company in Seward, Alaska. As the new owner of Seward’s only brewpub, Slater is blending his passion for Alaska and the Pacific Northwest with his unique style of food and beer.
Alaska Salmon with Shoyu Tarragon Sauce
Shoyu Tarragon Sauce:
2 garlic cloves
1/3 cup fresh tarragon leaves (loosely packed)
1 teaspoon bottled black bean garlic sauce
1/2 cup shoyu or soy sauce
1/2 cup melted unsalted butter
1 Tablespoon rice wine vinegar or white vinegar
1 Tablespoon honey
4 Alaska Salmon fillets (5 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
2 green onions, chopped
2 Tablespoons sesame seeds
Add all sauce ingredients to blender and puree on high.
Rinse any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet skin side up and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and baste with sauce. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish, basting occasionally. Cook just until fish is opaque throughout.
To serve, baste with additional sauce. Garnish with green onions and sesame seeds.
Recipe by Alaska Chef Erik Slater. “Shoyu is a Japanese soy sauce which is just a tad sweeter than the familiar soy sauce (use soy if you can’t find shoyu). I use this sauce on grilled salmon, but it works great on any Alaskan fish. Excellent with roasted vegetables!”