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Traditional Pit Cooked Salmon

Author: Jared Williams
Recipe Type:
Time: 9 hours
30 Servings


  • 5 Sockeye Salmon (Thuqi)
  • 20lb Bag Carrots (Shewuq)
  • 10lbs Clams (Sawqwa)


Step 1 – Dig a two foot deep three foot round hole in the ground, ensure that the ground is soft sandy clay.

Step 2 – Place about 25 fist sized stones in the freshly dug hole

Step 3 – Light a fire in the pit big enough that it fills the hole and gradually add another 25 fist sized rocks to the burning fire.

Step 4 – After burning the fire for 2-3 hours take out all the remaining wood debris and place a thick layer (6″-8″) of leafy green over the hot rocks.

Step 5 – Place the salmon, shellfish, and vegetables, wrapped in seaweed or skunk cabbage leaves, into the pit on top of the leaf layer.

Step 6 – Cover with another thick layer of leaves followed by a good 4″-6″ layer of soil over top to cap it off.

Step 7 – Wait for 3 to 4 hours

Step 8 – Dig away the soil and leave, remove the salmon, clams, and carrots and enjoy.

Traditional Pit Cooked Salmon, 5.0 out of 5 based on 6 ratings
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2 thoughts on “Traditional Pit Cooked Salmon

  1. What a gorgeous photo! That recipe sounds amazing.

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