Carmel Valley resident and firefighter “chef” John Wilson is 48 years old. He is married and has 3 terrific boys. Wilson enjoys cycling, surfing, skiing/snowboarding, fishing, traveling, cooking and watching his 3 boys play sports.

According to Wilson, this recipe originated in Sitka, Alaska, where the salmon fishing is the best in the world. Firefighter Maria Gibson – Station 24/A – has helped to refine this recipe for the firehouse.

“We like this recipe because it’s good, easy to make, and clean up is minimal. We tend to buy salmon when it’s on sale because all firefighters have to pay for our daily meals,” explained Wilson. “People sometimes think our meals are paid for when we are on duty – not true. Each person usually pays $10 which will typically get you lunch and dinner.” The cook generally decides the menu based on what’s on sale at the market. Each crew also pays $4 per day to use the station condiments. “If we’re lucky, one of the crew members will be working OT and will buy dessert or coffee – this is an unwritten tradition.”