Amazing salmon recipes are simple, easy to prepare, and use the best quality ingredients available.

Herbed-butter wild sockeye salmon, en-papillote (in parchment)

Recipe by chef Kyle Mendenhall of Arcana Restaurant in Boulder, CO

Ingredients

• Parchment Paper
• Portions of Wild Alaska sockeye salmon 
• Herbed Butter
• Sliced Lemon
• Olive Oil, Salt, Sprig of Thyme

Method

1. Place sliced lemon on parchment paper 
2. Remove the skin from the salmon and place on the sliced lemon
3. season with salt, a teaspoon of olive oil, 1-2 tablespoon of herbed butter (dill, squash blossom, or other creative herbs!) and a sprig of thyme
4. Fold the parchment so no air will escape (double fold all the way down the top, then fold in the ends)
5. Bake at 400deg for 8-10min

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Texas style smoked cedar plank salmon on the grill

recipe by: Jess Pryles, professional bbq pit-master, chef, writer, and TV personality, with penchant for BBQ and bourbon.  

More amazing recipes at jesspryles.com

Ingredients

• 1 x cedar plank 
• 2-4 portions of Wild Alaska sockeye salmon 
• 1 tsp sesame oil
• 2 tsp smoked paprika
• 1-2 tbsp honey
• 1 large lemon, sliced
• salt to taste

Method

1. soak cedar plank in water for 2-3 hours prior to cooking
2. Light chimney of charcoal, and once coals have ashed over, dump them into the grill. Spread the coals to either side so that there is heat on each side of the grill, but empty space right in the middle – ie, there should be no coals directly underneath the plank.
3. Remove plank from water, and arrange filet/s on top. Spread the surface with the sesame oil, then sprinkle a generous amount of salt.  Sprinkle paprika over the top, then drizzle the honey to coat the filets evenly. Finish with slices of lemon.
4. Place the loaded plank over the middle of the grill where it will not be directly over coals. Close the lid and allow to cook roughly 15-20min, checking occasionally to ensure there are no edges catching alight.
5. Fish should flake away easily with a fork when ready. Serve immediately & enjoy!

Sweet smoky salmon with cauliflower and cilantro pesto

Recipe by Emily at nourishing-matters.com, @nourishingmatters

Recipe:

4 sustainably caught salmon fillets
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
2 teaspoons honey or maple syrup
1 teaspoon olive oil
generous pinch of sea salt

1 tablespoon olive oil
1 red onion, halved and thinly sliced
1 medium head cauliflower
¼ cup water
Cilantro Pepita Pesto, recipe follows
Salt and pepper, to taste

¼ cup pumpkin seeds, toasted for serving
1 lemon, cut into wedges for serving
Cooked brown rice or other grain for serving

Preheat grill to medium high. Make salmon rub. Mix spices, honey, olive oil, and salt in small bowl until combined. Lay salmon skin side down and generously rub top of each with mixture, pressing into salmon to adhere. When grill is ready, place salmon skin side down and grill, covered, for 8-10 minutes depending on your grill and hot spots. When you think salmon is almost done, flip and allow to cook for just a minute or so to get nice grill marks on the salmon. If using a George Foreman, the salmon will take about 5 minutes and will not need to be flipped since it's cooking from both sides. Remove from heat and allow to rest 5 minutes.

To cook cauliflower, heat 1 tablespoon olive oil in large skillet over medium high heat. Add onion and sauté until just softened and golden on the edges, 5-7 minutes. Add cauliflower, a generous pinch of salt, and 1/4 cup water, stirring to combine. Cover and allow cauliflower to steam for 7-8 minutes or until cauliflower is tender. Remove cover and cook until cauliflower begins to caramelize and liquid has evaporated. Remove from heat, dollop in 1/3 cup of pesto to start and stirring to distribute. Season to taste with salt and pepper and add more pesto if desired.

To serve, place salmon atop rice and cauliflower, adding toasted pumpkin seeds, a lemon slice and passing extra pesto if desired. Serves 4.

Cilantro Pepita Pesto:
½ jalapeño, seeds removed for less spicy variation
Generous 2 cups loosely packed fresh cilantro
3 tablespoons pepitas (pumpkin seeds), lightly toasted
2 garlic cloves
1 lime, juiced and zest of ½ lime
¼ cup extra-virgin olive oil (for a richer pesto, you can add a little pumpkin seed oil instead of olive oil)
Salt and pepper, to taste

Add everything to a food processor or blender, and blend until smooth, scraping down sides as necessary. Add salt and pepper, to taste. Makes about ½ cup.

Full description at nourishing-matters.com

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Fresh & savory baked salmon with sea-salt, lemon, and dill

A simple, savory recipe that highlights quality salmon and pairs well with fresh salad and cooked grains for a light and energy-filled meal. This recipe cooks well in a sauté pan with olive oil, or baked in the oven. Squeeze fresh lemon over the salmon just before eating for a fresh, bright flavor that everyone will love.

Ingredients:  Wild Alaska Sockeye Salmon, Olive Oil, Sea Salt, Dill.

• Thaw salmon under refrigeration or in cold water.
• Brush both sides with a light coating of olive oil.
• Sprinkle sea salt, then a liberal amount of fresh or dried dill over the salmon.
• Over medium-high heat, with hot olive oil in the pan, cook salmon skin up for 2-3 min, then skin down for 4-5 min, Sockeye Salmon cooks very quickly! 
• (Grill: skin down for 10-12min.  Bake: Skin down on foil covered pan, 400 deg. for 10-12 min) 

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Sweet & savory soy-maple glazed wild salmon

A customer favorite, this sweet and savory recipe with a teriyaki-like flavor is amazing with steamed or sautéd mixed veggies and brown rice. Add garlic or ginger to the recipe for an amazing added flavor. 

• Thaw Salmon under refrigeration or in cold water.

• Combine 1/4 cup soy sauce & 1/4 cup maple syrup in saucepan. (with fresh chopped ginger or garlic if desired) and simmer over low heat until reduced and thickened, then brush the sauce generously on to the salmon.

• Bake the salmon at 375 for 5-6 min, brush again with sauce, bake for additional 5-6 min, Sockeye Salmon cooks very quickly!

• Pour heated remaining sauce over salmon, serve immediately, and enjoy!

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Smoky grilled lemon-pepper wild salmon

A summertime classic for the grill, this is an easy, fast, super simple grill recipe that everyone will love. This pairs well with a garden-fresh salad, grilled asparagus or squash, and fresh baked bread.

Ingredients:  Wild Alaska Sockeye Salmon, Olive Oil, Lemon Pepper.

• Thaw salmon under refrigeration or in cold water.

• Brush both sides with a light coating of olive oil.

• Shake lemon-pepper evenly on to salmon.

• Grill: skin-side down, over medium heat for 10-12 min (or bake: 400deg. for 10-12min) Sockeye Salmon cooks very quickly, serve immediately & enjoy!