Amazing salmon recipes are simple, easy to prepare, and use the best quality ingredients available.
Bristol Bay Sockeye Salmon En Papillote. (in parchment)
By Chef Kyle Mendenhall of Arcana Restaurant in Boulder, CO:
This super easy recipe will knock your socks off.
- Parchment Paper
- Portions of Wild Alaskan Sockeye Salmon
- Herbed Butter
- Sliced Lemon
- Olive Oil, Salt, Sprig of Thyme
- Place sliced lemon on parchment paper
- Remove the skin from the salmon and place on the sliced lemon
- 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
- Fold the parchment so no air will escape (double fold all the way down the top, then fold in the ends)
- Bake at 400deg for 8-10min
CEDAR PLANKED SALMON
By Jess Pryles: Professional Hardcore Carnivore, cook, writer, and TV personality, with penchant for BBQ and bourbon.
- 1 x cedar plank
- 2-4 portions of Wild Alaskan Sockeye Salmon
- 1 tsp sesame oil
- 2 tsp smoked paprika
- 1-2 tbsp honey
- 1 large lemon, sliced
- salt to taste
Pro Tip: For an even more pronounced cedar flavor, remove the skin on the filets to allow the fish direct contact with the plank.
- Keep a spray bottle with water handy to calm any hotspots around the edges of the plank that may start smoldering.
- soak cedar plank in water for 2-3 hours prior to cooking
- 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.
- 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.
- 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.
- Fish should flake away easily with a fork when ready. Serve immediately & enjoy!
Pro tip: If your lemons haven’t taken on enough color, drop them onto the grill above the coals for a minute to get some grill marks on them, then return to top of fish for serving.
SEA-SALT, DILL & LEMON
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)
SOY & MAPLE GLAZE
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.
Ingredients: Wild Alaska Sockeye Salmon, Soy Sauce, Maple Syrup. (ginger or garlic optional)
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!
Lemon Pepper Grill
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!