Alaska Salmon is on the menu in our house three times a week now, but this is by far my husband’s favorite way to eat it. Grill some corn on the cob and asparagus along with it for a fantastic meal.
Why Choose Wild Alaskan Sockey Salmon
One of the reasons why we choose wild Alaskan Sockey Salmon is that farmed salmon tastes very different, and they’re fed a diet that produces the pink color that’s not entirely natural. Yuck! But my husband prefers the taste of wild salmon and it’s important to us that Alaska sockeye salmon come from a sustainably harvested ocean where the State takes sustainability seriously. This versatile protein with its important fatty acids has never been listed as either endangered or threatened, and they’re protected in the State’s constitution.
The only other salmon we buy is Copper River Salmon which is a short-term specialty salmon that breaks the bank though I’m told it’s worth it. For our year-round needs, it’s wild Alaskan Wild Salmon for us (well my husband that is, I’m a vegetarian).
- 1-1/2 lbs Alaskan sockeye salmon, fresh or thawed
- Nonstick olive oil cooking spray
- 1-1/2 tsp kosher salt
- ½ tsp black pepper
- ½ cup dry white wine
- 2 Tbl melted butter or extra-virgin olive oil (or one of each)
- 2 Tbl finely minced fresh garlic
- 2 Tbl chopped fresh herbs of your choice (dill is particularly good as is parsley)
- Heat the grill to 375° F
- Pull the salmon from the refrigerator at least 15 minutes before cooking.
- Make a foil pan with wide heavy-duty aluminum foil, cut two pieces at least 6" inches longer than the length of the salmon. Place the foil pieces (shiny side down) on baking sheet overlapping lengthwise. Spray generously with cooking spray. Place the salmon, skin-side down, in the center of the foil. Fold the foil sides and ends up (approximately 1–2 inches) to create a shallow pan for the salmon but make sure you leave at least a 1" margin all around the fish.
- Season with salt and pepper; set aside.
- In a small bowl, mix the wine, butter, garlic, and herbs. Spoon the herbed butter mixture over the salmon.
- Carefully transfer your foil pan to the center of your preheated grill. The foil sides should not be touching the salmon.
- Close the grill cover and cook 10–13 minutes, or just until the salmon is translucent in the center. Remove the fish from the barbecue grill and allow it to rest for 2-3 min. It will finish cooking from retained heat; however, make sure it reaches a safe internal temperature of 145 °F as prescribed by the USDA before eating.
This nutritional information is based on the USDA National Nutrient Database for Standard Reference (Release 22): Serving Size: 3.5 ounces/100 grams | Calories: 220 | Sodium: 65 milligrams | Protein: 27 grams | Fat: 11 grams Saturated fat: 2 grams | Sodium: 65 milligrams | Cholesterol: 85 milligrams | Omega-3: 1200 milligrams
Get more guest-worthy & summer-friendly recipes at www.wildalaskaseafood.com
Salmon Nutritional Information & Recipe Source: Alaska Seafood Marketing Institute