Fresh and Wild Alaskan Sockeye Salmon - Ships Week of July 8th
COOKING: Regardless of how you like to cook your wild salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your fresh, wild salmon will continue to cook for several more minutes.
Here are some specific guidelines by cooking method:
TO BAKE: Pre-heat oven to 275°F. Place your wild salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.
TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the wild salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked.
TO BROIL: Place your wild salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.
Your fresh & wild salmon fillet can be stored in the refrigerator for up to 3 days.
The wild salmon fillet can be frozen & will keep in the freezer for approximately 30 days; once thawed it should be cooked and used within 1-2 days.
The best way to thaw your salmon, after freezing it, is to leave it in the refrigerator overnight (still in its wrapper), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture.
If you must thaw your salmon quickly, place the frozen, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.
|Varies Servings Per Container|
|Serving size||3 oz (85g)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 0g|
|Dietary Fiber 0g|
|Total Sugars 0g|
|* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
|Ingredients: Wild Sockeye Salmon|
Four 6-ounce Healthy Heart Wild Salmon Dinner fillets
1/4 cup pineapple juice
2 Tbs fresh lemon juice
2 Tbs brown sugar
4 tsp chili powder
¾ tsp cumin
2 tsp grated lemon grind
½ tsp salt
¼ tsp cinnamon
2 tsp grated lemon rind
lemon wedges (optional)
Combine first 3 ingredients in a plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°F. Remove wild salmon dinner fillets from bag; discard marinade. Combine sugar and next 5 ingredients in bowl. Rub over salmon. Place in an 11x7" baking dish coated with cooking spray. Bake at 400°F for 12 minutes or until wild flakes easily when tested with a fork. Serve with lemon, if desired.
We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.
2 cups water
2 cups of your favorite Washington Chardonnay
Zest from 1 lemon, removed in long strips with a vegetable peeler
8 sprigs fresh thyme
2 bay leaves
4 six ounce wild salmon fillets
Capers for garnish (if desired)
Place the chardonnay, water, lemon peel, thyme, and bay leaves in the bottom of your steamer. Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 5 to 6 minutes. Transfer the salmon portions to plates and serve.
Top with capers and a beurre blanc sauce, if desired.
Recipe courtesy of our friend Chef Tom Douglas
SHIPS WEEK OF JULY 8th
FRESH ALASKAN SOCKEYE – (Stay tuned, we’re chasing those fresh fish as they travel the ocean. Specific catch location to be announced as we get closer to the event!)
This fresh Sockeye Salmon has a robust, rich concentrated salmon flavor. Rich in Omega-3 fatty acids and full of flavor, Fresh & Wild Sockeye Salmon is a true culinary experience, and we’re proud to present it to you as a part of our Summer of Fresh & Wild.
What You Can Expect from SeaBear:
Your Fresh Salmon will be hand-filleted, and will be shipped fresh, never frozen. It should arrive to you cool to the touch, on gel ice packs. We provide free sea salt & cracked pepper with every order of this phenomenal fresh salmon along with cooking instructions, storage guidelines, and tips to make this a memorable meal. Reserve yours today. Please note your credit card will not be charged until your order ships.
**Please note, due to these fish being so fresh and tender, removing all bones is not possible, so fillets will likely contain bones.
**Any additional items ordered with a Fresh & Wild Event will ship on the same day as the event.