I was late to join the long list of salmon lovers. I liked other mild fish growing up, but something about pink salmon just didn’t appeal to me. (However, in sushi, it was not a problem!) Finally, a few years ago, I thought why not. Everyone else seems to like it, maybe I will too. And guess what, I liked it! Cooked salmon has actually become a staple in my diet. I eat it a couple times a week. I love how easy it is to prepare, how well it pairs with other foods, and all of the amazing health benefits it provides. (Health Benefits: Boosts immunity, improves brain function, high in Omega fatty acids, anti-inflammatory, and so on.)
Thanks to my friends as Sitka Salmon, I have learned a lot about salmon, and fish in general. Did you know, most fish sold in the Midwest has actually been out of the water for nearly two weeks? Not what you would likely call fresh. Sitka Salmon does everything they can to ensure the fish delivered to your doorstep (yes, it arrives at your home – see the beautiful packaging on my Instagram stories), is as fresh as can be. First of all, it’s wild caught from the waters of Southeast Alaska and the North Pacific. They pack it on a lot of ice immediately after being caught, don’t keep it on the boat long and freeze it as quickly as possible once it’s cut and cleaned at their plant. Their style of freezing helps maintain the fish’s cell structure, preventing ice crystals from forming, and ensuring that the texture is not mushy once it has thawed.
One of my favorite things about cooking fish is that it really doesn’t need much. You can bake it in the oven, with minimal seasoning, and have a delicious dish with little prep time, or clean up. Sitka Salmon makes it even simpler, by sending each delivery with accompanying recipes (and a newsletter about their fishermen, which are a valuable and integral part of the process). My own salmon recipe, and my favorite is below. I promise it won’t disappoint in flavor, and it’ll be so easy to make, you’ll be having it multiple nights a week.
- Heat oven to 425 degree.
- Put parchment paper on a baking sheet. Lightly spray with non-stick cooking spray.
- Place salmon skin-side down on the baking sheet.
- Coat the top of the salmon with Magic Salmon Seasoning from Chef Paul Prudhomme. (I put a lot of seasoning on, which gives the salmon a crispy coating.) I also add a little bit of garlic powder, salt and pepper.
- Bake for 15 minutes. Turn over the salmon and peel off the skin. Then coat again with Magic Salmon Seasoning.
- Bake another 10 minutes. Check to see if it’s fully cooked. (Depending on your oven it may need a little more time.)
- If you like it extra crispy, turn the broiler on low for the last 5 minutes.
The fish from Sitka Salmon all has a high quality taste and texture. Whether you have Coho salmon, Pacific cod or another type, it won’t disappoint. It’ll arrive on your doorstep, beautifully packaged, with information on the fisherman who actually caught it. After it’s prepared, as you take each bite, you’ll feel the fresh air of Alaska and the fresh taste of a healthy, premium-quality meal.
Use code SITKASOCIAL for $25 off a Premium Sitka Seafood order.
Signed with Style,