Salmon is one of nature’s most delicate foods, and decomposition begins as soon as it leaves its habitat in the water. That’s why it is crucial that consumers trust a fisherman who takes great care in managing his product and follows best practices when procuring this delicacy.
Sitka Salmon Shares is a community-supported fishery (CSF) offering fresh seafood directly to your doorstep. Discover their offerings, recipes and cooking tips today.
Grilled Salmon with Lemon and Herbs
This delicious salmon dinner takes less than 30 minutes to prepare and cook, pairing perfectly with either steamed vegetables or herby potatoes as sides.
This recipe for honey and lemon-marinated grilled salmon provides it with a succulent smoky flavor while being easy to prepare.
Start by starting with fresh Sitka salmon fillets with skin on, for an elegant dinner in just a few steps. For optimal grill marks on your salmon, cook it skin side down over indirect heat.
This recipe uses dill and parsley to bring some freshness and citrus flavors to a salmon marinade, but you could easily switch up the herbs depending on what’s on hand – try thyme or basil instead. Maple syrup serves as the primary sweetener but you could easily sub in agave nectar or regular sugar instead for more control over how much lemon zest and juice goes into it.
Pan-Seared Salmon with Honey Glaze
Pan-seared salmon with honey glaze makes an effortless weeknight dinner! The sauce requires only 6 pantry ingredients – soy sauce, honey, garlic cloves, sriracha hot sauce, lemon juice and cornstarch – seasoned perfectly to suit individual preferences: soy sauce, honey, garlic cloves, sriracha hot sauce, lemon juice and cornstarch. You can personalize this recipe according to your own palate by adding sugar or lessening salt; spice things up by using more spicy hot sauce; or add spicy ingredients such as Sriracha for even greater flavors sriracha for extra heat or spice!
Cook salmon fillets skin side down for 5 minutes on high, before lowering the heat and flipping them to cook on their backsides, brushing with some of the sauce as you go. Baste regularly with any leftover sauce until lightly caramelized – serve alongside an arugula salad or as part of a hearty bowl of rice and vegetables for an irresistibly delicious meal!
Salmon Nicoise Salad
Nicoise salad, traditionally composed of canned tuna, gets an eye-catching makeover in this summertime version with fresh salmon instead. Packed full of juicy cherry tomatoes, crisp tender green beans, briny olives and hard boiled eggs; all dressed with an irresistibly zippy vinaigrette that pairs beautifully with its fishy counterpart!
This salad should be enjoyed immediately; however, you can prepare and refrigerate it up to two days in advance. The dressing keeps up to five days while potatoes can be pre-cooked; just ensure they’re completely cool before adding them to the salad!
This Salmon Nicoise Salad recipe was developed for Sitka Seafoods, a sustainable seafood company offering locally caught Alaska salmon direct from fishermen through an easy subscription-based model similar to CSA (Community Supported Fishery). You can sign up here for your monthly box customized with all sorts of deliciousness! We partnered with them so our community members could receive a discounted first month subscription!
Salmon Caesar Salad
This simplified Caesar salad features creamy Greek yogurt and buttermilk in place of traditional egg yolks, switching out kale for mildly bitter radicchio leaves and adding shaved parmesan for some added cheesy nuttiness. Perfect as a weeknight dinner as it takes just 30 minutes from start to finish!
To make the dressing, combine lemon juice with mayonnaise, garlic, anchovy paste (optional), parmesan cheese and milk until well mixed. Adjust seasoning as necessary by seasoning with salt and pepper as necessary.
Heat the oil in a large skillet over medium-high heat until shimmering, season the salmon with salt and pepper and add skin-side down until it flakes easily with a fork (about 4 minutes per side).
To assemble this salad, divide chopped romaine lettuce among four salad bowls and drizzle each with Caesar dressing (start with approximately one tablespoon per bowl). Top each salad bowl with grilled salmon, croutons and parmesan shavings before topping with fresh lemon juice as desired.