When selecting salmon a good rule of thumb is to a large piece of center-cut salmon that you can butcher at home. Allow 4-6 ounces of raw salmon per serving. We like to use about ½ to 1 tsp of seasoning per 4 ounces of salmon. We always recommend going with less seasoning than more to start as you can always add more. Sprinkle on salmon about 10 minutes prior to baking, broiling or grilling and you're good to go. Mix this into a stuffing and bake in flounder, or put down a layer of Dijon mustard and turn this into an herb coating for halibut or tuna. This is also good on meats with strong flavor, like mutton or lamb chops.

Look for the designation “wild salmon” when shopping. Ocean- or farm-raised salmon are raised in pens; their meat tends to be flaccid and less pink, with a higher mercury content than their wild counterpart.

Wild caught, Alaskan sockeye salmon is one of our favorite proteins for the grill. Salmon is widely known for it's beneficial Omega 3's, but did you know that salmon is also a good source of Vitamin E?

'Vitamin E lowers the risk of heart disease by preventing the oxidation of low-density lipoproteins (LDLs), thus reducing the buildup of plaque in coronary arteries. Other research has found that Vitamin E plays a protective role against cancer and the formation of cataracts, and may possibly boost the immune system in the elderly.' - Wild For Salmon website

Our Bristol Bay Salmon Seasoning is savory and a bit nutty with citrusy notes and hints of herbiness and hand blended with pacific ocean sea salt, toasted sesame seeds, toasted minced onion, orange peel, ginger, lemon, black pepper, cilantro and basil.

Ingredients:

• 4 4oz wild caught sockeye salmon fillets - with skin
• 2 teaspoons olive oil
• 1 Tablespoon Bristol Bay Salmon Seasoning

Instructions:

1. Prepare grill to med/high heat.
2. Before grilling fish, rinse it and pat dry with paper towels.
3. Lightly brush both sides of each fillet with olive oil.
4. Rub Bristols Bay Seasoning into each fillet covering all sides.
5. Place salmon on the grill rack over heat.
6. Close the grill cover and grill for 4 to 6 minutes per 1/2-inch thickness.
7. Carefully, turn the fish once halfway through grilling.
8. Using a fork, check the flesh at the thickest part of the fillet. When it is done, grilled salmon will be opaque yet moist, and will pull apart easily.
9. Remove skin and serve immediately.

Did you know?

Salmon is one of the more unusual fish in the sea. They are born in fresh water that ideally ranges between 40-50°F. Some types of salmon leave their birth stream almost immediately for the open ocean, some make their way to a cool-water lake first, and some stay in their birth stream for a period of several months to several years. But all salmon eventually swim downstream to the ocean and exchange a freshwater environment for a salt water one, before returning to their birth streams to spawn. This makes them anadromous; catadromous fish follow the exact opposite migratory pattern, as they are born in salt water and migrate to fresh. Approximately half a percent of all the fish in the world are anadromous, as the ability to thrive in such a vast range of salinities is extremely uncommon.