When it comes to salmon, nothing beats Alaskan salmon. The cold waters of the Bering Sea, where most Alaskan salmon is fished, make for a firm, flaky flesh - exactly what you want from a fish dinner.
Alaskan salmon is popular because it's versatile as well as delicious. Short of overcooking, there's very little you can do to salmon that will make it taste bad! Here are three ways to make salmon featuring The Golden Steer Steak Company's very own, super-secret blend of spices. Enjoy!
Method 1: Poached Alaskan Salmon
Poaching is a popular method for making salmon because the gentle cooking allows the fish's flavor to shine. Pairing your salmon with sautéed asparagus, garlic scapes, or other early-spring vegetables is a great technique.
Bonus: it's easy and quick, so suitable for a weekday meal.
For four people
Ingredients:
- 4 Alaskan salmon fillets, skin-on optional
- Sergio's Seasoning
- 1 cup water, plus more as needed
- 1 cup white wine (may substitute for juice from one lemon or 2 Tablespoons of white vinegar)
- Lemon slices
- Fresh dill (optional for garnish)
Directions:
- Use a paper towel to dry the Alaskan salmon fillets and generously sprinkle the tops with Sergio's Seasoning.
- In a large sauté pan, combine the water and white wine. Gently place the salmon fillets in the pan, skin-side down, taking care not to overcrowd them. Add more water until the fillets are just covered, then place lemon slices between the fillets.
- On medium-high heat, bring the water almost to a boil. Cook, uncovered, for 2 minutes.
- Remove from heat and rest for 2 to 3 minutes (this is important because the fish will continue to cook during this time).
Garnish with the dill and enjoy immediately!
Method 2: Sheet Pan Alaskan Salmon with Roasted Broccoli
Baking salmon is great if you like to "set it and forget it" and still get an amazing result at the end. If your fillets come in individual servings, baking them in foil can help you lock in that moistness. One more advantage to baking: you can roast your veggies right alongside the salmon: less work, fewer dishes, and just as much flavor. Everyone wins!
For four people
Ingredients:
For the broccoli:
- 2 bunches of broccoli, washed and cut up into bite-sized pieces
- 3 tbsp olive oil
- 4 cloves garlic, peeled and crushed or chopped
- 1/4 cup grated Parmigiano-Reggiano
- Bowtie Seasoning
For the salmon:
- 1 large Alaskan salmon fillet (1.5 lbs or more) or four individual salmon fillets, skin-on optional
- Bowtie Seasoning
- Sergio's Seasoning
- Salt
- Olive oil
Directions:
- Preheat the oven to 400 degrees.
- In a large bowl, toss the broccoli, olive oil, garlic, Parmigiano-Reggiano, and Bowtie Seasoning together until the broccoli is fully coated.
- Transfer the mixture to a large sheet pan and spread out evenly.
- Bake for 15 minutes.
- While the broccoli is baking, turn your attention to the salmon fillets. Pat dry and sprinkle generously with Bowtie Seasoning, Sergio's Seasoning, and salt. Drizzle with olive oil. If making individual fillets, wrap each only loosely in a foil packet.
- Remove the broccoli from the oven. Use the spatula to nudge it all to one side of the pan.
- Place the salmon on the free side of the sheet pan, skin-side down.
- Replace the pan in the oven and bake for another 20 minutes. Check for doneness: the individually wrapped packets will be ready sooner than the large fillet.
- Remove the salmon when it reaches an internal temperature of 125 degrees and let it rest (and finish cooking) while you plate the broccoli. Serve immediately.
Method 3: Blackened Salmon
Blackened salmon makes for a zingy, crusty outside and a tender middle. It's a great summertime treat, served with french fries or grilled vegetables.
For four people
Ingredients:
- 4 salmon fillets, skin-on
- 2 tbsp butter
- 1 tsp honey
- 4 tbsp Sergio's Seasoning
- 2 tbsp Bowtie Seasoning, plus more for added spice
- 1 tsp salt
- Cilantro (for garnish)
Directions:
- With a paper towel, pat the salmon fillets dry.
- Melt the butter and stir in the honey. Mix until thoroughly combined.
- Mix together Sergio's Seasoning, Bowtie Seasoning, and salt in a small bowl.
- Place a large, heavy pan on the stovetop and preheat over medium heat.
- While the pan is preheating, brush the honey butter over each fillet, covering the sides, then sprinkle generous amounts of blackening spice mix, coating the top and sides of the fillets completely.
- Gently place each fillet, skin-side up, on the ungreased hot pan and allow to cook undisturbed for 2 to 3 minutes. When the spice mix has turned black, carefully flip over the fillets and cook, undisturbed, for another 4 to 5 minutes.
- When the salmon is fully cooked, remove from heat, garnish with the cilantro, and enjoy.
