How to prepare Misty Fjord Wild Sockeye Salmon

For a quick thaw, submerge the salmon package in cool water for 15-25 minutes, or until it has thawed. For best results, thaw in your refrigerator overnight. This salmon may also be cooked from a frozen state. Use within 5 days from the time of thaw. Keep refrigerated.

As a general rule, allow 10 minutes of cooking time per inch of thickness, measuring fish at its thickness part. Salmon should be slightly translucent in the middle. Salmon will continue to cook slightly once removed from the heat. Remember, the easiest way to ruin a seafood dinner is to overcook the fish.

To Bake

Preheat oven to 400 F. Cook in a dish between 15-20 minutes, depending on the oven. It is not necessary to turn fish while baking.

 

To Grill

Preheat grill on high. Briefly sere flesh side of salmon (2 minutes), turn over, skin side down for remaining 8 minutes. (10 minute per inch rule applies).

To Sauté

Place salmon in hot skillet, along with marinade if desired. Sauté 4 minutes, flip salmon over, cover pan and cook another 7-9 minutes. Let stand for 2-3 minutes.

 

To Broil

Preheat broiler. Place salmon on foil and broil 4 inches 
from the heat for 7-10 minutes or until done.

Our Salmon Recipes

BAKED SALMON WITH CRANBERRY-THYME CRUST

milk
4 – 6 ounce wild salmon portions
¾ cup panko (Japanese bread crumbs)
¼ cup dried cranberries, chopped
¼ cup green onion, chopped
3 TB butter, melted
2 TB fresh thyme, chopped (or 1 TB dried)
2 tsp lemon peel grated

Preheat over to 375. Rinse and pat salmon portions dry. Place in glass and cover dish with milk. Cover with plastic wrap and put in the refrigerator for 30 minutes.

Line baking sheet with foil. Remove salmon portions from milk and pat fry. Place skin side down on foil. Sprinkle with salt and pepper.

Combine panko, cranberries, onion, 2 TBS butter, thyme and lemon pee; blend well. Season with salt and pepper. (It will be dry).

Spoon onto salmon and press to adhere. Drizzle with remaining butter.

Bake until top is golden and salmon is opaque in the center, 20 to 25 minutes.

Serves 4

CLAUDIA’S FAMOUS LIME MARINADE

1 side wild sockeye salmon fillet

Marinade:
1 small/medium onion cut into chunks
½ c fresh squeezed lime juice
½ c olive oil
2 ts dried tarragon (2 TB fresh chopped)
1 TB salt
½ ts ground ginger (1 TB fresh)
½ ts Tabasco
½ ts garlic (2 cloves fresh, chopped)

Place all ingredients into a blender and mix until the onion is pulverized, about 2 minutes. Pour over fresh salmon fillet (skin side down) and marinate for a minimum of 2 hours. Grill on med/high heat approximately 8 – 10 minutes.

DAVE’S SALMON CAKES

2 cups cooked and flaked wild sockeye salmon
½ cup Progresso bread crumbs
½ cup mayonnaise
2 cloves crushed garlic
1 TB lime juice
¼ cup minced onion
2 TB Madras Curry paste (for spicy version)

(These ingredients can be varied to your tastes. To make a drier fish cake, add more bread crumbs, for more moisture, add more mayo.)
Mix together all the ingredients, shape into miniature patties and fry in olive oil until lightly browned. Serve with rice and chutney as a condiment. Delicious!

The salmon cakes can be made ahead of time and frozen enabling you to grab them from your freezer for a quick meal.

MEDITERRANEAN SALMON BAKE

1 wild sockeye salmon fillet (approx. 2 lbs)
½ c mayonnaise
1/3 c green olives with pimento, sliced
¼ c fresh parsley, chopped
1 ts lemon juice, freshly squeezed
1 TB capers, drained
½ ts Worcestershire sauce
¼ ts. white pepper

Preheat oven to 375.
Combine all ingredients in a small bowl. Mix well. Lay salmon fillet skin side down in a large baking dish. Spread olive mixture evenly over the top of the salmon. Bake for approximately 20-30 minutes, until fish barely flakes. (Salmon will continue to cook after it is removed from the oven.) Serve hot.

MISTY FJORD CREAMY SALMON SPREAD

8 oz cooked wild salmon
8 oz cream cheese (softened)
¼ c sour cream
3 Tbsp minced onion
1 Tbsp horseradish
1 Tbsp lemon juice or zest
Dash of worcestershire sauce
1 tsp chopped tarragon

Blend together all ingredients with food processor or electric mixer. Spoon mixture into bowl, cover and refrigerate. Bring to room temperature 30 minutes before serving with crackers or bread.

ORANGE GINGER SALMON

4 portions of sockeye fillets
1/4/c orange marmalade
2 TB soy sauce
2 TB balsamic vinegar
1 TB fresh grated ginger
1 TB dark sesame oil
1 clove minced garlic
¼ ts salt
¼ ts pepper
In a shallow glass or ceramic dish large enough to hold the salmon in a single layer, combine the marmalade, soy sauce, vinegar, ginger, sesame oil, garlic, salt and pepper.

Add the salmon, turning it to coat. Cover and marinade in the refrigerator for 30 minutes – two hours.

Preheat broiler. Lift the salmon from the marinade, transfer to the broiler pan and spoon the marinade over the fish.

Broil 4 – 6 inches from the heat for 3 – 4 minutes per side or until salmon flakes when tested with a fork. Remove the salmon skin before eating. Serves 4.

Recipes for a Healthy Heart

ROYAL INDIAN SALMON

4 wild caught salmon steaks or fillet
¼ c chicken or vegetable broth
2 Tbsp lemon juice
½ ts fennel seeds, crushed
¼ ts cumin
¼ ts ground coriander
Dash of salt
Fresh ground pepper

Mix lemon juice into the broth.

Place the salmon in a shallow glass pan. Pour the bouillon and lemon juice over the salmon.

Sprinkle with the seasonings
.
Marinate, covered in the refrigerator for at least two hours, turning the salmon occasionally.

Place the salmon, skin side down, on a foil-covered broiling pan. Spoon marinade on salmon. Place under the broiler, second shelf down, for approximately 12 minutes or until slightly brown on the edges

SALMON-WILD RICE SOUP

3 slices bacon – cut into ½ inch pieces
1 medium onion sliced
1 medium stalk celery, thinly sliced
4 ounces mushrooms sliced
2 TB all-purpose flour
½ ts dry mustard
¼ TB dried rosemary leaves
1 cup cooked wild rice
10 ¾ ounce condensed chicken broth or fish stock
1 cup half and half
12 ounces wild caught salmon. Skinned and cut into cubes

Cook bacon in 3 quart saucepan until crisp. Drain, reserving fat in saucepan. Cook and stir onion, celery and mushrooms in bacon fat until celery is tender. Stir in flour, mustard and rosemary. Cook over low heat, sting constantly, until bubbly; remove from heat. Stir in wild rice and broth. Heat to boiling; reduce heat, cover and simmer 10 minutes. Stir in bacon, half and half and salmon. Heat, stirring occasionally until hot. Serves 6. 280 calories per serving.