Sockeye Salmon 

Alaska Wilderness Charters offers gourmet meals at sea. Chef Ayesha Wise creates savory, nutritious meals that comply with any dietary requirement.

This recipe perfectly balances rich buttery salmon that adds a delightful smoky flavor. Super-healthy and often served onboard accompanied with an asparagus salad and a bright, crisp champagne vinaigrette or served over freshly sautéed spinach.

Ingredients

• 8 oz. Wild Alaskan Sockeye fillets (skin on)
• 1/4 cup extra-virgin olive oil
• Rub With Love™ salmon rub
• Lemon slices

Cooking instructions

• Pre-heat the grill (or skillet) to high
• Reduce heat to 75%
• Coat salmon with extra-virgin olive oil
• Season with Rub With Love™ salmon rub
• Begin grilling (skin side down) for 3 minutes
• Flip each fillet and grill another 3-4 minutes until done
• Do not overcook (the FDA recommends 145º)

Frequent Questions

• ‍Farmed or Wild?‍

           Always ask for Wild Alaska Salmon.

• ‍How can you tell the difference?

           You will see a difference in color and fat marbling. Farmed salmon is often lighter and pink in color and has more fat. Wild Alaska Salmon will be much brighter—orange to red—and leaner. 

• ‍Is it safe to eat Wild Alaskan Salmon?‍

           Yes, most seafood has bacteria and parasites. Freezing at -4º F to solid for 168 hours (seven days), or at -31º F for 15 hours, will achieve similar results as an internal temp of 145º F. 

• ‍Three ways to determine if fish is fresh and stored safely. 

            ·   Smell. When salmon smells fishy, it is not going to taste good..

            ·   Touch. It isn't ideal if fingerprints remain on the skin when you touch the salmon.

            ·   Appearance. Clear eyes indicate the fish is good. Milky eyes are an indicator that the fish is rotten.

• ‍What are the five types of salmon in Alaska?

           ·   King (Chinook)

           ·   Sockeye (Red)

           ·   Coho (Silver)

           ·   Humpy (Pink)

          ·    Chum (Dog)