Wild Alaskan Salmon

We are so happy that it’s the season for wild Alaskan salmon! The season began at the end of May and runs through mid-September. Our absolute favorite salmon is that which comes from Copper River. The color is so dark and the flavor is so rich and intense and when cooked right, it just melts in your mouth! Right now you’ll find Sockeye salmon from the Copper River. Make sure to try salmon from the various regions so that you can taste the difference between the types (Sockeye, Coho, King) and their regions (Cook Inlet, Prince William Sound, Southeast Alaska).


Eating fish regularly (at least twice a week) is so good for your health. Studies show that populations that eat the most fish and least amount of red meat live the longest and have the lowest rate of heart disease and cancer. This is likely to do the the powerful Omega 3 fats found in certain fish (wild Alaskan salmon, wild Pacific halibut, Chilean sea bass, mackerel, herring, sardines, sable fish, trout) which have strong anti inflammatory properties. And we know that anti inflammatory diets help to lower blood pressure, blood sugar, and blood fats, decrease inflammation, arthritis, and boost your mood. Recent evidence also shows and association between Omega 3s and bipolar disorder, ADHD, autism, and depression. Fish truly is brain food.


  • high protein
  • great source of omega-3 fatty acids
  • low in saturated fat
  • great source of vitamins C, E, and beta-carotene


  • fresh fish smells fresh, like the ocean, not fishy
  • firm texture, not mushy
  • fillets are moist, not dry
  • when touched, flesh should spring back
  • keep cool and store in refrigerator until ready to use. If you do not use it the same day that you buy it, make sure to wrap it tightly in plastic wrap and then in a zip-top bag and store in refrigerator 2-3 days or in the freezer for up to 4 months.


We made this salmon for our 4th of July party and it was a huge hit! We served it along with some baby red, white, and blue potatoes, that we first boiled and then quartered and  finished on the bbq. As soon as the potatoes came off of the grill, we topped with the mustard bbq suace. It was so simple and delicious.

4 servings: Per serving (includes sauce): 304 calories; 13.3 (g) fat; 18.6 (g) carbs; 29.5 (g) protein


  • 1/2 cup Dijon mustard
  • 2 tbs. dark agave nectar
  • 1 tbs. turbinado sugar
  • 3 tbs. rice wine vinegar
  • 1 tsp. low-sodium soy sauce
  • 3 dashes Tabasco sauce
  • pinch sea salt
  1. Whisk together all sauce ingredients in a bowl; cover and refrigerate at least 1 hour before using. The longer the sauce sits, the better the flavor develops.


  • 1 pound wild Alaskan salmon fillet
  • 1 tbs. canola oil
  • salt and pepper
  1. Heat the grill to HIGH. Prepare a baking sheet by lining it with aluminum foil and coating with cooking spray.
  2. Brush the salmon fillet with canola oil and season with salt and pepper.  Place on the baking sheet, skin side down. Place the baking sheet on the grill and close the lid. Cook about 4 minutes and then open the lid. Brush on some of the mustard BBQ sauce and cook the salmon another 3-4 minutes.
  3. Remove from the grill and transfer to a serving plate. Serve with the extra BBQ sauce on the side.

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