Our Favorite Recipes:

Our salmon need little in the way of sauces or spices because they don't have the "fishy" taste found in lower quality fish that you have to cover up in order for your family to eat it. Our two favorite recipes are extremely simple.

1. Marinate salmon in Yoshidas or similar marinade for up to 10 minutes (not longer or it the salmon will be too sweet). Then grill on the barbeque or broil in the oven. The thinner tail fillet pieces generally take about 10 minutes, and the thicker mid-sections about 15 minutes.

2. In a cast iron pan, arrange fillet portions. Drizzle on Caravelle Sweet Chili Sauce for Chicken or similar product. Broil in the oven.

The key to cooking salmon is NOT TO OVERCOOK IT! The salmon should be light orange (and maybe a tad scorched) on the outside, and opaque on the inside (kind of like a rare to medium rare analogy to meat). You'll enjoy your fish so much more if you don't cook it so it's light orange all the way through and therefore dry in the middle.

Recipes from Kathy, a customer from Macomb, IL

Healthy Recipes for Life

Check out this website from the Alaska Seafood Marketing Institue. These recipes show you how to cook salmon and halibut right from the frozen state, so you don't have to thaw first - Easy!

http://www.cookitfrozen.com

For a ton of great recipes, visit the Alaska Seafood Marketing website at http://www.alaskaseafood.org/flavor.