In this episode, Culinary Director Grace Parisi discusses the four salmon species that we offer: keta, sockeye, coho, and king. Each species has a unique flavor, texture, and fat content that is best showcased with different preparations. Salmon burger also makes an appearance in this episode. You’ll learn how it’s made, its health benefits, and ways to enjoy it.
After you watch the video, check out these recipes that highlight the preparation methods Grace mentioned.
Gravlax with Shallot Caper Relish
Pan Roasted Salmon with Lime Salsa
Grilled Salmon with Tabbouleh and Fresh Green Harissa
White Bean Salmon Cakes with Chile Aioli
If you'd like more inspiration, click here to explore all of our salmon recipes.
Ask questions or share your cooking story by emailing Grace at askgrace@sitkaseafoodmarket.com!
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
