Information
10 min
25 min
3
This was one of the first recipes that Nic Mink, our co-founder and president, cooked with fresh keta salmon years ago when he first landed in Sitka. It’s one of his favorites to this day, and was part of the inspiration behind bringing the same, high quality seafood to the Midwest (Nic’s childhood stomping grounds) along with delicious recipes to cook it.
Ingredients
- 3 (6-ounce) wild keta salmon pieces
Juice of 1 lemon - ¼ cup honey
- 3 cloves garlic, finely minced
- ¼ cup fresh basil, sliced lengthwise
- Salt and pepper, to taste
Directions
Preheat oven to 350°.
Whisk together lemon juice, honey, garlic, and basil, reserving some basil for garnish.
Pat dry salmon and season liberally with salt and pepper. Cover salmon in sauce, being careful to keep the solids on the surface of the fillet.
Place salmon in a baking dish, skin side down, and bake 6-8 minutes.
Turn oven up to broil, and finish salmon under broiler, another 1-3 minutes. The honey garlic sauce should be slightly caramelized and the salmon should flake.
To serve, spoon caramelized honey garlic sauce over fish. Serve garnished with fresh basil. Pair with fresh greens, roasted potatoes, or your favorite side dish.
PRO TIP
Nic's pro cooking tip
This recipe is great with coho and sockeye salmon, too!
Nic Mink
Nic Mink is a Co-Founder of Sitka Seafood Market—gaining praise in Bon Appetit, Forbes, Entrepreneur, National Fisherman, and Civil Eats. He was named one of America’s Top Food Artisans by Food and Wine. In addition to Sitka Seafood Market, he’s spent more than two decades in academia, teaching in the fields of food systems, environmental studies, and history.
