Salmon - Baked
Baked Wild Alaskan Fillets With Ratatouille

Baked Wild Alaskan Fillets With Ratatouille


  • 4, 1 inch thick Wild Alaska Salmon fillets
  • 1 Tbsp. olive oil
  • 1 small onion, sliced thinly
  • 2 garlic cloves, minced
  • 2 Tbsp. finely chopped fresh ginger
  • 1/2 cup each diced eggplant, zucchini and red pepper
  • 1 large tomato, seeded and diced
  • 1 tsp. butter
  • 2 tsp. fresh lemon juice
  • 2 Tbsp. chopped fresh parsley
  • salt and freshly ground pepper, to taste
  • Preheat oven to 350°F.In a large skillet heat oil over medium-high heat. Add onion, garlic and ginger, and cook, stirring, until onions are soft. Add the eggplant, zucchini and peppers, lower heat and cook gently for another 7-8 minutes until vegetables are just tender; stir in tomatoes, season with salt and pepper, set aside. Butter a shallow baking dish and place Wild Alaska Salmon steaks so they are not touching. Pour lemon juice over Salmon. Spoon reserved ratatouille over and around the Wild Alaska Salmon steaks & cover dish tightly with foil. Bake for 20 minutes or until Wild Alaska Salmon flakes easily when pressed with a fork. Garnish with parsley.
Baked Lemon Wild Alaskan Salmon

Baked Lemon Wild Alaskan Salmon


  • 1 whole side of Wild Alaska Salmon
  • Lemon pepper
  • Garlic powder
  • 1 white onion
  • Parsley
  • Preheat oven to 350. Skin the Wild Alaska Salmon if not already done, and cut the fillet into 3 inch wide pieces. Tear off a piece of tinfoil 8-12 inches long and place the Wild Alaska Salmon on the tinfoil. Lightly sprinkle the Lemon Pepper and Garlic powder on your Salmon. Slice the lemon and the onion into very thin slices and arrange on top of the Wild Alaska Salmon. At this time also place the parsley on the Salmon for decoration. Wrap the Wild Alaska Salmon with the tinfoil and seal the seams very well. Repeat for the remainder of the Wild Salmon. Place the tinfoil wrapped Wild Alaska Salmon into the oven on a cookie sheet and bake for 20 minutes or until the opaque color in the center is barley visible. Serves 3-4.
Zesty Wild Alaskan Salmon Fillets

Zesty Wild Alaskan Salmon Fillets


  • 4-6 Wild Alaska Salmon fillet portions
  • 1 bottle of Zesty Italian salad dressing
  • 1/2 cup water
  • 2 tbsp. lemon juice
  • 6 oz. can of sliced mushrooms
  • 2 tbsp. butter
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped chives
  • In a large bowl or zip lock bag combine Wild Alaska Salmon steaks, salad dressing and lemon juice. Let steaks marinate in mixture for at least 1 hour. When ready to cook, remove steaks from container and place in a large (13x9x2) buttered baking dish. Mix remaining water with left over marinade, add mushrooms and pour into the baking dish. Cover with foil and bake for approximately 20 minutes at 350 degrees. After 20 minutes of cooking, remove foil and sprinkle with chives and parmesan cheese. continue baking for an additional 10 minutes uncovered. Serves 4-6.
Baked Whole Wild Alaskan Salmon

Baked Whole Wild Alaskan Salmon


  • 1 Whole Wild Alaska Salmon , 5-10 lbs.
  • 1 1/2 cups of ketchup
  • 2 chopped green onion
  • 1 can of green chilies
  • 1/4 cup white wine vinegar
  • 2 cloves of garlic, minced
  • salt & pepper to taste
  • 2 tsp. red chili pepper
  • 2 tbsp Tabasco sauce
  • Remove head, tail, fins and guts from fish. Salt and pepper fish both inside and out. Stuff the fish with 1/2 of the green onions and 1/4 of the minced garlic. In a bowl combine remaining ingredients. Add a tablespoon or two of the mixture inside the Wild Alaska Salmon and pour the remaining mixture over the outside of the fish. Bake Salmon in a greased baking dish at 325 degrees basting occasionally with sauce. Cooking time will vary depending on the weight of your Salmon. Begin checking for flakey texture in the thickest part of the meat (near the back bone)after about 45 minutes. Serves 4-6.
Seasoned Fish and Tomatoes

Seasoned Fish and Tomatoes


  • 6 4-ounce Wild Salmon fillets
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cracked pepper
  • 6 plum tomatoes, cut into 1/4-inch-thick slices
  • Vegetable cooking spray
  • 3/4 cup dry white wine
  • 2 tablespoons sliced ripe olives
  • Fresh oregano sprigs (optional)
  • Whole peppercorns (optional)
  • Sprinkle fillets with oregano and cracked pepper. Place fillets and tomato in a 13 x 9 x 2-inch baking dish coated with cooking spray. Add wine. Bake, uncovered, at 350 degrees for 15 minutes or until fish flakes easily when tested with a fork. To serve, place tomato slices evenly on individual serving plates , using a slotted spoon. Top each serving with with a fillet and 1 teaspoon olives. If desired, garnish each serving with a fresh oregano sprig and whole peppercorns. Yield: 6 Servings
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