In this recipe by longtime friend and member of the Sitka Salmon Shares, Ali Banks, the unique marmalade recipe made with lemons and onions provide zesty citrus and sweet undertones that perfectly complement king’s rich flavor.
- 1 pound king salmon
- 3 lemons, zested and segmented, membranes squeezed of their juices
- 2 tablespoons unsalted butter, softened
- 2 garlic cloves, minced
- 1/4 cup honey
- 1/4 cup olive oil
- 1 teaspoon red pepper flakes
- 1 Spanish onion, thinly sliced
- 1/4 cup basil, thinly sliced
Preheat oven to 250 °F. Rub salmon with butter and season generously with salt and pepper.
Place king salmon in oven and roast for 35-40 minutes.
Add olive oil to sauté pan heated over medium-high heat. Sauté onion until softened and translucent, 5 to 6 min. Add lemon zest and garlic, stirring until fragrant, about 1 min. Add lemon segments, remaining juice, honey, and red pepper flakes. Reduce heat to low and simmer for 12 - 15 min., until thickened. Season with salt and pepper, and cool slightly. Fold in basil.
Know Your Cook
- Ali Banks -
A Chicago native, Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.