Prep: 10 mins  |  Total: 25 mins

Nic Mink

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. We love keta salmon not only for its delicate flavor, but also because it’s a very sustainable catch. Enjoy this dish with keta caught by our collective of small-boat fishermen, and rest easy knowing the nutritious meal you ate was good for you, the fishermen who caught it, and the planet, too.

Ingredients

• three 6oz wild keta salmon pieces
• juice of 1 lemon
• ¼ cup honey
• 3 cloves garlic, finely minced
• ¼ cup fresh basil, sliced lengthwise
• salt & 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.

Nick's pro cooking tip: This recipe is great with coho and sockeye salmon, too!