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Pan-Roasted Wild Salmon from America’s “Last Frontier”

Wild Alaskan salmon is a favorite around here. We like it grilled on a cedar plank, roasted, pan-fried, and poached in extra virgin olive oil. Wild Alaskan salmon, moreover, is high in heart-healthy omega-3s. And it’s abundant. Unlike bluefin tuna or Chilean seabass, wild Alaskan salmon is fished in a way that ensures the population remains healthy.

That abundance is thanks to Alaska’s commitment to sustainability. “The last frontier” — as Alaska is nicknamed — is the only state in the nation with a mandate for sustainable seafood written into its constitution.

We learned this while compiling recipes and information for our April eNewsletter, which showcases sustainable seafood. (Click here to read our eNewsletter.) The Alaska Seafood Marketing Institute was a valuable resource while writing the eNews.

The organization has a trove of excellent recipes, including the salmon dish featured here. The salmon is pan-roasted and topped with a vinaigrette dressing that combines extra virgin olive oil, champagne vinegar, shallots, lemon juice, and Dijon mustard. Capers and chopped fresh tarragon give this vinaigrette some added zing. You can use fresh or frozen salmon. (Click here to get the recipe.)

It’s a dish that’s simple enough to prepare on a weeknight. You could also serve it as an elegant main course for a dinner party. And, if you’ve got guests over, you could tell them this fact: Alaska is home to the greatest salmon runs in the world, providing as much as 95% of North America’s wild salmon.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch


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