Salmon can do anything! 5-star chefs choose it for its delicate flavor, and culinary beginners enjoy its forgiving nature in the kitchen. There are more than enough reasons for anyone to cook salmon for their next seafood dinner. So, here are three methods and recipes to bring that juicy filet to your table. 

Need a fresh catch? We’ll deliver it to your doorstep. See the options here!

Baked Salmon with Braised Summer Greens

Serves 4


How to Bake Salmon

  1. Preheat the oven to 375 degrees.
  2. Place the salmon fillets in a baking dish and sprinkle with salt.
  3. Place in the oven and bake until cooked through, about 10 minutes.
  4. Meanwhile, heat the butter over medium heat in a large sauté pan, then add the garlic, seasoning, and greens, and cook, tossing, until the greens are fully wilted. 
  5. Place the salmon filets on plates and top with the wilted greens. Serve at once.

Tip: Since you cooked with all the salad greens, serve a sliced tomato and fresh mozzarella Caprese salad to start. 


Grilled Salmon with Fresh Summer Popped Tomato Sauce

Serves 4

  • 4 Wild Alaskan Sockeye Salmon or Wild Quinault Coho Salmon filets, thawed
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped finely
  • 3 cups fresh cherry or grape tomatoes, rinsed, left whole
  • 4 tablespoons chopped fresh parsley or basil (or a combination)
  • Fine kosher salt and freshly ground black pepper, to taste 
  • Auntie Nono’s Seafood Seasoning, to taste

How to Grill Salmon 

  1. Make the sauce: Heat the oil in a large sauté pan over medium heat, then add the tomatoes and cook, occasionally tossing, until they burst. Add the garlic to the pan and cook another minute, then add the parsley and/or basil and season to taste with salt and pepper.
  2. Sprinkle the salmon with Auntie Nono’s Seafood Seasoning, then grill on a preheated grill over medium-high until cooked through, about 3-4 minutes per side. 
  3. Serve the salmon with the tomato sauce on top. 

Tip: This dish would go great with an orzo and feta salad on the side! Add kalamata olives if desired.


Pan-Seared Salmon with Mango Avocado Salsa

Serves 4


  • 4 Wild Alaskan Sockeye Salmon or Wild Quinault Coho Salmon filets, thawed
  • 2 large ripe mangoes, peeled, seeded, and diced
  • 1 large ripe avocado, peeled, seeded and diced
  • 1 jalapeño, seeded and diced
  • ½ red onion, diced 
  • 4 tablespoons fresh lime juice
  • 1 tablespoon agave syrup
  • 4 tablespoons chopped fresh cilantro 
  • Fine kosher salt, to taste
  • Cooking oil
  • Auntie Nono’s Seafood Seasoning

How to Pan-Sear Salmon 

  1. For the salsa, combine the mango (or other fruits: see tip below), avocado, jalapeño, onion, lime, agave, and cilantro, and season with salt.
  2. Heat a large non-stick sauté pan over medium-high heat and add a film of oil. Season the fish on both sides with salt or Auntie Nono’s Seafood Seasoning, then cook for about 3-4 minutes per side until well seared and cooked through. Serve at once with Mango Salsa spooned on top. 

Tip: When summer fruit is in season, you can substitute peaches, nectarines, pineapple or your family’s other favorite fruits for the mango. Add blueberries and fresh basil for a fun twist.


Can’t decide? Have somewhere to be? Choose your method according to prep time!

How Long to Bake Salmon at 375° F?
Ten Minutes. 

How Long to Grill Salmon?

3-4 Minutes per side.

How Long to Pan-Sear Salmon?
3-4 Minutes per side.

BONUS: How to Cook Frozen Salmon

Good news, it’s just as easy. When your salmon arrives, let it thaw in the fridge overnight (at least twelve hours). For freshness and food safety, it’s important that you remove your salmon from any packaging and place it in the refrigerator while it thaws, rather than on the countertop.

Once you’ve thawed your catch, follow any of the instructions above just as described. 

Need Salmon Pronto?

We ship wild-caught salmon from dock to doorstep, flash-frozen for fresh-caught flavor and enjoyment. Claim your catch here!

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Sourced Straight from Sea to Table

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Sourced through trusted experts and chosen for taste, texture and quality.
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Flash frozen to lock in the fresh-off-the-dock taste.
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Packaged with dry ice and shipped overnight directly to your door.
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Simply thaw, prep, heat, and eat.
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