In the Kitchen with Sigona’s featuring: Wild King Salmon

Sweet Heat Wild Salmon with an Apricot and Jalapeño Glaze
Sweet Heat Wild Salmon with an Apricot and Jalapeño Glaze

Sweet Heat Wild Salmon with an Apricot and Jalapeño Glaze

The glaze for this salmon is sweet but packs a little bit of heat (or a lot, depending on how much jalapeño you add), and comes together quickly for an easy weeknight meal. Inspired by Eating Well. Our peach jam would also work nicely, as would our olallieberry jam. Serves about 4.

Ingredients:

  • 3/4 cup Apricot jam, such as Sigona’s Heirloom Blenheim Apricot Jam
  • 1/4 cup + 2 Tbsp water
  • 1 jalapeño pepper, thinly sliced, divided (about a 3” long pepper)
  • 2 cloves garlic, minced
  • 1/4 cup white wine vinegar
  • 1 ½ tablespoons soy sauce or tamari (reduced sodium, if possible)
  • 1 lime, half for juicing, half for slicing
  • 4 skin-on salmon filets, totaling 1.25 to 1.5 lbs
  • 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
  • Salt and pepper, to taste
  • Cooking oil of choice, for brushing the grill

Directions: In a small saucepan, combine the jam, water, half of the sliced jalapeno and the garlic. Bring to a boil over medium heat and cook, stirring occasionally, for about 12 to 15 minutes. Stir in the vinegar and soy sauce; cook another 4 to 6 minutes or until the mixture is thick enough to coat the back of a spoon. Remove from heat and stir in the lime juice. Set aside.

Preheat a grill over medium-high. Lightly brush the salmon with olive oil then season with salt and pepper. Oil the grill grates then place the salmon on the grill, skin-side down. Grill salmon until it flakes easily with a fork, about 10 to 15 minutes, depending on thickness.

Transfer salmon to a serving dish and top with the glaze. Garnish with remaining jalapeno slices and lime slices or wedges.

Pan-Seared Wild Salmon with Garlic, Butter & Thyme

Pan-Seared Wild Salmon with Garlic, Butter & Thyme

This is my go-to recipe for salmon. It’s simple and quick, yet layered with flavor and delicious with fresh citrus and herbs. Serves 2. – Carmelo Sigona

Ingredients:

  • 2 wild salmon fillets, about 4 to 6 oz each
  • Salt & pepper, to taste
  • Grapeseed oil, enough to lightly coat the bottom of the pan
  • 2 Tbsp butter
  • 5 to 6 springs thyme*
  • 2 garlic cloves, unpeeled* but lightly crushed
  • Lemon wedges, for serving

*Loosely tie 5 sprigs of thyme together using a sixth sprig to create a loose bunch.

**Lightly crushing the garlic but leaving the papery skin on allows the garlic to infuse the butter at a high heat without letting it burn.

Directions: Using a sharp knife, score the skin side of the salmon fillets with straight lines 2 or 3 times. This helps the skin not to buckle when cooked. Season both sides of the salmon fillets with salt and pepper.

Heat the oil over medium-high heat. Add the salmon, skin-side up. Cook for 2 to 4 minutes, depending on thickness, until there is a nice sear and the salmon shows it has cooked about halfway through from the bottom up.

Flip fish, reduce heat to medium and add the butter, garlic and thyme. As the butter begins to brown, tip the pan to collect but butter in a spoon, then drizzle it over the fillets as they finish cooking, about 2 to 4 minutes more. (Some prefer 125°F internal temp at the thickest part. The FDA recommends 145°F.) Discard the thyme stems.

Plate the cooked fish. If desired, drizzle additional pan juices on top. Finish with fresh lemon juice and serve immediately.

Teriyaki-Ginger Glazed Seared Salmon

Teriyaki-Ginger Glazed Seared Salmon

I love this quick, delicious teriyaki salmon with ginger and garlic. Everything comes together in just minutes, adding a flavorful, healthy protein to your meal. Serves 2.

Ingredients:

  • 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, or enough to coat bottom
  • 2 wild salmon fillets, about 4 to 6oz each
  • Salt & pepper, to taste
  • 2 Tbsp mirin, such as Wan Ja Shan  
  • 1/4 cup soy sauce
  • About a 1/2 inch fresh ginger, peeled and sliced
  • 1 clove garlic, finely sliced

Directions: Using a sharp knife, score the skin side of the salmon fillets with straight lines 2 or 3 times. This helps the skin not to buckle when cooked. Season both sides of the salmon fillets with salt and pepper.

Heat the olive oil in a medium skillet over medium-high heat. Add the salmon skin-side up; allow to cook for about 2 to 4 minutes, depending on thickness, until the salmon has a nice sear, and you can see the cooked portion is at least halfway through the fish from the bottom up. Flip the salmon and allow to sear over medium-high for 1 minute. Reduce heat to medium/medium-low then add the mirin, soy sauce, garlic and ginger to the pan. Moving quickly, tilt the pan slightly to collect some of the liquid in a spoon and then drizzle it over the fillets as they cook another 1 to 2 minutes. Remove from heat and continue spooning the mixture over the fish until it thickens and fish is cooked through or to your liking (some prefer a 125°F internal temp at the thickest part; the FDA recommends 145°F).

Remove fish from remaining sauce and serve immediately.

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