This Wild Yukon River Salmon is Keta salmon (Oncorhynchus keta) from the Yukon River run, one of the longest salmon runs on the planet. The fish are harvested using dip net and gill net by the Yupik People of Western Alaska, flash frozen, and then expertly thawed and filleted! With such good flavor, we kept the rest simple with salt, pepper and lemon for seasoning. Makes 3 servings.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
What You'll Need
Salt & pepper
Preheat oven to 425ºF. Season salmon fillet with salt and pepper, and place it skin-side down in a large oven-safe pan (cast iron, or a lined sheet pan will also work). Add baby broccoli to the same pan with a bit of olive oil, and tuck the garlic cloves and lemon around the fish and veggies.
Place pan in hot oven and bake for 10-12 minutes, or until the salmon is just cooked through and flaky.
Serve hot with parsley and any extra lemon wedges.