Ingredients:

• 1.5 lbs Wild Fin sockeye salmon fillet (skin-on)

• 3 cloves garlic, minced

• 2 tbsp olive oil

• Juice and zest of 1 large lemon

• 1 tsp sea salt

• ½ tsp black pepper

• Fresh dill or parsley for garnish

Instructions:

1. Preheat grill to medium-high heat (400°F).

2. In a small bowl, mix garlic, olive oil, lemon juice, zest, salt, and pepper.

3. Pat salmon dry and brush with the garlic-lemon mixture.

4. Place skin-side down on oiled grill grates. Grill for 10–14 minutes (do not flip if skin is crispy) until internal temperature reaches 125°F.

5. Remove from grill, rest 3–5 minutes, garnish with fresh herbs and extra lemon wedges.

Pro Tip: Grill lemon halves alongside for a beautiful charred presentation.

Ingredients:

• 1.5 lbs Wild Fin sockeye salmon

• 3 tbsp pure maple syrup

• 2 tbsp low-sodium soy sauce or tamari

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger (optional)

• Green onions and sesame seeds for garnish

Instructions:

1. Preheat oven to 400°F.

2. Whisk together maple syrup, soy sauce, olive oil, garlic, and ginger.

3. Place salmon skin-side down on a parchment-lined baking sheet.

4. Brush generously with the glaze. Reserve a little for basting.

5. Bake 12–15 minutes, basting halfway through, until salmon flakes easily.

6. Garnish with green onions and sesame seeds.

Ingredients:

• 1.5 lbs Wild Fin sockeye salmon, cut into 4 portions

• 2 tbsp avocado or grapeseed oil

• Salt and pepper

• 3 tbsp butter

• 2 cloves garlic, smashed

• Fresh thyme, rosemary, or dill

Instructions:

1. Pat salmon very dry and season generously with salt and pepper.

2. Heat oil in a large cast-iron skillet over medium-high heat.

3. Place salmon skin-side down and press gently with a spatula. Cook 5–6 minutes until skin is golden and crispy.

4. Flip and cook 2–3 more minutes. Remove salmon from pan.

5. Lower heat, add butter, garlic, and herbs. Spoon melted herb butter over salmon for 30–60 seconds.

Pro Tip: Start with a cold pan and slowly increase heat for even crispier skin.

Ingredients:

• 1.5 lbs Wild Fin sockeye salmon

• 3 tbsp honey

• 3 cloves garlic, minced

• 2 tbsp soy sauce

• 1 tbsp lemon juice

• 1 tsp sesame oil (optional)

Instructions:

1. Mix honey, garlic, soy sauce, lemon juice, and sesame oil.

2. Marinate salmon in half the sauce for 15–30 minutes (refrigerated).

3. Preheat oven to 425°F or prepare grill.

4. Bake or grill 10–14 minutes, brushing with remaining glaze halfway through.

5. Broil for the last 1–2 minutes for extra caramelization (watch closely).

Ingredients:

• 1.5 lbs Wild Fin sockeye salmon

• 2 tbsp olive oil

• Juice and zest of 1 lemon

• 2 tbsp fresh dill, chopped (or 2 tsp dried)

• ½ tsp garlic powder

• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.

2. Place salmon on a parchment-lined sheet pan.

3. Drizzle with olive oil and lemon juice. Sprinkle with lemon zest, dill, garlic powder, salt, and pepper.

4. Roast for 12–18 minutes depending on thickness, until internal temp hits 125°F.

5. Garnish with extra fresh dill and lemon slices.

Ingredients:

• 1.5 lbs Wild Fin sockeye salmon

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp honey or maple syrup

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 2 cloves garlic, minced

• Sliced green onions and sesame seeds

Instructions:

1. Preheat oven to 400°F.

2. Mix gochujang, honey, soy sauce, sesame oil, and garlic into a glaze.

3. Brush salmon generously with glaze.

4. Bake 12–15 minutes, basting once.

5. Garnish with green onions and sesame seeds.

Pro Tip: Great for those who like a little heat — adjustable by using less gochujang.