• Serves 4 1 1/2 pounds wild Alaska sockeye filet 4 tablespoons extra virgin olive oil sea salt and freshly ground pepper 1/4 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup white wine vinegar 1/2 teaspoon tamari or soy sauce 1 tablespoon maple syrup 1 teaspoon packed brown sugar
  • Start to finish: 30 minutes Servings: 6 2 sweet potatoes, peeled and cut into 1 1/2-inch chunks 2 tablespoons olive oil Kosher salt and ground black pepper 1 tablespoon brown sugar 1 tablespoon whole-grain mustard 1 teaspoon hot sauce 2 pounds wild sockeye salmon, cut into 6 pieces 3/4 cup
  • PREP TIME: 1 HOUR Serves 4 COOK TIME: 30 MINUTES INGREDIENTS: 8 oz wild sockeye salmon 1 cedar wood plank 1/4 cup olive oil 1 zucchini, sliced into half moons 1 yellow squash, sliced into half moons 1/2 cup yellow onion, sliced thinly 1 cup grilled corn 1 cup cheddar
  • Serves 3-4 For the mango salsa: 1 large ripe mango, cubed 1/2 cup red onion, diced 2 tablespoons jalapeno, minced 1/2 cup cilantro, finely chopped 1 lime, juiced salt For the lime crema: 1/2 cup sour cream 1/4 cup milk, for thinning 1 lime, juiced 3/4 teaspoon garlic powder salt
  • 8-10 skewers 1 1/2 pounds sockeye salmon, pin bones and skin removed, cut into 2-inch cubes 2 zucchini squash, very thinly sliced 1-2 lemons thinly sliced 2 tablespoons extra virgin olive oil 1/2 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon garlic powder wooden skewers,
  • 1 side of sockeye salmon, pin bones removed salt 6 tablespoons butter 3 cloves garlic, whole smashed 3 tablespoons Sriracha sauce 3 1/2 tablespoons honey For serving: chopped cilantro lime wedges Pat the salmon dry and place it on a foil-lined baking sheet. Season the fillet generously with salt. Set