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This Honey Baked Alaska Salmon Strips recipe is sponsored by Alaska Seafood as part of an influencer activation for Influence Central. All opinions expressed, the recipe and my love for wild Alaska king salmon are my own. Thank you for reading and supporting the brands that make Savoir Faire possible.
Today is Wild Alaska Salmon Day and guess what? I’m celebrating it with these delicious honey baked Alaska king salmon strips.
But first, let me tell you a story: since we’re in the middle of the grilling season, I wanted to grill my salmon, after all I love grilling and there is nothing better than a good piece of fresh salmon on the grill. A minor detail: it was pouring outside (that’s Miami summer) so this is the story of a last minute change.
I decided to simulate a grill by preheating the oven to 450˚F and first baking the salmon covered for 10 minutes. Then, I abundantly glazed the fish with a honey ginger homemade sort of BBQ sauce, and broiled it for 2 more minutes.
The result is these beautiful, no-hustle Alaska king salmon strips, that I served over a bed of green leaves and sprinkled with green scallions and toasted sesame seeds.
The richest harvest of the oceans
I love cooking with Alaska Seafood. I came from Venezuela, a country with a 1,800-mile tropical coastline. Seafood was always present in our table and imported salmon, either fresh or smoked, was a sort of delicacy. When we moved to America, the always available Alaska wild salmon became our favorite seafood and a staple in my kitchen.
We all love Alaska wild salmon, and we love that is wild-caught. That means it’s never farmed and its color is naturally red, orange or pink according to the salmon specie.
Working with Alaska Seafood I learned that wild salmon, as well as all their seafood, is sustainable harvested by devoted fishermen to assure the world renown quality of the Alaska seafood will be available for generations to come. Now I understand why the state motto is north to the future!
There is one more reason I love Alaska Seafood: pride. Alaska is not only responsible for more than 90% of American caught; Alaska is also the premier source of wild salmon worldwide, offering the most sustainable seafood, wild-caught by men and women that often come from fishermen families dedicated to fishing for generations after generations.
This is why we should “Ask for Alaska” to the fishmonger or when ordering at a restaurant.
A prodigality of options
Working with Alaska Seafood I also learned there is a prodigality of salmon species besides the Alaska king that I’m cooking today. Wild Alaska salmon species also includes sockeye, coho, keta and pink. They are available frozen all year-round and fresh during the late spring and summer. The fresh salmon harvest starts in mid May and now is in full swing.
Alaska King Salmon
Alaska king salmon owes its name to its big size. It’s the largest of the five Alaska salmon species and its flavorful flesh is rich in fat, the so needed omega-3s, vitamin D, selenium and more.
Although it’s mostly caught in the summer, some Alaska king salmon is harvested year-round for fresh and frozen availability. Cooking with Alaska king salmon is fun and easy. Just look at this recipe: a salmon originally planned to be grilled, ended being deliciously baked in the blink of an eye!
How to make Honey Baked Alaska Salmon Strips
Without further ado, let’s celebrate National Wild Salmon Day! Following is my recipe with an invitation to subscribe to my Youtube channel. For more delicious salmon recipes, please visit wildalaskaseafood.com
Honey Baked Alaska Salmon
- 1 ½ pounds Alaska king salmon fillet, skinless and cut into 1 ¼ inch strips
- 2 Tbsp. olive oil
- 3 Tbsp. soy sauce
- 6 Tbsp. honey, divided
- 3 Tbsp. fresh lemon juice
- ½ Tsp. ground ginger
- 2 Tbsp. green onions, chopped diagonally
- 1 Tsp. sesame seeds, toasted
- 1 Pinch coarse sea salt
- Rinse the salmon and dry it with paper towels.
- In a bowl, put the olive oil, half of the honey, soy sauce, lemon juice and ginger and mix well.
- Reserve half of the sauce for the glaze.
- Place the salmon on a deep dish and cover it with the saucer. Let marinate in the refrigerator for 30 minutes.
- Preheat the oven to 450F.Place the salmon strips on a baking dish. Discard the sauce.
- Cover with aluminum foil and bake for 10 minutes.
- Take away the salmon from the oven.
- Set the oven to broil on high-
- Abundantly brush the salmon with the reserved sauce.
- Broil for 2 to 4 minutes until the salmon turns to an appetizing brown color. While broiling don’t leave the oven unattended.
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