Time to Improve Your Cooking Skill – Fish Cooking Recipes from SITKA SALMON SHARES

Postmates and DoorDash might be our best friends during the quarantine time, but online ordering is definitely much more expensive than cooking by yourself. Also cooking is also healthier and safer than getting your foods from other places. Here are some good fish recipes from Sitka Salmon Shares. Eating your fishes up, be stronger and healthier.

Poached Salmon with Savory Cherry Salad

By Chef Sher Castellano

Poaching is an incredible easy and practically foolproof way to prepare salmon. The poaching liquid can be as simple as water and sea salt and adds infused gentle flavor while keeping the fish moist and cooked perfectly. The poached salmon is placed on a bed of thick Greek yogurt and topped with a tangy, sweet and savory cherry salad of Northwest cherries, fresh parsley, green onion, lots of extra-virgin olive oil, sea salt and black pepper.


For the Salmon:

  • 1 pound Sockeye salmon
  • 4 cups water
  • 1 teaspoon fine sea salt

For the Salad:

  • 1 ½ cup cherries, pitted and halved
  • ¼ cup green onions, diced
  • ¼ cup fresh parsley, minced
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper

For Plating:

  • ¼ cup Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • Black pepper



Heat the water and salt in a sauce pot over high heat to boiling. Reduce the heat to a simmer and place the salmon in whole. Simmer for 3 minutes uncovered or until desired doneness.

Strain the salmon and discard the poaching liquid. Set the salmon aside to cool slightly.


Add the cherries, green onions, parsley, olive oil, vinegar, salt and pepper to a mixing bowl and stir until well-combined.


To plate spread the yogurt onto a platter. Then break up the salmon into chunks (the skin will slide off and discard). Then top with the cherry salad and drizzle with more olive oil and a twist of black pepper.

Rockin’ Halibut Pieces

By Kaisha Young

This super simple recipe for breaded and baked halibut pieces packs in a ton of flavor and is easy to prepare. It’s a perfect meal for kids and adults of all ages!


  • 1 pound halibut pieces
  • 1 stick (¼ pound) melted butter
  • 2 cups crushed saltines or Ritz crackers
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • salt & pepper to taste



Preheat oven to 400° F.

Mix crushed crackers, Parmesan, garlic powder, and salt & pepper


Dip the halibut pieces in the melted butter (butter should not be too hot). Then roll the halibut in the cracker mixture.

  • BAKE

Bake coated halibut pieces in a baking dish or baking sheet uncovered for about 10 minutes or until brown on top.

pro cooking tip: This cracker coating works well with a variety of fish. Try it with rockfish, black bass, or lingcod!

Basque Cod with Potatoes, Peppers & Olives

By Captain Marsh Skeele & Dara Chapman

Basque cuisine is a wonderfully bold style, the bright and dramatic flavors that come out in this dish will be the highlight of any dinner!


  • 1 lb pacific cod fillets
  • 1½ lb fingerling potatoes, cut into 1 inch pieces
  • ⅓ cup extra virgin olive oil, divided
  • 2 red, yellow, or orange bell peppers, sliced ½ inch thick
  • 1 medium yellow onion, sliced ½ inch thick
  • 2 garlic cloves, sliced
  • ½ cup niçoise olives
  • 1 tsp smoked sweet paprika
  • salt & pepper to taste
  • ½ lemon, zested
  • 1 tbsp parsley, chopped


Preheat oven to 425°. Place potatoes in a medium saucepan and add water up to 1 inch above the potatoes. Bring the water to a boil and parboil potatoes for 10 mins.

Drain and then toss potatoes in 3 tbsp olive oil. Transfer potatoes to a baking dish and roast until tender, about 20-25 minutes.

While potatoes are roasting, sauté peppers and onions over medium high heat in 2 tbsp olive oil until soft, about 5 minutes. Add sliced garlic and sauté until fragrant, about 1 minute.

Add pepper & onion mixture and niçoise olives to roasting potatoes, and toss with salt, pepper, and ¾ tsp paprika. Roast for 10 minutes until veggies begin to caramelize.

Season cod with salt, pepper, and a dash of paprika. Place cod on top of caramelized vegetables and cook until flaky, about 10 mins, depending on thickness of fillets

Serve cod fillets over roasted vegetables and garnish with lemon zest and chopped parsley.

Beverage pairing: Serve this dish with a Spanish white wine (such as Albariño) or a dry cider.

Ancho Chili Encrusted Salmon Lettuce Tacos

The annual member recipe contest is an exciting occasion here at Sitka Salmon Shares. It gives the loyal members a chance to let their culinary talents shine while sharing their own recipes with the community of seafood lovers and conscious consumers. Sitka Salmon Shares reward the member that provides the very best entry with a trip to Sitka, Alaska. Enjoy this recipe from member Rebeca Itzkowich, and as always, stay wild.


For the salmon:

  • 1½ lb sockeye salmon
  • 3 ancho chili peppers, without seeds and veins
  • ½ cup of raw peanuts
  • ¼ cup sesame seeds
  • ¼ of large yellow onion
  • 1 tablespoon of olive oil
  • 2 tablespoons of fresh orange juice
  • juice of one lemon
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • ½ cube of vegetable bouillon
  • 2 cedar planks

For serving:

  • 12 large iceberg lettuce leaves for the tacos
  • ½ small pineapple, cut into very small squares
  • ½ large red onion, minced
  • green scallions, minced
  • cilantro leaves, minced



Soak the cedar planks in water at least two hours before grilling.


In cast iron frying pan, brown the onion, chili peppers, peanuts and sesame seeds over a slow flame stirring constantly. Peppers will become soft and pliable and the ingredients will release a wonderful aroma. Make sure they do not burn.

Place the browned ingredients in a food processor with the olive oil, orange and lemon juices, bouillon, salt and pepper. Make sure everything is well incorporated.


Heat the grill to medium. Charcoal or gas will work well. Place the salmon filet skin side down single layer on the cedar plank and rub the mixture all over the salmon to seal it.

Grill for 12 to 15 minutes. Start checking the salmon for doneness after about 12 minutes. The salmon is done when it is uniformly pink in the center.


When the salmon is done assemble the tacos: on the iceberg lettuce leaves put some of the salmon and then sprinkle a bit of pineapple, cilantro, red onion, chives.

If you want to learn about more awesome seafood recipes, you should check, https://sitkasalmonshares.com/blogs/recipes. You can become a member of Sitka Salmon Shares and let them to deliver fresh caught fishes delivering to your door! Sitka Salmon Shares is now a completely integrated boat-to-doorstep seafood company. They have a lovable group of fishermen-owners who deliver their fish. They have a small processing plant in Sitka, Alaska, where they custom-process their catch with a laser focus on quality and traceability. And they have two Good-Fish Hubs in the Midwest, which allow them to deliver fishermen’s catch directly to your doorstep (or to your local farmers market or restaurant). 

By the way, if you think these online recipes are too difficult for you, you might get some inspirations by Lulu’s cooking, which is super easy with no effort. Because the fish itself is good enough, why do we need to put too much efforts?

Just grilling the fish with coconut oil or avocado oil in a nonstick pan. I will put some soy sauce and five spice seasoning if it’s a cod or halibut. If it is a salmon, I will put nothing when I am cooking, only add some lime juice or blacken seasoning to serve. Super simple recipes, but it works! But you can always try some Sitka Salmon Shares’ challenging recipes if you are good at cooking.