Catch Sitka Seafoods is a family-run company from Sitka, Alaska that was created in 2018 supplying pristine, nutritious, wild-caught fish to wholesalers and restaurants. In 2020, the Pandemic changed everything as travel and restaurants were closed due to Covid. At this time, the Samman family opened up their seafood company to all consumers nationwide, and now ship locally caught wild Alaskan seafood from their dock to the consumer’s door.
Last December, Rachel contacted me, who asked if I would be interested in trying some excellent Alaskan seafood, and of course, I agreed. I was sent six individually portioned pieces of seafood, including some King and Coho Salmon. King salmon is considered the prize of the species, and after all, it is named King salmon!
With the most oils (Omega-3s), it’s also king of the superfoods. Coho salmon, known for its deep, red flesh, is lighter in fats and calories, matching its lovely, delicate flavor. I decided to prepare our three portions of salmon the same way and see if we could taste the difference between the two types of salmon.
Catch Sitka’s Process: All of Catch Sitka’s seafood is fished via hook-and-line methods, except for our spot prawns, which are caught during a small sustainable pot fishery in the fall. The fish is then carefully processed at the dockside Sitka facility. When processed, the fish are immediately filleted, sectioned into portion-size pieces, and quickly flash-frozen sealing in the incredibly fresh flavor and nutritional value of fresh-caught Alaskan seafood.
Since my goal was to enjoy the flavor of the salmon, I didn’t want to create a recipe that would overpower the fantastic flavor with other ingredients. Instead, I used a method that I have used for years, which makes a crisp, nutty crust on top of each fillet before roasting.
The fillets are first coated in a mustard mayonnaise spread, which helps the crumb crust adhere to the fish and helps keep it very moist. The salmon takes just ten to fifteen minutes to cook, and since we prefer our salmon slightly undercooked in the center, I cooked it for just ten minutes, and it was perfect.
If you like your salmon well cooked, I’d roast it for thirteen to fifteen minutes. I served my salmon with sauteed spinach and baby roasted potatoes, and although this recipe took mere minutes to prepare and roast, it certainly is elegant enough to serve to guests!
We thoroughly enjoyed the Catch Sitka salmon, and although we could taste the difference between the King and Coho salmon, I do not think I preferred one over the other. The fish tasted very fresh, and I would certainly recommend ordering either variety from Catch Sitka Seafoods. As well as three types of salmon, you can also order Alaskan Spot Prawns, and a variety boxes that contain Halibut, other whitefish, or even smoked fish.
Catch Sitka Seafoods
4610 Halibut Point Rd.
(Photos Above Courtesy of Catch Sitka Seafoods)
- 4 Skin-On Salmon Fillets
- 1/4 Cup Mayonnaise
- 2 Tablespoons Dijon Mustard
- 2 Garlic Cloves, Finely Minced
- Salt & Pepper To Taste
- 1/2 Cup Lightly Toasted Walnuts, Finely Chopped
- 1/2 Cup Panko Breadcrumbs
- 1/2 Cup Grated Parmesan Cheese
- 2 Tablespoons Fresh Parsley Leaves, Finely Chopped
- Lemon Wedges To Serve
Preheat oven to 425 degrees F. and line a rimmed baking sheet with parchment paper.
In a small bowl, stir together the mayo, mustard, garlic, salt and pepper.
Liberally spread the mayo mixture over the cut side of each salmon fillet.
In a separate bowl, mix together the nuts, grated cheese, Panko breadcrumbs, and parsley.
Season with salt and pepper.
Use your fingers to press the nut crumb mixture onto each fillet.
Roast for 10 to 15 minutes depending on preference.
Serve immediately with lemon wedges.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 766Total Fat: 51gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 160mgSodium: 829mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 58g