Bristol Bay Salmon Seasoning

Named for our friends at Wild for Salmon and their fishing expeditions to Bristol Bay, Alaska, our Bristol Bay Salmon Seasoning aims to bring the bold, bracing flavors of the northern wilderness to your plate. Strongly flavored with garlic and onions, Bristol Bay Salmon Seasoning brings in the nutty crunch of sesame and the clean, floral burn of ginger and black pepper. The breezy lift of orange zest kicks in at the end, which then gives way to gentle, herbal basil and cilantro. The salt in this blend plays nicely with the salmon by cutting across its oily flavor and teasing out the brininess in the flesh. Our Bristol Bay Salmon Seasoning is hand-blended in small batches in our facility, so we can send you the freshest product possible.

Salmon is one of the more unusual fish in the sea. They are born in fresh water that ideally ranges between 40-50°F. Some types of salmon leave their birth stream almost immediately for the open ocean, some make their way to a cool-water lake first, and some stay in their birth stream for a period of several months to several years. But all salmon eventually swim downstream to the ocean and exchange a freshwater environment for a salt water one, before returning to their birth streams to spawn. This makes them anadromous; catadromous fish follow the exact opposite migratory pattern, as they are born in salt water and migrate to fresh. Approximately half a percent of all the fish in the world are anadromous, as the ability to thrive in such a vast range of salinities is extremely uncommon.

Tips From Our Kitchen

When selecting salmon a good rule of thumb is to a large piece of center-cut salmon that you can butcher at home. Allow 4-6 ounces of raw salmon per serving. We like to use about ½ to 1 tsp of seasoning per 4 ounces of salmon. We always recommend going with less seasoning than more to start as you can always add more. Sprinkle on salmon about 10 minutes prior to baking, broiling or grilling and you're good to go. Mix this into a stuffing and bake in flounder, or put down a layer of Dijon mustard and turn this into an herb coating for halibut or tuna. This is also good on meats with strong flavor, like mutton or lamb chops.

Look for the designation “wild salmon” when shopping. Ocean- or farm-raised salmon are raised in pens; their meat tends to be flaccid and less pink, with a higher mercury content than their wild counterpart.

This blend is hand-blended with sea salt, sesame seeds, onion, orange, ginger, lemon, black pepper, cilantro and basil.

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