This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Alaska Salmon Poached in Soy Sauce, Garlic & Ginger. Have this moist & flavorful piece of seafood effortlessly on your table in less than 15 minutes!
It’s no secret – I LOVE all things fish & seafood! Not only is it delicious – it’s super nutritious! Oh, and it gets better – seafood doesn’t require many ingredients or much time or effort to turn into something spectacular.
I hear most often for people that they just don’t know how to prepare fish properly. It truly can be simple to prepare and today I’m going to share a foolproof method – poaching.
Alaska salmon, hands down, is my favorite fish. I’ll admit that my my favorite way to eat salmon is raw – sushi all day & everyday, please. I do enjoy it cooked – but it’s a must that it’s cooked properly. Overcooking salmon is the only no-no.
Poaching will ensure a moist piece of salmon and is a method loved by novice & professional alike. Poaching in a simple mix of soy sauce, water, honey with a bit of garlic & ginger makes for a moist and flavorful piece of salmon.
The key to poaching is to remember that you’re not trying to boil fish. Add all ingredients, except for the salmon, and bring the liquid to barely a simmer over low heat. Barely a simmer means just a few odd bubbles.
You’ll have this salmon on your table in less than 15 minutes total – start to finish. Yup – NOT EVEN 15 minutes. So quick – you’ll have to get your sides started before hand. I love this poached salmon with white rice & a crisp green veggie. It’s also delicious over a bed of green leafy lettuce.
Let’s take a moment to talk about our seafood and where it comes from. I’ve talked about this numerous times before and I will talk about it again & again. Sustainable and domestic are so important when purchasing seafood.
Why does sustainability matter? It matters to ensure the health and balance of our ocean and marine life – for today and generations to come. Sustainability is vital in ending overfishing, maintaining populations and rebuilding depleted populations.
Why does domestic matter? There are serious concerns with methods of fishing, farming & handling of our seafood in certain countries. Not to mention the work conditions of the fisherman & processors in those countries. Buying domestic not only ensures that your seafood is the best you can eat – you’ll also know it’s been handled in the finest matter from catch to purchase. Buying domestic also supports jobs in our fishing industry here in the United States.
Let me introduce you to Alaska Seafood! It’s simple to remember, and you can trust the name. ALL Alaska seafood is wild & sustainably caught. Alaska, since 1959, is the only state with sustainability written into its constitution.
Alaska is proudly the nation’s largest source of domestic seafood. Almost 60 percent of all the wild seafood harvested in the Unites States comes from Alaska.
Alaska is dedicated to only harvesting as much fish as the environment can handle. This allows the marine ecosystem and seafood species to continue to replenish year after year. Learn more about the Alaska Seafood Industry’s dedication to sustainably!
So here’s to a delicious, nutritious, quick dinner you can feel good about eating in every way! Salmon is naturally loaded with protein, minerals, vitamins and heart-healthy omega-3 fatty acids. It’s recommended that Americans consume 8 ounces of seafood per week – here’s an easy way to start!
Thanks so much for stopping by!
Ask for Alaska at the seafood counter, at your favorite restaurant, and look for Alaska on frozen and canned seafood packages.
- 1-2 pounds Alaska salmon, about 1" - 1½" thickness
- ¾ cup water
- ½ cup soy sauce (regular or low-sodium)
- 4 cloves garlic, minced
- 1" - 1½" knob of fresh ginger, grated (ginger is easiest grated if frozen before use)
- 3 tablespoon honey
- Prep salmon if necessary. I leave the skin on, but you may remove for poaching if you'd like. Remove any bones if necessary.
- Combine water, soy sauce, garlic, ginger & honey in a medium saucepan. You want the salmon to be just about fully immersed in the liquid - so choose an appropriate size pan. The salmon can be poached in batches if necessary.
- Over low heat, bring liquid to just below a simmer. You're aiming to see just a few bubbles here and there. Maintain temperature and let liquid cook for a few minutes for flavors to combine.
- Add salmon. Cook for about 5 minutes, maintaining liquid temp. Salmon should be opaque thoughout. Gently remove.
- Thicker pieces of salmon may need to cook for an additional minute or two.
- Serve each piece of salmon with a generous amount of poaching liquid spooned on top.