Alaskan Salmon


This recipe is another household favorite. My husband says this super simple dish is one of the best I’ve ever prepared. And I cook often. What could be surprising is the simplicity of the recipe, as there is hardly any cooking involved. It’s mostly a matter of using fresh, high quality ingredients that combine well together, taste delicious, and are good for you.

What is brain-healthy about this recipe? Everything.

First off, the fish. Deep-water fish, such as salmon, are rich in omega-3 polyunsaturated fatty acids, especially DHA, which are essential for brain function. DHA makes up to 50% of brain phospholipids, which are crucial to keep brain cell membranes remain flexible and functional as we age. Additionally, omega-3s have scientifically proven anti-inflammatory effects.

To see is to believe, so I am treating my and my family’s brains to the best possible source of DHA: Wild Alaskan Salmon. Being wild caught, Wild Alaskan Salmon is “cleaner” and healthier than farm-raised fish, is loaded with omega-3 PUFA, and contains 22 g of lean protein (including all essential amino acids) per 7 g of fats (most of which essential fats) in as little as 3 oz of fish. A little goes a long way! And the somewhat unusual dressing really brings out the flavor of the fish.

Salmon fillet with dill_.jpg

Prep time: 5 minutes; Total time: 20 minutes; Difficulty: low

Recipe type: Entree
Cuisine: Fish
Serves: 4


  • 1 lbs Wild Alaskan Salmon fillet, cut in 4 pieces (I use frozen Wild Alaskan Salmon when I don’t have access to fresh)
  • 2 tablespoons Extra Virgin Coconut Oil
  • 2 tablespoons Tamari Sauce
  • 1 tsp Ginger, grated
  • 1 tbsp Maple syrup
  • 1 Garlic clove, crushed
  • Juice of ½ Lemon
  • 1/4 cup filtered Water


  1. Rinse the fish and arrange the fillets, skin down, in an enamel or glass pie plate. Add water. Set the pie plate in the steamer, cover and steam until the fish is cooked through, about 5-6 minutes. 

  2. You can also easily use a skillet. We have a wonderful Le Cruiset skillet (I recommend investing in one, maybe two high quality cooking pans. The difference is astounding). Heat up the skillet. Place the salmon fillets skin down and add the water. Cover with a lid and simmer over low heat for 8-10 minutes.

  3. In a small saucepan, heat up the coconut oil, add all other ingredients and stir for 1 minute.

  4. Transfer the fish to a plate and drizzle with the coconut sauce, with a side of brown rice. Serve immediately.

EntreesKevin Slavin