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Salmon health benefits

Updated: Nov 12, 2022

Salmon why it's a must!

"People are fed by the FOOD INDUSTRY, which pays little attention to health, and they are

treated by the HEALTH INDUSTRY, which pays little attention to food."

Wendell Berry

This is an unequivocal message about what is happening to us, and we should be very concerned.

We need to take matters into our own hands NOW!

Barely 5% of our health problems are genetic; FOOD has the most significant influence on our health.

Eating healthy, naturally grown food, using quality ingredients, and regular age-appropriate

exercise is what truly make a difference to the state of our health.

SALMON is one of those foods beneficial not only to your health but the quality of your skin


Dr. Nicholas Perricone is the pioneer of salmon as an anti-wrinkle food, but it must be wild

salmon, of course.

He believes we should be eating salmon3 times a day, which I'm sure is very beneficial but not practical.

Maybe we can begin with a few times a week, and I found the best quality available.

I love WILD ALASKAN COMPANY, a private family fisherman that fish in the fresh waters of

ALASKA. Here is what they have to say about the fishing industry,

"Today, approximately 91% of the seafood the United States consumes is imported overseas.

A significant portion of that fish is unsustainably farmed. It is harmful to the environment and

unhealthy for humans.

Meanwhile, Alaska currently exports two-thirds of its sustainably-harvested seafood to foreign markets such as China and Japan. US consumers have unknowingly downgraded their seafood supply. We ship the best fish and import some of the worst alternatives."


So. Let's eat salmon

Here are two quick and easy SALMON recipes.

Creamy Hot Smoked Sockeye Salmon Pasta Salad with Broccoli

PREP TIME 10 minutes COOK TIME 10 minutes TOTAL TIME 20 minutes YIELD 2 servings


  • 4 oz. Hot Smoked Sockeye (a couple slices), flaked into small pieces

  • 2 cups dried pasta (fusilli or similar)

  • 2 cups chopped broccoli

  • 2 tablespoons sour cream

  • 1 tablespoons mayo

  • 2 tablespoons lemon juice, plus more to taste

  • 1 tsp dijon mustard

  • Splash red wine vinegar

  • Handful of chopped dill and/or chives, plus more for serving

  • Grated pecorino, optional, for serving

INSTRUCTIONS 1.Bring a medium pot of salted water to a boil. 2.Meanwhile, in a large bowl mix together sour cream, mayo, lemon juice, mustard, a splash of vinegar, and herbs. Adjust seasoning to taste with salt and pepper, and extra lemon and/or vinegar. Set aside. 3.Once pot has come to a boil, add pasta and cook for 7 minutes. Then, add broccoli to the pot and cook for another 3 minutes with pasta or until pasta is al dente. Reserving ¼ cup of pasta water, drain pasta and broccoli in a colander and rinse with cold water until pasta is just warm to the touch. Transfer to bowl with sauce and toss to coat. Add enough reserved pasta water to bowl until sauce becomes creamy and easily coats pasta, probably about a tablespoon. 4.Fold in pieces of hot smoked sockeye. Add more fresh lemon to taste, finish with grated pecorino and freshly cracked pepper, and garnish with herbs. Serve at room temperature, or refrigerate and chill before serving. Pasta salad can be stored for up to 5 days within opening package of hot smoked sockeye.

Quick and Easy Fisherman Style Salmon

PREP TIME 15 minutes COOK TIME 6 minutes TOTAL TIME 21 minutes YIELD 1


  • 1 (6-ounce) Sockeye or Coho Salmon fillet

  • Salt and freshly-ground black pepper

  • 1 tablespoon high-heat cooking oil (vegetable, canola, or ghee are good options)

INSTRUCTIONS 1.Heat a large skillet over medium-high heat. Meanwhile, pat salmon fillet dry using a tea towel or paper towels. Season to taste with salt and pepper. 2.Add oil to pan and heat until shimmering. Place the salmon skin-down up in the pan, the press down firmly with a spatula to ensure good skin to pan contact. Cook until golden brown on one side, about 3 minutes. 3.Carefully flip fish with a spatula. Cook until the fillet registers at 120F at its thickest part with an instant-read thermometer, or flakes easily with a fork, about 1 minute for thinner fillets and up to 3 more minutes for thicker ones. 4.Transfer to a plate and enjoy.

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