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Oven-baked salmon is a simple way to put together a rich and healthy meal. All the preparation required is a bit of seasoning and remembering to pre-heat the oven. If salmon is the main entree and you are planning to cook side dishes, it is easy just to toss the salmon in the oven for a slow roast, and not have to worry about it while you prepare the rest of the dinner.

Salmon patties come in many forms; call them cakes or croquettes, whip them up with Mexican flavors or Asian sauces – you would be hard pressed to find a salmon patty recipe not worth trying. One of the most persuasive arguments for salmon patties is that you can cook them up any time of year, even without access to a local fish market for fresh Alaska salmon.

Alaskan salmon is a nutrient rich food filled with antioxidants and essential vitamins. It contains high concentrations of Omega 3 oils which reduce the risk of coronary diseases and contribute to a healthy lifestyle. There are many ways to prepare salmon; you can use cedar planks for grilling, giving the salmon a smoky wood flavor, you can bake and broil salmon, and you can even enjoy it raw, sashimi style.

Having a healthy lifestyle and enjoying good eats don’t always have to be mutually exclusive activities, though many self-anointed diet gurus would like to make you think so. If you can develop an appreciation for variety in your diet, you’re on the right road. A great ingredient to include on a regular basis, thanks to its high levels of essential fatty acids and virtually absent trans fats, is fresh salmon; and there’s no salmon better than wild Alaskan salmon! World renowned for its texture, size, and flavor, Alaskan salmon is a delicacy that has a starring role in healthy cuisine, and can be prepared in a ton of different ways.

Eating healthy is all the fad these days, and though there have been many comically tragic results to this trend (the bizarre regimens are as varied as they are lurid), there have also been positive results, notable amongst which is the increased popularity of Alaskan salmon at home as well as abroad. Eating Alaskan salmon is not only healthy for you; it’s also healthy for the planet, as the standards that reign over the Alaskan fishing industry are much more conscientiously calculated to preserve the marine ecosystems being handled than is the case for just about any other fishing industry in the world.

There’s no denying that Alaskan salmon is a hugely popular ingredient in kitchens throughout the country and the world: it’s healthy (God bless Omega-3 fatty acids), its tasty, it’s versatile, and it’s responsibly and sustainably harvested (Alaska’s commercial fishing regulations are an example of intelligent, ethical government policy). The only possible drawback to this fish appearing on your table at dinnertime is that you may not have a clue about how to properly treat it: how to season salmon, how to smoke it, how to cook it, etc…

The first step in how to cook a fish is to gather all the necessary materials. You will need a good fillet knife, sharpened, and a flat surface such as a kitchen counter or table. Be sure to have a waste can nearby to dispose of the innards and the bones. Before starting in with your knife, wash the fish in cool running water to remove any slime. Then, cut off the pectoral fins on both sides of the fish. Remove the scales by scraping the fish with the dull edge of a knife. Using short strokes, run the knife from head to tail. Skip this step you plan to skin the fish first.

Learning how to cook cod fish is simple. Cod is a flaky fish and is good fried, baked, and poached. Slow cooking also works well to coax out the delicate flavors. Traditionally, it is served with lemon wedges and a light sauce composed of parsley. You can easily add it to stews, risottos and soups as well. One simple pan-fried recipe calls for lightly frying the cod in oil and serving it with a creamy mix of potatoes, green onions, and butter.

When thinking of Alaska recipes, it is hard to know where to begin: salmon, crab, cod, prawns, scallops, oh my! No matter where you begin- with shellfish or salmon-you are sure to enjoy your Alaska seafood and its accompanying nutritional benefits. Didn’t know that you could get all the taste of the sea and nutrition too? It’s your lucky day.

King crab could be called the king of the sea, and in terms of delicacies, Alaska king crab legs definitely could be declared champion. While in some parts of the country “crab” is synonymous with the smaller, cheaper Dungeness crab, deep down inside every crab lover, is a lover of King crab. However, some diners are wary of negotiating the crab’s spiky shell-and spiked price. But when you consider the dangers of harvesting crab, the price is reasonable. And when you consider the sweet, tasty meat awaiting you underneath the legs’ spiky casing, the risk of opening them is worth it.

With a firm texture that adapts to most cooking methods, cooking cod is easy. It can be baked, poached, deep-fried, steamed, or sauteed. Not only is it is adaptable, but it is also versatile. Like most whitefish Cod has a mild flavor and can easily be paired with a variety of sauces and spices. Ginger soy sauce or chipotle infused butter, or just a few of the many ways you can spice up its delicate flavor. You can also toss Cod into seafood salads or cold pasta dishes. Hot pasta dishes are also an option, like a yummy seafood sauce over whole-wheat penne pasta or poached Italian cod over corkscrew pasta.

Cod and Black Cod are grouped together as whitefish. Other whitefish include Alaska Pollock, Halibut, Sole. Each of these fish tends to have a lean, flaky white flesh that is generally mild in flavor, with the exception of Black Cod, which is much more velvety that its whitefish counterparts.