Directions

1. In a small bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, chopped parsley, salt, and black pepper. Whisk together until well combined.

2. Place the Wild Alaskan Sockeye Salmon skin-side down in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring it is evenly coated. Cover the dish or seal the bag and marinate in the refrigerator for at least 30 minutes, up to 2 hours for maximum flavor.

3. Preheat your grill or oven to 375°F (190°C). If grilling, lightly oil the grates to prevent sticking. If baking, line a baking sheet with parchment paper.

4. Remove the salmon from the marinade, allowing excess to drip off. For grilling, place the salmon skin-side down directly on the grill. For baking, place the salmon skin-side down on the prepared baking sheet. Grill or bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

5. Remove the salmon from the heat and let it rest for 5 minutes. Serve warm, garnished with additional fresh parsley and lemon wedges if desired.