Copper River Salmon
Matanuska Valley Roasted Root Vegetables with a Roasted Garlic Aioli by The Lakefront Anchorage, Chef Roberto Sidro Copper River Salmon Preheat oven to 400 degrees. Rinse salmon fillet in cool water and pat Read More...
Talarik Creek Lodge Grilled Sockeye
Recipe courtesy of Martha Mae and Erik Salitan Talarik Creek Lodge, Iliamna, Alaska Ingredients 2 fresh 6-in rosemary sprigs, about 1 tbs chopped 2 salmon fillets with skin, (in this recipe it was Read More...
Crispy Skin Salmon
Recipe by Chef Keller Prepared at King Salmon Lodge Ingredients For the salmon: Four (6- to 8-ounce) center-cut salmon fillets Kosher salt and freshly-ground black pepper 1 tablespoon olive oil Juice of two lemons Read More...
Seared King Salmon with Chimichurri and Tomato-Bacon Jam
By Executive Chef Drew Johnson, Kincaid Grill Tomato-Bacon Jam: Two 28-ounce canned whole peeled tomatoes (liquid drained, tomatoes halved and seeds removed) cut into a small dice 2 tbsp. lemon juice 1 tsp. Read More...
Alaska Salmon Pesto Pasta Salad
By Alaska Seafood Marketing Institute Serves 8 Prep Time 10 minutes Cook Time 15 minutes Ingredients: 8 ounces dry, small shell pasta 2 to 3 tsps garlic, finely minced 1/2 cup prepared basil Read More...
Fireweed Honey Glazed Salmon
With Preserved Lemon Spaetzle, Roasted Sweet Corn, & Fresh Peas By Executive Chef Aaron Apling-Gilman Serves Four Ingredients: Four portions of Fresh Alaskan salmon (6-8 oz portions) Preserved Lemon Spaetzle Pea Purée Corn Read More...
Salmon Piccata
By Executive Chef Elijah Kitka, Slippery Salmon Bar & Grill Single Serving Ingredients: 6 oz red salmon fillet, pin bones out and skin removed ½ cup all-purpose flour 2 tbsp Kosher salt 1 Read More...
Pan-Seared Salmon with Onion Tomato Marmalade
By Chef Drew Johnson, Kincaid Grill Caramelized Onion and Tomato Marmalade 1 ½ onions diced small 8 roma tomatoes diced small, seeds removed 1 cup sherry vinegar 1 ½ cups brown sugar Read More...
Hot Salmon, Crab and Artichoke Dip
This flavorful dip is great served with slices of sourdough baguette, crostini or crackers. Ingredients: 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 8 to 10 oz. skinless, Read More...
Asian Fusion Salmon Starter
by Golden International Asian Cuisine Japanese Sunomono (Cup) Ingredients: Fresh salmon, sliced Steamed shrimp Snow crabmeat Sliced English cucumber and carrot Dressing: Chopped English cucumber 1-2 tsp Ume plum vinegar 1-2 tsp Read More...
Spenard Roadhouse Salmon
Grilled Salmon Marinated in Lemon and Rosemary with a Roasted Fennel and Orange Salad By Chef Shane Moore of the Spenard Roadhouse, Anchorage Salmon Marinade 3 6-oz sockeye salmon fillets, skin removed 1 Read More...
Simon & Seafort’s Cedar Plank Salmon
By Simon and Seafort's Ingredients Fresh Salmon Steak 1-8 oz. Fresh Dry Rub Seasoning 1 1/2 tsp. Vegetable Mix 9 oz. Seasoning Salt 1/2 tsp. Lemon (1/6th Squeeze) 1 each Lemon Slice1 each Read More...
Millenium Hotel Citrus Glazed Salmon
With A Pistou Hollandaise Sauce Topped With A Grilled Corn, Sun-Dried Tomato, Tequila, and Lime Salsa Served With Herb Rice Pilaf And A Sautéed Vegetable Medley By Chef Kelly Dinkins of Millennium Hotel Read More...
Millennium Hotel’s Cedar Plank Salmon
Cedar Plank Salmon By Millennium Alaskan Hotel, Anchorage Serves 4 Ingredients 4 Wild Alaskan Salmon fillets (6 ounces each) 8 oz honey 2 oz Alaskan birch syrup 2 oz peppercorn mélange 4 cedar Read More...
Marx Bros Cafe Grilled Salmon with Pineapple Cucumber Salsa, Orange-Miso Dressing, and Nori Wrapped Green Beans
Recipe by Steven Andersen, Chef de Cuisine, Marx Bros. Cafe Dressing 2 cups fresh orange juice 1/4 cup red miso paste 2 tbsp minced fresh ginger 2 tbsp soy sauce 1 tsp sugar Read More...