Salmon cakes recipe by Bridge Seafood Salmon cakes are a great way to use spoon meat. When filleting fresh salmon, there is often a small amount of salmon flesh left on the skin. This meat is tender a
Honey Bourbon Glazed Salmon with Charred Green Beans and Cauliflower Couscous by Chef Chris Lee, Nushagak River Adventures Lodge Ingredients Honey Bourbon Glazed Salmon with Charred Green Beans and Ca
by Chef Matt Shaughnessy Totem Hotel and Suites Ingredients 4 (6-ounce) portions Copper River sockeye salmon 2 tsp pink Himalayan salt (or more) 2 tsp ground black pepper (or more) 1/4 cup butter 4 ts
by Jim McConnell, Slippery Salmon Bar & Grill Ingredients Serves 1-2 people 5” by 14” thin-crust flatbread Approximately 1 cup of crab artichoke dip, spread evenly on the flatbread (See previo
by Drew Johnson, Kincaid Grill Ingredients 2 tbsp olive oil 4 pieces Alaska fresh-frozen sockeye salmon fillet 1 lb Brussels sprouts 1 tbsp butter Salt and pepper to taste Cranberry-Onion Jam (see bel
By Executive Chef Bobby Sidro The Lakefront Anchorage Ingredients 1 lb salmon (cut into strips) 1 oz white wine 2 oz heavy cream ¼ tsp dill Salt and pepper to taste Corn starch (to thicken the sauce)
Recipe by Alaskan Brewing Company Taco Ingredients 1 1/2-pound boneless skinless wild Alaska salmon or halibut Fifteen 3- to 4-inch corn tortillas for serving Grapeseed oil or oil with a high smoke
Recipe by Alaskan Brewing Company Is there anything more delicious than an Alaska sockeye salmon fillet grilled over the coals of your gravel-bar campfire just minutes after pulling the fish from the
Recipe by Chef Drew Johnson, Kincaid Grill Grilled Alaskan King Salmon Serves 4 4-6 oz. portions Alaska red salmon fillets Salt and pepper to taste 2 tbsp olive oil For the salmon: Preheat your
by Austin Curren Mocha Moose Available as a special at Mocha Moose sometimes, this tasty salmon wrap is perfect for Alaskans on-the-go and with few ingredients and requiring little prep, it makes for