Salmon Reuben
by Chef Barbara Palacios, Baranof Fish Market Sitka, AK For this recipe, use fresh seasonal salmon—king salmon is used here, but sockeye or coho also make for a delicious sandwich when the runs Read More...
Grilled King Salmon with Balsamic Onion Jam
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 Read More...
Lemon Caper Salmon Wrap
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 Read More...
Sriracha-Maple Glazed Grilled Salmon
Sriracha-Maple Glazed Grilled Copper River Red Salmon with Green Apple “Kohl Slaw” by Chef Drew Johnson Kincaid Grill serves 4 Maple-Sriracha Glazed Grilled Alaskan Red Salmon 1 cup grade-A maple syrup 1 tbsp. Sriracha Read More...
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...