Recipes

by Adra Kusnirova

Grilled Wild Salmon with Homemade BBQ Rub

This grilled wild Alaskan salmon brings together smoky, citrusy, and slightly sweet flavors in a dish that feels special without being complicated. A homemade BBQ rub made with lime, thyme, paprika, garlic, and warm spices creates a flavorful crust on...

by Adra Kusnirova

How to Grill Wild Alaskan Seafood: Tips for Salmon, Halibut, and Cod

by Melissa A. Trainer

Pan Roasted Sockeye Salmon with Lemon Dill Compound Butter

by Adra Kusnirova

Maple Miso Fire Roasted Salmon with Sage Butter Apples

There’s a particular moment in Alaska when summer starts to give way to fall. The days are still long enough to cook outside, but there’s a chill in the evening air. The first leaves begin to turn, the garden is...

by Melissa A. Trainer

Grilled Copper River Sockeye With Chimichurri

by Melissa A. Trainer

Grilled Sockeye With Niçoise Vinaigrette

by Kinsey Brown

Rhubarb BBQ salmon meatballs

by Adra Kusnirova

Salmon Sliders With Homemade Tartar

by Kinsey K. Brown

Leftover Salmon Recipe

If there's one thing a fisherman knows, it's how to use a whole fillet. Leftover fish tends to weird people out, it doesn't reheat well and often changes texture after it's been in the fridge. And I get it–you don't...

This dish features pan-seared Copper River Sockeye salmon topped with a rich Lilikoi (passion fruit) beurre blanc sauce. It’s topped with cilantro and pomegranate arils, all plated on a white plate.

by Diane Wiese, F/V Martin Is

Copper River Lilikoi Beurre Blanc

By: Diane Wiese, F/V Martin Is Copper River Lilikoi Beurre Blanc Serves: 4 Ingredients 4 6-oz portions of Copper River Sockeye salmon, pin bones removed 1/2 cup chopped fresh herbs, parsley & chives 1 pomegranate arils removed for garnish 2...

by Gerry Speirs, Foodness Gracious

Hot Smoked Copper River Sockeye Salmon

Hot Smoked Copper River sockeye salmon is imbued with smoky undertones, dark brown sugar, kosher salt, and aromatic seasonings.

Copper River salmon on a platter accompanied by radishes, herb sauce, grapefruit, and oranges.

by Adra Kusnirova

Pan Seared Citrus Salmon & Herb Sauce

Let Copper River salmon be the star of the show with a supporting cast of juicy, bright citrus and crisp, colorful radishes, including watermelon, French breakfast, or Daikon. Sautéeing the radishes in golden brown butter coaxes out some of their natural sweetness, and the fresh herb sauce brings it all together. Any leftover salmon can be tossed with the herb sauce and yogurt for a light and satisfying salmon salad.

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