PWS Wild Sockeye Salmon

Roasted Green Goddess Salmon

2025-07-15

Wild Prince William Sound and/or Copper River salmon roasted in creamy Green Goddess sauce—inspired by sustainable fishing traditions. Quick, elegant, and packed with fresh flavor!

Bang Bang Salmon Bowls

2025-02-10

Claire Dietrich of For the Love of Gourmet bowls us over with her salmon bowl recipe✨

Lox Bagel Dip

2024-09-09

Jamie’s bagel lox dip is a perfect example of how fresh, seasonal ingredients can elevate a recipe. It combines the rich, savory flavors of Copper River sockeye salmon with a modern twist on a traditional favorite.

Fall Kale Salad with Pan Seared Salmon

2024-08-12

Just in time for fall! Here's a quick and simple recipe crafted by Ari Laing of Well Season Studio that is a must-try this fall.

Teriyaki Salmon Sandwiches

2024-04-08

Treat yourself to these delicious Teriyaki Salmon Sandwiches. Ideal for a refreshing summer lunch or dinner, these sandwiches promise a delightful and unforgettable dining experience!

Mediterranean Salmon Bowl

2024-04-04

Get ready to elevate your taste buds with these irresistible salmon bowls straight from the Mediterranean! Whether it's spring, summer, or any season, these bowls are an absolute must-try!

Spicy Furikake Salmon with Quinoa

2022-07-01

Spicy Furikake Salmon with Quinoa

Recipe and photos by Shanna Schad

Mayo and Furikake seasoning with your choice of spice make for a tasty, quick dinner served with quinoa, shredded red cabbage and quick pickled cucumbers.

Ingredients

For the Quinoa

1 1/2 cups quinoa

3 cups chicken or vegetable broth/water

1/2 tsp salt (if using all water)

For the Pickles

1-2 English cucumbers

1 large carrot

2 Tbsp seasoned rice wine vinegar

2 tsp Tamari or soy sauce

For the Salmon

2 lbs wild Copper River sockeye or coho salmon

lemon wedges

Mayonnaise

Furikake seasoning

Spices

Prepared wasabi

Sriracha

Shichimi Togarashi spice

Additional items

1/3 cup Mayonaise

2-3 tsp sriracha

2 cups shredded red cabbage

1/2 cup diced scallion

lemon wedges

Instructions

Preheat Oven to 400°F

While the oven is preheating prepare the quinoa and cucumbers.

For the Quinoa - rinse the quinoa for a few min under cool water in a strainer and let drain. Add it to a medium saucepan with the broth or water. Add salt if only using water. Bring to a boil then lower to a simmer. Place a lid on the pan and cook for 15 minutes or until all the liquid is absorbed. Remove from heat and slide the lid off just slightly to allow steam to escape.

For the cucumbers - you can peel or leave peels on, wash the cucumbers then thinly slice. Peel and shred the carrots. Place into a bowl and add in the vinegar and tamari or soy sauce. Chill until ready to use.

Cut salmon into 4-6 ounce pieces. Check for any bones and remove with tweezers, rinse then pat the fillets dry. Line a baking sheet with foul and place the salmon fillets a few inches apart. Squeeze a little lemon juice over the top of the fillets. Spread about 2 teaspoons of mayo onto each fillet then generously sprinkle with the furikake seasoning, a tablespoon or so for each.

To make these spicy there are several options. 1 - mix in some of the prepared wasabi with the mayonnaise before spreading over the salmon. 2 - mix the mayonnaise with sriracha then spread on the fillets. 3 - after you spread the mayonnaise sprinkle a half a teaspoon or so of the togarachi spice. Choose any of these, then top with furikake. You can also use just the mayonnaise and furikake and serve the wasabi on the side or sprinkle with the togarachi after baking.

Mix 1/3 a cup of mayonnaise with 2-3 tsp sriracha and drizzle over the baked salmon.

Fluff the quinoa and divide amongst plates. Top with the salmon. Serve with shredded red cabbage, some of the quick pickled cucumber and carrots, a few teaspoons of diced scallion and a squeeze of lemon juice.

Click the link below to view our recipe card with these instructions.

Spicy Furikake Salmon with Quinoa

Jamaican Jerk Salmon Sliders

2022-06-01

Jamaican Jerk Salmon Sliders

Recipe and photos by Shanna Schad

"I have been wanting to make a version of salmon sliders for my blog for a while now, and since a ton of bloggers already have the BLT salmon sliders recipe covered, I decided to go with a version that is a little bit spicy and a little bit sweet. I am a huge fan of Jamaican Jerk spice with salmon. It goes great with the mild tasting fish, but doesn't over power it."

Ingredients

8 portions (3 oz each) Prince William Sound or Copper River sockeye salmon
2-3 tsp avocado or sunflower oil
1-2 tbsp Jamaican Jerk seasoning

1 1/2 tsp kosher salt

Pineapple, fresh, trimmed, and cut into eight 1/2" rounds
pepper
2 medium to large avocados, sliced
1 cup lettuce
8 Hawaiian Sweet rolls or slider buns, cut in half
2/3 cup mayonnaise
1 tsp lime zest
1 1/2 tsp lime juice
2 lbs sweet potatoes, peeled and cut into thin strips
1 tbsp corn starch
1-2 tbsp avocado or sunflower oil
salt

Instructions

(read directions thoroughly before cooking)

Preheat oven to 400°F
Line two baking sheets with foil, lightly oil
Place sweet potato strips in bowl, toss with cornstarch
Shake off excess, then toss with olive oil
Evenly place strips on baking sheets
Bake 15 minutes, flip, then bake 15 more minutes
Season with salt and pepper and let cool for a few minutes
Preheat grill to medium-high heat
Lightly oil salmon, season to desired heat with Jamaican Jerk seasoning
Lightly oil pineapple slices, grill for 5 minutes, then flip and grill 5 more minutes, then flip once more and grill 5 more minutes
Grill salmon for 3-4 minutes per side, flipping once
Once salmon is done, remove both salmon and pineapple
Toast slider buns or rolls
Mix together mayonnaise, lime zest, and lime juice
Spread lime mayonnaise on bottom roll, top with lettuce
Layer on salmon, avocado, and pineapple, and enjoy!

Click the link below to view our recipe card with these instructions.

Jamaican Jerk Salmon Sliders

Chili Lime Grilled Salmon Rice Bowls

2022-05-01

Chili Lime Grilled Salmon Rice Bowls

Recipe and photos by Shanna Schad

"Chili Lime Grilled Sockeye Salmon Rice Bowls are a delicious and easy to make summertime meal. This recipe has been in regular rotation all summer long at my house. Not only do I love grilled salmon in the summertime, I love grilled vegetables too. Our garden had a massive zucchini plant that produced a ton of zucchini all throughout June and July. Same season as Sockeye Salmon. I love adding in grilled vegetables with my salmon bowls for an extra boost of nutrition."

Ingredients

4 portions (6 oz each) Prince William Sound Sockeye Salmon
2 tbsp chili lime seasoning
2 tsp high heat oil (avocado oil works well)
2-3 cups cilantro lime rice (link here)
2 medium zucchini
2 medium yellow summer squash
1/2 medium red onion
2 tsp high heat oil
1 tsp salt
1 tsp pepper
Black beans, heated, salt added if needed
Avocado, sliced
Pico de gallo
Cotija cheese, crumbled
Cilantro
Lime slices

Instructions

(read directions thoroughly before cooking)

Preheat grill to medium heat
Rub salmon with oil then season generously with chili lime
Slice tips and ends off zucchini and squash then slice lengthwise into 4 sections
Slice red onion into thin strips
Drizzle with oil then season with salt and pepper
Grill veggies 2-3 minutes each side
Grill salmon 3-4 minutes each side, seasoning side down first
Salmon should be opaque and separate easily with a fork
Place half cup cilantro lime rice in bowls
Add 1/4 cup black beans and tbsp Cotija cheese
Slice zucchini and squash, place 1/2 cup of each in each bowl
Place salmon in each bowl, top with pico de gallo
Place avocados next to salmon
Garnish with cilantro and lime slices
Enjoy!

Click the link below to view our recipe card with these instructions.

Chili Lime Salmon Rice Bowls

Blackened Cajun Salmon with Grits

2022-04-01

Blackened Cajun Salmon with Grits

Recipe and photos by Shanna Schad

"This blackened Cajun sockeye salmon meal is so easy, flavorful and comes together in just minutes thanks to both quick cooking salmon and grits. People sometimes think fish doesn't pair well with cheese, but I am here to prove that wrong. It is amazing with the creamy, smoky, cheesy grits."

Ingredients

4 portions (4-5 oz each) Prince William Sound Sockeye Salmon
2 tbsp olive oil, divided
2 tbsp butter
1 tbsp freshly squeezed lemon juice
2 tbsp Cajun seasoning
1 tsp Old Bay seasoning
1 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 tsp kosher salt (only if Cajun does not include)
1/2 tsp ground black pepper
1 cup quick cooking grits or polenta
4 cups broth (chicken or vegetable)
2 tbsp unsalted butter
1/2 cup half and half
1 1/4 cups shredded cheddar cheese
1/4 cup shredded smoked gouda
1/2 - 1 tsp kosher salt
1/2 tsp ground black pepper
Lemon slices
1/2 cup finely diced scallion
Tabasco

Instructions

(read directions thoroughly before cooking)

Preheat cast iron skillet on medium-high heat
For grits, heat 4-qt saucepan on medium heat
Bring broth in saucepan to simmer
Remove any remaining salmon bones
Pat salmon dry and cut to desired size
Brush salmon with olive oil
Combine seasonings, press non-skin side of salmon into mixture
Heat remaining olive oil and 1 tbsp butter in skillet
Cook salmon skin side up 3-4 minutes, then flip and cook 3-4 more minutes
Remove salmon, add remaining butter and few drops Tabasco to make a sauce
While cooking salmon, add rits to simmering broth and whisk for about 5 minutes, until desired thickness
Remove grits from heat and add remaining ingredients
Stir, add salt to taste
Divide grits into bowls, top with salmon and sauce from skillet
Add diced scallion, Tabasco, and lemon slices.
Serve immediately and enjoy!

Click the link below to view our recipe card with instructions.

Blackened Cajun Salmon