Recipes

Ingredients

• 1 Prince William Sound Sockeye Salmon fillet, portioned as desired
• 1 cup Rainier cherries, pitted and chopped
• 2 white nectarines, pitted and chopped
• 1 cup strawberries, chopped
• 1 jalapeño, seeded and deveined, diced
• 1/4 cup red onion, diced
• 2 tsp lime juice
• 1 tbs olive oil
• 1/2 cup basil, sliced chiffonade style

Salmon Seasoning mix:

• 1 tsp each salt & pepper
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes 

Instructions

• Combine all fruit salsa ingredients except basil in a large bowl and mix well.
• Chill until ready to use
• In a separate bowl, mix the spices for salmon seasoning
• Lightly oil salmon fillets and sprinkle evenly with seasoning
• Heat a well cleaned and greased grill to high
• Place salmon skin side up on the grill, turn heat down to medium low.
• Close lid and grill for 3-4 minutes
• Gently flip the fish to skin side down and grill another 3-4 min
• Remove from grill when flesh is opaque and separates easily with a fork
• Stir the basil into the salsa, spoon on top of the salmon and serve over rice or couscous 

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Ingredients

• 3⁄4 lb Prince William Sound Sockeye Salmon
• 1/2 sweet onion, diced
• 1 tbs salt
• 4 roma tomatoes, diced
• 1/4 cup sesame oil
• 1/4 cup soy sauce
• 1 bunch green onions, chopped
• black sesame seeds for garnish

Directions

• Cut salmon into 1/2" or smaller cubes
• Toss salmon cubes and salt together in a bowl and refrigerate for 1 hour
• In a separate bowl combine the onion, tomatoes, soy sauce and sesame oil
• Mix all ingredients together
• Garnish with green onions and black sesame seeds
• Serve fresh as a dip, salad topping or over sticky rice

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Ingredients

• 1 ½ lbs. Prince William Sound Sockeye salmon 
• ¼ cup green onion, chopped
• ½ cup fresh corn
• ½ cup zucchini diced fine or grated
• ½ cup cilantro, chopped
• ½ cup panko breadcrumbs
• 1 can black beans, rinsed and drained
• 1 avocado
• 1 egg
• 1 tsp cumin
• ½ tsp coriander
• 2 tsp chile powder
• salt & pepper to taste
• juice of ½ lime
• olive oil

Directions

• Cut salmon into ¼” cubes
• In a large container with a lid, combine the salmon, corn, zucchini, cilantro and ½ of the black beans
• In a food processor combine ½ the black beans, ½ avocado, juice of half a lime and pulse well
• Add egg and the spices, pulse until blended
• Add the processed mixture to the salmon mixture and stir well
• Refrigerate for 2 hours
• On a large plate lay out bread crumbs
• Form the mixture into patties of desired size and coat in breadcrumbs
• Heat a large pan with a small amount of oil
• Fry patties over medium heat for 4-5 minutes on each side
• Turn patties only once to avoid breaking
• Serve as a burger, meatballs or as lettuce wrap filling 

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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 sauce

Directions

• Preheat cast iron skillet on medium-high heat
• For grits heat 4 qt saucepan on medium heat
• Bring broth in saucepan to simmer
• Remove salmon bones. Pat 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 grits 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

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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 (scan code for recipe!)
• 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

Directions

• Preheat grill to medium high
• 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 avocado slices next to salmon
• Garnish with cilantro and lime slices

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Ingredients

• 8 portions (3 oz each) Prince William Sound 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
• 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
• pepper

Directions

• 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 minutes more
• 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!

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Ingredients

• 2 lbs Prince William Sound Sockeye Salmon
• Lemon wedges
• Mayonnaise
• Furikake seasoning
• Sriracha 
• 1 1/2 cup quinoa
• 3 cups chicken or vegetable broth
• 1/2 tsp salt
• 1-2 English cucumbers
• 1 large carrot
• 2 tbsp seasoned rice wine vinegar
• 2 tsp Tamari or soy sauce
• 1/3 cup mayonnaise
• 2-3 tsp Sriracha
• 2 cups shredded red cabbage
• 1/2 cup diced scallion
• Lemon wedges

Directions

• Preheat oven to 400°F
• Rinse + drain quinoa, add to medium saucepan with broth, bring to boil then lower to simmer until all liquid absorbed
• Peel cucumbers, then wash and thinly slice
• Peel and shred carrots, add both carrots and cucumber to bowl with vinegar and tamari or soy sauce, then chill
• Cut salmon into 4-6 oz portions, remove pinbones, rinse & dry
• Line baking sheet with foil then evenly space portion
• Squeeze lemon juice over portions
• Mix mayonnaise with Sriracha to desired spiciness
• Spread 2 tsp mayonnaise mix on each portion, then sprinkle with furikake
• Bake salmon about 8 minutes, or until opaque and separates easily with a fork
• Mix 1/3 cup mayonnaise with 2-3 tsp Sriracha and drizzle over salmon
• Fluff quinoa and divide amongst plates, top with salmon
• Serve with shredded red cabbage and cucumber & carrot mix

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Ingredients

For the salmon:

• 1.5-2 lb Prince William Sound salmon
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp paprika

For the marinade/glaze:

• 132 g soy sauce or tamari ½ cup
• 170 g hot honey sauce (I used Trader Joe’s brand) (see recipe notes for homemade hot honey sauce)
• 3 cloves garlic minced
• 2 teaspoons fresh ginger grated
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 60 g water ( ¼ cup)
• 2 tbsp butter unsalted
• 1 tbsp cornstarch (optional)
• Fresh cilantro diced for garnish

Instructions

• Prepare a baking sheet with parchment paper
• Heat oven to 375°F with rack placed in upper third of the oven Make the marinade/glaze:
• Whisk together all the glaze ingredients, except the butter and cornstarch
• Reserve of the marinade and pour the remaining into a saucepan
• Pour the reserved of marinade into the baking sheet with the salmon fillet, lifting the fillet to get the marinade under it, then set aside
• Add the butter to the saucepan and bring the marinade to a boil, lower to a low boil until reduced and thickened (If you want a really thick glaze, mix the cornstarch with one tbsp of water, stir well then add to the glaze
• Raise the heat and stir until thick
• Transfer the glaze to a bowl
• Place the marinated salmon skin side down on the parchment lined baking sheet
• Season with the salt, pepper and paprika
• Spoon some of the glaze over the top of the salmon
• Bake at 375°F for 4-5 minutes
• Glaze the salmon again, then switch the oven to broil
• Broil the salmon for another 4 minutes until the salmon is done to your liking (do not over bake or broil)
• Remove from the oven, transfer salmon to a serving platter and garnish with diced cilantro.

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Ingredients

Couscous

• 1 ½ cups dry Israeli / pearl couscous
• 1 tbsp. olive oil
• ½ tsp. salt

Salmon

• 1 large Prince William Sound sockeye salmon fillet, cut into individual portions
• 2 tbsp. olive oil
• 2 tsp. smoked paprika
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• ½ tbsp. oregano
• ½ Lemon

Creamy Sauce

• Juice of ½ a lemon
• ¾ cup plain Greek yogurt
• ¼ cup sour cream
• ¼ cup mayo
• 2 tsp. dried dill
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• Juice of ½ a lemon

For serving 

• 1 pint grape tomatoes, halved
• 1 English cucumber
• ¼ cup chopped red onion
• Fresh arugula
• Olive oil, red wine vinegar, salt, and pepper
• Lemon wedges

Instructions

• Preheat oven to 350°F
• Bring 3 cups of water to a boil in a medium saucepan, add couscous, olive oil, and salt
• Reduce to a simmer for 20 minutes or until the water is gone
• Turn off the heat and cover saucepan with a lid
• pat salmon dry with a paper towel, then drizzle with the olive oil
• Mix together the smoked paprika, salt, pepper, & oregano in a bowl and rub this over the salmon
• Place the salmon on a rimmed baking sheet and bake for 12- 15 minutes or until the salmon separates easily with a fork
• When it’s done cooking, squeeze lemon juice over the cooked salmon
• While the salmon is cooking, make your creamy sauce
• In a small bowl, whisk together the lemon, yogurt, sour cream, mayo, dill, salt, pepper, and lemon juice
• Assemble your salmon bowls with couscous and the fresh vegetables as a base
• Add the salmon and creamy sauce
• Drizzle with olive oil, red wine vinegar, salt, and pepper if desired
• Serve with lemon wedges and enjoy!

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Ingredients

• 2 (6oz) salmon Prince William Salmon fillets, skin on
• ½ tsp Kosher salt
• freshly ground black pepper
• 1 tbsp neutral oil such as grapeseed, avocado, or canola oil
• 1 large bunch of lacinato kale ribs removed, leaves thinly sliced into ¼-½-inch strips
• 1/3 cup grated Parmesan cheese
• 2 tbsp pumpkin seeds, toasted or untoasted
• 2 tbsp extra virgin olive oil
• 1 tbsp aged balsamic vinegar
• 1 tsp flaky sea salt

Notes

To make-ahead: This salad can be made up to 24 hours in advance, but do not dress it until just before serving. Otherwise, the kale will get soggy. The salmon fillets can be cooked 1-2 days in advance and enjoyed cold, room temperature, or reheated before adding to the salad. Leftovers and storage: Store any leftovers in a sealed airtight container in a fridge for up to 3 days. Note, however, that the salad is best on the first day. Do not freeze leftover salad, however, you can freeze leftover pan seared salmon

Instructions

• Season the salmon
• Pat salmon fillets dry with paper towels, then season on the
flesh side with ½ tsp Kosher salt and a little black pepper
• Pan sear the salmon
• Heat a skillet over medium-high heat
• When hot, add 1 tbsp neutral oil
• Add salmon skin-side down, then cook undisturbed for 4 minutes
• Use tongs or a fish spatula to carefully flip the fish, then cook
for 3 minutes more, depending on the thickness of the fish (wild salmon is often thinner and tends to cook more quickly than farmed)
• Set aside, skin-side up so it remains crispy, while you assemble the salad and serve
• Place kale leaves in a large mixing bowl, then add 1/3 cup grated Parmesan, 2 Tbsp pumpkins seeds, 2 Tbsp extra virgin olive oil, 1 tbsp aged balsamic vinegar, and 1 tsp flaky sea salt.
• Toss well, taste and adjust seasoning as needed, then divide between two bowls
• Top each with a piece of salmon
• Serve immediately

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