Recipes
Olive Oil Poached Citrus Salmon
by Chadwick Boyd
Ingredients
- 2 lbs Prince William Sound Sockeye, cut into 4 portions
- 1 medium orange
- 4 cloves garlic, thinly sliced
- 3 dried red chili peppers, chopped
- 2-2 ½ cups extra virgin olive oil (depending on thickness of fillets)
- 1 blood orange or ruby red grapefruit
- Maldon or other flake salt
Directions
- Preheat oven to 275°F
- Place salmon fillets skin side down in a 10” cast iron skillet or oven-proof baking dish
- Using a vegetable peeler, peel the outer skin, but not the pith, of the orange
- Scatter the orange peel, garlic and three quarters of the chilies over the salmon
- Pour olive oil over the fish until the fillets are just covered
- Poach on center rack of oven for 14 minutes or until the top of the salmon is just opaque
- While fish is poaching, cut off the remaining orange peel and slice the orange into ¼” slices, repeat with other citrus and set aside
- Remove from oven when flesh is opaque and separates easily with a fork
- Arrange on a serving dish, top with remaining citrus slices and spoon olive oil over the dish
- Garnish with the remaining chili flakes and salt to taste
Grilled Salmon with Stone Fruit Salsa
by Shanna Schad of Pineapple and Coconut
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
Prince William Sound Salmon Lomi Lomi
by Diane Wiese, F/V Martin Is.
Ingredients
- 3/4 lb Prince William Sound Sockeye
- 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
Wild Sockeye Salmon and Black Bean Burgers
by Diane Wiese , F/V Martin Is.
Ingredients
- 1 ½ lbs. Prince William Sound Sockeye
- 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
Blackened Cajun Salmon with Grits
by Shanna Schad of Pineapple and Coconut
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
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
Chili Lime Salmon Rice Bowls
by Shanna Schad of Pineapple and Coconut
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
- Enjoy!
Jamaican Jerk Salmon Sliders
by Shanna Schad of Pineapple and Coconut
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!
Spicy Furikake Salmon with Quinoa
by Shanna Schad of Pineapple and Coconut
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, debone, then 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
Hot Honey Salmon
by Shanna Schad of Pineapple and Coconut
Ingredients
For the salmon:
- 1.5-2 lb Wild Alaskan salmon fillet Coho or Sockeye
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 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 tablespoon butter unsalted
- 1 tablespoon cornstarch (optional)
- Fresh cilantro diced for garnish
For the marinade/glaze:
Instructions
- Prepare a baking sheet with parchment paper. Heat oven to 375 Deg F with rack placed in upper third of the oven.
- Make the marinade/glaze: Whisk together all the glaze ingredients, except the butter and corn starch. Reserve of the marinade and pour the remaining into a sauce pan.
- Pour the reserved of marinade into the baking sheet with the salmon fillet, lifting the fillet to get the marinade under it. Set aside.
- Add the butter to the sauce pan and bring the marinade in to a boil, lower to a low boil until reduced and thickened. If you want a really thick glaze, mix the cornstarch with one tablespoon 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 parch- ment lined baking sheet. Season with the salt, pepper and paprika. Spoon some of the glaze over the top of the salmon.
- Bake at 375 Deg 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. Goes great with rice, grains, salad etc.
Mediterranean Salmon Bowl
by Claire Dieterich
Ingredients
Couscous
- 1 ½ cups dry Israeli / pearl couscous
- 1 tbsp. olive oil
- ½ tsp. salt
Salmon
- 1 large 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
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
Instructions
- Bring 3 cups of water to a boil in a medium saucepan and add the couscous, olive oil, and salt. Reduce to a simmer for about 20 minutes until the water is gone. Turn off the heat and add the lid to the saucepan.
- Preheat oven to 350 degrees Fahrenheit. Pat the salmon dry with a paper towel, then drizzle with the olive oil. Mix together the smoked paprika, salt, pepper, and oregano together in a bowl and rub this over the salmon. Place the salmon on a rimmed baking sheet and bake for 13-16 minutes until the salmon can be cut 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