The Corkline

Our take on Bang Bang salmon showcases the delicate balance of sweet, savory, and spicy flavors that characterize the traditional "Bang Bang" dish.

Copper River Salmon Inari Bombs Recipe by Diane Wiese Once again, Diane shares with us a delectable recipe that merges the bold flavors of Japanese cuisine with the rich essence of wild-caught Copper River Sockeye salmon: Salmon Balls with Sushi Rice and Aburagge. This delightful fusion dish brings together the ...

Macadamia Nut Pesto Salmon Recipe by Kevin Guard This Copper River Sockeye Salmon recipe is a delightful fusion of flavors and textures that showcases the exquisite taste of wild-caught salmon, paired with nutty barley, vibrant asparagus, and a luscious Macadamia Nut Pesto. This culinary delight is the brainchild of Kevin ...

Chef Dennis Deaver of Orca Adventure Lodge in Cordova presents his exquisite recipe for Szechuan Glazed Salmon. This dish showcases the finest qualities of Copper River Sockeye salmon, bringing culinary magic to your kitchen.

This Pan Seared Copper River Sockeye Salmon with Lilikoi Beurre Blanc & Pomegranate Arils recipe is a perfect dish for those who love seafood and want to try a new and exciting recipe. The combination of flavors and textures is absolutely mouthwatering and is sure to impress your guests at ...

Chinese New Year is the traditional celebration of the lunar new year which typically falls in the first week of February. This is a time to celebrate with family and friends and, as is so common among celebrations, food plays a central role. One of the common foods you may ...

Continuing our time with the chefs at Orca Adventure Lodge, Chef Dennis Deaver prepared a stunning Blackened Salmon & Tropical Salsa, masterfully blending sweet and savory. Check out the full recipe below, and be sure to let us know if you give it a try!

In this third installment of our Copper River King + Chef’s Roll + Chef Ryley Eckersley series, we hope to encourage you to new heights in your culinary adventures. We embolden you to approach your kitchen as one might an art studio, with fearlessness and creativity.

Welcome to the second installment in our Chef’s Roll series with Chef Ryley Eckersley and his inspirational preparation of a whole Copper River King salmon. We invite you to draw inspiration from his exciting and bold flavors and preparation methods, interpreting his culinary works of art in your own ...

London born Chef Ryley, Chef de Cuisine at Quaintrelle in Portland, Oregon, approaches food as a painter does a watercolor palette. Produce and seafood are the center of the canvas; herbs and seasonal blooms add dimension, and sauces are used like a painter’s glaze adorning each finished piece. His ...