Copper River Salmon

Copper River Coho: The Last Great Salmon of the Season

2024-08-15

As the weather and the colors of the landscape change, so does the species of fish that is available in our very own Copper River. Here are 3 recipes using Coho salmon that are a must-try this Fall season.

Wild Flavors: Dry-aging Copper River Sockeye Salmon with Cesar Figueroa

2024-07-11

A step-by-step guide to making dry-aged Copper River Sockeye, complete with tips for beginners.

Copper River Bang Bang Salmon

2024-04-02

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

2024-02-26

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 natural goodness of fresh salmon with an array of aromatic herbs and spices, all wrapped in a crispy Aburagge pouch and served atop seasoned sushi rice.

Ingredients

For Salmon Balls

3/4 lb Copper River Sockeye skinless boneless chopped finely.
4 green onions finely sliced green part only
1/2 cup cilantro leaves finely chopped
1 garlic clove minced
1/2 tsp minced ginger
1 1/2 tsp soy sauce
1 1/2 tsp sesame oil
1 tsp chili crisp with the oil
1 tsp red curry paste
1 tbs sweet chili sauce
4 tbs panko breadcrumbs

For the Sushi Rice and Aburaage

2 cups short-grain Japanese rice washed twice & cooked according to directions, chill & mix in 2-3 tbs Seasoned Rice Vinegar
16 Aburaage pouches (Aburaage is Japanese deep-fried tofu pouches)

For The Sauce

1/2 cup soy sauce
2 tbs sesame oil
4 tbs honey
2 tbs seasoned rice vinegar
1 tbs chili crisp with the oil
2 tsp fresh ginger grated
1 tbs black sesame seeds
2 tbs finely chopped green onion

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking spray. Finely dice salmon. Combine all remaining ingredients except the breadcrumbs in a bowl. Add this mixture to the chopped salmon and stir in the breadcrumbs. Form into 16 meatballs and arrange on prepared baking sheet. Bake for 8-10 minutes.

To assemble:

Pat the Aburaage dry on paper towels, gently open them up, fill with rice, top with a meatball and drizzle with sauce. Garnish with black sesame seeds and finely sliced green onion. Serve the extra sauce for dipping.

Serving suggestion:

Tobiko (flying fish eggs) would make a nice crunch on top & pickled ginger on the side, served bento box style with chopsticks.

Click the button below to download our recipe card!

Copper River Salmon Inari Bombs

Macadamia Nut Pesto Salmon

2024-02-22

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 Guard, a talented Hawaiian chef renowned for his innovative approach to Pacific Rim cuisine. Guard, known for his private catering service and restaurant, The Guarden, brought his expertise to the forefront during the 2023 Summer Salmon Camp in Cordova, where he dazzled participants with his culinary creations and fish filleting skills.

At the heart of this recipe lies the Copper River Sockeye Salmon, prized for its rich flavor and firm texture. The salmon, scaled and skin-on, is delicately scored to allow the flavors to permeate while cooking. Accompanying the salmon is a bed of pearl barley, cooked to perfection and complemented by the velvety Macadamia Nut Pesto, a symphony of macadamia nuts, Parmesan cheese, garlic, and an array of fresh herbs. The addition of blanched asparagus adds a crisp, refreshing element to the dish, balancing the richness of the salmon and pesto.

One of the highlights of this recipe is the Smoked Oyster & Chive Cream, a luxurious sauce infused with the smoky essence of oysters and elevated by the delicate flavors of shallots, brandy, and white wine. Guard's meticulous attention to detail is evident in the preparation of this sauce, which undergoes a multi-step process to achieve its exquisite flavor profile. The final touch of smoke infusion adds a depth of character, transforming the sauce into a culinary masterpiece that elevates the Copper River Sockeye Salmon to new heights of gastronomic delight.

Ingredients

Copper River Sockeye Salmon

3-6 oz portion of Sockeye Salmon, scaled, skin-on, skin scored
1/2 cup pearl barley, cooked
1 Tbsp Macadamia Nut Pesto
2 pieces Asparagus, cut, blanched

Macademia Nut Pesto

2.5 oz macadamia nut
1 cup Parmesan
2 clove garlic
3/4 cup Olive oil
2 oz sweet basil
1 oz spinach
1 oz arugula
TT Salt

Smoked Oyster & Chive Cream

12 oz jar Pacific oysters, shucked
1 1/2 cup white wine
1/2 cup brandy
4 shallots, chopped
Sprig thyme (optional)
2 pc Bay leaf
1 quart heavy cream
3 bunches flat chives
1 tin can of smoked oysters, drained
Fresh dill (optional)
Tarragon (optional)
White pepper
Salt

Instructions

Put raw oysters, shallots, brandy, white wine, thyme, and bay leaf in a large sauce pot and reduce on medium heat.
Reduce until 3/4 liquid is gone.
Add cream and simmer until 1/4 liquid is gone.
Remove sprig of thyme and bay leaves.
Add to blender. Chop chives and herbs and add to blender.
Season with white pepper and salt, cover and blend on high until smooth and green color has been extracted.
Use a fine chinois strainer to strain liquid into a sturdy container.
Use a ladle to help push liquid through.
Taste and season until desired flavor.
Use foil or plastic wrap to cover the container. Use smoking gun to infuse smoke flavor into the sauce. Let smoke sit in container, covered, until smoke slowly dissipates.
Swirl and stir sauce to ensure infusion.
Repeat process at least twice to ensure proper infusion or desired smokiness.

Click the button below to download our recipe card!

Macadamia Nut Pesto Salmon

Chef Dennis's Szechuan Glazed Copper River Salmon

2023-06-12

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.

Copper River Salmon with Lilikoi Beurre Blanc

2023-05-17

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 your next dinner party or family gathering.

Copper River Salmon Potstickers

2023-01-25

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 find at a Chinese New Year meal are dumplings 饺子 (jiǎo zi). Fillings vary but making them with a fatty fish like Copper River salmon creates a delicious treat that is healthy as well!

Chef Dennis's Blackened Salmon and Tropical Salsa

2022-12-08

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!

Chef Ryley Eckersley Copper River King Salmon Chop

2022-06-09

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.