Copper River Salmon

Salt & Smoke: A Copper River Salmon Feast at Widnor Farms

2025-08-12

At Widnor Farms in rural Washington, chefs gathered for 'Salt & Smoke' - a weekend of sustainable cooking that transformed farm-fresh ingredients paired with wild Copper River sockeye, into an extraordinary dining experience.

Simplicity Shines with Copper River Salmon Season Opens May 22!

2025-05-13

Wild Alaska salmon helps reduce the risk of chronic diseases while supporting cognitive health and immune function. It’s also an excellent source of vitamin D, selenium, and B vitamins, which play key roles in energy production, metabolism, and antioxidant defense. For those seeking a nutrient-dense, sustainable protein option, Wild Alaska salmon stands out as a superior choice for both flavor and wellness.

What Are The Nutritional Benefits Of Wild Alaska Salmon?

2025-04-17

How to Identify Wild Alaska Sockeye at Your Local Seafood Source

2025-03-12

When it comes to selecting the best seafood, wild Alaska sockeye salmon stands out for its exceptional quality, flavor, and nutritional benefits. However, with so many options available, it can be challenging to ensure you're getting the real deal. This guide will help you confidently identify wild Alaska sockeye at your local seafood source, whether you're at a grocery store, farmers market, or specialty seafood supplier.

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.

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.

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!

Pan Seared Citrus Salmon & Herb Sauce

2022-01-18

Pan Seared Citrus Salmon

Recipe/Food Styling by Kim Sunée Photos by Maya Wilson

Let Copper River sockeye salmon be the star of the show with a supporting cast of juicy, bright citrus, and crisp colorful radishes, including watermelon, French breakfast, or Daikon. Sautéing the radishes in golden brown butter coaxes out some of their natural sweetness and the fresh herb sauce brings it all together. Any leftover salmon can be tossed with the herb sauce and yogurt for a light and satisfying salmon salad.

Ingredients

1 (one-pound) fillet Copper River salmon, king, sockeye or Coho, cut into 4 fillets, pin bones removed, skin-on is fine
1 ruby grapefruit, peel and pith removed; fruit cut into segments
1 to 2 oranges, peel and pith removed; fruit cut into segments

1 Meyer lemon, peel and pith removed; fruit cut into segments

1 bunch red or black radishes, trimmed and cut in half

2 tablespoons unsalted butter

About 1 tablespoon neutral oil, such as grapeseed or avocado (plus more for Herb Sauce)

Herb Sauce (recipe follows)

For the Herb Sauce:

3 bunches herbs, combination of fresh basil, cilantro, and mint or parsley

1 to 2 cloves garlic, peeled and smashed

1 to 2 jalapeños or serrano chilies, stems removed, coarsely chopped (optional)

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt, to taste

1 to 2 tablespoons fresh lemon juice, white wine, or rice vinegar

About 1/3 cup good quality olive oil or grapeseed or avocado oil

Instructions (read directions thoroughly before cooking)

Make Herb Sauce by combining herbs, garlic, jalapeño (optional), cumin, coriander, 1/2 teaspoon salt, and lemon juice in the bowl of food processor; blend to combine, or mix with a mortar and pestle. Drizzle in oil until the sauce comes together. Taste and add more salt, garlic, chilies, or lemon juice, as needed. The sauce can get plenty of heat from the garlic so add the optional jalapeño with that in mind.

Place a large skillet over medium-high heat; add 2 tablespoons unsalted butter; let sizzle and foam, swirling pan, about 1 minute (do not let burn). Add radishes and season lightly with salt. Cook, stirring occasionally, about 7 minutes until radishes are just tender and browned and butter smells nutty. Reduce heat if butter begins to burn. Remove radishes from pan to serving platter or bowl.

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

Pan Seared Citrus Salmon

Cedar Planked Sockeye Salmon

2020-07-06

Cedar Plank Sockeye Salmon

It is said that cooking salmon on wood planks such as cedar and alder originated with Native American tribes in the Pacific Northwest. After securing the salmon to a piece of wood, they would position the planked fish close enough to an open fire to cook it without it burning up in the direct flames. We value this historical tradition and have adopted it with another inspired salmon dish, Cedar Planked Copper River Sockeye. Although cedar is an uncommon tree here in South Central Alaska, we interchangeably use both cedar and alder planks because we like these flavors. There are many planks available, and we encourage you to try many to see what becomes your family and friend’s best choice. You can buy our cedar planks here, and you can also visit our friends at Wildwood Grilling for a great selection.

Ingredients

4 Copper River salmon steaks, cut to desired portion size (can substitute fillets or portions)
olive oil
fresh rosemary
1 cedar grilling plank
1 tsp salt
1 tsp pepper
1 tsp brown sugar
1/2 tsp chili powder

Instructions (read directions thoroughly before cooking)

Preheat your grill to 350°F or build a nice campfire and let it build a base of coals.

In addition to the ingredients, for this recipe you need a wood grilling plank or planks that fit the amount of salmon steaks or whatever size fillet you are working with, a small bowl or ramekin, a clean grill and your favorite grill tools.

Soak the plank for several hours prior to grilling. We do this by filling a 9x13 baking dish with water and placing the planks in it. Weigh them down with a can of tomatoes or anything with weight that will keep the planks submerged in the water. Soak for several hours even up to overnight. This soaking prevents the planks from completely burning up and threatening your dinner plans.

Brush both flesh sides of the steaks or both the skin and flesh side of the fillet with olive oil, whichever cut you are working with. Lay several sprigs of rosemary on the planks. Use as much or as little rosemary as you like. Rosemary is a powerful and distinct herb and we love it in this preparation. Arrange the salmon on your planks, if you’re working with steaks or portions give them just a bit of space between each piece to allow the heat to circulate between them.

In a small bowl or ramekin, mix salt, pepper, brown sugar, and chili powder. Spread this spice rub on the top side of your planked salmon.

Carefully place your planked salmon directly on the grill or campfire grate while avoiding cooking over open and direct flames. If you close your grill cover keep a close eye on your salmon. You know your grill better than we do. If you are cooking over an open camp fire, patience is required, watch the flames, and enjoy the beautiful day. Your salmon is done when the flesh is opaque and separates easily with a fork. Carefully remove from grill or campfire and serve immediately.

Additional cook’s notes: This method is flexible can even be done in an oven at home. Follow the method describe above and roast in a 350°F oven for 12-16 minutes or until flesh is opaque and separates easily with a fork.

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

Cedar Plank Salmon