Recipes

Salmon Filet on Cutting Board with Fruit and Herbs

How To Cook Copper River Salmon

It's easy to cook salmon! Follow these steps for a delicious healthy meal in minutes.

Sautéed & pan seared 

  • Brush both sides of fish with oil or butter
  • Season salmon as desired
  • Heat in a pan over medium high heat
  • Cook for 6-8 minutes

Roasting and Broiling  

  • Preheat oven to 450°F
  • Brush both sides of fish with oil or butter
  • Season salmon as desired
  • Cook for 8-10 minutes

Poaching

  • Simmer water in a large pan
  • Turn off heat and add fish skin side down
  • Liquid should cover fish completely
  • Cover the pan tightly and return to a light simmi
  • Cook for 4-6 minutes

Grilling

  • Thoroughly clean and preheat grill
  • Oil both the grill and fish to prevent sticking
  • Marinate or season and place on grill

Perfect Pairings 

  • The rich flavors of Copper River king, sockeye and coho salmon pairs beautifully with dry red and white wines that have fruity notes such as Pinot Noir and Cabernet Sauvignon. Choose hoppy beers like IPA's and Pilsners as an alternative to wine. 

Friendly Flavors

  • Chervil, Coriander, Cumin, Dill, Taragon, Thyme, Rosemary 
  • Garlic, Green Onions, Shallots 
  • Avocado, Cucumbers, Citrus, Miso, Mustard

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Salmon Meatballs in Miso Broth with Udon Noodles

Miso Udon With Salmon Meatballs

by Casey Landaluce, F/V Clean Sweep

Serves 2-4 (15 Salmon Meatballs)

Ingredients

  • 1 pound skinless Copper River salmon (king, sockeye or coho), ground or finely chopped 
  • 1/2 cup minced shallots
  • 2 cloves minced garlic
  • 1 tsp fresh grated ginger
  • 1/2 of a jalapeño, minced
  • 1 egg
  • 1/3 cup panko crumbs
  • 2 tablespoons coconut oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 2 tablespoons chopped cilantro

Directions

  • Lightly sauté shallots, garlic, ginger and minced jalapeño in 1 tablespoon of coconut oil 4 minutes or less over medium heat
  • Set aside and cool
  • Combine all ingredients into the mixing bowl and mix until even (hand mixing is best!)
  • Roll about 2 tablespoons of the mixture into balls
  • Refrigerate for 2 hours
  • Coat skillet with 1 tablespoons of coconut oil over medium high heatv
  • Pan fry salmon meatballs until golden brown

Miso Fish Broth

Ingredients

  • salmon backbone and head 
  • sliced ginger
  • a pinch red pepper flakes
  • parsley and cilantro stems
  • splash of soy sauce (~2 tsp)
  • 6 ounce package of udon noodles
  • a 4” piece of Kombu seaweed (optional)
  • miso paste

Directions

  • Bring all ingredients except noodles and miso paste to a gentle simmer for 20 minutes
  • Strain broth
  • In separate pot, cook noodles according to package directions
  • To assemble combine 1 teaspoon miso paste, 1/4 of udon noodles, and 1 cup of broth into a serving bowl. Stir to dissolve miso paste and add meatballs garnished with green onion and jalapeños

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Slices of Blueberry Salmon Gravlax on Cutting Board

Blueberry Salmon Gravlax

by Diane Wiese, F/V Martin Is

Photo Credit: Diane Wiese

There are several ways to enjoy Copper River Salmon Blueberry Gravlax. Always serve sliced thin and on the diagonal. The dark sweet blueberry outside, pared with the slightly salty inside go well in any traditional recipe that uses Gravlax. Gravlax, properly refrigerated, will last two weeks. 

Ingredients

  • 1 Fillet Copper River Red Salmon, skin & pin bones removed • 3/4 Cup Sea Salt or plain Kosher non-iodized salt. 
  • 3/4 Cup Sugar 
  • 1 1/2 tsp. Wrights Liquid Smoke 
  • 2 Cups Wild Alaska Blueberries, Fresh or frozen & thawed. - 1 Bunch of Cilantro

Instructions

  • In a food processor fitted with a blade, process the curing mix with a few pulses.
  • Using a 9x13 pan lay in a generous amount of heavy duty 18" wide foil. 
  • Pour in 1/2 the curing mixture. 
  • Lay the skinless, boneless Copper River Red Salmon on top of the cure making sure the bottom of the fillet is covered with cure. 
  • Top with the remaining cure. Spread the cure all over the fish making sure to cover all the flesh. Fold up the sides of the foil to cradle the fish, & again make sure the fish is completely covered with cure. Cover the top of the fish with Saran Wrap and weight it down with a couple foil covered bricks (or anything you can find to weight down the fish). 
  • Place the pan in the refrigerator for 24- 36 hours, turning the fish every 8-12 hours. 
  • When the fish is cured it will be stiff. Remove from pan and wipe off any cure & give it a light rinse with a bit ice cold water. 
  • Slice the Gravlax on the diagonal in thin slices and enjoy!

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Thai Style Salmon Cakes with Parsley, Lemon and Lime

Thai Style Salmon Patties

by Diane Wiese 

Serves 6-8 as Appetizers & 4 as an Entree

Ingredients

  • 2 pounds Copper River king salmon, diced small or minced
  • one bunch green onions finely chopped 
  • 3 small zucchini finely diced or grated 
  • 1 small red bell pepper diced 
  • 2 fresh minced garlic cloves 
  • 2 teaspoon fresh ginger minced or grated 
  • 1/3 cup sweet chili sauce 
  • 1/4 cup soy sauce
  • 1/2 cup cilantro chopped fine 
  • 1 egg 
  • breadcrumbs or panko 
  • avocado oil

Directions

  • Combine all ingredients except breadcrumbs.
  • If mixture seems too loose add more breadcrumbs.
  • Refrigerate for an hour or longer. This will help the mixture to firm up and hold together better.
  • Form into 2-3 inch patties and roll in extra breadcrumbs.
  • Heat avocado oil in pan over medium heat.
  • Pan fry 3-4 minutes per side, turning only once.
  • Serve with Sweet Chili Sauce for dipping and enjoy!

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Salmon Poke Bowl with Rice and Avocado

Copper River Salmon Poke

by Hayley Hoover, F/V Obsidian
Photo Credit: 
Morgan Yeager

Ingredients

  • 1 lb thawed Copper River salmon cut into 1/2" cubes
  • 1/4 cup soy sauce
  • 2 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 clove fresh garlic mashed and chopped
  • 1/2 cup chopped green onion
  • 1 large avocado, cubed
  • 1/2 red chili pepper (a whole chilli pepper can be used of more spice is desired)
  • sesame seeds or furikake for garnish

Instructions

  • In a large mixing bowl, combine soy sauce, sesame oil, grated ginger and chopped garlic.
  • Add in the cubed Copper River salmon to the liquid ingredients and stir to coat the salmon thoroughly.
  • Add the chopped green onion, cubed avocado and diced pepper.
  • Combine all ingredients well. Mixing with hands is the best technique to prevent salmon from being becoming mashed.

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Grilled Salmon Steak with sauce and rice

Grilled Red Curry Salmon Steaks

by Diane Wiese, F/V Martin Is

Serves 4-6

Ingredients 

  • 4-6 Copper River salmon steaks 
  • 2 Cups Jasmine Rice Prepared as directed, keep warm.
  • 3 Tbs red curry paste 
  • 1 Tbs fish sauce
  • 2 Tbs sugar
  • 3 Cans coconut milk (13oz)
  • 4 Cups chicken broth
  • 2 Large Lime Leaves, fresh or frozen
  • 2 red bell peppers cut into 1″ cubes
  • 1 Large green or yellow zucchini chopped into half circle pieces
  • 2 Cups fresh Thai basil leaves
  • 1 Cup fresh chopped cilantro
  • 1 Jalapeño pepper, seeded and sliced thin
  • 3 Tbs olive oil
  • Salt and pepper to season

Instructions

Coconut Curry Sauce 

  • While grill is heating prepare the jasmine rice and set aside
  • In a non-stick frying pan over medium low heat, combine red curry paste, fish sauce, sugar. Stir thoroughly
  • Add 1 can of the coconut milk, bring to a simmer and reduce to medium-high heat. Continue stirring well.
  • Consistency will be thicken after about 15 minutes.
  • Add the Lime leaves.
  • Add the remaining can of coconut milk and stock and simmer 5 minutes
  • Add bell pepper & zucchini, cook until slightly tender
  • Remove the lime leaves
  • Turn the heat off and add the cilantro and basil

Grilled Salmon Steaks

  • Grease a well-cleaned grill thoroughly with non-stick cooking spray
  • Grill fish for at least 5 minutes on each side or until internal temperate reaches 140 F
  • Remove salmon from the grill and cover with foil to keep warm
  • To serve, ladle sauce over plated salmon and rice. Garnish with jalapeño and basil

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Salmon Fillet on Sheet Pan with Asparagus and Lemon Slices

Sheet Pan Salmon Piccata

by Diane Wiese, F/V Martin Is

Ingredients

  • 1 fillet of Copper River Sockeye Salmon
  • 6 oz. butter
  • 6 tbs. capers, rinsed and dried
  • 2 lemons, thinly sliced
  • Chopped fresh chives
  • 1 bunch of asparagus
  • Olive oil
  • Salt and pepper to taste

Directions

  • Preheat oven to 350F.
  • Melt butter on low heat in a medium sauce pan. Add the capers and the juice from the end pieces of the lemons into the melted butter.
  • Trim the ends of the asparagus. Dress the asparagus with a bit of olive oil.
  • Place the salmon fillet onto the sheet pan lined with parchment paper (this is optional) and sprinkle with chives. Arrange the asparagus on the pan around the fillet. Pour the butter mixture onto the fillet evenly. Top the fillet with lemon slices. Season with salt and pepper generously.
  • Roast in the oven at 350F for 12-16 minutes or until the internal temperature at the thickest part reaches 120F.
  • Serve immediately with optional garnish of chive blossoms.

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Hoisin Salmon Lettuce Wraps

by Elizabeth Swain, Cordova AK

Ingredients

  • 16 ounces Copper River salmon, king, sockeye or coho, skin and pin bones removed  
  • 1 head butter lettuce  
  • 1/2 yellow onion, diced  
  • 3 cloves garlic, minced 
  • 1 bunch green onions, chopped 
  • 1 teaspoon fresh grated ginger 
  • 1 teaspoon white wine vinegar 
  • 1 heaping tablespoon finely chopped cashews 
  • 1/4 cup hoisin sauce 
  • 1/2 teaspoon lime juice 
  • 1/8 teaspoon salt 
  • 2 tablespoons peanut oil 
  • Sesame seeds for garnish

Instructions

  • Heat peanut oil in skillet over medium heat 
  • Cook salmon in skillet, about 4 minutes on each side
  • Remove salmon from skillet when meat is opaque
  • Flake salmon with a fork into a bowl and set aside
  • In the same skillet, saute the onion, garlic, and ginger in the white wine vinegar until onion is translucent
  • Remove pan from heat and add hoisin sauce, stir to combine ingredients
  • Add this mixture to the salmon
  • Add lime juice, cashews, salt, and some of the green onion to the salmon mixture and combine
  • Arrange butter lettuce leaves on a serving plate and fill each with 1 heaping tablespoon of the hoisin salmon
  • Garnish with green onions and sesame seeds and serve

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Creamy Miso Lime Salmon With Scallion Pancakes

by Kinsey Justa, Cordova, AK

A pan-Asian inspired dish with light, zesty flavors that can be plated in a variety of creative ways. Sliced pancakes can be dipped in mixed ingredients like an appetizer or pile the ingredients to present a symmetrical entrée.

Ingredients

  • 2 cups all purpose flour  
  • 1 3/4 cups water 
  • 1 cup finely chopped scallion 
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon allspice (optional) 
  • vegetable oil for frying 
  • 2 pounds wild Copper River salmon; king, sockeye or coho 
  • 3/4 cup brown sugar 
  • 3 tablespoons soy sauce 
  • 2 cloves garlic, minced 
  • 1 cup yogurt 
  • 1 lime

Directions

Scallion pancakes

  • In a large mixing bowl combine flour and water, whisk until evenly mixed
  • Add the chopped scallion (set a few pieces aside for garnish later), garlic salt and allspice to the pancake batter, mix and set aside
  • Heat about 2 tablespoons vegetable oil in a skillet on medium high heat.
  • Spoon out batter into skillet and smooth into round shape to create cakes about 5”-6” wide.
  • Fry cakes till each side is golden brown and crispy (about 2 minutes each side)
  • Add more oil to the pan as needed throughout the process
  • When completed set cakes aside on a plate with paper towels to absorb excess oil

Miso Salmon

  • Preheat oven to 350° F
  • Combine ¾ cup brown sugar and 3 tablespoons soy sauce in a bowl and thoroughly mix until brown sugar is dissolved.
  • Combine ¾ cup brown sugar and 3 tablespoons soy sauce in a bowl and thoroughly mix until brown sugar is dissolved.
  • Place salmon fillet into a greased small glass baking dish 
  • Cover the salmon with the liquid brown sugar mixture and sprinkle minced garlic on top 
  • Bake for about 25 minutes occasionally brushing more liquid from the pan onto the fillet 
  • Remove salmon and let cool when meat easily flakes 
  • Flake salmon off of fillet, removing pin bones, and place into bowl 
  • Pour the remainder of the liquid over the flaked meat and set aside 

Creamy Lime Sauce 

  • Combine 1 cup yogurt and the juice of ½ a fresh squeezed lime in a small mixing bowl 
  • Zest 1 tsp of the lime into the bowl and mix well
  • Mix in ¼ tsp black pepper and salt to taste.
  • To assemble, place scallion pancake either whole or quartered onto a plate. Add about three dollops of lime cream sauce and a serving of salmon to the plate. Garnish with fresh scallion and sesame seeds and serve!

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Salmon and Corn Chowder in a Bowl with Oyster Crackers

Coho Salmon And Corn Chowder

Ingredients

  • 2 tbsp diced pancetta or bacon 
  • 1 small onion, diced  
  • 1 carrot, diced  
  • 2 celery ribs, diced  
  • 2 cloves garlic, minced  
  • 1 tbsp unsalted butter  
  • 2 tsp all-purpose flour  
  • 1/2 tsp smoked paprika  
  • 1/4 tsp powdered ginger  
  • 1/4 pale ale (or other light beer)  
  • 1 cup vegetable or fish broth  
  • 3/4 cup water  
  • 1/2 cup heavy cream  
  • 1 russet potato, scrubbed and diced  
  • 1 ear of corn  
  • 1/2 lb Coho salmon fillet, skin discarded and flesh cut into 1/2-inch pieces  
  • 2 tbsp minced chives

Instructions

  • In a soup pot cook the bacon over medium heat, stirring, until crisp. Transfer to a paper towel lined plate and reserve until chowder is finished. 
  • Pour off any pancetta/bacon fat that's in the pan and saute the onion, carrot, garlic and celery in butter over moderately low heat, stirring occasionally, until softened. 
  • Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and ginger and cook, stirring, for about 1 minute. Add the ale, vegetable broth, water and cream and bring to a boil. 
  • While mixture is coming to a boil, husk the corn and slice off the kernels. Add diced potato and corn kernels to the chowder and simmer uncovered for about 12-15 minutes. 
  • Stir in salmon and continue to simmer until the fish is just cooked through, about 5 minutes. Stir in chives, reserved bacon, and add salt and pepper to taste. Serve chowder with herbed oyster crackers.

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Salmon Steak Over Bed of Mixed Greens

Skillet Salmon With Spring Vegetables

by Lindsey JohnsonCafe Johnsonia 

Ingredients

  • 1-1 1/2 tbs. wild caught salmon fillet, skin on 
  • 2 large russet potatoes, scrubbed clean and cut into about 1/4" slices, boiled just until tender  
  • 1/2.1 lb. mixed spring vegetables (pea pods, baby carrots, green onions, green beans, radishes)  
  • Small bunch of leafy greens, such as flowering brassica, raab, baby kale, or chard  
  • Olive oil  
  • Salt and pepper, to taste  
  • Mizuna or other greens for serving platter  
  • Mustard vinaigrette (optional)

Instructions

  • Pat the salmon dry and sprinkle with salt and pepper on both sides. Let sit for a few minutes. 
  • Heat a non-stick skillet (or a heavy-bottomed stainless steel or cast iron pan) over medium-high heat. Add a little bit of olive oil and heat until shimmering. Add the salmon, skin side down. Cook for about 4-5 minutes and turn salmon over. Continue cooking. lowering heat if necessary, until salmon is cooked through.another 4 minutes or so. The fish should flake easily with a fork. 
  • Place the hot salmon on top of the mizuna greens on the serving platter. Cover and keep warm. 
  • While the skillet is still very hot, add more olive oil and the sliced potatoes. Sprinkle with salt and pepper. Cook on each side until golden. Transfer to a platter and keep warm. 
  • In the meantime, heat another skillet and add more olive oil. Add the spring veggies and saute until they are tender crisp. Season with salt and pepper. Transfer the veggies to a bowl or plate and cover to keep warm. 
  • Add a little more oil, if necessary, to the skillet and add the greens. Season with a little salt and pepper. Adjust heat if necessary and cook until bright green and barely tender. Transfer to a serving platter and drizzle with a little mustard vinaigrette.

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Salmon Tartare with Avocado and Sesame Seeds

Salmon Tartare

Ingredients

  • 8 oz previously frozen salmon fillet (skin and bones removed) 
  • 3/4 cup diced avocado  
  • 1/2 cup diced cucumber (seeds removed)  
  • 1 Tbsp diced jalapeno (seeds removed)  
  • 2 Tbsp diced shallot  
  • 1 tsp ginger, mined or jarred  
  • 2 Tbsp lime juice  
  • 2 Tbsp roughly chopped cilantro  
  • 2 Tbsp thinly sliced chives  
  • 1 tsp sesame oil  
  • 2 tsp oil (grapeseed, canola, etc) salt & pepper tortilla chips or rice crackers for serving Black sesame seeds (optional)

Instructions

  • Remove salmon from freezer and let rest on counter for 20 minutes.
  • Meanwhile, prep all other ingredients and toss together.
  • Thinly slice salmon and then cut into small cubes.
  • Toss together salmon with other ingredients.
  • Season with salt & pepper to taste, and garnish with sesame seeds if desired. 6. Serve immediately with tortilla chips or rice crackers.

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Salmon Tacos with Cilantro and Sauce

Grilled Salmon Soft Tacos

by Megan KenoA Country Cleaver 

Ingredients

  • 4 — 4oz. sockete salmon fillets, cut in long strips 
  • 2 Tbsp salmon Rub seasoning  
  • 1 cup cilantro  
  • 1 cup green cabbage, shredded  
  • 1 cup purple cabbage, shredded  
  • 1 whole carrot, shredded  
  • 1/4 cup canola-based mayonnaise  
  • 1/4 cup HEB Green Sauce (or Salsa Verde)  
  • 5 dashes of Tabasco chipotle sauce  
  • 4 soft tortillas

Instructions

  • Heat grill over medium heat Lay aluminum foil over the grill and spray with non-stick cooking spray. When grill is hot, lay salmon fillets over the foil and sprinkle with salmon rub seasoning. Cover and allow to grill until cooked through. Check to ensure they are not over done. About 7-8 minutes on medium heat. 
  • Distribute shredded cabbage, carrots, and cilantro into the soft tacos shells. Set aside.
  • In small bowl whisk together mayo, green sauce (or salsa verde), and Tabasco sauce. Set aside. 
  • Once salmon is done, remove from grill and allow to rest for 5 minutes, tented with foil. Place salmon into tortillas with vegetables. Drizzle green sauce aioli over the top. Devour warm.

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Personal Pizza Topped with Smoked Salmon

Personal Pan Smoked Salmon Pizza

Ingredients

  • 1- 6 inch whole wheat pita bread  
  • 1/3 c part skim or tow rat shredded mozzarella cheese  
  • 2 TB marinara  
  • 1 clove garlic sliced very thin  
  • 1/4 c sliced onion pretty thin as welt  
  • 1 TB olive oil  
  • 1/4 tsp oregano (fresh if you have it)  
  • 1 tsp capers drained and sliced in half  
  • 1 slice bacon cooked and crumbled Smoked salmon - as much as you want. Sprinkle of Parmesan cheese  
  • Fresh crushed ground black pepper

Instructions

  • Preheat the oven to 425 degrees.
  • Lay your pita on a cookie sheet.
  • In a small saute pan heat olive oil to med/high heat.
  • Saute onions and garlic just a minute or so until they are just starting to become tender.
  • Remove from heat and set aside.
  • Spread marinara on the pita leaving 1" from the edge. 
  • Sprinklel/2 of the mozzarella on the sauce.
  • Sprinkle the sauteed onions and garlic on the pizza.
  • Sprinkle the oregano and capers on.
  • Break the smoked salmon into big chunks and flakes and put it, along with the bacon crumbles on the pizza. 
  • Cover with the remaining half of the mozzarella. 
  • Bake at 425 in the center of the oven for 7-10 mins. 
  • Remove from oven and sprinkle with a touch of parmesan cheese and fresh crushed ground black pepper. 
  • Slice with a huge knife and serve!

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Blackened Salmon Pineapple Salsa Boats

by Julia McMahon, Cordova AK

Ingredients

Blackened Salmon

  • 16 ounces Copper River Salmon, skin removed 
  • 2 tablespoons butter
  • 1 teaspoon cumin 
  • 1 teaspoon onion powder 
  • 1 teaspoon garlic powder 
  • 1 teaspoon coriander 
  • 1 tablespoon paprika 
  • 1/4 teaspoon cayenne pepper 
  • 1/2 teaspoon salt

Pineapple Salsa

  • 1 pineapple finely chopped 
  • 1 clove fresh minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 jalapeño, seeded and diced
  • Juice of 1 1/2 limes
  • 1 small shallot, minced
  • 1/4 teaspoon salt
  • 1 red chili pepper, seeded, and diced
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon lime zest
  • 2 yellow or orange bell peppers, seeded and cut into roughly 3x3” pieces

Instructions

  • Combine all ingredients for the pineapple salsa leaving the two whole bell peppers aside for later use.
  • Refrigerate salsa.
  • While salsa is in fridge begin the salmon preparation.
  • Cut the skinned salmon fillet into roughly 2” cubes.
  • Mix all spices for the blackening rub and coat salmon cubes in the spice mixture.
  • Heat 2 tablespoons butter in a small skillet over high heat until browned.
  • When butter browns add seasoned salmon cubes and sear on both sides until crispy and brown.
  • Remove from pan and set aside.

Assemble

  • To assemble salsa boats place bell pepper pieces on a serving tray.
  • Top each pepper slice with a salmon cube.
  • Spoon pineapple salsa over the salmon.
  • Garnish with cilantro and leave extra salsa for the side.

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Lemon Caper Copper River Salmon

Lemon Caper Copper River Salmon

Paired with Erath Winery Pinot Gris

Ingredients

  • 1 whole fillet Copper River sockeye salmon, skin on
  • 1 sliced lemon, Meyer if available
  • 1 tbs fresh chopped chives
  • salt and pepper to taste
  • olive oil
  • 3 oz. jar capers, drained

Instructions

  • Preheat oven to 400º F
  • Lay salmon skin side down on a baking pan (lined with parchment) and drizzle with olive oil to your liking.
  • Season salmon with sea salt and black pepper to your liking.
  • Sprinkle capers over the salmon.
  • Lay half of the lemon slices evenly around the baking pan.
  • Top the salmon with the chopped chives.
  • Bake on center rack for 12-15 minutes or until barely cooked through in the center.
  • Remove from oven and serve with remaining lemon slices and chives blossoms as garnish.

Chef's notes - This recipe pairs well with Erath Winery Pinot Gris. This fruit forward wine brings notes of honey, pear, and pineapple to the meal.

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Cedar Planked Salmon Steaks with Bottle of Pinot Noir

Cedar Planked Salmon Steaks

Ingredients

  • 4 Copper River salmon steaks, cut to desired portion size
  • olive oil
  • fresh rosemary
  • cedar grilling plank or planks as needed
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 tsp brown sugar
  • 1/2 tsp chili powder

Instructions

  • Soak the cedar plank(s) in water for at least one hour before use.
  • Coat each side of the salmon steaks with olive oil and arrange on the soaked cedar plank.
  • Place sprigs of fresh rosemary underneath and in between the salmon steaks.
  • In a small bowl mix all the spices together and sprinkle the mixture evenly across the salmon steaks.
  • Place the cedar plank on grill or campfire grate over coals for cooking.
  • Avoid cooking over open flames.
  • When fish is opaque all the way through or has reached an internal temperature of 140º F remove from heat and serve.

Chef's notes - This recipe pairs well with Erath Winery Pinot Noir. The vanilla and dark cherry notes of this wine pair well with the smokiness of the cedar plank and rosemary.

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Copper River Salmon Lettuce Wraps

Copper River Salmon Lettuce Wraps

by Casey Landaluce, F/V Clean Sweep

Ingredients

  • 1 lb sockeye salmon
  • Salt and pepper
  • 1 tsp oil
  • 12 leaves of butter lettuce
  • 1 Cup sliced cucumber
  • 1 Cup pickled carrots
  • 1/3 Cup each fresh herbs; basil mint and cilantro
  • ½ Cup chopped peanuts
  • 1 Cup dipping sauce of choice (nuoc cham, peanut sauce or sweet chili)
  • 1 Cup julienned carrots
  • ¼ Cup unseasoned rice vinegar
  • 1 Tbs honey
  • ¼ tsp salt

Instructions

Pickled Carrots

  • Combine vinegar, honey and salt in a small saucepan
  • Heat until dissolved and add carrots
  • Let cool and refrigerate for at least one hour, (preferably overnight)

Lettuce Wraps

  • Season salmon with salt and pepper
  • Heat oil in pan over medium-high heat
  • Add salmon flesh side down and cook for 3 minutes. Flip salmon and cook 2-4 minutes or until just cooked through
  • Gently flake the salmon and arrange on a platter with veggies and herbs
  • Offer the peanuts and dipping sauce on the side
  • To assemble, place about one ounce of salmon in a lettuce cup then add vegetables and herbs and top with peanuts and a drizzle of sauce

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Hawaiian BBQ Salmon Stacks

Hawaiian BBQ Salmon Stacks

by Kim Sunee
Photo Credit: Maya Wilson

Serves 4-6

Ingredients

  • 1-1 ½ lb Fillet Copper River Salmon, skin and pin bones removed
  • 1 lb Fresh mung bean shoots
  • 2 Cloves garlic, minced
  • ½ Cup Halms Hawaiian BBQ sauce
  • 1 Bunch green onions, chopped
  • 1 Tbs fresh grated ginger
  • 2 Limes
  • 2 Cups cucumber, peeled and diced
  • 1 Large Asian pear, peeled and diced
  • 1 Avocado, diced
  • Salt and pepper to taste
  • Olive oil

Instructions

  • Cut salmon fillet into ½ inch cubes and place in bowl
  • Squeeze the juice of one lime over the salmon cubes. Toss gently and refrigerate for later use
  • Bring a pot of slightly salted water to a boil and blanch bean sprouts 1-2 minutes
  • Drain bean sprouts thoroughly and pat dry to remove excess moisture. In a mixing bowl, combine bean sprouts, 1 clove minced garlic, 2 Tbs Hawaiian BBQ sauce and half of the green onions. Toss well and add salt and pepper to taste
  • In a separate small bowl, combine remaining Hawaiian BBQ sauce with grated ginger and the juice of 1 lime
  • To assemble, gather all ingredients and place a 3”-4” wide cookie cutter on serving plate. Divide the salmon evenly into 4-6 portions and press half of each individual portion evenly into the mold of the cutter. Subsequently layer pear, cucumber and avocado, pressing down evenly after each layer. Finally, add the other half of the individual salmon portion and carefully remove mold.  
  • Garnish each salmon stack with remaining green onions and drizzle with Halm’s Hawaiian BBQ sauce. Additional garnishing ideas include sesame seeds, jalapeños, salt and olive oil drizzle.

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Pan Seared Citrus Salmon

Pan Seared Citrus Salmon & Herb Sauce

by Kim Sunee
Photo Credit: Maya Wilson

Let Copper River 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. Sautéeing 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.

Makes 4 Servings


Ingredients

  • 1 fillet Copper River salmon, cut into 4 portions, pin bones removed
  • 1 ruby grapefruit
  • 1-2 oranges
  • 1 Meyer lemon
  • 1 bunch radishes, trimmed and cut in half
  • 2 tablespoons unsalted butter
  • About 1 tablespoon canola or grapeseed oil (plus more for herb sauce)

Herb Sauce:

  • 3 bunches herbs; combination of fresh basil, cilantro, and mint or parsley
  • 1 to 2 cloves garlic, peeled and smashed
  • 2 jalapeños or serrano chilies, stems removed, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt to taste
  • 2 tablespoons white wine
  • 1/3 cup high quality olive oil

Instructions

  • Make the herb sauce by combining herb bundles, garlic, jalapeño, cumin, coriander, 1/2 tsp salt, and white wine in a food processor.
  • Drizzle in oil until the sauce comes together.
  • Taste and add more salt, garlic, or chili as needed.
  • Prepare the citruses by peeling and removing the pith of each fruit.
  • Cut into segments and set aside.
  • In a large skillet over medium-high heat, melt 2 Tbs unsalted butter.
  • Add radishes and season lightly with salt.
  • Cook, stirring occasionally, about 7 minutes until radishes are just tender and browned.
  • Remove radishes from pan to serving dish.
  • Return skillet to medium-high heat.
  • Pat salmon portions dry with paper towel and season both sides lightly with salt and pepper.
  • Heat 1 1/2 Tbs oil in the pan and cook salmon fillets, skin-side down, for 3 minutes.
  • Gently turn fillets over and scatter cooked radishes around the fillets in the pan and let cook, another 2 to 3 minutes.
  • Toss radishes and citrus segments together; serve with salmon and herb sauce.

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Grilled Salmon on Plate with Vegetables

Ray's Grilled Copper River Salmon

by Chef Paul Duncan, Ray's Boathouse

Recipes yields 4 servings

Ingredients

  • 4 - 7 oz portions grilled King or Sockeye Copper River Salmon
  • 8 oz roasted carrots
  • 8 oz roasted fennel
  • 8 oz arugula salad:
    • Cara Cara orange segments
    • cucumber
    • cherry tomato halves
    • salt and pepper
    • fresh lemon juice
    • virgin olive oil
    • fleur de sel, to top once plated

Tarator sauce:

  • 2 cups toasted hazelnuts
  • 1 cup Como rolls, cubed
  • 1 cup cold water
  • ¼ cup lemon juice
  • 2 garlic cloves
  • salt, to taste
  • 1 cup virgin olive oil, pour slowly
  • lemon zest, to taste
  • herb mix (parsley, chives, thyme)

Method for Roasted Carrots & Fennel:

  • Clean carrots and fennel and chop into 1-inch pieces. Season
  • with olive oil and kosher salt, place on a rimmed baking sheet in a 350-degree oven for 10-12 minutes.
  • Let cool.

Method for Salmon:

  • At Ray’s we rub the salmon with olive oil and grill over apple wood flames, and seasoning is kept simple; a sprinkle of kosher salt and a few twists of pink and black peppercorn to finish.
  • Cooking time for medium fish will be around 8 minutes or less depending on the thickness of the cut. It’s not necessary to place the fish in the oven after, keep an eye on it while grilling so it doesn’t spend too much time on either side. Serve fish at the desired temperature of doneness.

Method for Tarator Sauce:

  • Blend nuts dry with garlic until as smooth as possible.
  • Add lemon juice to smooth out.
  • Add water.
  • Add bread cubes one at a time.
  • Add salt.
  • Add oil slowly.
  • By hand, mix in herbs and lemon zest.

Composing the dish:

  • Toss the salad ingredients together lightly and let sit to marinate (1 minute).
  • Spread a layer of the tarator sauce (about ¼ of the sauce each) on a dinner plate and place the salmon directly on the sauce.
  • Place the roasted vegetables and arugula salad on the plate next to the salmon.
  • Top salmon with a drizzle of extra virgin olive oil and sprinkling of fresh chopped Italian parsley, thyme and chives.

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