Recipes

Salmon 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. These simple steps will be useful for following our delectable salmon recipes, and will even help you come up with your own!

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 3-4 minutes each side

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 simmer
  • Cook for 4-6 minutes

Grilling 

  • Thoroughly clean and preheat grill to medium heat
  • Oil both sides of the fish
  • Marinate or season
  • Grill until meat is opaque all the way through

Perfect Pairings 

  • The rich flavors of Copper River Salmon pairs beautifully with dry red and white wines that have fruity notes such as Pinot Noir and Cabernet Sauvignon. Pair with hoppy beers like IPA's and Pilsners 

Friendly Flavors

  • Chervil, Coriander, Dill, Thyme, Rosemary 
  • Garlic, Green Onions, Shallots, Tender green herbs
  • Avocado, Cucumbers, Citrus, Miso, Mustard, Ginger
*Flesh should be opaque and separate easily with a fork


Download the Recipe Card

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 lb skinless Copper River Salmon, ground or finely chopped
  • 1/2 cup minced shallots
  • 2 cloves minced garlic
  • 1 tsp fresh grated ginger
  • 1/2 jalapeño, minced
  • 1 egg
  • 1/3 cup panko crumbs
  • 2 tbs coconut oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil
  • 2 tbs chopped cilantro

Directions

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

Miso Fish Broth

Ingredients

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

Directions

  • Place all ingredients except noodles and miso paste in a large stock pot, just cover with water 
  • Simmer for 20 minutes
  • Strain liquid broth
  • In separate pot, cook noodles according to package directions
  • To assemble combine 1 tsp miso paste, 1/4 of udon noodles, and 1 cup of broth into a serving bowl. Stir to dissolve miso paste and add meatballs 
  • Garnish with green onion and jalapeños

Download the Recipe Card

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

Curing Mixture

  • 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, process all the curing ingredients with a few pulses
  • Pour 1/2 of the curing mixture in a 9"x13" pan
  • 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 and spread evenly to completely cover the fish
  • Cover the top of the fish with plastic wrap and weigh it down with a couple foil covered bricks or other weight
  • 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 firm to the touch
  • Remove from pan, wipe off extra cure and rinse with cold water
  • Thinly slice gravlax diagonally and enjoy!

*According to FDA food safety guidelines raw seafood should be frozen at -4°F or below for 7 days prior to consumption

Download the Recipe Card

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

  • 1 lb Copper River Salmon, diced small or minced
  • 1 bunch green onions, finely chopped 
  • 1 small zucchini, finely diced or grated 
  • 1 small red bell pepper, diced 
  • 1 garlic clove, minced
  • 2 tsp fresh ginger minced or grated 
  • 1/4 cup sweet chili sauce 
  • 2 tsp soy sauce
  • 1/4 cup cilantro, finely chopped
  • 1 egg 
  • 2/3 cup breadcrumbs or panko crumbs
  • avocado oil for frying

Directions

  • Combine all ingredients except breadcrumbs
  • When thoroughly mixed slowly add in breadcrumbs while stirring
  • If mixture seems too loose add more breadcrumbs and mix
  • Refrigerate for at least an hour or until mixture becomes firm
  • 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!

Download the Recipe Card

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
  • 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 and diced pepper.
  • Combine all ingredients well, mixing with hands is the best technique to prevent salmon from being becoming mashed.
  • Refrigerate for up to 1 hour
  • Gently mix in avocado
  • Garnish with sesame seeds or furikake and serve over sticky rice.
*According to FDA food safety guidelines raw seafood should be frozen at -4°F or below for 7 days prior to consumption


Download the Recipe Card

Grilled Salmon Steak with sauce and rice

Red Curry Grilled Salmon Steaks

by Diane Wiese, F/V Martin Is

Serves 4-6

Ingredients 

  • 4-6 Copper River Salmon steaks 
  • 1-3 tbs red curry paste, to taste 
  • 1 tbs fish sauce
  • 2 tbs sugar
  • 3 (13oz) cans coconut milk 
  • 2 Cups chicken broth
  • 2 red bell peppers cut into 1″ pieces
  • 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 thinly sliced
  • 3 tbs olive oil
  • 2 cups jasmine rice, prepared as directed

Instructions

Grilled Salmon Steaks 

  • Grease a well-cleaned grill thoroughly with non-stick cooking spray
  • Grill fish for at least 3-5 minutes on each side or until flesh is opaque and separates easily with a fork
  • Remove salmon from the grill and set aside

Coconut Curry Sauce 

  • Prepare the jasmine rice and set aside
  • In a non-stick frying pan over medium-high 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-low heat, stir often
  • Consistency will be thicken after about 15 minutes.
  • Add remaining coconut milk and stock, simmer 5 minutes
  • Add bell pepper and zucchini, cook until slightly tender
  • Remove from heat and add fresh herbs
  • To serve, ladle sauce over plated rice, top with salmon and garnish with jalapeño and basil as desired 


Download the Recipe Card

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
  • 2 fresh lemons, thinly sliced
  • fresh chives, chopped
  • 1 bunch of asparagus, trimmed
  • Olive oil

Directions

  • Melt butter on low heat in a medium sauce pan
  • Preheat oven to 350°F
  • Add the capers and the juice of the ends of the lemon into the melted butter
  • Toss asparagus in olive oil
  • Place the salmon fillet onto the sheet pan and sprinkle with chives
  • Arrange the asparagus on the pan around the salmon
  • Pour the butter mixture onto the fillet evenly
  • Top the fillet with lemon slices 
  • Sprinkle generously with salt and pepper
  • Roast in the oven for 12-16 minutes or until flesh is opaque and separates easily with a fork
  • Serve immediately with optional chive flower garnish

Download the Recipe Card

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

Download the Recipe Card

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!

Download the Recipe Card

Salmon and Corn Chowder in a Bowl with Oyster Crackers

Coho Salmon And Corn Chowder

Ingredients

  • 1/2 lb Coho salmon fillet, skin discarded and flesh cut into 1/2-inch pieces  
  • 2 tbs diced pancetta or bacon 
  • 1 small onion, diced  
  • 1 carrot, diced  
  • 2 celery ribs, diced  
  • 2 cloves garlic, minced  
  • 1 tbs 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, husked and kernels cut off
  • 2 tbs minced chives

Instructions

  • In a soup pot cook the bacon over medium heat, until crisp then set aside and discard fat
  • Sauté butter, onion, carrot, garlic and celery over moderately low heat, stirring occasionally, until softened
  • Sprinkle flour over mixture and cook, stirring, 3 minutes
  • Stir in paprika and ginger, stirring for about 1 minute
  • Add the ale, vegetable broth, water and cream and bring to a boil
  • Add diced potato and corn kernels to the chowder and simmer uncovered for about 12-15 minutes
  • Stir in salmon and continue to simmer for 5 min or until flesh is opaque and separates easily with a fork
  • Garnish with chives, reserved bacon, and salt & pepper to taste

Download the Recipe Card

Salmon Steak Over Bed of Mixed Greens

Skillet Salmon With Spring Vegetables

by Lindsey JohnsonCafe Johnsonia 

Ingredients

  • 1-1 1/2 lbs wild caught salmon fillet, skin on 
  • 2 large russet potatoes, scrubbed clean and cut into about 1/4" slices, boiled just until tender  
  • 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
  • Heat olive oil in skillet over medium-high heat
  • Add the salmon, skin side down. Cook for about 3-4 minutes 
  • Gently turn fillets over and cook for an additional 2-3 minutes until flesh is opaque and flakes easily with a fork
  • Place the salmon on top of the mizuna greens on a serving platter, cover to keep warm. 
  • Add more olive oil and sliced potatoes to hot pan, sprinkle with salt and pepper and cook until golden 
  • Transfer to platter and keep warm
  • Heat olive oil in another skillet with spring vegetables, salt & pepper, and sauté until tender crisp
  • Add leafy greens to skillet, salt & pepper to taste and cook until bright green and barely tender
  • Transfer to a serving platter and drizzle with a little mustard vinaigrette 

Download the Recipe Card

Salmon Tartare with Avocado and Sesame Seeds

Salmon Tartare

Ingredients

  • 8 oz previously frozen salmon fillet (skin and pinbones removed) 
  • 3/4 cup diced avocado  
  • 1/2 cup diced cucumber (seeds removed)  
  • 1 tbs diced jalapeno (seeds removed)  
  • 2 tbs diced shallot  
  • 1 tsp ginger, minced  
  • 2 tbs lime juice  
  • 2 tbs cilantro, roughly chopped
  • 2 tsp chives, thinly sliced
  • 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.
  • Mix all ingredients, except avocado
  • Cut salmon into 1/2" cubes
  • Gently mix salmon, avocado with other ingredients
  • Season with salt & pepper to taste
  • Garnish with sesame seeds and serve immediately with tortilla chips or rice crackers

Download the Recipe Card

Salmon Tacos with Cilantro and Sauce

Grilled Salmon Soft Tacos

by Megan KenoA Country Cleaver 

Ingredients

  • 4- 4oz. sockeye salmon fillets, cut in long strips 
  • 2 tbs salmon rub seasoning of your choice
  • 1 cup cilantro  
  • 1 cup green cabbage, shredded  
  • 1 cup purple cabbage, shredded  
  • 1 whole carrot, shredded  
  • 1/4 cup 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. 
  • Place salmon fillets on the grill, sprinkle with salmon rub seasoning
  • Cover and grill on medium heat for 7-8 minutes or until the flesh is opaque and separates easily with a fork
  • Distribute shredded cabbage, carrots & cilantro into the soft tacos shells and set aside.
  • In small bowl whisk together mayo, green sauce (or salsa verde) & Tabasco sauce and 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 and drizzle green sauce aioli

Download the Recipe Card

Personal Pizza Topped with Smoked Salmon

Personal Pan Smoked Salmon Pizza

Ingredients

  • smoked salmon, flaked
  • 1- 6 inch whole wheat pita bread  
  • 1/3 cup part skim or low fat shredded mozzarella cheese  
  • 2 tbs marinara  
  • 1 clove garlic, thinly sliced
  • 1/4 cup, thinly sliced
  • 1 tbs olive oil  
  • 1/4 tsp fresh oregano
  • 1 tsp capers, drained and sliced
  • 1 slice bacon cooked and crumbled  
  • Parmesan cheese & fresh pepper to taste

Instructions

  • Preheat the oven to 425 degrees.
  • Place pita on baking sheet
  • Heat olive oil in pan over medium high heat
  • Sauté onions and garlic for 1 min, or until tender. Set aside
  • Spread marinara on the pita leaving 1" from the edge
  • Spread marinara on the pita leaving 1" from the edge. 
  • Layer ½ of the mozzarella on the sauce, sautéed onions & garlic, oregano and capers
  • Top with bacon crumbles and flaked smoked salmon
  • Cover with the remaining half of the mozzarella
  • 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 in preheated oven for 7-10 minutes
  • Remove from oven and sprinkle with Parmesan cheese & fresh pepper to taste

Download the Recipe Card

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.

Download the Recipe Card

Lemon Caper Copper River Salmon

Lemon Caper Copper River Salmon

Paired with Erath Winery Pinot Gris

Ingredients

  • 1 fillet Copper River Salmon, skin on and individually portioned if preferred
  • 1 Meyer lemon, sliced
  • 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 and drizzle with olive oil
  • Season salmon with salt and pepper
  • Lay half of the lemon slices evenly over salmon
  • Sprinkle capers over the salmon
  • Top the salmon with the chopped chives.
  • Bake on center rack for 12-15 minutes, until flesh is opaque and separates easily with a fork
  • Remove and serve with extra lemon slices and chives 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.

Download the Recipe Card

Cedar Planked Salmon Steaks with Bottle of Pinot Noir

Cedar Planked Salmon Steaks

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

  • Soak the cedar plank in water for at least one hour before use
  • Coat each side of the salmon steaks with olive oil and arrange on the cedar plank
  • Place sprigs of fresh rosemary underneath and in between the salmon steaks
  • 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 flesh is opaque and separates easily with a fork, 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 compliment the smokiness of the cedar plank and rosemary.

Download the Recipe Card

Copper River Salmon Lettuce Wraps

Copper River Salmon Lettuce Wraps

by Casey Landaluce, F/V Clean Sweep

Ingredients

Pickled Carrots

  • 1 Cup julienned carrots
  • ¼ Cup unseasoned rice vinegar
  • 1 tbs honey
  • ¼ tsp salt

Vietnamese Style Lettuce Wraps

  • 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, cilantro
  • ½ cup chopped peanuts
  • 1 cup dipping sauce of choice: nuoc cham, peanut sauce, or sweet chili sauce


Instructions

Pickled Carrots

  • Combine vinegar, honey and salt in a small saucepan
  • Heat until dissolved, then 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 flesh is opaque and separates easily with a fork
  • Gently flake the salmon and arrange on a platter with vegetables and herbs
  • Offer the peanuts and dipping sauce on the side
  • To assemble, place about one ounce of cooked salmon in a lettuce cup then add vegetables and herbs and top with peanuts and a drizzle of sauce

Download the Recipe Card

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, cut into 1/2 inch cubes
  • 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

  • Toss salmon cubes in the juice of 1 lime and refrigerate for later use
  • Bring a pot of salted water to a boil and blanch bean sprouts 1-2 minutes, drain and pat dry
  • In a mixing bowl, combine bean sprouts, 1 clove minced garlic, 2 Tbs Hawaiian BBQ sauce and half of the green onions. Toss well, 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
  • Divide salmon, cucumber, pear, and avocado into 4-6 even portions
  • To assemble, gather all ingredients and place a 3”-4” wide cookie cutter on serving plate. Press half of each individual portion evenly into the mold of the cutter. Subsequently layer a pear, cucumber, and BBQ sauce mixture and avocado portion, 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 a drizzle of the Hawaiian BBQ sauce.
  •  Additional garnishing ideas include sesame seeds, jalapeños, salt and olive oil drizzle.
*According to FDA food safety guidelines raw seafood should be frozen at -4°F or below for 7 days prior to consumption


Download the Recipe Card

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, pinbones removed
  • 1 ruby grapefruit
  • 1 oranges
  • 1 Meyer lemon
  • 1 bunch radishes, trimmed and halved
  • 2 tbs unsalted butter
  • 3 bunches of mixed herbs (basil, cilantro, mint, and parsley)
  • 2 cloves garlic, peeled and diced
  • jalapeños or serrano chilies, deveined and chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbs white wine
  • Salt and pepper
  • Grapeseed or avocado 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.
  • Peel 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 until flesh is opaque and separates easily with a fork. Toss radishes and citrus segments together and serve with salmon and herb sauce.

Download the Recipe Card

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.

Download the Recipe Card

Grilled Salmon on Plate with Vegetables

Stacked Coho Salmon Enchilada

by Lauren Grier, Climbing Grier Mountain

Photo and text © Lauren Grier

Ingredients

  • 1 lb Copper River Coho Salmon
  • 2 tbs olive oil
  • Salt and pepper to taste
  • 1 ½ cups red enchilada sauce
  • 1 cup canned corn, drained
  • 1 cup black beans, drained, rinsed
  • 2 tbs jarred jalapeño juice
  • 1 tbs lime juice
  • 1 cup cheddar cheese, shredded
  • 4 oz plain cream cheese, room temperature
  • 12 6-inch flour tortillas
  • Garnish with pico de gallo, sour cream, cilantro

Instructions

  • Preheat oven to 400°F.
  • Place Coho on a baking sheet, season with salt, pepper, and olive oil, bake for 12-14 minutes
  • Remove salmon from oven and allow to cool
  • With a fork, shred salmon, place into large bowl
  • Add 1 cup enchilada sauce, corn, black beans, jalapeño juice, cream cheese, and lime juice to the bowl  
  • Mix until combined
  • Spray an 11x7 baking dish with cooking spray.
  • Pour ¼ cup of enchilada sauce into dish, top with three overlapping tortillas, a third of the salmon mixture, and 1/4 cup cheese
  • Repeat layers 2 more times and top with remaining tortillas enchilada sauce, and cheese
  • Bake for about 15 to 20 minutes or until golden brown 
  • Garnish with pico de gallo, sour cream, cilantro.

Download the Recipe Card

Roasted Coho & Blistered Tomatoes


Roasted Salmon with Lemon Garlic Butter Sauce and Blistered Tomatoes

by Julia Mueller, The Roasted Root

Photo and text © Julia Mueller

Ingredients

Roasted Salmon:

  • 1 Copper River Coho salmon fillet
  • 2 to 3 tbs olive oil
  • 1 tsp Italian seasoning or Herbs de Provence
  • ½ tsp paprika
  • ¼ tsp onion powder


  • 3 tbs ghee or butter
  • 3 cloves garlic
  • 1 tsp chopped fresh rosemary
  • 1 tsp lemon juice
  • zest of 1 lemon


  • 3 tbs olive oil
  • 1 pint cherry tomatoes
  • 1 clove garlic, minced

Instructions

  • Preheat oven to broil
  • Lightly oil a large casserole dish or baking sheet
  • Stir together dry ingredients and salt to taste in a small bowl
  • Place salmon on baking sheet and sprinkle with seasoning mixture
  • Roast salmon for 10-15 minutes until barely translucent in the middle
  • While salmon is roasting, add butter,garlic, rosemary, lemon zest and juice to a small skillet
  • Simmer over med-high heat
  • While butter sauce is simmering add olive oil to cast iron pan over med-high heat
  • Carefully add tomatoes, allow them to sit in pan untouched for 2 minutes, shake pan and sit for 2 more minutes, cook until skins begin to wilt
  • Serve salmon drizzled with garlic butter sauce and blistered tomatoes 

Download the Recipe Card

Hot Smoked Coho Salmon

Hot Smoked Coho Salmon

by Gerry Speirs, Foodness Gracious

Ingredients

  • 3 ½ lb Copper River Coho Salmon fillet
  • ¾ cup dark brown sugar
  • ½ cup kosher salt
  • 1 tsp black pepper
  • 1 tsp ground cloves
  • 1 tsp cardamom
  • ½ tsp ground nutmeg
  • 1 tsp ground coffee

Instructions

  • Rinse the salmon and pat dry with paper towel
  • Lay the salmon on baking tray skin side down
  • In a bowl whisk together remaining ingredients
  • Spread the spice mixture over the salmon completely covering it
  • Cover the salmon lightly with plastic wrap and refrigerate for 24 hours, then rinse and dry again and place on a sheet of foil ready for the smoker
  • Using applewood chips in your hot smoker, add salmon to smoker once the temperature is steady around 150°F
  • Smoke the salmon for two hours until firm to the touch, remove the salmon and cover lightly with foil, refrigerate for at least 12 hours
  • Before slicing carefully peel off the skin
  • Eat as is or add it to some eggs for breakfast

All images and text copyright Gerry Speirs

Download the Recipe Card