Recipes
- by Chef Daniel P. Moran
Stuffed Salmon with Garlic Herb Mushroom, Spinach & Boursin Filling and Sweet Peppers
A beautiful piece of wild Alaskan sockeye salmon deserves something special, and this stuffed salmon certainly delivers! A rich garlic herb filling with mushrooms, spinach, Boursin, and shredded cheese is tucked into the center of the salmon, then topped with...
- by Kinsey Brown
There’s nothing like a crisp, buttery pastry to warm you up as fall begins. This Crispy Cod Pot Pie comes together easily and serves a crowd. Wild caught Alaskan Pacific cod is perfect for this dish because it holds firm...
- by Carly Martinez
King Crab with Lemon Grass Broth
Rich, buttery wild Alaska king crab takes center stage in this vibrant bowl layered with bright citrus, fragrant lemongrass, and fresh herbs. A warm kaffir lime broth brings everything together, while quinoa, kale, fennel, orange, and cilantro ginger pesto add...
- by Carly Martinez
Spaghetti with Wild Salmon Caviar and Port Wine Tomatoes
Serves 4: Port Wine Tomatoes: 400 g cherry tomatoes 2 shallots 2 Tbsp olive oil 1 ½ Tbsp Canadian maple syrup 200 ml fish stock 6 cl port wine 2 stems of lemon balm 1 tsp flour 1 tsp...
- by Adra Kusnirova
Grilled Wild Salmon with Homemade BBQ Rub
This grilled wild Alaskan salmon brings together smoky, citrusy, and slightly sweet flavors in a dish that feels special without being complicated. A homemade BBQ rub made with lime, thyme, paprika, garlic, and warm spices creates a flavorful crust on...
- by Carly Martinez
How to Grill Wild Alaskan Seafood: Tips for Salmon, Halibut, and Cod
Courtesy of Alaska Fresh Seafood Wild Alaskan salmon, halibut, and Pacific cod all grill beautifully, but each one cooks a little differently. The key is knowing how much heat to use, when to flip, and when to pull the fish...
- by Melissa A. Trainer
- by Adra Kusnirova
Maple Miso Fire Roasted Salmon with Sage Butter Apples
There’s a particular moment in Alaska when summer starts to give way to fall. The days are still long enough to cook outside, but there’s a chill in the evening air. The first leaves begin to turn, the garden is...
- by Melissa A. Trainer
- by Adra Kusnirova
- by Chef Vitaly Paley
Herbed Ricotta Gnocchi with Alaska Bairdi Crab & Alaska Salmon Roe
- by Chris Cosentino