Name: Sockeye Salmon Corndog
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 8 Skewers
Ingredients: 0.75 cup yellow cornmeal; 0.75 cup all-purpose flour; 1.5 tsp baking powder; 1 tsp onion powder; 0.5 tsp salt; 1 egg; 3 tbsp honey; 0.75 cup buttermilk; 1 large sockeye salmon fillet; 0 Salt, to taste; 0 Wooden skewers, soaked for 15 minutes.

At Pride of Bristol Bay, we’re passionate about sharing wild sockeye salmon that’s as pure as the waters it comes from. Most of the time, that means simple, wholesome meals for your family table. But now and then, it’s about having a little fun, too!

That’s why we’re excited to share something unexpected: The Wild Sockeye Corndog.
It’s a playful take on our Bristol Bay catch, perfect for kids, and just as perfect for bringing out the kid in you.

Order Wild Sockeye Direct to your Door

[[ recipeID=recipe-2mfy8jqbj, title=Sockeye Salmon Corndog ]]

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Ingredients

Instructions

Ingredients

Cornmeal Batter

¾ cup yellow cornmeal
¾ cup all-purpose flour
1 ½ tsp baking powder
1 tsp onion powder
½ tsp salt
1 egg
3 tbsp honey
¾ cup buttermilk

Salmon

1 large sockeye salmon fillet
Salt, to taste
Wooden skewers, soaked for 15 minutes.

Instructions

Prepare Batter

Mix dry ingredients in a bowl.
In a separate cup, mix buttermilk, honey, and egg.
Combine the wet and dry ingredients, stirring until smooth.
Transfer to a tall glass (for dipping); let it sit for 5–10 minutes.

For Frying

Heat oil to 350°F in a heavy-bottomed pot.
Cut salmon into 1” wide strips. Insert skewers and season with salt.
Dip each skewered salmon into batter, letting excess drip off.
Fry for 5–6 minutes until golden brown.
Drain, season with flaky salt, and serve hot.

Notes

Serving Suggestions

Dill lemon aioli, tartar sauce, or spicy mayo.

Sockeye Salmon Corndog

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