• These Salmon sliders are popular all year long, but especially during Sunday football games. So, as you begin to prepare for your annual Super Bowl party, or thinking about the dish that you’ll be taking with you, consider these. Our Salmon sliders include sun-dried tomato and feta cheese, and topped
  • Wild Sockeye Salmon
    Are you looking for the perfect weekend brunch meal? We have you covered. Our Salmon Quiche recipe is tasty, easy to prep, and even have as a leftover for the week ahead. Here’s what you’ll need: FOR THE CRUST INGREDIENTS 1 c flour 1/2 tsp salt ⅓ c butter or
  • Salmon Salad
    By Wellness with Edie Ingredients: 2 cans of wild-caught, boneless, skinless, Alaskan pink salmon (otherwise, bake + cool a medium-sized filet of Pride of Bristol Bay sockeye salmon) 1 ripe avocado 1 tbsp dijon mustard 2 tsp minced garlic 1/4 cup capers 1/4 cup fresh dill Juice of 1 lemon
  • By Susie Jenkins Brito Start to finish: 30 minutes Servings: 6 Ingredients: 2 pounds sockeye salmon, skin and pin bones removed, cut into 1-2 inch cubes Generous pinch of sea salt 3 tablespoons vegetable oil 2 teaspoons cumin 1 teaspoon dried oregano 2 teaspoons chili powder 2 limes, juiced 3
  • Recipe by Kai Raymond, F/V Aventura Makes 4-6 servings Ingredients: One 1-2 pound sockeye salmon fillet, pin bones removed ¼ cup olive oil 2-4 tablespoons Moroccan Spice Mixture (recipe below) 2 garlic cloves, grated ¼ cup finely chopped cilantro Juice of ½ lemon Salt and ground black pepper to taste
  • Time: 30 minutes Servings: 4 Sockeye salmon: 4 sockeye salmon portions, skin and pin bones removed, cut into 1-inch pieces 1 tablespoon coconut oil 1 onion, halved and thinly sliced 2 tablespoons yellow curry paste* 3 cloves garlic, minced 1 cup vegetable stock 2 teaspoons yellow mustard 1 teaspoon curry