18 Delicious Alaskan Salmon Recipes for Every Occasion

Mmm, can you smell that? It’s the irresistible aroma of Alaskan salmon sizzling in kitchens across North America! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, we’ve got you covered. Dive into our roundup of 18 delicious Alaskan salmon recipes that promise to delight your taste buds and inspire your next meal. Keep reading to discover your new favorite dish!

Grilled Alaskan Salmon with Lemon Butter Sauce

Hey, you’re going to love this Grilled Alaskan Salmon with Lemon Butter Sauce. It’s perfect for those summer evenings when you want something light yet satisfying. Plus, it’s surprisingly easy to make!

Ingredients

• 4 Alaskan salmon fillets, skin-on (6 oz each)
• 1/4 cup clarified butter, melted
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest, finely grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh dill, chopped

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the melted clarified butter, fresh lemon juice, and lemon zest. Set aside.
3. Season the salmon fillets evenly on both sides with sea salt and freshly ground black pepper.
4. Place the salmon fillets skin-side down on the grill. Close the lid and cook for 4-5 minutes. Tip: Resist the urge to move the fillets; this ensures a perfect sear.
5. Carefully flip the fillets using a spatula. Brush the top with the lemon butter sauce. Close the lid and cook for another 3-4 minutes, or until the salmon flakes easily with a fork.
6. Remove the salmon from the grill. Drizzle with the remaining lemon butter sauce and sprinkle with fresh dill.

Delight in the flaky, buttery texture of the salmon, enhanced by the bright, citrusy sauce. Serve it over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Alaskan Salmon Tacos with Avocado Crema

Ready to shake up your taco night with something a little different? These Alaskan Salmon Tacos with Avocado Crema are a fresh take on the classic, combining rich, flaky salmon with a smooth, tangy crema that’ll have you coming back for seconds.

Ingredients

• 1 lb Alaskan salmon fillet, skin removed
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small corn tortillas
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet. Drizzle with olive oil and season evenly with smoked paprika, cumin, sea salt, and black pepper.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist.
4. While the salmon bakes, prepare the avocado crema by blending the avocado, sour cream, and lime juice in a food processor until smooth.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Keep them covered with a towel to stay warm.
6. Flake the baked salmon into large chunks. Tip: Use a fork to gently separate the salmon for the perfect texture.
7. Assemble the tacos by spreading a spoonful of avocado crema on each tortilla, topping with salmon, red onion, cilantro, and jalapeño.

Kick back and enjoy the contrast of the crispy-edged salmon against the creamy avocado crema, with a hint of spice from the jalapeño. Serve these tacos with a side of lime wedges for an extra zing.

Baked Alaskan Salmon with Garlic and Dill

Feeling like you need a dish that’s both impressive and surprisingly simple? This baked Alaskan salmon with garlic and dill is your answer. It’s packed with flavor, easy to make, and perfect for any night of the week.

Ingredients

• 1.5 lbs Alaskan salmon fillet, skin-on
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet skin-side down on the prepared baking sheet. Drizzle with extra virgin olive oil, ensuring the entire surface is lightly coated.
3. In a small bowl, combine minced garlic, chopped dill, sea salt, and black pepper. Sprinkle this mixture evenly over the salmon.
4. Arrange thin lemon slices on top of the salmon, covering as much of the surface as possible for maximum flavor infusion.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork but remains moist inside.
6. Tip: For an extra burst of flavor, let the salmon rest for 5 minutes after baking before serving. This allows the juices to redistribute.
7. Tip: If you prefer a crispier top, broil the salmon for the last 2 minutes of cooking, watching closely to prevent burning.
8. Tip: Serve with a side of roasted vegetables or a fresh salad to complement the richness of the salmon.

Rich in omega-3s and bursting with the fresh flavors of garlic and dill, this salmon is a delight. The flesh should be tender and flaky, with the lemon adding a bright contrast. Try serving it over a bed of quinoa for a complete, nutritious meal.

Alaskan Salmon Pasta with Creamy Alfredo Sauce

Venturing into the kitchen tonight? Let’s whip up something that’s both luxurious and comforting. This Alaskan Salmon Pasta with Creamy Alfredo Sauce is a dish that promises to impress with minimal fuss.

Ingredients

• 8 oz Alaskan salmon fillet, skin removed
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the salmon fillet with sea salt and black pepper, then place it in the skillet. Cook for 4 minutes per side, or until the salmon flakes easily with a fork. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
4. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer, then reduce the heat to low.
5. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Flake the cooked salmon into large chunks and gently fold it into the Alfredo sauce along with the cooked fettuccine. Toss everything together until the pasta is evenly coated.
7. Garnish with fresh parsley before serving.

Mouthwatering doesn’t even begin to describe this dish. The creamy Alfredo clings to every strand of pasta, while the salmon adds a rich, buttery texture. Serve it with a crisp white wine and a side of steamed asparagus for a meal that feels like a special occasion.

Smoked Alaskan Salmon Chowder

Got a craving for something smoky, creamy, and utterly comforting? This smoked Alaskan salmon chowder is your answer. It’s a bowl of warmth that’s perfect for those chilly evenings or when you’re in need of a little seafood indulgence.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 lb smoked Alaskan salmon, flaked
• 4 cups fish stock
• 2 cups heavy cream
• 1 lb Yukon Gold potatoes, diced
• 1 tbsp fresh dill, chopped
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the diced yellow onion, celery, and carrot. Sauté for 5 minutes, or until the vegetables are softened.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the flaked smoked Alaskan salmon and stir to combine with the vegetables.
5. Pour in the fish stock and bring the mixture to a simmer.
6. Add the diced Yukon Gold potatoes. Simmer for 15 minutes, or until the potatoes are tender.
7. Reduce the heat to low and stir in the heavy cream, fresh dill, and smoked paprika. Season with salt and freshly ground black pepper to taste.
8. Simmer gently for an additional 5 minutes, allowing the flavors to meld.

Every spoonful of this chowder offers a velvety texture with chunks of tender potato and smoky salmon. Serve it with a sprinkle of extra dill on top and a side of crusty bread for dipping.

Alaskan Salmon Burgers with Tangy Tartar Sauce

Wondering what to make for dinner that’s both impressive and easy? These Alaskan Salmon Burgers with Tangy Tartar Sauce are your answer. Packed with flavor and simple to prepare, they’re perfect for a weeknight meal or a weekend barbecue.

Ingredients

• 1 lb fresh Alaskan salmon, skin removed and finely chopped
• 1/4 cup panko breadcrumbs
• 1 pasture-raised egg, lightly beaten
• 2 tbsp Dijon mustard
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/2 cup mayonnaise
• 1 tbsp capers, drained and chopped
• 1 tbsp pickle relish
• 1 tsp lemon juice

Instructions

1. In a large bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, Dijon mustard, dill, sea salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 4 equal-sized patties, about 1 inch thick. Chill in the refrigerator for 15 minutes to firm up.
3. Heat clarified butter in a large skillet over medium heat until shimmering. Add the salmon patties and cook for 4-5 minutes per side, or until golden brown and cooked through.
4. While the patties cook, prepare the tartar sauce by combining mayonnaise, capers, pickle relish, and lemon juice in a small bowl. Stir well to blend.
5. Serve the salmon burgers on toasted buns with a generous dollop of tartar sauce.

Enjoy the crisp exterior and tender, flaky interior of these salmon burgers, perfectly complemented by the creamy, tangy tartar sauce. For a twist, try serving them on a bed of mixed greens with a side of sweet potato fries.

Alaskan Salmon Salad with Fresh Greens and Vinaigrette

Today’s the perfect day to whip up something light yet satisfying. You’ll love this Alaskan Salmon Salad with Fresh Greens and Vinaigrette—it’s fresh, flavorful, and just what you need for a quick, healthy meal.

Ingredients

• 1 lb Alaskan salmon fillet, skin-on
• 2 cups mixed baby greens
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup thinly sliced red onion
• 1/4 cup cherry tomatoes, halved

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Season with half the sea salt and black pepper.
3. Bake the salmon for 12-15 minutes, or until the flesh flakes easily with a fork. Tip: For extra moisture, cover the salmon loosely with foil during the first 10 minutes of baking.
4. While the salmon bakes, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, remaining sea salt, and black pepper in a small bowl to create the vinaigrette.
5. In a large bowl, combine the mixed baby greens, sliced red onion, and cherry tomatoes.
6. Once the salmon is cooked, let it rest for 5 minutes before flaking it into large chunks, discarding the skin.
7. Add the flaked salmon to the bowl with the greens and vegetables. Drizzle with the vinaigrette and toss gently to combine. Tip: Add the vinaigrette just before serving to keep the greens crisp.
8. Serve immediately, garnished with additional cherry tomatoes if desired. Tip: For an extra crunch, sprinkle with toasted slivered almonds.

Here’s a dish that’s as pleasing to the eye as it is to the palate. The salmon is tender and flaky, perfectly complemented by the crisp greens and tangy vinaigrette. Try serving it on a warm summer evening with a glass of chilled white wine for the ultimate dining experience.

Pan-Seared Alaskan Salmon with Mango Salsa

Unbelievably fresh and bursting with flavor, this dish combines the rich, buttery texture of Alaskan salmon with the sweet and tangy kick of mango salsa. It’s a perfect balance that’ll have you coming back for seconds.

Ingredients

• 2 Alaskan salmon fillets, skin-on (6 oz each)
• 1 tbsp clarified butter
• 1 cup diced ripe mango
• 1/4 cup finely diced red onion
• 1 tbsp freshly chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Pat the salmon fillets dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets with sea salt and freshly ground black pepper.
3. Heat clarified butter in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon fillets skin-side down in the skillet. Cook undisturbed for 4 minutes to achieve a golden crust.
5. Carefully flip the fillets using a spatula. Cook for an additional 3 minutes for medium-rare, or until desired doneness.
6. While the salmon cooks, combine diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa.
7. Remove salmon from skillet and let rest for 2 minutes before serving.
8. Top each fillet with a generous spoonful of mango salsa.

Each bite offers a contrast between the crispy skin and tender flesh of the salmon, complemented by the vibrant salsa. Try serving it over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.

Alaskan Salmon Kebabs with Vegetables

Back in the day, finding a recipe that was both easy to whip up and packed with flavor seemed like a tall order. But these Alaskan Salmon Kebabs with Vegetables? They’re about to change the game for your weeknight dinners.

Ingredients

• 1 lb Alaskan salmon, skinless, cut into 1-inch cubes
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 1 red onion, peeled and cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. In a large bowl, combine the salmon cubes, bell peppers, and red onion pieces.
3. Drizzle the olive oil and lemon juice over the mixture, then sprinkle with smoked paprika, garlic powder, sea salt, and black pepper. Toss gently to coat evenly.
4. Thread the salmon and vegetables onto the soaked skewers, alternating between pieces for a colorful presentation.
5. Place the kebabs on the preheated grill. Cook for 4 minutes on one side, then flip and cook for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork.
6. Remove the kebabs from the grill and let them rest for 2 minutes before serving.

Ready to dig in? The smoky paprika and garlic powder give these kebabs a depth of flavor that’s hard to resist, while the salmon stays perfectly moist. Serve them over a bed of quinoa or with a side of tzatziki for an extra touch of freshness.

Alaskan Salmon Quiche with Spinach and Feta

Even if you’re not a morning person, this Alaskan Salmon Quiche with Spinach and Feta will have you jumping out of bed. It’s the perfect blend of fluffy eggs, rich salmon, and tangy feta, all nestled in a buttery crust.

Ingredients

• 1 9-inch pie crust, pre-baked for 10 minutes at 375°F
• 8 oz Alaskan salmon, skinless, cooked and flaked
• 1 cup fresh spinach, roughly chopped
• 1/2 cup feta cheese, crumbled
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F. Ensure the pie crust is pre-baked and set aside to cool slightly.
2. In a skillet over medium heat, melt the clarified butter. Add the spinach and sauté until just wilted, about 2 minutes. Remove from heat.
3. In a large bowl, whisk together the eggs, heavy cream, sea salt, black pepper, and nutmeg until fully combined.
4. Layer the flaked salmon, sautéed spinach, and crumbled feta evenly over the bottom of the pre-baked pie crust.
5. Pour the egg mixture over the salmon and spinach, ensuring it’s evenly distributed.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This allows the custard to set properly, making for cleaner slices.

Unbelievably creamy with a slight crunch from the crust, this quiche is a showstopper. Serve it warm with a side of arugula salad for a brunch that’ll impress anyone.

Alaskan Salmon Sushi Rolls

Venturing into the world of homemade sushi can seem daunting, but these Alaskan Salmon Sushi Rolls are surprisingly approachable. You’ll love the fresh, vibrant flavors and the satisfaction of rolling your own.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 4 oz fresh Alaskan salmon, skinless and sliced into thin strips
• 1/2 avocado, sliced into thin strips
• 1/4 English cucumber, julienned
• 2 sheets nori (seaweed)
• 1 tbsp wasabi paste
• 2 tbsp pickled ginger
• 1 tsp toasted sesame seeds

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the ‘sushi’ setting for 18 minutes, then let it rest for 10 minutes.
2. In a small saucepan, warm rice vinegar, sugar, and salt over low heat until dissolved. Fold this mixture into the cooked rice with a wooden spatula, fanning the rice to cool it quickly.
3. Lay a bamboo sushi mat on a clean surface. Place a nori sheet on top, shiny side down.
4. With wet hands, spread half the rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange half the salmon, avocado, and cucumber in a line along the bottom edge of the rice.
6. Roll the sushi tightly using the mat, applying even pressure. Seal the edge with a bit of water.
7. Repeat with the remaining ingredients to make a second roll.
8. Using a sharp, wet knife, slice each roll into 8 pieces. Wipe the knife clean between cuts for neat slices.
9. Serve with wasabi paste, pickled ginger, and a sprinkle of toasted sesame seeds.

Bite into these rolls for a burst of creamy avocado and crisp cucumber, perfectly complementing the rich Alaskan salmon. Try serving them on a slate board for an elegant touch at your next dinner party.

Alaskan Salmon Cakes with Remoulade Sauce

Perfect for a summer evening, these Alaskan Salmon Cakes with Remoulade Sauce are a delightful way to enjoy the rich flavors of the sea. You’ll love how easy they are to make, yet they taste like something from a fancy restaurant.

Ingredients

• 1 lb fresh Alaskan salmon, skin removed and finely diced
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 pasture-raised egg, lightly beaten
• 2 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/2 cup remoulade sauce, for serving

Instructions

1. In a large mixing bowl, combine the diced salmon, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, red onion, dill, sea salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up.
3. Heat clarified butter in a large skillet over medium heat until shimmering. Add the salmon cakes and cook for 4 minutes on each side, or until golden brown and cooked through.
4. Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess butter.
5. Serve the salmon cakes warm with a generous dollop of remoulade sauce on top.

Now, these salmon cakes boast a crispy exterior with a moist, flavorful interior that’s perfectly complemented by the tangy remoulade sauce. Try serving them on a bed of mixed greens for a light, refreshing meal.

Alaskan Salmon Stir-Fry with Asian Vegetables

Alaskan salmon stir-fry with Asian vegetables is the kind of dish that makes weeknight dinners feel special without any fuss. You’ll love how the rich, buttery salmon pairs with crisp, colorful veggies, all tossed in a savory sauce that’s ready in minutes.

Ingredients

• 1 lb Alaskan salmon fillet, skin removed, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup snap peas, trimmed
• 1 cup shiitake mushrooms, thinly sliced
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 cup green onions, sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add salmon cubes to the skillet, searing for 2 minutes per side until golden but still pink in the center. Remove and set aside.
3. In the same skillet, add snap peas, shiitake mushrooms, and red bell pepper. Stir-fry for 3 minutes until vegetables are crisp-tender.
4. Push vegetables to one side of the skillet. Add garlic and ginger to the cleared space, sautéing for 30 seconds until fragrant.
5. Combine soy sauce, honey, and sesame oil in a small bowl. Pour over vegetables, stirring to coat evenly.
6. Return salmon to the skillet, gently folding into the vegetables and sauce. Heat through for 1 minute.
7. Sprinkle with green onions and sesame seeds before serving.

Key to this dish’s appeal is the contrast between the tender salmon and the crunch of fresh vegetables, all brought together by a glossy, umami-rich sauce. Try serving it over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.

Alaskan Salmon en Papillote with Herbs

Ready to impress with a dish that’s as elegant as it is easy? Alaskan Salmon en Papillote with Herbs is your ticket to a fuss-free, flavor-packed meal that feels special any night of the week.

Ingredients

• 4 (6-ounce) Alaskan salmon fillets, skin-on
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 large parchment paper sheets

Instructions

1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. In a small bowl, whisk together the olive oil, lemon juice, dill, parsley, lemon zest, sea salt, and black pepper to create the herb marinade.
3. Place each salmon fillet in the center of a parchment paper sheet, skin-side down.
4. Evenly divide the herb marinade among the fillets, spooning it over the top.
5. Fold the parchment paper over the salmon, then crimp and twist the edges tightly to seal each packet.
6. Arrange the packets on a baking sheet and bake for 12-15 minutes, depending on the thickness of your fillets.
7. Carefully open one packet to check for doneness—the salmon should flake easily with a fork and appear opaque throughout.
8. Serve immediately, allowing each guest to open their own packet for a dramatic reveal.

With its moist, flaky texture and bright, herby flavor, this salmon is a showstopper. Try serving it over a bed of quinoa or with a side of roasted asparagus for a complete meal that’s as nutritious as it is delicious.

Alaskan Salmon and Asparagus Risotto

Today’s the perfect day to whip up something that feels both luxurious and totally doable. Think Alaskan salmon and asparagus risotto—creamy, flavorful, and packed with nutrients.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 lb Alaskan salmon, skin removed, cut into 1-inch pieces
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add Arborio rice to the skillet, stirring to coat each grain with oil, toast for 2 minutes until slightly golden.
3. Pour in white wine, stirring constantly until fully absorbed.
4. Begin adding warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. Meanwhile, in a separate pan, melt 1 tbsp butter over medium heat. Add asparagus, sauté until tender-crisp, about 4 minutes. Remove from pan and set aside.
6. In the same pan, add remaining butter and salmon pieces. Cook for 2-3 minutes until just opaque. Remove from heat.
7. Once rice is creamy and al dente, stir in Parmesan cheese, asparagus, and salmon. Season with salt and pepper to taste.
8. Remove from heat, cover, and let stand for 2 minutes before serving.

Zesty and rich, this risotto boasts a perfect balance of creamy rice and tender salmon. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for an unforgettable meal.

Alaskan Salmon Pie with Flaky Pastry

Feeling like mixing up your dinner routine with something both comforting and a bit fancy? This Alaskan salmon pie wrapped in flaky pastry is your answer. It’s hearty, flavorful, and surprisingly simple to pull off.

Ingredients

• 1 lb fresh Alaskan salmon, skin removed and diced
• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1/2 cup heavy cream
• 1 pasture-raised egg, lightly beaten for egg wash
• 1 tbsp clarified butter
• 1 small onion, finely diced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour and salt. Add the chilled butter cubes, working them into the flour with your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to ensure a flaky pastry.
4. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
5. While the dough chills, heat clarified butter in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes.
6. Add the diced salmon to the skillet, cooking just until it begins to flake, about 3 minutes. Stir in the dill, salt, and pepper. Remove from heat and let cool slightly.
7. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
8. Pour the salmon mixture into the pastry-lined dish. Drizzle with heavy cream.
9. Roll out the remaining dough for the top crust. Place over the filling, sealing the edges. Cut a few slits in the top for steam to escape. Brush with the beaten egg.
10. Bake for 35-40 minutes, or until the pastry is golden brown and flaky.

Golden and inviting, this pie offers a delightful contrast between the tender, creamy salmon filling and the crisp, buttery pastry. Serve it with a side of steamed asparagus or a crisp green salad for a complete meal.

Alaskan Salmon Curry with Coconut Milk

Venturing into the world of seafood curries can be a game-changer for your dinner routine, and this Alaskan Salmon Curry with Coconut Milk is no exception. It’s creamy, flavorful, and surprisingly simple to whip up on a busy weeknight.

Ingredients

• 1.5 lbs Alaskan salmon fillets, skin-on, cut into 2-inch pieces
• 1 tbsp clarified butter (ghee)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup fish stock
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• Salt, to taste

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering.
2. Add the diced onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle the curry powder and turmeric over the onions, stirring to coat evenly.
5. Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer.
6. Carefully add the salmon pieces to the skillet, ensuring they are submerged in the liquid.
7. Cover and simmer on low heat for 10 minutes, or until the salmon is just cooked through.
8. Remove from heat, stir in the lime juice and half of the chopped cilantro.
9. Season with salt to taste, garnishing with the remaining cilantro before serving.

The salmon should be tender and flaky, enveloped in a rich, aromatic sauce that’s perfectly balanced with the brightness of lime. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up every last drop of the curry.

Alaskan Salmon Jerky for Snacking

Wondering how to keep your snack game strong with something both nutritious and delicious? Alaskan salmon jerky is your answer. It’s packed with flavor, easy to make, and perfect for on-the-go munching.

Ingredients

• 1 lb fresh Alaskan salmon fillet, skin removed
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce, low sodium
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground black pepper

Instructions

1. Preheat your oven to 175°F and line a baking sheet with parchment paper.
2. Slice the salmon fillet into 1/4-inch thick strips, ensuring they’re uniform for even drying.
3. In a bowl, whisk together maple syrup, soy sauce, smoked paprika, garlic powder, and black pepper until fully combined.
4. Add salmon strips to the marinade, coating each piece thoroughly. Let marinate in the refrigerator for 4 hours, flipping halfway through.
5. Arrange marinated salmon strips on the prepared baking sheet, leaving space between each for air circulation.
6. Bake in the preheated oven for 3 hours, or until the jerky is dry to the touch but still slightly pliable.
7. Remove from oven and let cool completely on a wire rack to crisp up further.

The jerky turns out beautifully chewy with a smoky-sweet flavor profile. Try pairing it with sharp cheddar and crackers for an elevated snack plate.

Conclusion

These 18 Delicious Alaskan Salmon Recipes offer something for every occasion, from quick weeknight dinners to elegant weekend feasts. Tantalizing and versatile, salmon is a fantastic way to bring nutrition and flavor to your table. We invite you to dive into these recipes, find your favorites, and share your culinary adventures with us in the comments. Don’t forget to pin your top picks on Pinterest for easy access later!

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