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3 Frightfully Easy and Fun Seafood Halloween Appetizers

Ghouls, goblins and garlic salmon - oh my! The time of year where the only thing scarier than our DIY costumes is the menu for that perfectly scary yet spirited Halloweekend party you’re planning. 

From deciding what your tasty to healthy ratio is, to determining if the menu needs to have kid-friendly options, to getting a final head count for your guest list, it can easily feel like a party planning committee is suddenly needed just to get through the week! 

Luckily for you, Wild For Salmon is here to help! Chef Nicole has compiled a short list of her favorite seafood-based Halloween appetizers that also make great halloween recipes for kids in order to help you tackle your to-do list this week. From creepy and dippable Rockfish witches fingers to a delicious aioli-smothered salmon burger recipe, these three recipes are sure to impress your guests of all ages!

Each recipe below offers a unique way to feature three different wild-caught seafood products from Wild For Salmon, so you can rest easy knowing you gave your guests a frightfully delicious and (mostly) nutritional experience at your gathering. Not to mention, your guests will love “taking a bite” out of our brand new Garlic Salmon Burgers, just launched this week in honor of Halloweekend!

Ready to dive in? Check out these 3 Frightfully Easy and Fun Seafood Halloween Appetizers and get cooking what are sure to be some of your most creative seafood dishes yet!

 

1. Mummy Jalapeno Sockeye Salmon Poppers

Nothing is more “on brand” and fun for a Halloween party than mummy-themed appetizers!  

Whether you purchase one of our smoked salmon products or plan to smoke your own wild Alaskan fillets (see Nicole’s Chef’s Notes below for tips on how to do this at home), all you really need for this recipe is some crescent dough, cream cheese and jalapeños from your favorite local supplier.

Each jalapeno half is stuffed with a smear of flavorful, protein-packed smoked salmon cream cheese and wrapped with crescent dough for a perfectly mummified final look!

Makes: 16 poppers

Total Time: 45 minutes 

See the full recipe HERE.

Ready to try this recipe out? SHOP WILD ALASKAN SALMON FILLETS ONLINE

Chef notes: 

You can easily make your grill a smoker by adding some wood chips to a self made foil bowl.

First, soak the chips in water for 30 minutes. Get the chips hot on the grill over the flames and move it to the side of the grill when the chips start smoking. Then add your salmon to the grill and smoke. Keep the grill at 225F for about an hour until complete.

 

 

2. Rockfish Witch Fingers 

The perfect “dippable” Halloween appetizer recipe, these witches fingers and their ketchup-curry dip offer a fun way to spice up the naturally mild flavor of our wild Alaskan Rockfish. Air fried in just 11 minutes, each finger packs a crunch that’s just creepy enough to keep your younger guests wondering if you know the cast of Hocus Pocus!

Serves: 4

Total Time: 30 minutes 

See the full recipe HERE.

Ready to try this recipe out? SHOP WILD ROCKFISH ONLINE

Chef Notes:

This fun dish is great for any age that you can serve with your favorite tartar sauce or cocktail sauce. 

 

 

3. Garlic Salmon Burgers with Sun Dried Tomato Aioli 

New to our salmon burger lineup this year, our Garlic Salmon Burger couldn’t have arrived at a more suitable time of year. While Chef Nicole designed this recipe around our standard 4oz salmon burgers, each patty can easily be halved or quartered and served on slider buns for a smaller, bite-sized alternative!

Without packing too much of a flavor punch, these new salmon garlic burgers perfectly blend the two tastes so that even the vampires in attendance at your party will enjoy them! Add in a sun dried tomato aioli and you’ve got a simple yet delicious Halloween-themed dinner that's just as easily transformed into an appetizer.

Serves: 4

Total Time: 20 minutes  

See the full recipe HERE.

Ready to try this recipe out? SHOP SOCKEYE SALMON BURGERS HERE. 

Chef Notes:

Aioli is like mayonnaise, so if you don't want to make the aioli, just add the chopped, sun dried tomatoes to your favorite mayonnaise instead.

 

AUTHOR PROFILE

Aubrey McNeil is the Marketing Manager for Wild for Salmon & Pride of Bristol Bay. Born, raised and currently located in the PNW, where she spent 22 years actively avoiding all things wild seafood before discovering its incomparable nutritional and environmental benefits. Oddly enough, it was not these formative years spent in coastal surroundings that established her love for wild fish and wild places, but the unique cuisines and people discovered through her years of travel since then. Aubrey is passionate about maintaining the outdoors as an inclusive space for all, as well as recreating responsibly within its vast and beautiful playgrounds. She gets excited about meeting new faces in new places, spending time in the backcountry, and is weirdly prideful of her above average knowledge of the craft brewery industry.

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