Recipes — Seafood

Beet and Horseradish Cured Wild Salmon Gravlax

Beet and Horseradish Cured Wild Salmon Gravlax

Photo by Chronicle Books   Who is hosting at least one gathering this holiday season? 🙋🏻‍ Who is attending at least one potluck? 🙋🏾 Same! This Beet and Horseradish Cured Wild Salmon Gravlax recipe is a great one for those events where you might be looking to make a good impression (Hello Mr. & Mrs. In-law!) and bring not only cheer but great taste to your festivities. It’s delicious and beautiful...
Crab Avocado Toast by Maya Wilson, from Alaska from Scratch

Crab Avocado Toast by Maya Wilson, from Alaska from Scratch

Last month, a post in our Bristol Bay bulletin focused on how we source some of our crab available at Wild for Salmon. So, we thought we’d share a healthy and succulent crab recipe that caught our eye as we researched new and exciting ways to eat this shellfish star from Alaska. Maya Wilson is an Alaska resident and author of The Alaska from Scratch Cookbook; here we feature her...
Your New Favorite Bowl: Salmon Style

Your New Favorite Bowl: Salmon Style

Remember that mouth-watering bowl you scrolled past on instagram that one time? Maybe you were waiting for your oil change, thinking about the lunch you packed getting soggy in your bag? Then voila, now, there was an idea! Maybe it was a Buddha Bowl or a Poké Bowl, but either way, it was bright and full of vegetables and a good protein? The one that looked just the right amount...
Salmon Wellington: A Recipe from our Fall Tasting

Salmon Wellington: A Recipe from our Fall Tasting

The wellington name, as you’ve probably guessed, stems from the 1st Duke of Wellington. The wellington name first became famous as an English cuisine. For our Wild for Salmon fall tasting we decided a comforting salmon wellington was the way to go! This puff pastry salmon is very versatile and can be used as an entree or appetizer. Chef Josh created this fillet de salmon en croute using our whole...
Cedar-Planked Wild Salmon with Peach + Tomato Salsa from Coley Cooks

Cedar-Planked Wild Salmon with Peach + Tomato Salsa from Coley Cooks

We are so happy to share a recipe from a friend of Wild for Salmon, Nicole Gaffney, owner & chef-extraordinaire at Coley Cooks. Check out her blog for the full story behind this recipe. Thank you, Coley, for the delicious creations and commitment to protecting Bristol Bay!  Summer may be over, but maybe you've got some peaches and Wild Alaska Sockeye Salmon Portions in your freezer ready to help you...