Recipes

Our Five Most Popular Ways to Cook Gulf Shrimp

Our Five Most Popular Ways to Cook Gulf Shrimp

Five Ways to Cook Gulf Shrimp! Do you like to order shrimp when dining out? And would you love to recreate great shrimp dining at home? Good news! Wild for Salmon carries wild shrimp from the Gulf of Louisiana year-round (known as Gulf Shrimp). And we’ve gathered together a selection of great recipes you can use to cook it at home!  The cooking method will vary depending on how you plan...
How to Perfect Your Salmon Steak Recipe

How to Perfect Your Salmon Steak Recipe

Salmon Steaks Versus Salmon Fillets At Wild for Salmon, we offer wild Alaska salmon in fillets, portions, and steaks. The salmon steak is the cut of fish produced when the fish is cut crosswise. Salmon steaks include the bone. Fillets are the long pieces that occur when the whole cut is separated from the main bone. The fillet cut includes some teeny-tiny bones called "pin-bones," but these are all delicately...
Top 3 Most Popular Smoked Salmon Recipes

Top 3 Most Popular Smoked Salmon Recipes

 Smoked salmon is one of the most popular ways Americans enjoy wild salmon, and there are lots of easy smoked salmon recipes to make smoked salmon part of your weekly meal routines. In this post, we’ll share how to smoke salmon at home, discuss the health of smoked salmon, and share some of our favorite recipes using Wild for Salmon’s Nova Style Sockeye Salmon and Traditional Smoked Sockeye Salmon.  How...
EBTB Sockeye Salmon

EBTB Sockeye Salmon

1 Wild for Salmon Sockeye Portion Everything but the bagel seasoning Coconut aminos (or soy sauce) 1 orange Heat a little oil over medium high heat, and place fillets in the hot pan, (it should sizzle!)•Drizzle coconut aminos and the juice of 1/2 navel orange over the portions as they cook and shake the EBTB seasoning real good over the portions. (Don’t be shy!) •Let cook for 3-4 min each...
Edible: Lingcod with Mushrooms and Black Truffle Vinaigrette

Edible: Lingcod with Mushrooms and Black Truffle Vinaigrette

FOR THE BLACK TRUFFLE VINAIGRETTE Zest and juice of 1/2 lemon 1 1/2 tsp Dijon mustard 1 tsp honey 1 tsp black truffle paste 1/4 tsp sea salt 1/2 cup canola oil FOR THE MUSHROOM PUREE 1 Tbsp olive oil 1 shallot finely chopped 1 lb cremini or fresh shiitake mushrooms stemmed and cut into quarters 1/2 tsp sea salt 1 sprig thyme 2 cups Vegetable Stock FOR THE SAUTÉED MUSHROOMS 1 Tbsp olive oil 2 Tbsp unsalted butter divided 2 Tbsp unsalted butter divided 1 lb fresh wild mushrooms roughly chopped sea salt coarsely ground black pepper 1 shallot finely chopped 1 clove garlic finely chopped 2 Tbsp finely...