Recipes

Ingredients

• 1 lb skinless Copper River salmon, ground or finely chopped
• ½ cup minced shallots
• 2 cloves minced garlic
• 1 tsp fresh grated ginger
• ½ jalapeño, minced
• 1 egg
• 1/3 cup panko crumbs
• 2 tbs coconut oil
• 1 tsp salt
• ¼ tsp pepper
• ½ tsp sesame oil
• 2 tbs chopped cilantro
• salmon backbone and head
• sliced ginger
• pinch red pepper flakes
• parsley and cilantro stems
• 2 tsp soy sauce
• 6 oz package udon noodles
• 4” piece Kombu seaweed (optional)
• miso paste

Instructions

• Lightly sauté shallots, garlic, ginger and minced jalapeño in 1 tbs coconut oil for 4 minutes over medium heat, set aside and cool
• Combine all ingredients into a mixing bowl and mix until even (hand mixing is best)
• Salt & pepper to taste
• Roll about 2 tbs of the mixture into balls
• Refrigerate for 2 hours
• Coat skillet with 1 tbs coconut oil and bring to medium high heat
• Pan fry salmon meatballs, turning until golden brown
• Place all ingredients except noodles and miso paste in a large stock pot, just cover with water
• Simmer for 20 minutes
• Strain liquid broth
• In separate pot cook noodles to package directions
• To assemble, combine 1 tsp miso paste, 1/4 udon noodles and 1 cup of broth into a serving bowl
• Stir to dissolve miso paste and add meatballs.
• Garnish with green onion and jalapeño

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Ingredients

• 1 Fillet Copper River Red Salmon, skin & pin bones removed

Curing Mixture

• 3/4 Cup Sea Salt or other non-iodized salt
• 3/4 Cup Sugar 
• 1 1/2 tsp Liquid Smoke 
• 2 cups Alaska blueberries, fresh or frozen &thawed
• 1 Bunch of Cilantro

Instructions

• In a food processor, process all the curing ingredients with a few pulses
• Pour 1/2 of the curing mixture in a 9"x13" pan
• Lay the skinless, boneless salmon on top of the cure making sure the bottom of the fillet is covered with cure mixture
• Top the salmon with the remaining cure and spread evenly to completely cover the fish
• Cover the top of the salmon with plastic wrap and weigh it down with a couple of foil covered bricks, canned food or other weight
• Place the pan in the refrigerator for 24- 36 hours, turning the fish every 8-12 hours.
• When the fish is cured it will be firm to the touch
• Remove from pan, wipe off extra cure and rinse with cold water
• Thinly slice gravlax diagonally and enjoy!

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Ingredients

• 1 lb Copper River Sockeye salmon diced small or minced
• 1 bunch green onions, finely chopped 
• 1 small zucchini, finely diced or grated 
• 1 small red bell pepper, diced 
• 1 garlic clove, minced
• 2 tsp fresh ginger minced or grated 
• 1/4 cup sweet chili sauce 
• 2 tsp soy sauce
• 1/4 cup cilantro, finely chopped
• 1 egg 
• 2/3 cup breadcrumbs or panko crumbs
• avocado oil for frying

Instructions

• Combine all ingredients except breadcrumbs
• When thoroughly mixed slowly add in breadcrumbs while stirring
• If mixture seems too loose add more breadcrumbs and mix
• Refrigerate for at least an hour or until mixture becomes firm
• Form into 2-3 inch patties and roll in extra breadcrumbs.
• Heat avocado oil in pan over medium heat.
• Pan fry 3-4 minutes per side, turning only once
• Serve with sweet chili sauce for dipping and enjoy!

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Ingredients

• 1 lb thawed Copper River salmon, cut into 1/2" cubes. your choice of king, sockeye, & coho
• 1/4 cup soy sauce
• 2 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove fresh garlic, mashed and chopped
• ½ green onion, diced
• 1 large avocado, cubed
• 1/2 red chili pepper
• Sesame seeds or furikake for garnish

Instructions

• In a large mixing bowl, combine soy sauce, sesame oil, grated ginger and chopped garlic.
• Add in the cubed Copper River salmon to the liquid ingredients and stir to coat the salmon thoroughly.
• Add the chopped green onion and diced pepper.
• Combine all ingredients well, mixing with hands is the best technique to prevent salmon from being becoming smashed.
• Refrigerate for up to 1 hour
• Gently mix in avocado
• Garnish with sesame seeds or furikake and serve over sticky rice.

*According to FDA food safety guidelines raw seafood should be frozen at -4°F or below for 7 days prior to consumption

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Serves 4-6

Ingredients 

• 4-6 Copper River Salmon steaks 
• 1-3 tbs red curry paste, to taste 
• 1 tbs fish sauce
• 2 tbs sugar
• 3 (13oz) cans coconut milk 
• 2 Cups chicken broth
• 2 red bell peppers cut into 1″ pieces
• 1 large green or yellow zucchini chopped into half circle pieces
• 2 cups fresh Thai basil leaves
• 1 cup fresh chopped cilantro
• 1 jalapeño pepper, seeded and thinly sliced
• 3 tbs olive oil
• 2 cups jasmine rice, prepared as directed

Instructions

• Grease a well-cleaned grill thoroughly with non-stick cooking spray
• Grill fish for at least 3-5 minutes on each side or until flesh is opaque and separates easily with a fork
• Remove salmon from the grill and set aside
• Prepare the jasmine rice and set aside
• In a non-stick frying pan over medium-high heat, combine red curry paste, fish sauce, sugar, stir thoroughly
• Add 1 can of the coconut milk, bring to a simmer and reduce to medium-low heat, stir often
• Consistency will be thicken after about 15 minutes.
• Add remaining coconut milk and stock, simmer 5 minutes
• Add bell pepper and zucchini, cook until slightly tender
• Remove from heat and add fresh herbs
• To serve, ladle sauce over plated rice, top with salmon and garnish with jalapeño and basil as desired 

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Ingredients

• 1 fillet of Copper River Sockeye Salmon
• 6 oz butter
• 6 tbs capers
• 2 fresh lemons, thinly sliced
• fresh chives, chopped
• 1 bunch of asparagus, trimmed
• Olive oil

Instructions

• Preheat oven to 375°F
• Melt butter on low heat in a medium sauce pan
• Add the capers and the juice of the ends of the lemon into the melted butter
• Toss asparagus in olive oil
• Place the salmon fillet onto the sheet pan and sprinkle with chives
• Arrange the asparagus on the pan around the salmon
• Pour the butter mixture onto the fillet evenly
• Top the fillet with lemon slices 
• Sprinkle generously with salt and pepper
• Roast in the oven for 12-16 minutes or until flesh is opaque and separates easily with a fork
• Serve immediately with optional chive flower garnish

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Ingredients

• 16 ounces Copper River salmon, king, sockeye or coho, skin and pin bones removed  
• 1 head butter lettuce  
• 1/2 yellow onion, diced  
• 3 cloves garlic, minced 
• 1 bunch green onions, chopped 
• 1 teaspoon fresh grated ginger 
• 1 teaspoon white wine vinegar 
• 1 heaping tablespoon finely chopped cashews 
• 1/4 cup hoisin sauce 
• 1/2 teaspoon lime juice 
• 1/8 teaspoon salt 
• 2 tablespoons peanut oil 
• Sesame seeds for garnish

Instructions

• Heat peanut oil in skillet over medium heat 
• Cook salmon in skillet, about 4 minutes on each side
• Remove salmon from skillet when meat is opaque
• Flake salmon with a fork into a bowl and set aside
• In the same skillet, saute the onion, garlic, and ginger in the white wine vinegar until onion is translucent
• Remove pan from heat and add hoisin sauce, stir to combine ingredients
• Add this mixture to the salmon
• Add lime juice, cashews, salt, and some of the green onion to the salmon mixture and combine
• Arrange butter lettuce leaves on a serving plate and fill each with 1 heaping tablespoon of the hoisin salmon
• Garnish with green onions and sesame seeds and serve

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Ingredients

• 2 cups all purpose flour  
• 1 3/4 cups water 
• 1 cup finely chopped scallion 
• 1/8 teaspoon garlic salt
• 1/8 teaspoon allspice (optional) 
• vegetable oil for frying 
• 2 pounds wild Copper River salmon; king, sockeye or coho 
• 3/4 cup brown sugar 
• 3 tablespoons soy sauce 
• 2 cloves garlic, minced 
• 1 cup yogurt 
• 1 lime

Directions

Scallion pancakes

• In a large mixing bowl combine flour and water, whisk until evenly mixed
• Add the chopped scallion (set a few pieces aside for garnish later), garlic salt and allspice to the pancake batter, mix and set aside
• Heat about 2 tablespoons vegetable oil in a skillet on medium high heat.
• Spoon out batter into skillet and smooth into round shape to create cakes about 5”-6” wide.
• Fry cakes till each side is golden brown and crispy (about 2 minutes each side)
• Add more oil to the pan as needed throughout the process
• When completed set cakes aside on a plate with paper towels to absorb excess oil

Miso Salmon

• Preheat oven to 350° F
• Combine ¾ cup brown sugar and 3 tablespoons soy sauce in a bowl and thoroughly mix until brown sugar is dissolved.
• Combine ¾ cup brown sugar and 3 tablespoons soy sauce in a bowl and thoroughly mix until brown sugar is dissolved.
• Place salmon fillet into a greased small glass baking dish 
• Cover the salmon with the liquid brown sugar mixture and sprinkle minced garlic on top 
• Bake for about 25 minutes occasionally brushing more liquid from the pan onto the fillet 
• Remove salmon and let cool when meat easily flakes 
• Flake salmon off of fillet, removing pin bones, and place into bowl 
• Pour the remainder of the liquid over the flaked meat and set aside 

Creamy Lime Sauce 

• Combine 1 cup yogurt and the juice of ½ a fresh squeezed lime in a small mixing bowl 
• Zest 1 tsp of the lime into the bowl and mix well
• Mix in ¼ tsp black pepper and salt to taste.
• To assemble, place scallion pancake either whole or quartered onto a plate. Add about three dollops of lime cream sauce and a serving of salmon to the plate. Garnish with fresh scallion and sesame seeds and serve!

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Ingredients

• ½ lb Copper River Coho salmon fillet, skin removed and flesh cut into ½-inch pieces
• 2 tbs diced pancetta or bacon 
• 1 small onion, diced  
• 1 carrot, diced  
• 2 celery ribs, diced  
• 2 cloves garlic, minced  
• 1 tbs unsalted butter  
• 2 tsp all-purpose flour  
• 1/2 tsp smoked paprika  
• 1/4 tsp powdered ginger  
• 1/4 pale ale (or other light beer)  
• 1 cup vegetable or fish broth  
• 3/4 cup water  
• 1/2 cup heavy cream  
• 1 russet potato, scrubbed and diced  
• 1 ear of corn, husked and kernels cut off
• 2 tbs minced chives

Instructions

• Cook the bacon over medium heat, until crisp then set aside and discard fat
• Sauté butter, onion, carrot, garlic and celery over moderately low heat, stirring occasionally, until softened
• Sprinkle flour over mixture and cook, stirring, 3 minutes
• Stir in paprika and ginger, stirring for about 1 minute
• Add the ale, vegetable broth, water and cream and bring to a boil
• Add diced potato and corn kernels to the chowder and simmer uncovered for about 12-15 minutes
• Stir in salmon and continue to simmer for 5 min or until flesh is opaque and separates easily with a fork
• Garnish with chives, reserved bacon, and salt & pepper to taste

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Ingredients

• 1-1 1/2 lbs wild caught salmon fillet, skin on 
• 2 large russet potatoes, scrubbed clean and cut into about 1/4" slices, boiled just until tender  
• 1 lb mixed spring vegetables (pea pods, baby carrots, green onions, green beans, radishes)  
• Small bunch of leafy greens, such as flowering brassica, raab, baby kale, or chard  
• Olive oil  
• Salt and pepper, to taste  
• Mizuna or other greens for serving platter  
• Mustard vinaigrette (optional)

Instructions

• Pat the salmon dry and sprinkle with salt and pepper on both sides
• Heat olive oil in skillet over medium-high heat
• Add the salmon, skin side down. Cook for about 3-4 minutes 
• Gently turn fillets over and cook for an additional 2-3 minutes until flesh is opaque and flakes easily with a fork
• Place the salmon on top of the mizuna greens on a serving platter, cover to keep warm. 
• Add more olive oil and sliced potatoes to hot pan, sprinkle with salt and pepper and cook until golden 
• Transfer to platter and keep warm
• Heat olive oil in another skillet with spring vegetables, salt & pepper, and sauté until tender crisp
• Add leafy greens to skillet, salt & pepper to taste and cook until bright green and barely tender
• Transfer to a serving platter and drizzle with a little mustard vinaigrette 

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Ingredients

• 8 oz previously frozen salmon fillet (skin and pinbones removed) 
• 3/4 cup diced avocado  
• 1/2 cup diced cucumber (seeds removed)  
• 1 tbs diced jalapeno (seeds removed)  
• 2 tbs diced shallot  
• 1 tsp ginger, minced  
• 2 tbs lime juice  
• 2 tbs cilantro, roughly chopped
• 2 tsp chives, thinly sliced
• 1 tsp sesame oil  
• 2 tsp oil (grapeseed, canola, etc) 
• salt & pepper 
• tortilla chips or rice crackers for serving 
• Black sesame seeds (optional)

Instructions

• Remove salmon from freezer and let rest on counter for 20 minutes.
• Mix all ingredients, except avocado
• Cut salmon into 1/2" cubes
• Gently mix salmon, avocado with other ingredients
• Season with salt & pepper to taste
• Garnish with sesame seeds and serve immediately with tortilla chips or rice crackers

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Ingredients

• 4- 4oz. sockeye salmon fillets, cut in long strips 
• 2 tbs salmon rub seasoning of your choice
• 1 cup cilantro  
• 1 cup green cabbage, shredded  
• 1 cup purple cabbage, shredded  
• 1 whole carrot, shredded  
• 1/4 cup mayonnaise  
• 1/4 cup HEB Green Sauce (or Salsa Verde)  
• 5 dashes of Tabasco chipotle sauce  
• 4 soft tortillas

Instructions

• Heat grill over medium heat 
• Lay aluminum foil over the grill and spray with non-stick cooking spray
• Place salmon fillets on the grill, sprinkle with salmon rub seasoning
• Cover and grill on medium heat for 7-8 minutes or until the flesh is opaque and separates easily with a fork
• Distribute shredded cabbage, carrots & cilantro into the soft taco shells and set aside
• In a small bowl whisk together mayo, green sauce (or salsa verde) & Tabasco sauce and set aside
• Once salmon is done, remove from grill and allow to rest for 5 minutes, tented with foil 
• Place salmon into tortillas with vegetables and drizzle green sauce aioli

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Ingredients

• Smoked Copper River salmon
• 1 6" whole wheat pita
• 1/3 cup shredded mozzarella cheese
• 2 tbs marinara
• 1 garlic clove, thinly sliced
• ¼ cup onion, thinly sliced
• 1 tbs olive oil
• ¼ tsp fresh oregano
• 1 tsp capers, drained and sliced
• 1 slice bacon, cooked and crumbled
• parmesan cheese & fresh pepper to taste

Instructions

• Preheat oven to 425°F
• Place pita on baking sheet
• Heat olive oil in a pan over medium high heat
• Sauté onions and garlic for 1 min, or until tender and set aside
• Spread marinara on the pita leaving 1” from the edge
• Layer ½ of the mozzarella on the sauce, sautéed onions & garlic, oregano and capers
• Top with bacon crumbles and flaked smoked salmon
• Cover with the remaining half of the mozzarella
• Bake in preheated oven for 7-10 minutes
• Remove from oven and sprinkle with parmesan cheese and fresh pepper to taste

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Ingredients

Blackened Salmon

• 16 ounces Copper River Salmon, skin removed 
• 2 tablespoons butter
• 1 teaspoon cumin 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon coriander 
• 1 tablespoon paprika 
• 1/4 teaspoon cayenne pepper 
• 1/2 teaspoon salt

Pineapple Salsa

• 1 pineapple finely chopped 
• 1 clove fresh minced garlic
• 1 teaspoon grated fresh ginger
• 1 jalapeño, seeded and diced
• Juice of 1 1/2 limes
• 1 small shallot, minced
• 1/4 teaspoon salt
• 1 red chili pepper, seeded, and diced
• 2 tablespoons chopped cilantro
• 1/4 teaspoon lime zest
• 2 yellow or orange bell peppers, seeded and cut into roughly 3x3” pieces

Instructions

• Combine all ingredients for the pineapple salsa leaving the two whole bell peppers aside for later use.
• Refrigerate salsa.
• While salsa is in fridge begin the salmon preparation.
• Cut the skinned salmon fillet into roughly 2” cubes.
• Mix all spices for the blackening rub and coat salmon cubes in the spice mixture.
• Heat 2 tablespoons butter in a small skillet over high heat until browned.
• When butter browns add seasoned salmon cubes and sear on both sides until crispy and brown.
• Remove from pan and set aside.

Assemble

• To assemble salsa boats place bell pepper pieces on a serving tray.
• Top each pepper slice with a salmon cube.
• Spoon pineapple salsa over the salmon.
• Garnish with cilantro and leave extra salsa for the side.

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Ingredients

• 1 fillet Copper River Salmon, skin on and individually portioned if preferred
• 1 Meyer lemon, sliced
• 1 tbs fresh chopped chives
• salt and pepper to taste
• olive oil
• 3 oz. jar capers, drained

Instructions

• Preheat oven to 400º F
• Lay salmon skin side down on a baking pan and drizzle with olive oil
• Season salmon with salt and pepper
• Lay half of the lemon slices evenly over salmon
• Sprinkle capers over the salmon
• Top the salmon with the chopped chives.
• Bake on center rack for 12-15 minutes, until flesh is opaque and separates easily with a fork
• Remove and serve with extra lemon slices and chives as garnish

Chef's notes - This recipe pairs well with Erath Winery Pinot Gris. This fruit forward wine brings notes of honey, pear, and pineapple to the meal.

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Ingredients

• 4 Copper River salmon steaks, cut to desired portion size (you can substitute fillets or portions if you have them)
• olive oil
• fresh rosemary
• 1 cedar grilling plank
• 1 tsp salt
• 1 tsp pepper
• 1 tsp brown sugar
• 1/2 tsp chili powder

Instructions

• Soak the cedar plank in water for at least one hour before use
• Coat each side of the salmon steaks with olive oil and arrange on the cedar plank
• Place sprigs of fresh rosemary underneath and in between the salmon steaks
• Mix all the spices together and sprinkle the mixture evenly across the salmon steaks
• Place the cedar plank on grill or campfire grate over coals for cooking, avoid cooking over open flames
• When flesh is opaque and separates easily with a fork, remove from heat and serve

Chef's notes - This recipe pairs well with Erath Winery Pinot Noir. The vanilla and dark cherry notes of this wine compliment the smokiness of the cedar plank and rosemary.

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Ingredients

• 1 Cup julienned carrots
• ¼ Cup unseasoned rice vinegar
• 1 tbs honey
• ¼ tsp salt
• 1 lb Copper River Sockeye salmon 
• Salt and pepper
• 1 tsp oil
• 12 leaves of butter lettuce
• 1 cup sliced cucumber
• 1 cup pickled carrots
• 1 cup sliced radish
• 1/3 cup each fresh herbs: basil, mint, cilantro
• ½ cup chopped peanuts
• 1 cup dipping sauce of choice: nuoc cham, peanut sauce, or sweet chili sauce

Instructions

• Combine vinegar, honey and salt in a small saucepan
• Heat until dissolved, then add carrots
• Let cool and refrigerate for at least one hour, preferably overnight
• Season salmon with salt and pepper
• Heat oil in pan over medium-high heat
• Add salmon flesh side down and cook for 3 minutes.
• Flip salmon and cook 2-4 minutes, or until flesh is opaque and separates easily with a fork
• Gently flake the salmon and arrange on a platter with vegetables and herbs
• Offer the peanuts and dipping sauce on the side
• To assemble, place about one ounce of cooked salmon in a lettuce cup then add vegetables and herbs and top with peanuts and a drizzle of sauce

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Ingredients

• 1-1 ½ lbs Copper River Sockeye salmon, skin and pin bones removed, cut into ½ inch cubes
• 1 lb Fresh mung bean shoots
• 2 Cloves garlic, minced
• ½ Cup Halms Hawaiian BBQ sauce
• 1 Bunch green onions, chopped
• 1 Tbs fresh grated ginger
• 2 Limes
• 2 Cups cucumber, peeled and diced
• 1 Large Asian pear, peeled and diced
• 1 Avocado, diced
• Salt and pepper to taste
• Olive oil

Instructions

• Toss salmon cubes in the juice of 1 lime & refrigerate
• Bring a pot of salted water to a boil and blanch bean sprouts for 1-2 minutes, drain and pat dry
• In a mixing bowl, combine bean sprouts, 1 clove minced garlic, 2 tbs Hawaiian BBQ sauce and half of the green onions.
• Toss well, salt and pepper to taste
• In a separate bowl, combine remaining Hawaiian BBQ sauce with grated ginger and juice of 1 lime
• Divide salmon, cucumber, pear, and avocado into 4-6 even portions
• To assemble, place a 3”- 4” wide cookie cutter on a plate
• Press half of an individual salmon portion evenly into the mold
• Subsequently layer a pear, cucumber, BBQ sauce mixture & avocado portion, pressing down evenly after each layer
• Add the other half of the individual salmon portion and carefully remove the mold
• Garnish each salmon stack with remaining green onions and a drizzle of the Hawaiian BBQ sauce mixture
• Additional garnishing ideas include sesame seeds, jalapeños, salt and olive oil drizzle

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Ingredients

• 1 fillet Copper River salmon, cut into 4 portions, pinbones removed
• 1 ruby grapefruit
• 1 oranges
• 1 Meyer lemon
• 1 bunch radishes, trimmed and halved
• 2 tbs unsalted butter
• 3 bunches of mixed herbs (basil, cilantro, mint, and parsley)
• 2 cloves garlic, peeled and diced
• jalapeños or serrano chilies, deveined and chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbs white wine
• Salt and pepper
• Grapeseed or avocado oil

Instructions

• Make the herb sauce by combining herb bundles, garlic, jalapeño, cumin, coriander, 1/2 tsp salt, and white wine in a food processor.
• Drizzle in oil until the sauce comes together. Taste and add more salt, garlic, or chili as needed.
• Peel and removing the pith of each fruit, cut into segments and set aside.
• In a large skillet over medium-high heat, melt 2 tbs unsalted butter.
• Add radishes and season lightly with salt. Cook, stirring occasionally, about 7 minutes until radishes are just tender and browned.
• Remove radishes from pan to serving dish.
• Return skillet to medium-high heat.
• Pat salmon portions dry with paper towel and season both sides lightly with salt and pepper.
• Heat 1 1/2 tbs oil in the pan and cook salmon fillets, skin-side down, for 3 minutes.
• Gently turn fillets over and scatter cooked radishes around the fillets in the pan and let cook, another 2 to 3 minutes until flesh is opaque and separates easily with a fork.
• Toss radishes and citrus segments together and serve with salmon and herb sauce.

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Ingredients

• 4 - 7 oz portions grilled King or Sockeye Copper River Salmon
• 8 oz roasted carrots
• 8 oz roasted fennel
• 8 oz arugula salad:
  • Cara Cara orange segments
  • cucumber
  • cherry tomato halves
  • salt and pepper
  • fresh lemon juice
  • virgin olive oil
  • fleur de sel, to top once plated

Tarator sauce:

• 2 cups toasted hazelnuts
• 1 cup Como rolls, cubed
• 1 cup cold water
• ¼ cup lemon juice
• 2 garlic cloves
• salt, to taste
• 1 cup virgin olive oil, pour slowly
• lemon zest, to taste
• herb mix (parsley, chives, thyme)

Method for Roasted Carrots & Fennel:

• Clean carrots and fennel and chop into 1-inch pieces. Season
• with olive oil and kosher salt, place on a rimmed baking sheet in a 350-degree oven for 10-12 minutes.
• Let cool.

Method for Salmon:

• At Ray’s we rub the salmon with olive oil and grill over apple wood flames, and seasoning is kept simple; a sprinkle of kosher salt and a few twists of pink and black peppercorn to finish.
• Cooking time for medium fish will be around 8 minutes or less depending on the thickness of the cut. It’s not necessary to place the fish in the oven after, keep an eye on it while grilling so it doesn’t spend too much time on either side. Serve fish at the desired temperature of doneness.

Method for Tarator Sauce:

• Blend nuts dry with garlic until as smooth as possible.
• Add lemon juice to smooth out.
• Add water.
• Add bread cubes one at a time.
• Add salt.
• Add oil slowly.
• By hand, mix in herbs and lemon zest.

Composing the dish:

• Toss the salad ingredients together lightly and let sit to marinate (1 minute).
• Spread a layer of the tarator sauce (about ¼ of the sauce each) on a dinner plate and place the salmon directly on the sauce.
• Place the roasted vegetables and arugula salad on the plate next to the salmon.
• Top salmon with a drizzle of extra virgin olive oil and sprinkling of fresh chopped Italian parsley, thyme and chives.

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Ingredients

• 1 lb Copper River Coho Salmon
• 2 tbs olive oil
• Salt and pepper to taste
• 1 ½ cups red enchilada sauce
• 1 cup canned corn, drained
• 1 cup black beans, drained, rinsed
• 2 tbs jarred jalapeño juice
• 1 tbs lime juice
• 1 cup cheddar cheese, shredded
• 4 oz plain cream cheese, room temperature
• 12 6-inch flour tortillas
• Garnish with pico de gallo, sour cream, cilantro

Instructions

• Preheat oven to 400°F.
• Place Coho on a baking sheet, season with salt, pepper, and olive oil, bake for 12-14 minutes
• Remove salmon from oven and allow to cool
• With a fork, shred salmon, place into large bowl
• Add 1 cup enchilada sauce, corn, black beans, jalapeño juice, cream cheese, and lime juice to the bowl  
• Mix until combined
• Spray an 11x7 baking dish with cooking spray.
• Pour ¼ cup of enchilada sauce into dish, top with three overlapping tortillas, a third of the salmon mixture, and 1/4 cup cheese
• Repeat layers 2 more times and top with remaining tortillas enchilada sauce, and cheese
• Bake for about 15 to 20 minutes or until golden brown 
• Garnish with pico de gallo, sour cream, cilantro.

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Ingredients

Roasted Salmon:

• 1 Copper River Coho salmon fillet
• 2 to 3 tbs olive oil
• 1 tsp Italian seasoning or Herbs de Provence
• ½ tsp paprika
• ¼ tsp onion powder

• 3 tbs ghee or butter
• 3 cloves garlic
• 1 tsp chopped fresh rosemary
• 1 tsp lemon juice
• zest of 1 lemon

• 3 tbs olive oil
• 1 pint cherry tomatoes
• 1 clove garlic, minced

Instructions

• Preheat oven to broil
• Lightly oil a large casserole dish or baking sheet
• Stir together dry ingredients and salt to taste in a small bowl
• Place salmon on baking sheet and sprinkle with seasoning mixture
• Roast salmon for 10-15 minutes until barely translucent in the middle
• While salmon is roasting, add butter,garlic, rosemary, lemon zest and juice to a small skillet
• Simmer over med-high heat
• While butter sauce is simmering add olive oil to cast iron pan over med-high heat
• Carefully add tomatoes, allow them to sit in pan untouched for 2 minutes, shake pan and sit for 2 more minutes, cook until skins begin to wilt
• Serve salmon drizzled with garlic butter sauce and blistered tomatoes 

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Ingredients

• 3 ½ lb Copper River Coho salmon
• ¾ cup dark brown sugar
• ½ cup kosher salt
• 1 tsp black pepper
• 1 tsp ground cloves
• 1 tsp cardamom
• ½ tsp ground nutmeg
• 1 tsp ground coffee

Instructions

• Rinse the salmon and pat dry with paper towel
• Lay the salmon on baking tray skin side down
• In a bowl whisk together remaining ingredients
• Spread the spice mixture over the salmon completely covering it
• Cover the salmon lightly with plastic wrap and refrigerate for 24 hours, then rinse and dry again and place on a sheet of foil ready for the smoker
• Using applewood chips in your hot smoker, add salmon to smoker once the temperature is steady around 150°F
• -Smoke the salmon for 2 hours until firm to the touch, remove the salmon and cover lightly with foil, refrigerate for at least 12 hours
• Before slicing carefully peel off the skin
• Eat as is or add it to some eggs for breakfast

All images and text copyright Gerry Speirs

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Ingredients

• 4 six-oz portions Copper River Sockeye Salmon
• 2 1/2 tbsp brown sugar
• 3 1/2 tbsp soy sauce
• 1 1/2 tbsp honey
• 1 clove garlic, minced

Instructions

• Pat salmon dry and sprinkle with salt and pepper on both sides, preheat oven to 400° F
• Heat sauté pan on medium-high heat, add clarified butter and heat til shimmering
• Place salmon flesh side down in pan, sear for 2-3 minutes
• Mix glaze ingredients
• Transfer salmon to foil-lined sheet pan, skin-side down
• Apply glaze to salmon, cook for 4-6 minutes, or until flesh separates easily with fork
• Pair with preferred salmon pairing and enjoy!

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Ingredients

• 2 six-oz portions Copper River Sockeye Salmon
• 1/2 cup honey
• 6 cloves garlic, minced
• Salt to taste
• Pepper to taste
• 2 tbsp clarified butter

Instructions

• Pat salmon dry and sprinkle with salt and pepper on both sides, preheat oven to 400° F
• Heat sauté pan on medium-high heat, add clarified butter and heat to shimmering
• Place salmon flesh-side down in pan, sear for 2-3 minutes
• Mix honey and garlic
• Transfer salmon to foil-lined sheet pan, skin-side down
• Apply honey-garlic glaze to salmon, cook for 4-6 minutes, or until flesh separates easily with fork
• Optionally garnish with pickled red onions, as shown in photo, pair with preferred salmon pairing and enjoy

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Ingredients

• 1 Copper River Sockeye salmon fillet cut into 8 equal portions
• olive oil

For Salsa

• 1/2 bunch cilantro, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 jalapeño, finely chopped
• 1 mango, diced
• 1 cup fresh pineapple, diced
• 1/2 cup chives
• 1 fresh squeezed lemon
• 1/4 cup mango purée

For Blackening Seasoning

• 1/4 cup oregano
• 2 tbs smoked paprika
• 2 tbs ground ancho chili
• 1 tbs garlic powder
• 3/4 tsp salt
• 2 tbs cayenne pepper
• 1 tbs thyme
• 1 tbs basil leaf, finely chopped

Instructions

• preheat oven to 400° F
• Pat salmon dry and sprinkle with salt and pepper on both sides
• Mix salsa ingredients and blackening seasoning ingredients in separate bowls
• Coat flesh-side of salmon with blackening seasoning
• Sear flesh-side of salmon 1-2 minutes in hot pan with oil
• Transfer to foil-lined sheet pan, skin-side down
• Cook in oven for 4-5 minutes, or until fully cooked
• Top blackened salmon with salsa, pair with preferred salmon pairing and enjoy!

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Ingredients

• 1 Copper River Sockeye salmon fillet cut into 8 equal portions
• Olive oil
• Salt and pepper to taste

For The Glaze

• 1 cup soy sauce
• 1/8 cup pure sesame oil
• 1/2 tbsp Sriracha
• 1 tsp crushed peppercorn (adjust to taste)
• 1/4 cup pure cane sugar
• 1/2 tsp minced garlic
• 2 tbsp cornstarch
• 1/2 cup water

Instructions (read directions thoroughly before cooking)

• Preheat oven to 400° F
• Pat salmon dry and sprinkle with salt and pepper on both sides,
• Mix soy sauce, sesame oil, Sriracha, peppercorn, sugar, and garlic In bowl until thoroughly mixed
• Heat mixture in saucepan over medium heat for 5 minutes
• Mix cornstarch and water in separate bowl, then mix into glaze to thicken
• Once thickened, pull off heat and let cool
• After sauce is cooled, sear top side of salmon 1-2 minutes in hot Pan with oil
• Transfer to foil-lined sheet pan, skin-side down, glaze top of salmon
• Mix 1/3 cup mayonnaise with 2-3 tsp Sriracha and drizzle over salmon
• Cook in oven for 4-5 minutes, or until fully cooked
• Optionally garnish with twirly green onion, julienned preserved lemons, and toasted sesame seeds
• Serve with your preferred salmon side-pairing!

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Ingredients

• Salmon fillet cut into 2-inch portions with skin on
• Wood grilling wraps
• Butcher’s twine
• Lemon cut into 1/4” rounds. (2 rounds per salmon portion)
• Zest from 1 lemon
• Juice from 1 lemon
• 2 pats of butter per portion of salmon.
• Fresh sprigs of rosemary, thyme and dill.
• Salt and pepper to taste

Instructions

• Prepare wood wraps according to package instructions.
• Cut salmon fillet into 2-inch portions and season both sides with salt and pepper.
• Place salmon skin side down on center of prepped wood wrap with the wood grain.
• Top each portion of salmon with sprigs of fresh dill.
• Sprinkle with lemon zest and a drizzle of fresh lemon juice.
• Add lemon rings and butter pats.
• Top with fresh rosemary and thyme.
• Roll salmon in wrap and secure with Butcher’s twine.
• Grill over medium-high heat for 4-5 minutes.
• Flip and continue cooking another 4-5 minutes.

Remove from grill and unwrap from wood grilling wrap to reveal beautiful and delicious Copper River Salmon.

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Ingredients

• 6 oz jar of Smoked Copper River Salmon
• 6 oz cream cheese (we love to use chive & onion)
• 1/2 cup finely diced apple (use your favorite red or green Apple!)
• 1 tbs finely chopped fresh parsley Generous squeeze of fresh lemon
• Fresh cracked black pepper to taste

Instructions

• Add salmon, reserving liquid oil, to a bowl.
• Smash salmon into small chunks.
• Pour cream cheese and diced apple into bowl with salmon and mix until combined.
• Sprinkle parsley and pour lemon juice on top, mix again until parsley is evenly distributed.
• Add pepper to taste and reserved salmon oil to achieve desired consistency.
• Enjoy!

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Ingredients

• 4 6 oz portions of Copper River Sockeye salmon, pin bones removed
• 1/2 cup chopped fresh herbs, parsley & chives
• 1 pomegranate~arils removed for garnish
• 2 tbs butter plus 1 tbs olive oil
• 2 tbs butter, unsalted
• 1 tbs cornstarch (optional)
• fresh cilantro, diced for garnish

For the Lilikoi Beurre Blanc:

• 2 medium shallots, finely minced
• 1 1/2 cups dry white wine (Sauvignon Blanc)
• 1/2 cup Champagne vinegar
• 1/3 cup Lilikoi puree
• 1 cup (2 sticks) cold unsalted butter, cut into tablespoons
• Coarse salt and freshly ground pepper

Serves 4

Instructions

Lilikoi Beurre Blanc:

• In small saucepan, combine shallots, wine, lilikoi puree & vinegar.
• Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
• Turn down heat to low.
• Whisk in butter, 1 tablespoon at a time.
• Don’t allow sauce to simmer.
• Season with salt and pepper and keep warm over a bain-marie.
• Just before serving, stir in herbs.

For the salmon:

• Season with salt & pepper.
• In a cast iron pan, melt butter, add olive oil & over medium heat cook the fish 3-4 minutes on each side.
• Remove to a serving dish & spoon warm Lilikoi Beurre Blanc over the salmon.
• Sprinkle with pomegranate arils.
• Serve with your favorite sides.

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Ingredients

• 1 lb Copper River Salmon, skinned and deboned
• 1 inch ginger, grated
• 2 cloves garlic, diced
• 4 green onions, chopped
• 1 Tbs fish sauce
• 1/2 Tbs rice wine vinegar
• 1/4 Tbs crushed red chili flakes
• 20 gyoza wrappers

NOTES: You can use a food processor for all the chopped ingredients, but many people prefer the texture of hand chopped filling. Store bought gyoza wrappers can be found in the freezer aisle and will need to be defrosted before use. Dumplings are often made with pork which is fatty. To make this healthier version, use an especially fatty fish like Copper River King or Coho.

Instructions

• -Finely chop salmon, or pulse in a food processor, and place in large mixing bowl Add in green onions, ginger, and garlic and mix well. Season with dry spice ingredients and slowly stir in liquid ingredients. Place mix in the refrigerator for at least 30 minutes to chill.
• Cover baking sheet with wax paper. Place a heaping tablespoon of the salmon mix in center of gyoza wrapper. Using bowl of water to constantly wet fingertips, fold the gyoza wrapper in half and slowly pinch the edges diagonally together. The water will help the wrapper stick. Place completed dumplings on the wax paper, making sure that they do not touch to prevent them from sticking together. When the baking sheet is full, place it in freezer for at least one hour.
• When ready to cook dumplings, remove from freezer and heat a small amount of olive oil over medium-high heat in a skillet. Place the dumplings in the skillet and allow the bottoms to brown slightly. Once the bottoms have turned golden, pour 1/2 cup of water into skillet and cover with a lid to trap the steam
• Reduce heat to medium and allow the dumplings to steam until the gyoza wrappers become slightly translucent (about 9 minutes). Remove from the pan and serve with your favorite dipping sauce

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Ingredients

• 1 whole fresh Copper River sockeye salmon cut into 2 fillets, scales removed, skin on
• 1/3 C sea salt
• 2/3 C organic sugar
• 1/2 C fresh or frozen spruce tips, chopped
• fresh cracked black pepper
• 1 oz. shot Aquavit or Gin (optional)

Instructions

• Mix sea salt and organic sugar in a mixing bowl, add fresh cracked pepper to your preference
• Place Sockeye fillets flesh side up on cling wrap or parchment paper on your counter. If you opt to use Aquavit or Gin on your gravlax, drizzle the shot over both fillets. Sprinkle half the mixture on each fillet, gently rubbing the cure mixture onto the fillets for full coverage
• Sprinkle the chopped spruce tips over each fillet
• Sandwich the salmon fillets together and wrap in cling wrap
saving all the liquid and bits that are on the cling wrap
• Place the wrapped fillets into a baking or roasting pan
• Place clean rocks or cling wrapped bricks on top of the fillets
• Place into refrigerator
• Refrigerate for 3 days, opening the cling wrap twice a day to baste with the salt, sugar and Aquavit liquids that will seep out
• Remove the cured gravlax from the cling wrap. Pat the fillets dry but do not rinse them. The cured salmon gravlax must be frozen for safe consumption
• Vacuum pack or wrap well to prevent freezer burn
• Freeze for 7 days at minus 4° F
• Thaw, slice thinly on the diagonal and enjoy

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Ingredients

Copper River Sockeye Salmon

1. 3-6 oz portion of Sockeye Salmon, scaled, skin-on, skin scored
2. 1/2 cup pearl barley, cooked
3. 1 Tbsp Macadamia Nut Pesto
4. 2 pieces Asparagus, cut, blanched

Macadamia Nut Pesto

1. 2.5 oz macadamia nut
2. 1 cup Parmesan
3. 2 clove garlic
4. 3/4 cup Olive oil
5. 2 oz sweet basil
6. 1 oz spinach
7. 1 oz arugula
8. TT Salt

Smoked Oyster & Chive Cream

1. 12 oz jar Pacific oysters, shucked
2. 1 1/2 cup white wine
3. 1/2 cup brandy
4. 4 shallots, chopped
5. Sprig thyme (optional)
6. 2 pc Bay leaf
7. 1 quart heavy cream
8. 3 bunches flat chives
9. 1 tin can of smoked oysters, drained
10. Fresh dill (optional)
11. Tarragon (optional)
12. White pepper
13. Salt

Instructions

• Put raw oysters, shallots, brandy, white wine, thyme, and bay leaf in a large sauce pot and reduce on medium heat.
• Reduce until 3/4 liquid is gone.
• Add cream and simmer until 1/4 liquid is gone.
• Remove sprig of thyme and bay leaves.
• Add to blender. Chop chives and herbs and add to blender.
• Season with white pepper and salt, cover and blend on high until smooth and green color has been extracted.
• Use a fine chinois strainer to strain liquid into a sturdy container.
• Use a ladle to help push liquid through.
• Taste and season until desired flavor.
• Use foil or plastic wrap to cover the container. Use smoking gun to infuse smoke flavor into the sauce. Let smoke sit in container, covered, until smoke slowly dissipates.
• Swirl and stir sauce to ensure infusion.
• Repeat process at least twice to ensure proper infusion or desired smokiness.

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Ingredients

For Salmon Balls:

• 3/4 lb Copper River Sockeye skinless boneless, chopped finely.
• 4 green onions finely sliced green part only
• 1/2 cup cilantro leaves finely chopped
• 1 garlic clove minced
• 1/2 tsp minced ginger
• 1 1/2 tsp soy sauce
• 1 1/2 tsp sesame oil
• 1 tsp chili crisp with the oil
• 1 tsp red curry paste
• tbs sweet chili sauce
• 4 tbs panko breadcrumbs

For the Sushi Rice and Aburaage

• 2 cups short-grain Japanese rice washed twice & cooked according to directions, chill & mix in 2 ~3 T seasoned rice vinegar
• 16 Aburaage pouches (Aburaage is Japanese deep-fried tofu pouches)

For the sauce:

• 1/2 cup soy sauce
• 2 tbs sesame oil
• 4 tbs honey
• 2 seasoned rice vinegar
• 1 tbs chili crisp with the oil
• 2 tsp fresh ginger grated
• 1 tbs black sesame seeds
• 2 tbs finely chopped green onion

Instructions

• In a small saucepan, combine the first 6 ingredients
• Bring to a gentle boil to release flavors and cool
• Add the green onion and sesame seeds
• Preheat oven to 400° F
• Line a baking sheet with parchment paper and spray with cooking spray
• Finely dice salmon
• Combine all remaining ingredients except the breadcrumbs in a bowl
• Add this mixture to the chopped salmon and stir in the breadcrumbs
• Form into 16 meatballs and arrange on prepared baking sheet
• Bake for 8~10 minutes

• To assemble: Pat the Aburaage dry on paper towels, gently open them up, fill with rice
• Top with a meatball and drizzle with sauce
• Garnish with black sesame seeds and finely sliced green onion
• Serve the extra sauce for dipping

Serving suggestion:

• Tobiko (flying fish eggs) would make a nice crunch on top & p

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Ingredients

Bang Bang Sauce:

• 1 cup mayo
• 2 tbs Thai Sweet Chili Sauce
• 1/2 tbs Sriracha
• 1 tsp honey
• 1 tsp soy sauce

Cucumber Pickle:

• 1/2 English cucumber thinly sliced in a small bowl

Just before serving add:

• 1/8 cup Seasoned Gourmet Rice Vinegar (I keep mine chilled although its not necessary, it keeps the pickle crunchy)
• A pinch of Gochugaru flakes (Korean red chili) or red pepper flakes

For the Salmon:

• 3/4 lb Skinless Copper River salmon, pin bones removed, cut into 3/4 inch cubes
• 1/2 cup or more of corn starch
• Oil for frying and a deep fryer or dutch oven for frying. (I have a Fry Daddy, it keeps the perfect temperature)

Instructions

• Heat the oil to 350° F
• Pat the salmon dry and toss with corn starch, gently shake excess with a sieve
• Fry in batches until done, do not overcook. A 6” round mesh skimmer is handy for removing batches of fish from the deep fryer
• Place in a stainless bowl lined with paper towel to absorb extra oil until all the fish is fried
• Remove paper towel and toss gently with Bang Bang sauce just to cover

Serve immediately

• Garnish: Finely chopped chive or the green tops of spring onion & a shake of Black Sesame seeds. Serve with the chilled cucumber pickle and extra sauce.
• Assemble all ingredients before cooking
• Serves 4 as an appetizer
• Prep & cook time approximately one hour Allergens: Egg, Soy, Fish.

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