20 Delicious Alaskan Salmon Recipes for Every Occasion

Dive into the rich, flavorful world of Alaskan salmon with our roundup of 20 mouthwatering recipes perfect for any occasion! Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving some cozy comfort food, we’ve got you covered. From grilled to baked, and everything in between, these dishes are sure to inspire your next culinary adventure. Let’s get cooking!

Grilled Alaskan Salmon with Lemon Butter Sauce

Kickstart your culinary journey with this Grilled Alaskan Salmon with Lemon Butter Sauce, a dish that marries the rich, buttery texture of salmon with the bright, zesty notes of lemon, creating a symphony of flavors that’s both sophisticated and utterly satisfying.

Ingredients

• 2 Alaskan salmon fillets, about 6 oz each
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• 2 tablespoons of unsalted butter
• A splash of fresh lemon juice
• A teaspoon of minced garlic
• A handful of fresh dill, chopped

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to 400°F.
2. Brush both sides of the salmon fillets with olive oil and season them with salt and pepper.
3. Place the salmon on the grill, skin-side down, and cook for about 4-5 minutes. Tip: Don’t move the salmon too soon; letting it sear properly ensures those beautiful grill marks.
4. Carefully flip the salmon and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
5. While the salmon is grilling, melt the butter in a small saucepan over low heat. Stir in the lemon juice, garlic, and dill, cooking for about 1 minute until fragrant. Tip: Keep the heat low to prevent the butter from browning.
6. Remove the salmon from the grill and drizzle with the lemon butter sauce. Tip: Let the salmon rest for a couple of minutes before serving to allow the juices to redistribute.

Now, the salmon boasts a perfectly crisp exterior with a moist, flaky interior, while the lemon butter sauce adds a creamy, tangy finish. Serve it atop a bed of quinoa or alongside roasted asparagus for a meal that’s as nutritious as it is delicious.

Alaskan Salmon Teriyaki Bowl

On a bustling evening, nothing satisfies quite like an Alaskan Salmon Teriyaki Bowl, a harmonious blend of succulent, flaky salmon glazed with a glossy teriyaki sauce, nestled atop a bed of steaming rice and vibrant vegetables. This dish is a testament to the beauty of simplicity, where each component shines yet comes together in a symphony of flavors.

Ingredients

• 1 lb Alaskan salmon fillet, skin-on
• A couple of cups of cooked jasmine rice
• A splash of soy sauce
• 2 tbsp mirin
• 1 tbsp honey
• A clove of garlic, minced
• A thumb-sized piece of ginger, grated
• A handful of snap peas, trimmed
• 1 carrot, julienned
• A drizzle of sesame oil
• A sprinkle of sesame seeds
• A few green onions, sliced

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the soy sauce, mirin, honey, garlic, and ginger to create the teriyaki glaze.
3. Place the salmon fillet on the prepared baking sheet, skin-side down, and brush half of the teriyaki glaze over the top.
4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork, then remove from the oven and brush with the remaining glaze.
5. While the salmon bakes, heat a drizzle of sesame oil in a pan over medium-high heat and sauté the snap peas and carrot for 3-4 minutes, until just tender.
6. To serve, divide the cooked rice between two bowls, top with the sautéed vegetables and baked salmon, then garnish with sesame seeds and green onions.

Best enjoyed fresh, the Alaskan Salmon Teriyaki Bowl offers a delightful contrast between the caramelized exterior of the salmon and its tender interior, with the crisp vegetables adding a refreshing crunch. For an extra touch of elegance, serve with a side of pickled ginger or a drizzle of sriracha mayo.

Smoked Alaskan Salmon Chowder

Just imagine the rich, smoky flavors of Alaskan salmon melding perfectly with creamy potatoes and sweet corn in this luxurious chowder. It’s a dish that promises to transport your senses to the rugged, beautiful coasts of Alaska with every spoonful.

Ingredients

• 2 cups of diced potatoes
• 1 cup of sweet corn kernels
• 1/2 cup of finely chopped onions
• 1/4 cup of butter
• 2 cups of heavy cream
• 1 cup of chicken broth
• 1 pound of smoked Alaskan salmon, flaked
• A splash of lemon juice
• A couple of sprigs of fresh dill, chopped
• Salt and pepper to season

Instructions

1. Melt the butter in a large pot over medium heat until it’s just beginning to bubble.
2. Add the chopped onions and sauté until they’re translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Toss in the diced potatoes and corn, stirring to coat them in the butter, and cook for another 5 minutes.
4. Pour in the chicken broth and bring the mixture to a gentle boil, then reduce the heat to simmer until the potatoes are tender, about 15 minutes.
5. Gently stir in the heavy cream and flaked salmon, heating through but not boiling, to preserve the salmon’s texture.
6. Add a splash of lemon juice and the chopped dill, then season with salt and pepper to your liking.
7. Let the chowder sit for 5 minutes off the heat to allow the flavors to meld beautifully.

Delight in the chowder’s creamy texture, where the smokiness of the salmon shines against the sweetness of the corn and the earthiness of the potatoes. Serve it with a crusty bread for dipping or garnish with extra dill for a pop of color and freshness.

Alaskan Salmon Burgers with Avocado Mayo

Zesty and satisfying, these Alaskan Salmon Burgers with Avocado Mayo bring a touch of gourmet to your weeknight dinners, combining the rich flavors of the sea with the creamy texture of avocado for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 pound of fresh Alaskan salmon, skin removed
• 1/2 cup of panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons of finely chopped red onion
• 1 tablespoon of Dijon mustard
• A splash of lemon juice
• A pinch of salt and freshly ground black pepper
• 1 ripe avocado
• 1/4 cup of mayonnaise
• A couple of tablespoons of chopped fresh dill
• 1 tablespoon of olive oil for frying
• 4 whole wheat burger buns, lightly toasted

Instructions

1. In a large bowl, flake the salmon into small pieces using a fork, ensuring no large chunks remain for a uniform texture.
2. Add the panko breadcrumbs, beaten egg, red onion, Dijon mustard, lemon juice, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions, shaping each into a patty about 1 inch thick. Chill in the refrigerator for 15 minutes to firm up, making them easier to handle.
4. While the patties chill, mash the avocado in a small bowl and stir in the mayonnaise and dill until smooth. Set aside.
5. Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon patties and cook for 4-5 minutes on each side, or until golden brown and cooked through.
6. Spread the avocado mayo on the toasted buns, place a salmon patty on each, and serve immediately.

Hearty and flavorful, these salmon burgers boast a crispy exterior with a moist, tender interior, complemented by the creamy avocado mayo. For an extra touch of elegance, serve with a side of arugula salad dressed in a light lemon vinaigrette.

Baked Alaskan Salmon with Garlic and Dill

Kickstarting our culinary journey today, we delve into the art of preparing a dish that marries the robust flavors of the sea with the aromatic whisper of herbs—Baked Alaskan Salmon with Garlic and Dill. This recipe promises a symphony of flavors, perfectly balanced to delight the palate.

Ingredients

• 1.5 lbs of Alaskan salmon fillet, skin-on
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A handful of fresh dill, chopped
• A splash of lemon juice
• Salt and freshly ground black pepper, to your liking

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
3. Place the salmon fillet skin-side down on the prepared baking sheet.
4. Drizzle the olive oil evenly over the salmon, then sprinkle the minced garlic and chopped dill on top.
5. Squeeze a splash of lemon juice over the salmon for a bright, citrusy note.
6. Season lightly with salt and pepper, remembering that the natural flavors of the salmon and herbs are the stars here.
7. Bake in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork but remains moist inside.
8. Let the salmon rest for a couple of minutes before serving to allow the juices to redistribute.

Perfectly baked, this salmon boasts a tender, flaky texture with a crust of garlic and dill that’s fragrant and flavorful. Serve it atop a bed of quinoa or alongside roasted vegetables for a meal that’s as nutritious as it is delicious.

Alaskan Salmon Poke Bowl

This Alaskan Salmon Poke Bowl is a vibrant, nutrient-packed dish that marries the freshness of the sea with the heartiness of a well-composed bowl. The combination of rich, buttery salmon with crisp vegetables and a tangy sauce creates a symphony of flavors and textures that’s both satisfying and refreshing.

Ingredients

• 1 cup of sushi-grade Alaskan salmon, cubed
• 2 cups of cooked sushi rice, cooled
• 1 avocado, sliced
• a handful of edamame, shelled
• a couple of radishes, thinly sliced
• a splash of soy sauce
• a drizzle of sesame oil
• a sprinkle of sesame seeds
• a dash of rice vinegar
• a pinch of salt

Instructions

1. Start by preparing the sushi rice according to package instructions, then let it cool to room temperature. Tip: For the best texture, fluff the rice with a fork as it cools.
2. While the rice cools, cube the sushi-grade salmon into bite-sized pieces. Tip: Ensure your knife is sharp for clean cuts that preserve the salmon’s texture.
3. In a small bowl, whisk together a splash of soy sauce, a drizzle of sesame oil, and a dash of rice vinegar. This will be your dressing. Tip: Adjust the ratio to suit your taste, but keep it balanced for the perfect poke flavor.
4. Assemble the bowl by layering the cooled sushi rice at the bottom, then arrange the salmon cubes, avocado slices, edamame, and radishes on top.
5. Drizzle the dressing over the bowl and finish with a sprinkle of sesame seeds and a pinch of salt for that extra flavor boost.

Alaskan Salmon Poke Bowl offers a delightful contrast between the creamy avocado and the crisp radishes, with the salmon providing a rich, umami depth. Serve it with a side of pickled ginger for an added zing that elevates the dish to new heights.

Pan-Seared Alaskan Salmon with Mango Salsa

Brimming with vibrant flavors and textures, this Pan-Seared Alaskan Salmon with Mango Salsa is a delightful dish that marries the richness of the sea with the sweetness of tropical fruit. Perfect for a summer evening, it’s as nutritious as it is visually stunning, promising to elevate any dining experience.

Ingredients

• 2 Alaskan salmon fillets (about 6 oz each)
• A pinch of salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 ripe mango, diced
• A handful of cilantro, chopped
• 1 small red onion, finely diced
• A splash of lime juice
• A couple of dashes of hot sauce (optional)

Instructions

1. Season the salmon fillets generously with salt and pepper on both sides.
2. Heat olive oil in a non-stick skillet over medium-high heat until shimmering but not smoking.
3. Place the salmon fillets skin-side down in the skillet. Cook for 4 minutes without moving to get a perfect sear.
4. Gently flip the fillets and cook for another 3-4 minutes, depending on thickness, until the salmon is just opaque in the center.
5. While the salmon cooks, mix the diced mango, cilantro, red onion, lime juice, and hot sauce in a bowl to make the salsa.
6. Remove the salmon from the skillet and let it rest for a minute before serving.
7. Top each fillet with a generous spoonful of mango salsa.

Flaky, moist salmon paired with the fresh, zesty mango salsa creates a harmony of flavors that’s both refreshing and satisfying. Serve it over a bed of quinoa or alongside a crisp green salad for a complete meal that’s sure to impress.

Alaskan Salmon and Asparagus Foil Packets

Brimming with the freshest flavors of the Pacific Northwest, this Alaskan Salmon and Asparagus Foil Packets recipe is a testament to the beauty of simple, seasonal ingredients coming together in perfect harmony. Each packet is a self-contained masterpiece, steaming to tender perfection with minimal fuss and maximum flavor.

Ingredients

• 4 Alaskan salmon fillets, about 6 oz each
• A bunch of asparagus, trimmed
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 2 cloves of garlic, minced
• A pinch of salt and freshly ground black pepper
• A few sprigs of fresh dill

Instructions

1. Preheat your oven to 400°F and tear off four large pieces of aluminum foil, about 12 inches long each.
2. Place a salmon fillet in the center of each foil piece and arrange a quarter of the asparagus around it.
3. Drizzle each packet with olive oil and lemon juice, then sprinkle with minced garlic, salt, and pepper.
4. Top each salmon fillet with a sprig of fresh dill for an aromatic touch.
5. Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet.
6. Place the packets on a baking sheet and bake for 15 minutes, or until the salmon flakes easily with a fork.
7. Let the packets rest for a couple of minutes before opening to allow the flavors to meld beautifully.

Kissed by the gentle heat of the oven, the salmon emerges buttery and moist, while the asparagus retains a delightful crispness. Serve these foil packets directly on the plate for a rustic presentation, or transfer the contents to a platter for a more refined look, garnishing with additional dill and lemon wedges for a bright finish.

Cedar Plank Alaskan Salmon

There’s something undeniably magical about the rich, smoky flavors of Cedar Plank Alaskan Salmon, a dish that effortlessly brings the essence of the Pacific Northwest to your table. This recipe promises not just a meal but an experience, with the cedar plank infusing the salmon with a woodsy aroma that’s both refined and deeply satisfying.

Ingredients

• 1 Alaskan salmon fillet (about 1.5 lbs)
• A couple of cedar planks, soaked in water for at least an hour
• A generous drizzle of olive oil
• A splash of lemon juice
• A pinch of sea salt
• A sprinkle of freshly ground black pepper
• A handful of fresh dill, roughly chopped

Instructions

1. Preheat your grill to medium-high heat, around 375°F, ensuring it’s clean to prevent sticking.
2. While the grill heats, pat the salmon fillet dry with paper towels to ensure a good sear.
3. Lightly brush both sides of the salmon with olive oil, then season with sea salt, black pepper, and a splash of lemon juice for brightness.
4. Place the soaked cedar plank on the grill for about 3 minutes to warm it up, then flip it over.
5. Lay the seasoned salmon fillet skin-side down on the warmed plank, scattering the fresh dill over the top for an herby touch.
6. Close the grill lid and let the salmon cook for about 15-20 minutes, depending on thickness, until it flakes easily with a fork but remains moist inside.
7. Tip: Resist the urge to flip the salmon; cooking it on the plank ensures even heat distribution and infuses the fish with cedar flavor.
8. Tip: If you notice the plank starting to char too much, spritz it lightly with water to slow down the burning.
9. Tip: For an extra layer of flavor, add a few lemon slices on top of the salmon during the last 5 minutes of grilling.

Out of the grill, the Cedar Plank Alaskan Salmon emerges with a perfectly crisp exterior and a tender, flaky interior, its natural sweetness enhanced by the smoky cedar and fresh dill. Serve it directly on the plank for a rustic presentation, or plate it alongside a crisp salad for a light, elegant meal that celebrates the best of seasonal flavors.

Alaskan Salmon Tacos with Cilantro Lime Crema

Outstanding in its simplicity yet rich in flavor, Alaskan Salmon Tacos with Cilantro Lime Crema bring a refreshing twist to taco night. This dish combines the robustness of wild-caught salmon with the zesty brightness of homemade crema, all wrapped in a soft tortilla for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 lb Alaskan salmon fillet, skin removed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt, just a pinch
• 8 small flour tortillas
• 1 cup shredded purple cabbage
• 1 avocado, sliced
• A handful of fresh cilantro leaves
• 1/2 cup sour cream
• Juice of 1 lime
• A splash of water

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, then sprinkle smoked paprika, garlic powder, and a pinch of salt evenly over the top.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook to keep the salmon moist.
4. While the salmon bakes, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them wrapped in a towel to stay warm.
5. For the crema, whisk together sour cream, lime juice, and a splash of water in a small bowl until smooth. Tip: Adjust the consistency with more water if needed.
6. Flake the baked salmon into large chunks using a fork.
7. Assemble the tacos by layering salmon, shredded cabbage, avocado slices, and cilantro leaves on each tortilla. Drizzle with the cilantro lime crema. Tip: Add a squeeze of fresh lime juice for extra zest.

Every bite of these tacos offers a delightful contrast between the tender, flaky salmon and the crisp cabbage, with the crema adding a creamy, tangy finish. Serve them with a side of charred corn or a light quinoa salad for a complete meal that’s sure to impress.

Alaskan Salmon Salad with Honey Mustard Dressing

Brimming with the freshest flavors of the Pacific Northwest, this Alaskan Salmon Salad with Honey Mustard Dressing is a harmonious blend of succulent, flaky salmon and crisp, vibrant greens, all brought together with a sweet and tangy dressing that dances on the palate.

Ingredients

• 1 lb Alaskan salmon fillet, skin on
• A couple of cups of mixed greens (think arugula, spinach, and romaine)
• A handful of cherry tomatoes, halved
• 1/4 cup of red onion, thinly sliced
• A splash of olive oil
• 2 tbsp of honey
• 1 tbsp of Dijon mustard
• 1 tbsp of apple cider vinegar
• Salt and freshly ground black pepper, just a pinch

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet on the prepared baking sheet, skin side down, and drizzle with a splash of olive oil, then season with salt and pepper.
3. Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork. Tip: For extra flavor, you can add a slice of lemon on top of the salmon before baking.
4. While the salmon is baking, whisk together the honey, Dijon mustard, and apple cider vinegar in a small bowl to create the dressing. Tip: Adjust the honey or mustard to suit your taste preference for sweetness or tanginess.
5. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with the honey mustard dressing until everything is lightly coated.
6. Once the salmon is done, let it cool for a minute, then flake it into large chunks, discarding the skin.
7. Gently fold the salmon into the salad. Tip: For a more rustic presentation, you can leave the salmon in bigger pieces.

With its tender, flaky salmon and the crisp freshness of the greens, this salad is a delightful contrast of textures. The honey mustard dressing adds a bright, sweet note that complements the richness of the salmon perfectly. Serve it on a warm summer evening with a chilled glass of white wine for an effortlessly elegant meal.

Alaskan Salmon Pasta with Creamy Alfredo Sauce

Gracefully blending the rich, buttery flavors of Alaskan salmon with the velvety smoothness of Alfredo sauce, this pasta dish is a luxurious yet approachable weeknight dinner option that promises to transport your senses to the rugged coasts of Alaska with every bite.

Ingredients

• 8 oz of fettuccine pasta
• 2 Alaskan salmon fillets, about 6 oz each
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 2 cloves of garlic, minced
• A splash of olive oil
• A pinch of salt and freshly ground black pepper
• A couple of fresh basil leaves for garnish

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. Tip: Reserve a cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is just cooked through. Tip: The salmon is done when it flakes easily with a fork.
3. Remove the salmon from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Tip: Keep the heat low to prevent the sauce from separating.
5. Add the drained pasta to the skillet with the Alfredo sauce, tossing to coat evenly. Flake the cooked salmon into large chunks and gently fold into the pasta.
6. Garnish with fresh basil leaves before serving.

Succulent flakes of salmon meld beautifully with the creamy Alfredo sauce, creating a dish that’s both hearty and refined. For an extra touch of elegance, serve with a sprinkle of extra Parmesan and a side of steamed asparagus.

Alaskan Salmon Quiche with Spinach and Feta

Radiating with the vibrant flavors of the Pacific Northwest, this Alaskan Salmon Quiche combines the richness of wild-caught salmon with the earthy tones of spinach and the tangy punch of feta, all encased in a buttery, flaky crust that promises to delight the senses.

Ingredients

• 1 pre-made pie crust, thawed if frozen
• A couple of cups of fresh spinach, roughly chopped
• 1 cup of cooked Alaskan salmon, flaked
• A splash of olive oil
• 1/2 cup of feta cheese, crumbled
• 3 large eggs
• 1 cup of heavy cream
• A pinch of salt and freshly ground black pepper
• A dash of nutmeg for that subtle warmth

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. Press the pie crust into the dish, trimming any excess edges. Prick the bottom with a fork to prevent bubbling.
3. In a skillet over medium heat, add a splash of olive oil and sauté the spinach until just wilted, about 2 minutes. Let it cool slightly.
4. Spread the flaked salmon and sautéed spinach evenly over the pie crust, then sprinkle the crumbled feta on top.
5. In a bowl, whisk together the eggs, heavy cream, a pinch of salt, pepper, and a dash of nutmeg until smooth.
6. Pour the egg mixture over the salmon and spinach in the pie crust, ensuring it’s evenly distributed.
7. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Let it cool for 5 minutes before slicing.

Masterfully balancing textures and flavors, this quiche offers a creamy interior with bursts of salty feta and tender salmon, all contrasted by the crisp crust. Serve it warm with a side of arugula salad dressed in lemon vinaigrette for a complete meal that celebrates the bounty of the sea.

Alaskan Salmon Sushi Rolls

Zesty and fresh, Alaskan Salmon Sushi Rolls bring the crisp, clean flavors of the sea to your table with an elegant twist. Perfect for a sophisticated appetizer or a light meal, these rolls combine the richness of Alaskan salmon with the subtle tang of sushi rice and the crunch of fresh vegetables.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 8 oz fresh Alaskan salmon, sliced thin
• 1 avocado, sliced
• 1 small cucumber, julienned
• A splash of soy sauce
• A couple of pickled ginger slices
• Wasabi, to your liking

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker or pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Let the rice sit covered for 10 minutes after cooking for the perfect texture.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the cooked rice with a wooden spoon. Tip: Fan the rice while mixing to help it cool and become glossy.
4. Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange salmon, avocado, and cucumber in a line at the bottom of the rice-covered nori.
6. Roll the sushi tightly using the bamboo mat, pressing gently as you go. Tip: Wet the border of the nori with a little water to seal the roll.
7. Repeat with the remaining ingredients, then slice each roll into 8 pieces with a sharp, wet knife.
8. Serve with soy sauce, pickled ginger, and wasabi on the side.

Yielding a delightful contrast of textures, from the creamy avocado to the crisp cucumber and tender salmon, these sushi rolls are a testament to the beauty of simple, fresh ingredients. For an extra touch of elegance, garnish with a sprinkle of sesame seeds or a drizzle of spicy mayo.

Alaskan Salmon Cakes with Remoulade Sauce

On a breezy summer evening, nothing captivates the palate quite like the rich, flaky texture of Alaskan salmon, transformed into elegant cakes and paired with a tangy remoulade sauce. This dish, a harmonious blend of oceanic freshness and creamy zest, promises to elevate your dining experience to new heights.

Ingredients

• 1 lb fresh Alaskan salmon, skin removed
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• For the remoulade sauce: 1/2 cup mayonnaise, a splash of lemon juice, 1 tbsp capers, drained and chopped, 1 tbsp chopped parsley, 1 tsp Dijon mustard, a pinch of paprika

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
3. Add panko, mayonnaise, egg, Dijon mustard, lemon juice, red onion, dill, salt, and pepper to the salmon. Mix gently until just combined.
4. Form the mixture into 8 equal-sized patties, about 1/2 inch thick, and place them on the prepared baking sheet.
5. Heat olive oil in a large skillet over medium-high heat. Cook the salmon cakes for 3-4 minutes on each side, or until golden brown. Transfer to the oven and bake for an additional 10 minutes to ensure they’re cooked through.
6. While the cakes bake, whisk together all remoulade sauce ingredients in a small bowl until smooth.
7. Serve the salmon cakes hot, topped with a dollop of remoulade sauce.

Zesty and vibrant, these salmon cakes boast a crispy exterior giving way to a moist, flavorful center. For an extra touch of elegance, serve atop a bed of mixed greens with a side of roasted asparagus, allowing the remoulade to drizzle over the plate for a visually stunning presentation.

Alaskan Salmon Stir-Fry with Vegetables

Marvel at the harmony of flavors in this Alaskan Salmon Stir-Fry with Vegetables, a dish that brings together the richness of the sea with the crisp freshness of garden veggies, all tossed in a light, aromatic sauce that’s as nutritious as it is delicious.

Ingredients

• 1 lb Alaskan salmon fillet, cut into bite-sized pieces
• 2 cups of mixed vegetables (think bell peppers, broccoli, and snap peas)
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• A pinch of red pepper flakes
• 1/2 cup chicken or vegetable broth
• 1 tbsp honey
• A handful of green onions, sliced

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the salmon pieces, searing for about 2 minutes on each side until just golden, then remove and set aside. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. In the same skillet, toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
4. Throw in the mixed vegetables, stirring occasionally for 3-4 minutes until they’re bright and slightly tender. Tip: Keep the veggies moving to avoid burning.
5. Whisk together the soy sauce, chicken broth, honey, and red pepper flakes, then pour over the vegetables, bringing to a simmer.
6. Return the salmon to the skillet, gently folding it into the vegetables and sauce, and let everything cook together for another 2 minutes. Tip: The salmon is done when it flakes easily with a fork.
7. Garnish with sliced green onions before serving.

Unveil a plate where the salmon’s buttery texture meets the crunch of perfectly cooked vegetables, all enveloped in a sauce that’s subtly sweet with a hint of heat. Serve it over a bed of steamed rice or quinoa for a complete meal that’s as visually appealing as it is satisfying.

Alaskan Salmon Nicoise Salad

Nothing elevates a summer meal quite like the rich, buttery flavors of Alaskan salmon paired with the crisp freshness of a Nicoise salad. This dish marries the robustness of the sea with the garden’s bounty, creating a symphony of textures and tastes that’s as nourishing as it is delightful.

Ingredients

• 2 Alaskan salmon fillets (about 6 oz each)
• A couple of cups of mixed greens
• A handful of cherry tomatoes, halved
• A small handful of green beans, trimmed
• A couple of small potatoes, quartered
• A splash of olive oil
• A drizzle of lemon juice
• A pinch of salt and pepper
• 2 eggs
• A handful of Nicoise olives

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
3. While the salmon cooks, boil the potatoes in salted water for 10 minutes, then add the green beans for the last 3 minutes. Drain and set aside.
4. In a separate pot, boil the eggs for 7 minutes for a soft boil, then cool in ice water before peeling and halving.
5. Arrange the mixed greens on a platter, then top with the cooked potatoes, green beans, cherry tomatoes, Nicoise olives, and eggs.
6. Once the salmon is done, place it atop the salad and drizzle everything with lemon juice and a bit more olive oil.

Delight in the contrast of the tender salmon against the crisp vegetables, with the olives adding a briny depth. Serve this salad with a crusty baguette to soak up the vibrant dressing, making every bite a celebration of summer’s best flavors.

Alaskan Salmon and Shrimp Skewers

Whisking you away to the pristine waters of Alaska, these salmon and shrimp skewers are a testament to the beauty of simple, fresh ingredients coming together in perfect harmony. Elegantly threaded and grilled to perfection, they’re a celebration of the sea’s bounty, ready to elevate your next gathering or weeknight dinner.

Ingredients

• 1 lb Alaskan salmon, cut into 1-inch cubes
• 1/2 lb large shrimp, peeled and deveined
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 1 teaspoon of garlic powder
• 1/2 teaspoon of smoked paprika
• Salt and freshly ground black pepper, just a pinch of each
• A handful of fresh dill, chopped
• Wooden or metal skewers, if using wooden, soak them in water for 30 minutes first

Instructions

1. Preheat your grill to a medium-high heat, about 375°F to 400°F.
2. In a large bowl, toss the salmon cubes and shrimp with olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper until evenly coated. Tip: Let the seafood marinate for 10 minutes for deeper flavor.
3. Thread the salmon and shrimp onto the skewers, alternating between the two. Tip: Leave a little space between each piece to ensure even cooking.
4. Place the skewers on the grill. Cook for about 4 minutes on one side, then flip and cook for another 3-4 minutes, or until the salmon is opaque and the shrimp are pink and firm. Tip: Avoid overcooking to keep the seafood tender and juicy.
5. Sprinkle the chopped dill over the skewers right before serving.

Perfectly grilled, these skewers boast a smoky char that complements the salmon’s richness and the shrimp’s sweetness. Serve them atop a bed of wild rice or with a side of grilled vegetables for a meal that’s as visually stunning as it is delicious.

Alaskan Salmon with Roasted Brussels Sprouts

Harvested from the pristine waters of Alaska, this salmon dish paired with roasted Brussels sprouts is a celebration of simplicity and elegance, offering a harmonious blend of rich flavors and textures that elevate any dining experience.

Ingredients

• 2 Alaskan salmon fillets (about 6 oz each)
• A couple of cups of Brussels sprouts, halved
• A splash of olive oil
• A pinch of salt and freshly ground black pepper
• A tablespoon of lemon juice
• A teaspoon of honey
• A couple of sprigs of fresh dill for garnish

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. Toss the halved Brussels sprouts with a splash of olive oil, a pinch of salt, and pepper on a baking sheet, spreading them out in a single layer for even cooking.
3. Roast the Brussels sprouts in the preheated oven for 20 minutes, or until they’re golden and crispy on the edges, flipping them halfway through for uniform browning.
4. While the sprouts roast, season the salmon fillets with salt and pepper, then drizzle them with a tablespoon of lemon juice and a teaspoon of honey for a subtle sweetness.
5. Heat a splash of olive oil in a skillet over medium-high heat, then add the salmon fillets skin-side down. Cook for 4 minutes until the skin is crispy, then flip and cook for another 3 minutes for medium doneness.
6. Garnish the dish with fresh dill sprigs before serving to add a bright, herby note.

Buttery and flaky, the salmon contrasts beautifully with the crispy, caramelized Brussels sprouts, creating a dish that’s as visually appealing as it is delicious. Serve it atop a bed of quinoa or with a side of creamy mashed potatoes for a complete meal.

Alaskan Salmon and Wild Rice Casserole

Nestled in the heart of comfort food with a touch of sophistication, this Alaskan Salmon and Wild Rice Casserole combines the richness of the sea with the earthy tones of wild rice, creating a dish that’s as nourishing as it is delightful.

Ingredients

• 1 cup of wild rice, rinsed
• 2 cups of water
• 1 lb of Alaskan salmon fillet, skin removed and cut into chunks
• 1 cup of heavy cream
• a splash of white wine
• a couple of garlic cloves, minced
• 1 tbsp of olive oil
• 1/2 cup of grated Parmesan cheese
• a handful of fresh dill, chopped
• salt and pepper to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. In a medium saucepan, combine the wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the water is absorbed. Tip: Don’t peek! Keeping the lid on ensures the rice cooks evenly.
3. While the rice cooks, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the salmon chunks to the skillet, cooking for 3-4 minutes until just opaque. Tip: Be gentle when stirring to keep the salmon chunks intact.
5. Pour in the white wine and let it reduce by half, about 2 minutes, then stir in the heavy cream and bring to a gentle simmer.
6. Combine the cooked wild rice, salmon mixture, and half of the Parmesan cheese in the prepared casserole dish. Sprinkle the remaining cheese on top.
7. Bake for 20 minutes until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Garnish with fresh dill before serving.

Delightfully creamy with a satisfying crunch from the baked Parmesan topping, this casserole pairs beautifully with a crisp green salad or steamed asparagus for a complete meal.

Conclusion

We hope this roundup of 20 Delicious Alaskan Salmon Recipes inspires your next meal, whether it’s a cozy dinner or a festive gathering. Each recipe is a testament to the versatility and rich flavor of Alaskan salmon. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!