World's Best Salmon Recipes | PWS Wild Sockeye Salmon (2024)

Ingredients

• 2 lbs Prince William Sound Sockeye, cut into 4 portions
• 1 medium orange
• 4 cloves garlic, thinly sliced
• 3 dried red chili peppers, chopped
• 2-2 ½ cups extra virgin olive oil (depending on thickness of fillets)
• 1 blood orange or ruby red grapefruit
• Maldon or other flake salt

Directions

• Preheat oven to 275°F
• Place salmon fillets skin side down in a 10” cast iron skillet or oven-proof baking dish
• Using a vegetable peeler, peel the outer skin, but not the pith, of the orange
• Scatter the orange peel, garlic and three quarters of the chilies over the salmon
• Pour olive oil over the fish until the fillets are just covered
• Poach on center rack of oven for 14 minutes or until the top of the salmon is just opaque
• While fish is poaching, cut off the remaining orange peel and slice the orange into ¼” slices, repeat with other citrus and set aside
• Remove from oven when flesh is opaque and separates easily with a fork
• Arrange on a serving dish, top with remaining citrus slices and spoon olive oil over the dish
• Garnish with the remaining chili flakes and salt to taste

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Ingredients

• 1 Prince William Sound Sockeye Salmon fillet, portioned as desired
• 1 cup Rainier cherries, pitted and chopped
• 2 white nectarines, pitted and chopped
• 1 cup strawberries, chopped
• 1 jalapeño, seeded and deveined, diced
• 1/4 cup red onion, diced
• 2 tsp lime juice
• 1 tbs olive oil
• 1/2 cup basil, sliced chiffonade style

Salmon Seasoning mix:

• 1 tsp each salt & pepper
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes

Instructions

• Combine all fruit salsa ingredients except basil in a large bowl and mix well. Chill until ready to use
• In a separate bowl, mix the spices for salmon seasoning
• Lightly oil salmon fillets and sprinkle evenly with seasoning
• Heat a well cleaned and greased grill to high
• Place salmon skin side up on the grill, turn heat down to medium low. Close lid and grill for 3-4 minutes
• Gently flip the fish to skin side down and grill another 3-4 min
• Remove from grill when flesh is opaque and separates easily with a fork
• Stir the basil into the salsa, spoon on top of the salmon and serve over rice or couscous

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Ingredients

• 3/4 lb Prince William Sound Sockeye
• 1/2 sweet onion, diced
• 1 tbs salt
• 4 roma tomatoes, diced
• 1/4 cup sesame oil
• 1/4 cup soy sauce
• 1 bunch green onions, chopped
• black sesame seeds for garnish

Directions

• Cut salmon into 1/2" or smaller cubes
• Toss salmon cubes and salt together in a bowl and refrigerate for 1 hour
• In a separate bowl combine the onion, tomatoes, soy sauce and sesame oil
• Mix all ingredients together
• Garnish with green onions and black sesame seeds
• Serve fresh as a dip, salad topping or over sticky rice

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Ingredients

• 1 ½ lbs. Prince William Sound Sockeye
• ¼ cup green onion, chopped
• ½ cup fresh corn
• ½ cup zucchini diced fine or grated
• ½ cup cilantro, chopped
• ½ cup panko breadcrumbs
• 1 can black beans, rinsed and drained
• 1 avocado
• 1 egg
• 1 tsp cumin
• ½ tsp coriander
• 2 tsp chile powder
• salt & pepper to taste
• juice of ½ lime
• olive oil

Directions

• Cut salmon into ¼” cubes
• In a large container with a lid, combine the salmon, corn, zucchini, cilantro and ½ of the black beans
• In a food processor combine ½ the black beans, ½ avocado, juice of half a lime and pulse well
• Add egg and the spices, pulse until blended
• Add the processed mixture to the salmon mixture and stir well
• Refrigerate for 2 hours
• On a large plate lay out bread crumbs
• Form the mixture into patties of desired size and coat in breadcrumbs
• Heat a large pan with a small amount of oil
• Fry patties over medium heat for 4-5 minutes on each side
• Turn patties only once to avoid breaking
• Serve as a burger, meatballs or as lettuce wrap filling

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Ingredients

• 4 portions (4-5 oz each) Prince William Sound Sockeye Salmon
• 2 tbsp olive oil, divided
• 2 tbsp butter
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp Cajun seasoning
• 1 tsp Old Bay seasoning
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt (only if Cajun does not include)
• 1/2 tsp ground black pepper
• 1 cup quick cooking grits or polenta
• 4 cups broth (chicken or vegetable)
• 2 tbsp unsalted butter
• 1/2 cup half and half
• 1 1/4 cups shredded cheddar cheese
• 1/4 cup shredded smoked gouda
• 1/2 - 1 tsp kosher salt
• 1/2 tsp ground black pepper
• Lemon slices
• 1/2 cup finely diced scallion
• Tabasco

Directions

• Preheat cast iron skillet on medium-high heat
• For grits heat 4 qt saucepan on medium heat
• Bring broth in saucepan to simmer
• Remove salmon bones. Pat dry and cut to desired size
• Brush salmon with olive oil
• Combine seasonings, press non-skin side of salmon into mixture
• Heat remaining olive oil and 1 tbsp butter in skillet
• Cook salmon skin side up 3-4 minutes, then flip and cook 3-4 more minutes
• Remove salmon, add remaining butter and few drops Tabasco to make a sauce
• While cooking salmon, add grits to simmering broth and whisk for about 5 minutes, until desired thickness
• Remove grits from heat and add remaining ingredients
• Stir, add salt to taste
• Divide grits into bowls, top with salmon and sauce from skillet
• Add diced scallion, Tabasco, and lemon slices. Serve immediately

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Ingredients

• 4 portions (6 oz each) Prince William Sound Sockeye Salmon
• 2 tbsp chili lime seasoning
• 2 tsp high heat oil (avocado oil works well)
• 2-3 cups cilantro lime rice (scan code for recipe!)
• 2 medium zucchini
• 2 medium yellow summer squash
• 1/2 medium red onion
• 2 tsp high heat oil
• 1 tsp salt
• 1 tsp pepper
• Black beans, heated, salt added if needed
• Avocado, sliced
• Pico de gallo
• Cotija cheese, crumbled
• Cilantro
• Lime slices

Directions

• Preheat grill to medium high
• Rub salmon with oil then season generously with chili lime
• Slice tips and ends off zucchini and squash then slice lengthwise into 4 sections
• Slice red onion into thin strips
• Drizzle with oil then season with salt and pepper
• Grill veggies 2-3 minutes each side
• Grill salmon 3-4 minutes each side, seasoning side down first
• Salmon should be opaque and separate easily with a fork
• Place half cup cilantro lime rice in bowls
• Add 1/4 cup black beans and tbsp Cotija cheese
• Slice zucchini and squash, place 1/2 cup of each in each bowl
• Place salmon in each bowl, top with pico de gallo
• Place avocado slices next to salmon
• Garnish with cilantro and lime slices
• Enjoy!

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Ingredients

• 8 portions (3 oz each) Prince William Sound Sockeye Salmon
• 2-3 tsp avocado or sunflower oil
• 1-2 tbsp Jamaican Jerk seasoning
• 1 1/2 tsp kosher salt
• Pineapple, fresh, trimmed and cut into eight 1/2” rounds
• 2 medium to large avocados, sliced
• 1 cup lettuce
• 8 Hawaiian Sweet rolls (or slider buns) cut in half
• 2/3 cup mayonnaise
• 1 tsp lime zest
• 1 1/2 tsp lime juice
• 2 lbs sweet potatoes, peeled and cut into thin strips
• 1 tbsp corn starch
• 1-2 tbsp avocado or sunflower oil
• salt
• pepper

Directions

• Preheat oven to 400°F
• Line two baking sheets with foil, lightly oil
• Place sweet potato strips in bowl, toss with cornstarch
• Shake off excess, then toss with olive oil
• Evenly place strips on baking sheets
• Bake 15 minutes, flip, then bake 15 minutes more
• Season with salt and pepper and let cool for a few minutes
• Preheat grill to medium high heat
• Lightly oil salmon, season to desired heat with Jamaican Jerk seasoning
• Lightly oil pineapple slices, grill for 5 minutes, then flip and grill 5 more minutes, then flip once more and grill 5 more minutes
• Grill salmon for 3-4 minutes per side, flipping once
• Once salmon is done, remove both salmon and pineapple
• Toast slider buns or rolls
• Mix together mayonnaise, lime zest, and lime juice
• Spread lime mayonnaise on bottom roll, top with lettuce
• Layer on salmon, avocado, and pineapple, and enjoy!

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Ingredients

• 2 lbs Prince William Sound Sockeye Salmon
• Lemon wedges
• Mayonnaise
• Furikake seasoning
• Sriracha
• 1 1/2 cup quinoa
• 3 cups chicken or vegetable broth
• 1/2 tsp salt
• 1-2 English cucumbers
• 1 large carrot
• 2 tbsp seasoned rice wine vinegar
• 2 tsp Tamari or soy sauce
• 1/3 cup mayonnaise
• 2-3 tsp Sriracha
• 2 cups shredded red cabbage
• 1/2 cup diced scallion
• Lemon wedges

Directions

• Preheat oven to 400°F
• Rinse + drain quinoa, add to medium saucepan with broth, bring to boil then lower to simmer until all liquid absorbed
• Peel cucumbers, then wash and thinly slice
• Peel and shred carrots, add both carrots and cucumber to bowl with vinegar and tamari or soy sauce, then chill
• Cut salmon into 4-6 oz portions, debone, then rinse & dry
• Line baking sheet with foil then evenly space portion
• Squeeze lemon juice over portions
• Mix mayonnaise with Sriracha to desired spiciness
• Spread 2 tsp mayonnaise mix on each portion, then sprinkle with furikake
• Bake salmon about 8 minutes, or until opaque and separates easily with a fork
• Mix 1/3 cup mayonnaise with 2-3 tsp Sriracha and drizzle over salmon
• Fluff quinoa and divide amongst plates, top with salmon
• Serve with shredded red cabbage and cucumber + carrot mix

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Ingredients

For the salmon:

• 1.5-2 lb Wild Alaskan salmon fillet Coho or Sockeye
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika

For the marinade/glaze:

• 132 g soy sauce or tamari ½ cup
• 170 g hot honey sauce (I used Trader Joe’s brand) (see recipenotes for homemade hot honey sauce)
• 3 cloves garlic minced
• 2 teaspoons fresh ginger grated
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 60 g water ( ¼ cup)
• 2 tablespoon butter unsalted
• 1 tablespoon cornstarch (optional)
• Fresh cilantro diced for garnish

Instructions

• Prepare a baking sheet with parchment paper. Heat oven to 375 Deg F with rack placed in upper third of the oven.
• Make the marinade/glaze:Whisk together all the glaze ingredients, except the butterand corn starch. Reserve of the marinade and pour theremaining into a sauce pan.
• Pour the reserved of marinade into the baking sheet withthe salmon fillet, lifting the fillet to get the marinade underit. Set aside.
• Add the butter to the sauce pan and bring the marinade into a boil, lower to a low boil until reduced and thickened. Ifyou want a really thick glaze, mix the cornstarch with onetablespoon of water, stir well then add to the glaze. Raisethe heat and stir until thick. Transfer the glaze to a bowl.Place the marinated salmon skin side down on the parch- ment lined baking sheet. Season with the salt, pepperand paprika. Spoon some of the glaze over the top of thesalmon.
• Bake at 375 Deg f for 4-5 minutes. Glaze the salmon againthen switch the oven to broil. Broil the salmon for another 4minutes until the salmon is done to your liking. Do not overbake or broil.
• Remove from the oven, transfer salmon to a serving platterand garnish with diced cilantro.Goes great with rice, grains, salad etc.

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Ingredients

Couscous

• 1 ½ cups dry Israeli / pearl couscous
• 1 tbsp. olive oil
• ½ tsp. salt

Salmon

• 1 large salmon fillet, cut into individual portions
• 2 tbsp. olive oil
• 2 tsp. smoked paprika
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• ½ tbsp. oregano

Creamy Sauce

• Juice of ½ a lemon
• ¾ cup plain Greek yogurt
• ¼ cup sour cream
• ¼ cup mayo
• 2 tsp. dried dill
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• Juice of ½ a lemon

For serving

• 1 pint grape tomatoes, halved
• 1 English cucumber
• ¼ cup chopped red onion
• Fresh arugula
• Olive oil, red wine vinegar, salt, and pepper

Instructions

• Bring 3 cups of water to a boil in a medium saucepan andadd the couscous, olive oil, and salt. Reduce to a simmer forabout 20 minutes until the water is gone. Turn off the heatand add the lid to the saucepan.
• Preheat oven to 350 degrees Fahrenheit. Pat the salmondry with a paper towel, then drizzle with the olive oil. Mixtogether the smoked paprika, salt, pepper, and oreganotogether in a bowl and rub this over the salmon. Place thesalmon on a rimmed baking sheet and bake for 13-16 minutes until the salmon can be cut with a fork. When it’s donecooking, squeeze lemon juice over the cooked salmon.
• While the salmon is cooking, make your creamy sauce. In a small bowl, whisk together the lemon, yogurt, sour cream, mayo, dill, salt, pepper, and lemon juice
• Assemble your salmon bowls with couscous and the freshvegetables as a base. Add the salmon and creamy sauce.Drizzle with olive oil, red wine vinegar, salt, and pepper ifdesired

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