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Learn smoked salmon and sea food recipes that will make your party or dinner
a success!
Most recipes provided courtesy of the Alaska Seafood Marketing Council (ASMI). For more recipes, visit their website at www.alaskaseafood.org.
Prep Time: 10 minutes Cook Time: 12 minutes Servings: 4
- 1/2 cup roasted red bell pepper
- 1 cup grated Parmesan cheese, divided
- 1 Tablespoon cornstarch
- 1/4 to 1/2 whole jalapeno pepper, chopped
- 1 teaspoon minced garlic
- 1/4 cup chopped cilantro
- 1 cup chicken broth
- 1 package (1 pound) vacuum-packed prepared potato gnocchi (dumplings) OR 4 cups cooked orzo
- 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon olive, canola, peanut or grapeseed oil
- 1 teaspoon lemon-pepper seasoning
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buy fresh frozen salmon |
In blender, puree red peppers, 1/2 cup Parmesan cheese, cornstarch, jalapeno, and garlic. Blend in cilantro and chicken broth. In a small saucepan, cook and stir pepper sauce over high heat until boiling. Reduce heat; cover and keep warm.
Cook gnocchi according to package directions; keep warm.
Remove skin from salmon. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
To serve, add 1/2 cup Parmesan cheese to gnocchi. Portion 1 cup gnocchi onto each serving plate; drizzle with sauce. Top with salmon and drizzle with remaining sauce.
Prep Time: 5 minutes Cook Time: 12 minutes Servings: 4
- 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon olive, canola, peanut or grapeseed oil
- 2 Tablespoons of your favorite seafood seasoning
- 1/4 cup white wine or chicken broth
- 1 Tablespoon butter
Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.
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buy fresh frozen salmon |
Prep Time: 15 minutes Cook Time: 15 minutes Servings: 4
- 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1-1/2 Tablespoons olive, canola, peanut or grapeseed oil
- Salt and pepper
- 2 Tablespoons olive oil
- 1-1/2 Tablespoons lemon juice
- 1-1/2 teaspoons snipped chives
- 1 teaspoon honey
- 1/2 teaspoon Dijon-style mustard
- 1 package (10 oz.) ready-to-eat salad greens
- 1 cup red seedless grapes, halved
- 1/4 to 1/3 cup walnuts, toasted and chopped
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buy fresh frozen salmon |
Preheat broiler or grill to medium-high heat.
Brush both sides of salmon with oil. Place salmon on a spray- coated broiling pan or well-oiled grill. Cook salmon 4 inches from heat for 12 to 15 minutes for frozen salmon OR 8 to 9 minutes for fresh/thawed fish, turning once during cooking. Season with salt and pepper after turning. Cook just until fish is opaque throughout.
For dressing, combine olive oil, lemon juice, chives, honey, and mustard in a shaker jar. Cover and shake well.
In large bowl, toss together salad greens, grapes and half of toasted walnuts.
Spoon salad mixture onto four dinner plates. Place one piece of salmon over each salad. Shake dressing; drizzle over each salad. Sprinkle salads with reserved walnuts. Garnish with fresh chives, grape clusters and/or lemon slices as desired. Serve immediately.
Prep Time: 10 minutes Cook Time: 25 minutes Servings: 4
- 4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
- 4 thin onion slices, separated in rings
- 2 medium carrots, cut in julienne strips or shredded
- 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
- 2 teaspoons grated fresh ginger
- 2 Tablespoons seasoned rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper
- Fresh spinach leaves
Preheat oven to 450ºF OR grill to medium-high.
Center onion and carrots on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Top with salmon portion. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake packets on a cookie sheet in oven, 21 to 25 minutes for frozen fillets OR 16 to 20 minutes for fresh/thawed fish OR GRILL frozen fish for 19 to 23 minutes or fresh/thawed fish for 14 to 18 minutes in covered grill. Cook just until fish is opaque throughout. Serve salmon and vegetables on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.
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buy fresh frozen salmon |
- 1/4 cup apple butter
- 1/4 cup fat free mayonnaise
- 1 slice crisp, cooked bacon, crumbled
- 1 large shallot, thinly sliced
- 1/2 teaspoon curry powder
- 4 (4 to 6 oz each) Alaska Halibut fillet pieces, thawed
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In small bowl, combine all ingredients except halibut until well blended. Line a backing sheet w/ aluminum foil. Paint the apple butter mixture on both sices of the halibut fillet and place on prepared baking sheet. Broil 4-6 inches from heat source for 10 minutes per inch of thickness, measured at the thickest part of the fillet, or until fish flakes when tested with a fork.
Makes 4 servings.
- 2 packages (8 oz. each) light cream cheese
- 3 tablespoons lemon juice
- 2 teaspoons milk
- 1/4 cup sliced green onion
- 1/4 to 1/2 teaspoon natural hickory liquid smoke
- 1 lb. smoked salmon OR 2 cans smoked salmon
- Seasonings (depending on your taste preferences)
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Stir in one of the following seasonings (depending on your
taste preferences):
2 tablespoons fresh chopped dill, 1 fresh minced jalapeno
pepper, 1 teaspoon crushed red pepper flakes, 1-1/2 teaspoons
garlic herb seasonings, 1 teaspoon blackened or Cajun seasonings
or 1 teaspoon "no-salt" seasoning.
Beat cream cheese, lemon juice, milk, green onions, hickory
smoke and one seasoning with mixer until light and fluffy.
Beat in salmon.
Chill several hours for flavors to blend. Spread on toasted
bagels, bagel chips, French bread slices, crackers, pumpernickel
or rye bread.
Makes 4 cups.
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smoked salmon
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buy
canned smoked salmon
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- 1 package (5 oz.) red beans and rice
- 1 lb. smoked salmon OR 2 cans smoked salmon, chunked
- 1 cup (8 oz.) salsa con queso processed cheese blend*
- 5 (10-inch) flour tortillas
- 1 cup chunky salsa, if desired
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Prepare beans and rice blend according to package directions,
omitting butter. Cook, uncovered, for 15 minutes. Stir in
salmon and processed cheese blend.
Heat throughly 3 to 5 minutes. Portion 3/4 cup salmon mixture
near center of a tortilla.
Roll up envelope style; repeat with remaining mixture.
Serve with chunky salsa, if desired.
* 1 cup shredded mild cheddar cheese and 1/2 cup salsa
can be substituted.
Makes five wraps, about 3-3/4 cups.
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buy smoked salmon |
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buy canned smoked salmon |
- Vegetable oil cooking spray
- 1 1/2 cups (about 7 oz.) fresh or froze sweet pepper strips
- 7 eggs
- 1/2 cup water
- 1 1/2 teaspoons Cajun or Creole seasoning
- 1 lb. smoked salmon OR 2 cans fresh or smoked salmon, chunked
- 1 cup (4 oz.) shredded Colby-Jack or Mexican cheese blend,
divided (3/4 cup and 1/4 cup)
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Preheat oven to 400°F. Spray coat 9-inch baking dish.
Microwave peppers on HIGH (frozen peppers: 2-3 minutes;
fresh peppers: 1-2 minutes). Drain or pat peppers dry. Transfer
peppers to baking dish.
Beat together eggs, water and seasoning. Stir in salmon
and 3/4 cup cheese. Pour egg mixture over peppers.
Top with remaining 1/4 cup cheese. Bake 18-20 minutes,
until puffed and golden.
Makes 4-6 servings.
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buy smoked salmon |
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buy canned smoked salmon |
- 1 package (16 to 19 oz.) refrigerated or frozen cheese-filled
tortellini
- 2 cups fresh or frozen broccoli
- 1 lb. smoked salmon OR 2 cans smoked salmon, chunked
- 1 small tomato, seeded and diced*
- 3/4 cup (3 oz.) shredded Parmesan cheese
- 8 oz. regular or reduced-calorie Italian dressing with cheese
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Cook tortellini according to package directions. Drain;
rinse in cold water. Transfer to large bowl. Microwave broccoli
on HIGH 1-2 minutes, add to pasta. Stir in salmon, tomato,
cheese and dressing.
*Substitute 1/2 cup sun-dried tomatoes, julienne cut, for
added flavor.
Makes 2 quarts, about 4 to 6 servings.
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- 1 1/2 cups Caesar dressing
- 1 large head romaine lettuce, torn in pieces
- 1 lb. cherry tomatoes, halved
- 1 lb. smoked salmon OR 2 cans smoked salmon, chunked
- 3/4 cup shredded parmesan cheese
- croutons
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In large bowl, combine lettuce, tomatoes, salmon and Parmesan
cheese.
Pour dressing over; toss to coat. Divide into 4 portions.
Season with pepper, if desired. Garnish with croutons.
Makes 4 large servings (about 4 cups each).
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