• 4 Alaska Salmon steaks or 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

Bronzed Alaska Salmon in a Butter-Wine Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4


Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. 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.

Nutrients per serving: 235 calories, 11.5g total fat, 3g saturated fat, 46% calories from fat, 113mg cholesterol, 29g protein, 0.5g carbohydrate, 0g fiber, 1034mg sodium, 18mg calcium and 1000mg omega-3 fatty acids.


  • 1 frozen Alaska Salmon side (1.5 to 2.5 pounds)
  • Heavy-duty aluminum foil (18-inches wide)
  • High-heat cooking spray
  • Oil (olive, canola or grapeseed)



  • 2 tablespoons each: white miso, seasoned rice vinegar, slivered fresh ginger, sliced green onions, sliced onions.
  • Salt, to taste, just before serving


  • 2 tablespoons each white miso and lemon juice
  • 1 tablespoon chopped chives
  • 1 teaspoon each sesame oil and red pepper flakes
  • 1/2 teaspoon ground ginger
  • Salt, to taste, just before serving


  • Juice of 1 lime half
  • 2 tablespoons chopped canned chiles in adobo sauce
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon packed brown sugar
  • Sea salt, to taste, just before serving
  • 1/4 cup chopped parsley or cilantro, just before serving


  • 2 tablespoons each; fresh lemon juice and olive oil
  • 1 teaspoon each; garlic salt and Dijon mustard
  • 1/4 teaspoon fresh ground pepper or chili flakes
  • 1/4 cup chopped herbs: choice of fresh dill, parsley, summer savory, chervil or lemon-thyme
  • 2 green onions, chopped OR 2 tablespoons chopped chives


  • Juice of 1 lime
  • 2 teaspoons Asian chili-garlic sauce
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon each sea salt and brown sugar


  • Juice of 1 lime
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 2 teaspoons wasabi powder OR 1 teaspoon wasabi paste

Great Grilled Alaska Salmon Side

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4


Heat grill to medium-high (400°F). Spray-coat dull side of aluminum foil (18-inch wide sheet, cut 4″ longer than salmon side). Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of frozen fish with oil and place on foil (skin side down). Bring long sides of foil together and fold over several times to seal; roll up short ends to form a packet. Place packet, seam side down, onto grill grate and cook 8 to 10 minutes.

Remove packet from grill, open, and add seasoning of choice (below). Crimp loosely to close, and return to grill (seam side up). Cook an additional 8 to 10 minutes, just until fish is opaque throughout.


Squeeze lime juice onto salmon. Blend canned chiles, fresh thyme and brown sugar. Spread over cooked side of salmon; close packet lightly and return to grill and cook an additional 8 to 10 minutes, just until fish is opaque throughout. Season with sea salt and ¼ cup chopped parsley or cilantro just before serving.


For the broth:

  • 2 cans (12 oz. each) chicken stock
  • 1 tablespoon fish sauce
  • 1 tablespoon garlic chili paste
  • 1 inch fresh ginger, sliced
  • 1 stalk lemongrass

For the fish:

  • 4 Alaska Salmon fillets (6 oz. each), fresh or thawed
  • 4 tablespoons hoisin sauce

For the salad:

  • 1 small head of Napa cabbage, shredded
  • 2 carrots, julienned
  • 1 zucchini, julienned
  • 1/2 bunch scallions, rough chopped
  • 1/2 bunch cilantro, rough chopped

Hoisin Glazed Wild Alaska Salmon with Ginger Lemongrass Broth

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4


To make the broth, simmer the stock with the fish sauce, garlic sauce, ginger and lemongrass until the flavors infuse, about 20 minutes. Remove ginger and lemongrass and discard.

Pan-sear the salmon in an ovenproof pan, flesh side down. When browned, turn the salmon over and brush 1 tablespoon of hoisin sauce on each fillet. Place the entire pan into an oven preheated to 450°F and cook an additional 7 to 10 minutes. Cook just until fish is opaque throughout.

When the fish is in the oven, add cabbage mixture into broth and heat until wilted, about 5 minutes. Serve in bowls, adding the cabbage mixture first, then the fish on top and the broth around the sides.

Recipe by Alaskan Chefs Stefani Marnon and Naomi Everett


  • 1 bunch green onions, trimmed and sliced lengthwise
  • 2 pounds Alaska Salmon fillets or portions
  • 3 tablespoons pure maple syrup
  • 2 teaspoons fresh grated ginger root*
  • 2 teaspoons fresh lime juice
  • 2 teaspoons soy sauce
  • 1-1/2 teaspoons fresh minced garlic

Planked Alaska Salmon with Asian Glaze

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4


Soak wood plank in water 30 minutes to 2 hours. Pat wood plank with paper towels and spray-coat or lightly oil one side. Place green onions on plank; top with Alaska Salmon.

Blend remaining ingredients; rub 1/2 to 1 teaspoon on each salmon portion or all onto salmon side. Let the salmon rest 5 minutes before cooking.

Heat grill to medium-high heat. Place the planked salmon on the grill using indirect heat (not directly over heat). Reduce heat to medium and cook in covered grill for 10 to 15 minutes. Cook just until salmon is opaque throughout.

*Add 1/4 teaspoon crushed red pepper flakes for additional heat, if desired.

Chef’s Tip: This recipe works great whether you use a plank or cook straight on the grill. Or, bake at 400°F (6 to 7 inches from heat source) for 10 to 15 minutes.

Content Provided by Alaska Seafood Marketing Institute