Smoked Salmon recipes - Baked Salmon recipes & fantastic seafood appetizers - Choose Wild Salmon, a sustainable seafood. Direct from the Fisherman

Recipes

People often ask us how we prepare our wild salmon at home. Since our wild salmon is such a great food there is very little a person needs to do to it in order for it to taste terrific. Our advise is to keep it simple and don’t overcook it. As soon as the wild salmon flakes off the skin when you pull at it with a fork, it is done! We eat our wild salmon for breakfast, lunch, dinner and snacks. We start with cooking extra for dinner and use the leftover wild salmon throughout the rest of the week.

For dinner most often we barbecue our wild salmon. While it is cooking we brush a mixture of melted butter, olive oil, minced garlic, lemon juice and dill, over the top of the fillet. As soon as it flakes, we pull it off the grill and serve with rice, green salad and garlic bread.

Leftover wild salmon is very handy! It is an easy choice for meals on the go.

Our Alaskan salmon is wild and sustainable, and we fish following the guidelines established for protection against overfishing, habitat damage, and pollution. The successful management practices we follow in Alaska are considered a model for managing sustainable seafood for the entire world.
Alaskan salmon are wild as opposed to salmon from other places, which are farm raised. Wild Alaskan salmon live in pure waters, in a balanced, natural ecosystem and are thus a better and sustainable seafood choice for health and environmental reasons.

Alaska Salmon fillets
(fresh or frozen)
NEW Wild Alaskan Salmon Ciabatta Sandwiches
NEW Wild Alaskan Salmon Special
NEW Wild Alaskan Salmon Skewers
Wild Alaskan Salmon Havarti Caesar Salad
Bronzed Alaska Wild Salmon in a
Butter-Wine Sauce
Grilled, Herbed Whole Alaska Wild Salmon

Leftover Salmon
Wild Alaskan Salmon Tortilla Soup
Wild Alaskan Salmon Waldorf Salad
Wild Alaskan Salmon and Walnut Sandwiches
Creamy Wild Alaskan Salmon Pasta
Easy Sandwich Spread
Mexi-Salmon Breakfast Bake
Quick Wild Alaskan Salmon Chowder
Wild Alaskan Salmon Patties
Wild Alaskan Salmon Veggie Party Dip

Smoked Salmon
NEW Alaska Smoked Salmon, Quinoa and Asparagus Salad
Alaska Smoked Salmon Appetizer
Alaska Smoked Salmon Benedict Caribe
Alaska Smoked Salmon Quiche

Make your own SMOKED SALMON ...
here are the inside tips for success!

Wild Alaskan Salmon Ciabatta Sandwiches

Serves: 4
Prep Time: 10

Ingredients:
1/2 cup low-fat mayonnaise
1 Tablespoon fresh lime juice
1/2 teaspoon celery salt
4 ciabatta or hard sandwich rolls
4 Wild Alaskan Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
Salt and pepper, to taste
1 cup chopped green onion
4 leaves butter or curly leaf lettuce

Directions:
In small bowl, blend mayonnaise, lime juice, and celery salt; set aside. Slice sandwich rolls in half; toast or grill and keep warm.

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 wild salmon over and season with salt and pepper. Add green onions to bottom of pan. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen wild salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Blend cooked onions into mayonnaise mixture; thinly spread mayonnaise onto each cut side of roll. To serve, place a wild salmon fillet onto each roll bottom. Top salmon with dollop of mayonnaise; add a lettuce leaf and roll top.

Nutrients per serving: 521 calories, 23g total fat, 5g saturated fat, 40% calories from fat, 115mg cholesterol, 37g protein, 41g carbohydrate, 3g fiber, 846mg sodium, 115mg calcium and 1g omega-3 fatty acids.

Wild Alaskan Salmon Special

Serves: 4
Prep Time: 35

Ingredients:
1/4 cup soy sauce
1/4 cup sherry
1 teaspoon minced garlic
1 teaspoon fresh grated ginger
4 Wild Alaskan Salmon steaks or fillets (6-8 oz. each), fresh, thawed or frozen
1/4 cup butter, softened
1 Tablespoon (about 1 medium) minced shallots
1 teaspoon fresh chopped parsley

Directions:
Combine soy sauce, sherry, garlic and ginger in flat dish or gallon-size zip-top plastic bag.

Rinse any ice glaze from frozen Wild Alaskan Salmon under cold water; pat dry with paper towel. Place wild salmon in marinade; turning several times to coat. Cover, if needed, and refrigerate 30 minutes.

Preheat grill/coals to medium-high heat.

Cream butter with shallots and parsley; cover and set aside.

Place wild salmon on a well-oiled grill, 4 to 5 inches from heat. Cook, turning once, 12 to 15 minutes for frozen fish OR 8 to 9 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Serve each wild Alaskan salmon portion with dollop of seasoned butter.

Nutrients per serving: 332 calories, 18g total fat, 9g saturated fat, 49% calories from fat, 157mg cholesterol, 35g protein, 2g carbohydrates, .2g fiber, 1207mg sodium, 28mg calcium and 1.3g omega-3 fatty acids.

Recipe By:
Bob Hites
Port Protection, AK

Wild Alaskan Salmon Skewers

Serves: 4

Ingredients:
1 lb 2 oz wild Alaskan salmon fillet
2 zucchini, thickly sliced
16 cherry tomatoes
1 lemon, cut into wedges
4 tbsp olive oil
2 tbsp lemon juice
Salt and freshly ground black pepper

Directions:
Remove any skin from the wild salmon fillets with a sharp knife. Cut the wild salmon into large chunks.

Thread the wild salmon onto skewers or wooden kebab sticks with the zucchini slices, cherry tomatoes and lemon wedges.

Mix together the olive oil and lemon juice. Season with salt and pepper. Brush over the skewers, then cover and keep chilled until ready to cook.

Cook over hot barbecue coals or under a pre-heated grill for 4-5 minutes, turning often and basting with any remaining olive oil and lemon juice mixture. Serve at once.

Cook's tips: Soak wooden kebab sticks in hot water for a few minutes to help prevent them from burning. Add 2 tsp finely chopped fresh rosemary or thyme leaves to the olive oil baste for extra flavor.

Wild Alaskan Salmon Havarti Caesar Salad

Serves: 4
Prep Time: 10

Ingredients:
4 Wild Alaskan Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 Tablespoons olive, canola, peanut or grapeseed oil Seafood seasoning, to taste
4 Havarti cheese deli slices (approximately 2 oz. each)
2 light Caesar salad kits (7 to 8 oz. each)
Fresh dill, for garnish

Directions:
Rinse any ice glaze from frozen Wild Alaskan Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of wild salmon with oil. Place wild 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 3 to 6 minutes for frozen wild salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is nearly opaque throughout. Add Havarti slices to top of wild salmon portions; cover. Turn heat to low and cook for 1 to 2 minutes until cheese begins to melt. Remove from heat; keep warm.

Prepare Caesar salad according to package directions. Portion salad onto 4 serving plates. Top each salad with salmon fillet; garnish with dill.

Variation: Substitute Pepper Jack cheese for Havarti cheese slices.

Nutrients per serving: 601 calories, 41g total fat, 16g saturated fat, 65% calories from fat, 176mg cholesterol, 43g protein, 7g carbohydrate, 0g fiber, 889mg sodium, 319mg calcium and 1.6g omega-3 fatty acids.

Bronzed Wild Alaskan Salmon in a Butter-Wine Sauce

Serves: 4
Prep Time: 5

Ingredients:
4 Wild Alaskan 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

Turn wild 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 wild salmon when serving.

Nutrients per serving: 235 calories, 11.5g total fat, 3g saturated fat, 46% calories from fat, 113mg cholesterol, 29g protein, .1g carbohydrate, 0g fiber, 1034mg sodium, 18mg calcium and 1g omega-3 fatty acids.

Herbed Whole Wild Alaskan Salmon on the Grill

Serves: 8
Prep Time: 15

Ingredients:
1 whole Wild Alaskan Salmon or salmon roast, fresh, thawed, or frozen
4 sheets heavy duty aluminum foil, sized 6 inches larger than length of salmon
1 large onion, sliced OR 2 leeks, separated into leaves
1 lemon or lime, halved
1 Tablespoon favorite seasoning (Italian, Mexican, Cajun, lemon pepper, etc.)
1-1/2 cups coarsely chopped fresh favorite herbs (basil, cilantro, oregano, dill, savory, rosemary, etc.)

Directions:
RINSE any ice glaze from frozen Wild Alaskan Salmon under cold water, pat dry with paper towels.

LAY OUT 2 sheets of aluminum foil, double thickness, on a large tray. Spray-coat top layer with nonstick cooking spray.

LAY half of onions or leeks lengthwise across center of foil.

PLACE wild salmon over onions; squeeze lemon or lime on both sides of fish.

SPRINKLE dry seasoning onto wild salmon. Place fresh herbs over, under and (if fish is not frozen) into the belly cavity.

LAY OUT remaining 2 sheets of foil, double thickness. Spray-coat top layer, then place coated side facedown onto herbs and wild salmon. Roll up, crimp and seal all sides to form packet.

COOK FROZEN SALMON over medium-hot grill (450_F), 5 to 6 inches from heat, for 50 to 60 minutes, turning packet over every 15 minutes. Cook just until fish is opaque throughout.

COOK FRESH OR THAWED SALMON over medium grill (400_F), 5 to 6 inches from heat, for 45 to 55 minutes, turning packet over every 15 minutes. Cook just until fish is opaque throughout.

SUGGESTED FLAVOR COMBINATIONS: MEXICAN: lime, cilantro, onion, Mexican seasoning MEDITERRANEAN: lemon, oregano, basil, Italian seasoning CONTINENTAL: lemon, dill, leeks, lemon-pepper seasoning CAJUN: lemon, onion, celery salt, Cajun seasoning

Nutrients per serving: 442 calories, 14g total fat, 3g saturated fat, 29% calories from fat, 261mg cholesterol, 72g protein, 4g carbohydrate, 1g fiber, 332mg sodium, 90mg calcium and 2.3g omega-3 fatty acids.

Wild Alaskan Salmon Tortilla Soup

Serves: 6
Prep Time: 10

Ingredients:
2 Tablespoons vegetable oil
½ cup finely chopped yellow onion
2 teaspoons fresh minced garlic
2 Tablespoons flour
2 cans (14.5 oz. each) chicken, beef or vegetable broth
1 can (10 oz.) diced tomatoes and green chiles
1 can (12 oz.) evaporated skim milk
½ teaspoon dried oregano
1 ½ cups leftover (cooked) Wild Alaskan Salmon
Salt, to taste
8 oz. Monterey Jack or Mexican-style cheese, grated
1 cup tortilla chips, crumbled

Directions:
Heat oil over medium heat, using a large stockpot. Add onions and garlic; stir and cook 3 to 5 minutes, until just starting to brown. Sprinkle in flour; stir and cook 3 minutes. Add broth, tomatoes, canned milk and oregano; bring to a boil. Reduce heat to simmer and cook 10 minutes. Flake wild salmon in large pieces, removing skin and bones. Add salmon to soup and season to taste with salt; heat through. To serve, place 1/3 cup cheese in bottom of a large soup bowl; add soup. Sprinkle with tortilla chips.

Nutrients per serving: 393 calories, 22g total fat, 9g saturated fat, 50% calories from fat, 75mg cholesterol, 33g protein, 16g carbohydrate, 1g fiber, 980mg sodium, 652mg calcium and 1.3g omega-3 fatty acids.

Wild Alaskan Salmon Waldorf Salad

Serves: 3
Prep Time: 15

Ingredients:
1/2 cup low-fat mayonnaise or salad dressing
1/4 cup plain non-fat yogurt
1/4 teaspoon lemon pepper seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 ½ cups leftover (cooked) Wild Alaskan Salmon, flaked with bones and skin removed
2 ribs celery, diced (about 1 cup)
1 large apple, chopped (about 1 cup)
1/2 cup (2 oz.) broken walnuts

Directions:
Dressing: In small bowl, blend mayonnaise, yogurt, lemon-pepper, thyme and salt.

Salad: In separate bowl, combine wild salmon, celery, apples and walnuts. Stir dressing into salad.

Nutrients per serving: 354 calories, 21g total fat, 3g saturated fat, 53% of calories from fat, 65mg cholesterol, 26g protein, 17g carbohydrate, 3g fiber, 927mg sodium, 277mg calcium and 2.8g omega-3 fatty acids.

Wild Alaskan Salmon and Walnut Sandwiches

Serves: 4
Prep Time: 15

Ingredients:
1 ½ cups leftover (cooked) Wild Alaskan Salmon, flaked with bones and skin removed
1/2 cup chopped walnuts*, toasted
1/3 cup low-fat mayonnaise, divided
1 Tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
8 slices whole wheat bread or 4 croissants
4 lettuce leaves, shredded

Directions:
Spread: Gently mix wild salmon with walnuts, 2 tablespoons mayonnaise, mustard, and Worcestershire sauce.

Sandwich: Spread remaining mayonnaise evenly on one side of 4 bread slices. Top with wild salmon mixture. Divide lettuce between sandwiches. Top with remaining 4 bread slices and cut as desired to serve.

*Or use chopped almonds or pecans, toasted.

Nutrients per serving: 451 calories, 24g total fat, 4g saturated fat, 48% of calories from fat, 58mg cholesterol, 30g protein, 30g carbohydrate, 5g fiber, 1126mg sodium, 276mg calcium and 2.3g omega-3 fatty acids.

Creamy Wild Alaskan Salmon Pasta

Serves: 5
Prep Time: 25

Ingredients:
1 package (12 oz.) elbow macaroni or small shell pasta
1-1/2 cups fat-free milk
1 package (1.7 oz.) creamy garlic herb sauce mix or lemon dill sauce mix
1 Tablespoon butter
1/4 cup minced onion or 1 shallot, finely chopped
4 oz. sliced mushrooms (or your favorite vegetable)
1 teaspoon lemon juice
¾ cup leftover (cooked) Wild Alaskan salmon, flaked with bones and skin removed

Directions:
Cook pasta according to package directions; drain. In small bowl, whisk milk with sauce mix; set aside. In a large pan, melt butter over medium heat. Add shallot and mushrooms; cook 3 minutes. Stir in milk mixture. Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes. Add lemon juice, pasta, and wild salmon; stir until pasta is heated through.

Nutrients per serving: 257 calories, 8g total fat, 3g saturated fat, 28% of calories from fat, 31mg cholesterol, 16g protein, 30g carbohydrate, 2g fiber, 720mg sodium, 256mg calcium and .8g omega-3 fatty acids.

Easy Wild Alaskan Salmon Sandwich Spread

Ingredients:
Leftover (cooked) Wild Alaskan Salmon, flaked with bones and skin removed
1/2 cups mayonnaise
2 Tablespoons mustard
2 Tablespoons finely chopped onion
3 Tablespoons chopped pickles or green olives
1 teaspoon lemon juice
1/8 teaspoon ground black pepper

Directions:
In a small bowl smash leftover wild salmon with a fork (or smoked salmon or a mixture of each is very nice).

Mix together and add more mayonnaise if needed to spread onto sandwich bread.

Mexi-Wild Alaskan Salmon Breakfast Bake

Serves: 5
Prep Time: 30

Ingredients:
Vegetable oil cooking spray
1-1/2 cups (about 7 oz.) fresh or frozen sweet pepper strips
7 eggs
1/2 cup water
1-1/2 teaspoons Cajun or Creole seasoning
1 ½ cups leftover (cooked) Wild Alaskan salmon, flaked with bones and skin removed
1 cup (4 oz.) shredded Colby-Jack or Mexican cheese blend, divided (3/4 cup & 1/4 cup)

Directions:
Preheat oven to 400°F. Spray coat 9-inch baking dish. Microwave peppers on HIGH on microwaveable plate (frozen peppers: 2-3 minutes; fresh peppers: 1-2 minutes). Drain or pat dry peppers. Transfer peppers to baking dish. Beat together eggs, water and seasoning. Stir in wild salmon and 3/4 cup cheese. Pour egg mixture over peppers. Top with remaining 1/4 cup cheese. Bake 18 to 20 minutes, until puffed and golden.

Variation: Omit peppers, substituting 2 cups thawed hash browns. Bake for 20 minutes.

Nutrients per serving: 324 calories, 20g total fat, 8g saturated fat, 56% of calories from fat, 366mg cholesterol, 31g protein, 4g carbohydrate, 1g fiber, 846mg sodium, 368mg calcium and 1.5g omega-3 fatty acids.

Quick Wild Alaskan Salmon Chowder

Serves: 4
Prep Time: 20

Ingredients:
1 ½ cups leftover (cooked) Wild Alaskan salmon, flaked with bones and skin removed
1 Tablespoon butter OR margarine
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk
2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O'Brien style)
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon lemon pepper or pepper blend seasoning
2 Tablespoons sherry, if desired
1/4 cup bacon bits, divided

Directions:
Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in wild salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits.

Spicy Variations: Add Mexican, Cajun, OR Southwest seasoning to taste.

Nutrients per serving: 393 calories, 11g total fat, 4g saturated fat, 26% of calories from fat, 74mg cholesterol, 34g protein, 39g carbohydrate, 4g fiber, 1315mg sodium, 505mg calcium and 1.8g omega-3 fatty acids.

Wild Alaskan Salmon Patties

Ingredients:
1 ½ cups leftover (cooked) Wild Alaskan salmon, flaked with bones and skin removed
One egg
¼ cup finely chopped onion
1 Tablespoon Worcestershire Sauce
¼ teaspoon parsley
¼ teaspoon dill weed
Splash of lemon juice
Approximately ¼ cup fine bread crumbs

Directions:
Mix together ingredients and add enough fine bread crumbs to allow you to form the wild salmon mixture into patties. Fry patties on medium heat with olive oil. Brown both sides and serve with tarter sauce and a lemon wedge.

Wild Alaskan Salmon-Veggie Party Dip

Prep Time: 15

Ingredients:
¾ cup leftover (cooked) Wild Alaskan salmon, flaked with bones and skin removed
1 package (10 oz.) frozen chopped spinach, thawed, drained, and pressed
3/4 cup light sour cream
1/2 cup low-fat mayonnaise
1/2 cup each chopped parsley and chopped green onion
1 small jalapeño pepper, seeded and minced, if desired
1-1/2 teaspoons seafood seasoning or mesquite chicken seasoning
Juice of 1/2 small lime
Assorted raw vegetables and crackers

Directions:
Combine wild salmon with remaining ingredients, except vegetables and crackers. Chill several hours for flavors to blend. Serve dip with vegetables and crackers.

Makes 40 servings, about 2-1/2 cups.

Nutrients per serving: 26 calories, 2g total fat, .6g saturated fat, 60% of calories from fat, 4mg cholesterol, 2g protein, 1g carbohydrate, .2g fiber, 114mg sodium, 26mg calcium and .1g omega-3 fatty acids.

Wild Alaskan Smoked Salmon, Quinoa and Asparagus Salad

Serves: 6

Ingredients:
Salad:
2 cups (about 8 ounces) Wild Alaskan Smoked Salmon
1 cup quinoa
Pinch of salt
1/2 cup sliced almonds, toasted
1 tablespoon olive oil
2 cups fresh asparagus, cut into ½-inch slices
1 cup green onions, white and green parts, chopped

Vinaigrette:
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon zest
Black pepper and salt to taste
1 head Bibb lettuce, washed, patted dry and leaves separated

Directions:
1. Put quinoa in a sieve and rinse under cold running water. Drain. Bring 2 cups water to a boil in a medium saucepan. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer for 15-20 minutes on low heat until quinoa is tender and all the liquid has been absorbed. Uncover, fluff with a fork, and let cool.

2. Toast the almonds in a small dry skillet over low heat for 3-5 minutes, stirring frequently, until lightly browned and fragrant. Set aside to cool.

3. Sauté asparagus and green onions in olive oil over medium-high heat until tender-crisp, about 4-5 minutes.

4. For the vinaigrette: whisk vinegar, mustard, lemon zest, pepper and salt in a large serving bowl. Add the quinoa and toss with two forks to combine.

5. Gently separate smoked salmon into small pieces. Add salmon, asparagus and onion to quinoa mixture. Toss well, taste and adjust seasonings, adding more vinegar if desired.

6. Add toasted almonds just before serving.

7. Serve at room temperature in Bibb lettuce cups.

Nutrients per serving: calories 358; protein 22 gm, total fat 19.5 gm; sat fat 3.5 gm; cholesterol 40.5 gm; sodium 381 mg.

Recipe By:
Janelle Gomez

Wild Alaskan Smoked Salmon Appetizer

Serves: 4
Prep Time: 10

Ingredients:
Spread:
3 oz. softened cream cheese or crème fraiche
2 teaspoons fresh chopped dill, thyme or tarragon
1 teaspoon lime juice
4 bagel halves/rye bread slices or 8 pita chip rounds/crisp rye cracker
4 oz. Wild Alaskan Smoked Salmon, sliced or chunked

Garnishes:
1-2 tablespoons of any of the following: capers, minced red onion, jalapeño, finely chopped cucumber, red bell pepper or black olive slices.

Directions:
Blend cream cheese, dill and lime juice. Spread cream cheese on bread pieces; top with Wild Alaskan Smoked Salmon. Garnish as desired.

Nutrients per serving: 412 calories, 12g total fat, 6g saturated fat, 25% calories from fat, 37mg cholesterol, 17g protein, 62g carbohydrate, 4g fiber, 749mg sodium, 47mg calcium and .4g omega-3 fatty acids.

Wild Alaskan Smoked Salmon Benedict Caribe

Serves: 4
Prep Time: 15

Ingredients:
1 package (approximately 1 oz.) Hollandaise sauce mix
1 teaspoon Caribbean Jerk Seasoning
1 Tablespoon vinegar
8 large eggs
4 split English muffins or 8 slices sourdough bread, toasted or grilled
8 oz. Wild Alaskan Smoked Salmon, sliced or chunked
2 Tablespoons chopped chives or green onions, for garnish

Directions:
Make Hollandaise sauce according to package directions. Stir in jerk seasoning; cover and keep warm.

Fill a large saucepan with about 3 inches of water; bring to a simmer. Pour in vinegar. Carefully break the eggs into the water and cook 2 to 3 minutes, until whites are set but yolk is still soft. Remove eggs and keep warm.

Assemble by topping each bread slice with 1 ounce of Wild Alaskan Smoked Salmon, an egg and 2 tablespoons sauce. Garnish with green onions.

Variation: Grilled hash brown patties, polenta, crab cakes or bagels may be substituted for English muffins or bread slices.

Nutrients per serving: 529 calories, 31g total fat, 14g saturated fat, 53% calories from fat, 485mg cholesterol, 29g protein, 32g carbohydrate, 2g fiber, 1133mg sodium, 217mg calcium and .3g omega-3 fatty acids.

Wild Alaskan Smoked Salmon Quiche

Ingredients:
2/3 c. chopped onion
3 mushrooms, chopped
1/3 cup chopped bell pepper
1 clove garlic, minced
Fry these in 1 tablespoon olive oil for 5 minutes
and set aside.
In a medium bowl mix:
5 eggs ( or 4 eggs and 1 cup plain yogurt)
1/3 cup milk (omit if using yogurt)
½ cup grated cheddar cheese
1 cup broken up Wild Alaskan Smoked Salmon (remove bones)
1 teaspoon parsley
Freshly ground black pepper to taste (unless using peppered smoked salmon)
Add fried vegetables to egg mixture

Directions:
Bake the lone pie crust at 350 degrees for about 5 minutes. Remove from oven and cool slightly before filling. On top of filled crust sprinkle ½ cup grated cheddar cheese and a generous amount of ground Paprika. Bake for 30 minutes or until knife or toothpick comes out clean. Cool slightly before cutting.

Make your own Wild Alaskan Smoked Salmon

Serves: 4
Prep Time: 15

Have you ever wanted to try smoking wild salmon at home? Or perhaps you already do and would like to try a different recipe.The following describes how George and I smoke our own wild salmon at home for our own eating. This is not the product we sell since that wild salmon needs to be processed in a commercial facility. Smokers come in a variety of shapes and sizes. Many types are available to buy and they are also easy to build. We use a simple ‘Little Chef’ smoker that is electric that you add wood chip too.

How to fillet a whole Alaska Salmon:
Fillet Instructions with images

1.Place dressed wild salmon with belly toward you. With a very sharp knife, cut through flesh from end of cavity back through to tail.

2.Place knife blade against backbone and cut along backbone from head to tail on one side of wild salmon, severing ribs and top piece from backbone.

3.Lay top piece aside. Remove backbone from remaining side.

4.With a smaller knife, trim away rib and fin bones from both pieces. Pull out pin bones, if desired.

5.If you wish to skin fillets, place skin-side-down on cutting surface. Hold tail end tightly. With sharp knife, cut down through the flesh to skin. Flatten knife against skin and cut flesh away by sliding it toward head end while holding tail end of skin firmly.

6.Prepared wild salmon fillets can be smoked, baked, poached or grilled, or cut into serving-sized portions.

Directions:
1.Cut the filleted wild salmon into strips about 1-2 inches wide.

2.Place the cut pieces close together, skin side down, into a dish such as a glass (not aluminum) lasagna pan.

3.Sprinkle wild salmon with a generous amount of salt and brown sugar to cover most of the wild salmon. If you have more salmon pieces put the next layer on top of the first and sprinkle those pieces with brown sugar and salt.

4.Let sit for at least 6 hours in a cool place. Not necessairly refrigerated, but cool.

5. Rinse wild salmon in cool water, drain and dab with a paper towel. Place wild salmon pieces, skin side down, onto your smoker trays or racks. Add any seasonings such as pepper or Cajun spices, if desired.

6.Air dry, at room temp., on the racks or trays for about one hour or until a glaze forms on the surface of the salmon.

7.Place your brined Alaskan wild salmon into your smoker with your wood chips (we usually use alder but it’s nice to experiment) and smoke.

8.Smoking time varies widely and depends on your smoker and outside temperature but usually takes about 8-12 hours. Cool salmon to check for doneness which is when it flakes apart and is not raw. Sometimes we finish cooking our salmon in a very low oven.

There are so many variations of smoked salmon. It is fun to eat and make many types. Home smokers usually provide an instruction book with recipes.