Best Wild Alaska salmon recipes to try

Alaska's pristine waters offer a bounty of some of the finest salmon known to the culinary world. Living in Kodiak, I’ve had the opportunity to test out a variety of recipes with our locally-caught salmon, and I’ve compiled some of my top favorites I tested over the years. 

The best part about preparing wild Alaskan salmon is the diverse flavors available to try, and these recipes will get you started on some of the best ways to prepare your daily catch. 

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Honey-Soy Alaska Salmon with Scallions

Source: Alaska Seafood Institute

A delightful blend of sweet and savory, this recipe coats the salmon with a rich glaze that caramelizes beautifully when baked, complemented by the crunchy freshness of scallions.

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 4

Ingredients:

• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon hot honey (or regular honey)
• 1 tablespoon brown sugar
• 2 teaspoons minced garlic
• 1 teaspoon black sesame seeds, plus more for serving
• 4 (4 to 6-ounce) skin-on Alaska salmon filets, frozen
• 1 bunch scallions (3½ to 5 ounces, or at least 8 scallions), trimmed
• 2 teaspoons sesame oil
• ½ teaspoon kosher salt, plus more to taste

Instructions:

1. Prepare honey soy glaze by whisking together soy sauce, olive oil, honey, brown sugar, garlic, and black sesame seeds in a small bowl. Set aside.
2. Preheat the oven to 450F. Rinse frozen salmon filets under cold water to remove any ice glaze and pat dry with a paper towel. Place them skin-side down on a foil-lined baking sheet and pour honey soy mixture over the top. Cover with foil.
3. Toss scallions with sesame oil and salt to fully coat and arrange in an even layer on a separate baking sheet.
4. Bake salmon and scallions together for 8 minutes. Then, remove foil from salmon and flip scallions, returning them to the oven for 6 more minutes. Scallions should now be crispy and charred at the edges. Flip salmon and bake for another 2-4 minutes until they're opaque and flake easily with a fork.
5. Serve salmon over scallions and garnish with additional black sesame seeds.

Baked Salmon with Everything Spice Crust

Source: Wild Alaskan Company

Drawing inspiration from the classic everything bagel, this recipe introduces a crusty, flavorful outer layer to the salmon, which contrasts perfectly with its tender interior.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 1 serving

Ingredients:

• 1 (6-ounce) portion Sockeye Salmon or Coho Salmon
• 2 tablespoons everything bagel seasoning
• Extra-virgin olive oil
• Salt
• 2 cups arugula
• 1 tablespoon apple cider vinegar
• 1 tablespoon dijon mustard
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• Squeeze of lemon juice

Instructions:

1. Preheat your oven to 375 F.
2. Pat salmon dry with a towel. Coat it with olive oil, place it skin-side down on a rimmed baking sheet, and generously sprinkle everything bagel seasoning on top. Bake for 10 to 12 minutes.
3. For the dressing, whisk olive oil, apple cider vinegar, mustard, salt, and pepper in a bowl. Adjust the flavor with a squeeze of lemon juice. Toss the arugula in the dressing.
4. Serve the salmon with the salad.

Honey Sriracha Lime Salmon

Source: Salmon Sisters

For those who like a hint of spice with a touch of sweetness, this recipe combines the zing of Sriracha with the tang of lime and the smoothness of honey to create a truly mouth-watering dish.

Ingredients:

• 1 large salmon, fileted
• Salt & pepper to taste (Johnny’s seasoning salt recommended)
• 2 limes (one juiced, one sliced)
• 2 tbsp butter
• 1/3 cup honey
• 1/3 cup sriracha (use less for milder flavor)
• 2 tbsp soy sauce
• 1 tsp minced garlic
• 1 tbsp freshly chopped cilantro

Instructions:

1. Let salmon reach room temperature and preheat the oven to 400 degrees F.
2. In a medium saucepan, melt butter over medium-high heat. Stir in honey, Sriracha, lime juice, soy sauce, and garlic. Boil, then simmer for 3-4 minutes.
3. Oil a cooling rack lightly and place it over a tray of water. Place salmon skin-side down on the rack. Pat it dry and apply a thick layer of the herb paste.
4. Bake for 25-30 minutes, depending on the filet's thickness. Pair with new baby potatoes and a dill sauce.

Cold Baked Salmon 

Source: Salmon Sisters

A medley of herbs defines this dish, offering a fresh and aromatic experience. The slow baking ensures that the salmon absorbs all the herbal essences, resulting in a deeply flavorful bite.

Ingredients:

• 1 or 2 salmon filets, skin on
• 1 small shallot, finely chopped
• Chopped parsley
• Chopped basil, dill, tarragon, and mint (or herbs of your choice)
• Zest of a lemon
• Olive oil (enough to moisten the herbs)
• Flaky sea salt (Flaksalt recommended)

Instructions:

1. Let salmon warm to room temperature. Set a half-filled pan of water on the oven's bottom rack and preheat to 250 degrees F.
2. Mix the shallot, herbs, and lemon zest, adding olive oil to form a rough paste. Squeeze in some lemon juice.
3. Lightly oil a cooling rack and place it over the tray of water. Lay salmon skin-side down, pat it dry, and apply a thick herb paste.
4. Bake for 25-30 minutes, depending on the filet's thickness.
5. Serve with baby potatoes and dill sauce. 

Salmon Cakes with Spicy Turmeric Garlic 

Source: Alaska Seafood Institute

Diverging slightly from the traditional filet, these salmon cakes are a testament to the versatility of the fish. Paired with spicy turmeric garlic, it's a fusion of flavors that promises a delightful crunch and a burst of flavor with every bite.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4 (2 cakes per serving)
Yield: About 3 oz salmon per cake

Ingredients:

Spicy Turmeric Garlic

• Grapeseed or avocado oil (for shallow frying)
• 6-8 garlic cloves, thinly sliced
• 2 jalapeños or serrano chiles, thinly sliced
• 1/2 teaspoon ground turmeric

Cucumber Yogurt

• 1 cup Alaska Grown cucumber
• 1 cup plain yogurt
• 8 small Alaska Grown cabbage leaves
• Maldon Sea Salt (optional)

Salmon Cakes

• 1 heaping cup diced Alaska Grown parsnip (about 2 medium)
• 1 heaping cup diced Alaska Grown golden beet or carrot (about 2 medium)
• Oil from making Spicy Turmeric Garlic
• 1/4 cup finely minced Alaska Grown celery
• 1-1/2 teaspoons finely chopped jalapeño or serrano chilies
• 1 green onion, thinly sliced
• 2 cans of wild Alaska sockeye salmon (7.5 oz. each) or 1 can (14 oz.), deveined with skin and bones removed
• Salt and fresh ground black pepper, to taste
• 2 Alaska Grown eggs, lightly whisked

Instructions:

1. Prepare Spicy Turmeric Garlic by heating oil in a pan. Fry garlic and jalapeño until golden and crisp. Stir in turmeric and set aside.
2. For Cucumber Yogurt, blend cucumber and yogurt. Refrigerate.
3. For Salmon Cakes, preheat the oven to 400F. Spread parsnips and beets evenly on a baking sheet, drizzling with some of the strained oil. Roast for 20-25 minutes, then transfer to a large bowl. Add celery, jalapeño, and green onion, then stir in salmon and season. Stir in eggs just enough to combine. Form into 8 patties.
4. Pour a light coating of the oil into a skillet over medium-high heat. Add salmon cakes and cook for about 2 minutes until golden brown on one side. Flip and cook for another 2 to 3 minutes. Serve warm on cabbage leaves, topped with Spicy Turmeric Garlic and Cucumber Yogurt.