Salmon meatballs are good on pasta, salad, or on their own. Cover them in marinara sauce, sweet and sour, teriyaki, or barbecue. This versatile meal is ready for any flavor pallet.


  • 1 lb of Wild Alaskan Salmon burger
  • 1/2 tablespoon of paprika
  • 1 tablespoon of garlic powder
  • 2 tablespoons dried chives
  • 1 tablespoon Old Bay
  • Pinch of black pepper
  • 1 tablespoon Apple Cider Vinegar
  • olive oil or butter
  • favorite BBQ sauce
  1. In a large mixing bowl add the defrosted Wild Alaskan Salmon burger, paprika, garlic powder, dried chives, Old Bay, salt, pepper, and Apple Cider Vinegar.
  2. Mix with your hands and chill in the fridge for 15-20 minutes.
  3. Once chilled, use a melon baller or your hands to roll out balls from the mixture. Place on a sheet man until the entire mixture is all rolled out. Make sure the meatballs are all similar sizes.
  4. Preheat your cast iron and add butter or olive oil so it coats the bottom of the pan.
  5. Place the meatballs into the pan and sear on both sides for about 2-3 minutes per side.
  6. No not crowd the pan, it will loose heat and it will be difficult to get a nice char on the meatballs.
  7. Once all the meatballs are cooked, drain the fat from the cast iron and return the meatballs to the cast iron.
  8. With no heat or very low heat toss the meatballs in your favorite BBQ sauce and serve as a sandwich, on a salad, or on its own.
  9. This recipe is great for many flavors and the seasoning mix can be changed to line up with marinara sauce, teriyaki, or whatever flavor is your favorite.


Seared Scallops and Risotto might sound intimidating but with some time and practice this dish will become a crowd favorite!


  • Scallops
  • 1 ½ cup arborio rice
  • 4 cups seafood or chicken stock
  • ½ cups dry vermouth
  • 1 medium shallot
  • ½ cup onion
  • 3 cloves garlic
  • ½ cup of celery
  • 4 tablespoons of butter
  • 2 tablespoons of vegetable oil
  • 2/3 cup of grated parmesan cheese
  • Parsley
  • Oregano
  • Thyme
  • Salt
  • Pepper
    1. Heat olive oil and some of the butter in a tall sided sauté pan.
    2. Once warm, add the shallot, onion, and celery.
    3. Once they are all translucent add the rice and fully coat the rice in the butter mixture. Do not let the mixture turn brown.
    4. Add the wine and cook until the liquid is fully absorbed. Ladle in a little bit of stock while stirring.
    5. Once the liquid is fully absorbed, slowly keep adding more stock until all the stock is fully absorbed by the rice. This process should take 20-30 minutes and keep going until the grains are tender but firm to the bite.
    6. Turn the heat down and add the rest of the butter, parmesan, and fresh herbs. Add salt and pepper to taste.
    7. Pat scallops dry and add salt and pepper. Get a pan very hot and sear on both sides for about 2-3 minutes per side.
    8. Plate the risotto and with scallops and fresh herbs on top.

Fish, Fries, and Friends! What else do you need to celebrate a Friday or any day of the week?


  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  •  1 tablespoons cornstarch
  • 2 tablespoons of Old Bay
  • 2 lbs of Wild Alaskan Pacific Cod (can also use Rockfish or Halibut)
  • 1-2 Light beer (Rainer, PBR, Budweiser)
  • vegetable oil
  • kosher salt
  • lemon wedges
  • tartar sauce
  • malt vinegar
  1. Preheat vegetable oil in a Dutch oven or high sided pot. Fill the pot about halfway or have at least enough oil in the pot that the pieces of fish will be fully submerged. Preheat the oil to 375 degrees.
  2. In a large bowl combine the flour, baking powder, cornstarch, Old Bay, and salt. Set aside in the fridge
  3. Cut the fish into about two-inch pieces and pat dry. It is very important that you pat the fish dry to ensure that the batter will stick to the fish and it will crisp up once it is fried.
  4. Dust the fish lightly with the flour mixture and lay out onto a baking sheet.
  5. Add 1 beer to the flour mixture and whisk. The batter should be the consistency of thick pancake batter so add more beer if needed.
  6. Dip a piece of fish into the batter, let the excess batter drip off, and put into the pot with the fry oil. Do not crowd the pot with fish, fry only 3-4 pieces at a time. If your pot is very small you might have to fry one piece at a time
  7. Once the bubbles around the fish start to subside and the crust is golden brown pull from the oil and place on a baking sheet lined with paper towels.
  8. Sprinkle with salt and serve on a plate with a lemon wedge, tarter sauce, and malt vinegar. French fries, mushy peas, and a cold pint of beer are all great accompaniments to this dish.

The classic of fisherman everywhere. No frills, no extra work, just pure flavor

    • Cast iron pan
    • Lid to cover the pan or baking sheet
    • Old bay
    • 1 stick Butter
    • 1 Lemon
    • 1 lb Wild Alaskan Salmon
    • Simon & Garfunkel Herbs (parsley, sage, rosemary, and Thyme)
      1. Take your salmon out of the plastic bag and pat it dry. Put it on a plate and coat it in Old Bay on all sides.
      2. Leave it out of the fridge while you preheat your cast iron. Once your cast iron is hot, take a big scoop of butter and put it in the hot pan. Whisk the butter so it melts and browns a little. Add the bouquet of S&G herbs to the butter.
      3. Once the butter starts to foam turn the heat down a little and add the salmon skin-side down.
      4. With a spoon baste the salmon with the butter. Once the bottom of the fish is starting to look cooked flip the fish over and baste the other side. Baste on each side for about 1-2 minutes.
      5. Flip the fish over again and squeeze a whole lemon into the cast iron and cover quickly with a pot lid or baking sheet.
      6. Reduce the heat and let the fish steam until it is cooked.
      7. Plate with vegetables and enjoy

A warm dish to serve any size group. Experiment with different seasonings and ingredients to create a different experience each time you make this meal.


  • 2 cloves of garlic
  • 2 tablespoons fresh ginger
  • 1 small onion
  • ¼ cup vegetable oil
  • 1 cup of seafood stock or water
  • 1 Tablespoon of curry powder*
  • 2 small red chilies
  • 1 large carrots
  • 1 bell peppers
  • 1 can of diced tomatoes
  • 1-pound Wild Alaskan Pacific Cod or other Wild Alaskan Seafood
  • 1 lime juiced
  • 1 can of coconut milk
  • Salt
  • Pepper
  • Fresh basil
  1. Dice the garlic, fresh ginger, and garlic then place into a Dutch oven to sauté in the vegetable oil until tender.
  2. Add the seafood stock, can of tomatoes, and curry seasoning to the Dutch oven and simmer
  3. Add the chopped carrots and bell peppers and stir. Place large chunks of the Wild Alaskan Pacific Cod into the Dutch oven and 2 whole chili peppers. (the peppers can be left out or more added depending on your spice level)
  4. Once the fish is almost cooked add the can of coconut milk and lime juice. Season with salt and pepper to taste. Add more curry seasoning if needed
  5. Serve over rice with fresh basil leaves and a squeeze of fresh lime.

*You can make your own curry seasoning based off the recipe below. Experiment with different flavors and quantities to get a seasoning mix you enjoy

    • 2 Tbsp ground coriander
    • 2 Tbsp ground cumin
    • 1 1/2 Tbsp ground turmeric
    • 2 tsp ground ginger
    • 1 tsp dry mustard
    • 1/2 tsp ground black pepper
    • 1 tsp ground cinnamon
    • 1/2 tsp ground cardamom
    • 1/2 tsp cayenne pepper or ground chilies

A refreshing summer meal that tingles your taste-buds while nicely portraying Wild Alaskan Crab

 2 lbs whole Roma tomatoes
 1/1/2 lbs watermelon
 3 small jalapeños
 2 red bell peppers
 1 garlic clove
 ½ lime
 1 lb picked Wild Alaskan Crab
 1 avocado
 1/3 cucumber
 1 medium shallot
 1/2 cup apple cider vinegar
 1 tablespoon sugar
 1 teaspoon Old Bay
 Salt
 Olive oil

1. On a stove-top burner, char 2 jalapeños and the red bell peppers until the skin turns dark. You can also set your oven to broil and set them on a baking sheet on the top rack. Make sure to rotate the peppers to get an even char.

2. Peel the peppers and add the peppers, watermelon, garlic, juice of ½ lime and a pinch of salt to the blender. Blend on high until puréed and then strain with a fine mesh strainer into a large bowl or container.

3. Bring a large pot of salted water to a boil. In a large bowl add ice about halfway full. Once the water has boiled, blanch each tomato for about 10-15 seconds and then put into the ice bath immediately.

4. Peel each tomato, add to a blender and purée. Once smooth, strain with a fine mesh strainer into the container containing the watermelon-pepper liquid.

5. In a small bowl, dissolve the sugar and Old Bay in the apple cider vinegar.

6. Dice 1/3 cucumber, shallot, and 1 jalapeño very small. Add to the small bowl with the sugar vinegar mixture

7. Cube the avocado to a similar size of the picked crab and toss with a little olive oil and Old Bay.

8.To plate, place the crab mixture into the center of a bowl. Pour the watermelon-tomato liquid to the bowl around the crab. Spoon a few spoonfuls of the cucumber mignonette into the liquid. Season to taste with lime and Old Bay.

From a family gathering to a quick lunch break mac salad is versatile for all flavor profiles and brings on memories of summer afternoons


  • 1 Package of macaroni
  • 3/4 cup mayonnaise
  • 1/3 cup yellow mustard
  • 3 tablespoons lemon juice
  • ½ bunch parsley
  • 2 sticks of celery
  • 2 small red radish
  • 1 large carrot
  • 1/2 small red onion
  • 1 small red bell pepper
  • 1/2 lb smoked salmon picked
  • 2 tablespoons Old bay
  1. In a large pot boil water and cook macaroni to package instructions.
  2. While the noodles cook, dice the celery, radish, carrots, onion, bell pepper, and parsley. Pick the smoked salmon from the skin and rip into small pieces. Make sure to remove the bones.
  3. Add mayo, mustard, lemon juice, and Old Bay to the bowl with salmon and diced vegetables.
  4. Drain the pasta and let it cool a little then add the macaroni to all the other ingredients.
  5. Season to taste and serve cold.

Also great with a little cheese and sun-dried tomatoes!

This recipe can be done with any type of raw fish or scallops. Rockfish and halibut are the team favorites to be used for ceviche.  It is light and refreshing and can be served with tortilla chips or on top of a tostada. 


  • 1 lb halibut burger or diced Rockfish
  • 3+ cups Lime juice
  • 1 Large Red Onion
  • 3 Medium Tomatoes
  • 2 Medium Habaneros
  • 1 bunch of Cilantro
  • 1 Avocado
  • 1 tablespoon Olive oil
  • ¼ cup Orange juice
  • Salt to taste
  1. In a medium bowl add the halibut burger, diced onion, and enough lime juice to cover all the fish. You want enough lime juice to allow the fish to float in the liquid. Fresh lime juice is the best.
  2. Cover and let sit in the refrigerator for about 4 hours or until the fish flakes apart like “traditional cooked” fish.
  3. Dice up the tomatoes, habanero and cilantro and place into a separate bowl with the olive oil.
  4. Once the fish is “cooked” drain it from the lime juice and add the fish to the bowl with the tomatoes and other ingredients.
  5. Add the orange juice and avocado bits.
  6. Season with salt and lime to your liking
  7. Serve cold

We came up with this frittata recipe during a sailing trip from Sitka to Juneau for the kickoff of the spring Folk Fest. This recipe was originally created with Dungeness crab but any crab or even smoked salmon can be used. After an intense weather filled evening the night before we decided to pull into Taku harbor just before Juneau to get out of the waves and drop some crab rings. Everything in the fridge had been thrown around and the cracked eggs had to be used before they went bad. As we prepared the frittata the crew pulling the crab rings would pull up and hand us fresh crab through the galley window. This recipe can be adapted to whatever size cast iron you have and is good with a wide range of different ingredients

You will need a well seasoned cast iron pan (12″) and preheat your oven to the high broil setting.

  • 8-10 eggs
  • 1 medium onion
  • 1 cup asparagus
  • 2 medium tomatoes
  • 3/4 cup mushrooms
  • 3 cloves garlic
  • 1 1/2 cup of cooked and picked crab meat
  • 1/4 cup parsley
  • 1/2 cup feta
  • 4 tablespoons Old Bay seasoning
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup crème fraiche or sour cream
  • 1/4 cup micro greens
  • 1/2 lemon for juice
  1. Get a cast iron ripping hot and set your oven to the broil setting. Make sure the top rack is as close to the top of the oven it can get while still being able to fit the cast iron.
  2. In a bowl whisk the eggs, half of the Old Bay, precooked crab, feta, and parsley together. Set aside.
  3. Cut the asparagus, tomato, onion, mushroom to bite size pieces and mince the garlic. Add all of that to a bowl and coat in olive oil with the rest of the Old Bay.
  4. In the hot cast iron pour the contents of the vegetable bowl into the pan. Once you get a little bit of color on the asparagus and the onion is starting to get opaque pull from the heat and pour on to a baking sheet that is covered in paper towels. Allow the excess liquid to get absorbed by the paper towel and quickly pat the veggies down. You do not want excess liquid from the mixture going into the frittata or it will not properly hold its structure.
  5. While the veggies are resting, use a dry paper towel and clean your cast iron pan and put it back on to high heat.
  6. Once the veggies have drained off some liquid and cooled a little bit add to the egg mixture.
  7. Add the butter to the hot cast iron pan and once the butter starts to foam add the combined egg/veggie mixture to the pan.
  8. DO NOT STIR. You want the veggies suspended in the eggs.
  9. Cook on the stove-top for about 5-7 minutes. Once you see the sides of the mixture start to pull away from the pan put the pan uncovered into the broiler for about 7-10 minutes
  10. To check if it is done remove the pan and give it a little jiggle or poke the middle with a toothpick. If liquid comes out or does not look like the consistency of set Jell-O return to the oven. The high heat of the broiler will cook the eggs off well before you burn the top.
  11. Once it is set remove from the oven.
  12. With a baking sheet or plate that is slightly larger than the cast iron cover the cast iron and carefully flip the cast iron over. The frittata will easily slide out of the cast iron and come out onto the plate. This can be done by yourself but is much easier with an extra set of hand
  13. Squirt a little bit of fresh lemon juice over the frittata and cut into pie size pieces. Add a dollop of crème fraiche or sour cream to each piece with a light dusting of Old Bay and twirl of micro greens.
  14. Can be served hot or cold.


Fish is a very versatile protein.  This salmon cake recipe alludes to the Thai cuisine with the garlic-ginger-soy sauce-peanut combo.  Thai cuisine is really flavorful and that is why we latched on the idea of creating a Thai inspired salmon cake.  Of course Thai food utilized a lot of seafood so our product do well for this region.  We hope you like this one as much as we do.  Of course we utilize sriracha sauce and you can control the amount of spiciness with this ingredient.  If you want something with more kick, just add a little bit more.  If you have a sensitive palate for the spicy, feel free to reduce the amount.




This is what you need for this one:

3 TBS peanut butter
2 tsp Sriracha
2 TBS honey
3 TBS soy sauce
2 TBS fresh ginger minced
2 cloves garlic minced
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1 tsp fresh lime juice
1/4 cup cilantro minced
2 stalks green onion (green portion especially)
1 lb salmon burger, thawed and excess water drained


Mix together the first six ingredients in a small saucepan over medium heat until well blended and it is about to boil.  Pull off the heat and let cool.  There will be left over with this sauce and that is intentional to have for dipping sauce or mixint with mayo if you put these cakes on a bun and make a sandwich.


Add the mayo, bread crumbs, lime juice, cilantro, green onion, and 1/4 cup of the cooled sauce you just made.  Hold off on the salmon for now.


Mix it together very well and it should look like this.


Mix in the salmon burger meat and it look like this.


Form into patties and it should make 6-8.  Place the patties on a lined or grease cookie sheet and broil on the top rack of your oven for 5 minutes.  If they are a smaller patty or meatball, you only need to cook for 2-3 minutes.  That is it you are done.


They come out of the oven looking like this.


You can slather the patties with the remaining peanut sauce.  If not, you can mix it with a little may and use it for a sandwich.


But the cake can be eaten on its own as well.


The combination of the ginger, garlic, and soy sauce make this great but the touch of the peanut flavor make it irresistible.



recipe card

Thai Peanut Salmon Cakes

3 TBS peanut butter
2 tsp Sriracha
2 TBS honey
3 TBS soy sauce
2 TBS fresh ginger minced
2 cloves garlic minced
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1 tsp fresh lime juice
1/4 cup cilantro minced
2 stalks green onion (green portion especially)
1 lb salmon burger, thawed and excess water drained

Mix together the first ingredients in a small saucepan over medium heat.  Blend well until right before it begins to boil then remove from heat.  Let cool.  Combine the rest of the ingredients except for the salmon meat with 1/4 cup of cooled peanut sauce in a bowl and mix well.  Add salmon meat and mix until combined.  Form into 6-8 patties and place on a greased or lined cookie sheet.  Set your oven to broil and place patties on the top rack in the oven.  Broil for 5 minutes and it is done.  If you make patties half the size or into meatballs it will only take 2-3 minutes.