Salmon fishing in Seward Alaska with Alaska Saltwater Charters

OUR BEST RECIPES

Not only do we love catching salmon, we love eating it as well and do so several times a week. Wild Alaska salmon are not endangered species. Salmon from Alaska have remained abundant because the fisheries have been well-managed and the spawning rivers and streams have been largely preserved free of pollution and environmental degradation. Feeding on organic marine organisms, Alaska salmon is additive-free and provides healthful, natural vitamins, minerals, nutrients and heart/brain-healthy omega 3 fatty acids. Consumption of Wild Alaska salmon is NOT subject to the same restrictions recently recommended by the FDA for farmed fish. Alaska's public health officials have advised the unrestricted consumption of Alaska salmon by everyone, including pregnant, nursing women and children. Try some of these recipes and see for yourself what a great product Wild Alaska Salmon is!"

Pan-Seared Salmon
Preparation Time: 10 minutes
4-6 oz. Alaska salmon fillets.
Salt and ground pepper
1 tsp. canola or vegetable oil

1. Heat a 12-inch heavy-bottomed skillet for 3 minutes over high heat.
2. Sprinkle salmon with salt and pepper.
3. Add oil to pan; swirl to coat.
4. Add salmon skin side down and cook without moving for 30 seconds
5. Reduce heat to medium-high; continue to cook until skin is well browned and bottom half of fillets turn opaque, 4 ½ minutes.
6. Turn fillets and cook without moving them, until they are no longer translucent on the exterior and are firm, but not hard, to the touch.
3 minutes for medium rare and 3 ½ minutes for medium.
7. Remove salmon from pan and let sit 1 minute. Serve 4 immediately

Broiled Salmon w/Herbed Lemon Butter
Preparation Time: 20 minutes
8- [4-6 oz.] Alaska salmon
2 T. lemon juice
¼ tsp. dill weed [fresh if available]
½ tsp. crushed marjoram
¼ cup butter, melted
2 T. parsley [fresh if available], chopped
¼ tsp. salt
1/8 tsp. coarse ground pepper

1. Line broiler pan with foil and place salmon fillets on a well greased rack.
2. Combine remaining ingredients; baste salmon with mixture
3. Broil 4 inches from heat allowing 10 minutes per inch of thickness or until fish flakes easily when tested with a fork.
4. DO NOT TURN SALMON.
5. Baste several times during cooking. Serves 8

Grilled Salmon
Marinating Time: Up to 4 hours • Preparation & Cooking Time: 30 minutes

1/2 C. olive oil
1 C. dry white wine
1 T. freshly squeezed lime juice
1/2 tsp. seasoned salt
1/2 tsp. lemon pepper
1 T. dill
6 Alaskan salmon steaks or fillets
2 T. capers
Marinate salmon for 1-4 hours, refrigerated
Yogurt Sauce
1 C. plain, low-fat yogurt
1 T. oriental sesame oil
1/2 T. freshly squeezed lime juice
1 T. minced fresh tarragon
Garnish
2 T. butter
1 C. thinly sliced red onion rings
Preparation

In a large, non-reactive container (non-aluminum), marinate salmon, covered and refrigerated for up
to four hours.
To prepare yogurt sauce: Mix yogurt, sesame oil, lime juice and tarragon in a small bowl. Refrigerate until ready to use.
To prepare salmon: preheat grill or barbecue. Broil or grill salmon for 5 minutes on each side. Figure 10 minutes per inch of fish at medium heat. Fish should flake easily, but not appear dry in the middle.
While fish is cooking, prepare garnish: heat butter in a large pan over medium heat. When foaming stops, add onion rings and cook until lightly browned on both sides. Keep warm until ready to serve.
Just before fish is completely done, spread to side of each piece with yogurt sauce. When fish is cooked through, transfer to a serving platter and arrange onion rings over dish. Serve at once. Six servings.

Salmon Burgers
Preparation Time: 20 minutes
2 C. canned salmon
1/2 C. cracker crumbs
2 beaten eggs
1/2 tsp. seasoned salt
1/4 tsp. lemon pepper
1/8 tsp. paprika
2 T. butter
Garnish
Lettuce, Sliced Tomato, Sliced Red Onion Rings, Tartar Sauce, Hamburger Buns

Drain and flake salmon.
Stir in remaining ingredients and form into patties.
Melt butter in a large skillet and sauté patties in butter 5 minutes on each side or until well browned.
Grill buns until golden. Place a salmon burger on each bun and garnish as desired. Six servings.

Smoked Salmon Salad
Preparation Time: 30 minutes
3 C. torn, mixed greens {romaine, leaf lettuce, spinach, escarole, etc.}
1/2 lb. Alaskan smoked salmon {not canned}
1/4 C. good quality vinaigrette
1 tsp. minced fresh garlic
1 C. garlic croutons
2 tsp. Dijon mustard
1/4 C. freshly grated Parmesan cheese
Garnish
8 Marinated Artichoke Hearts, 4 Tomato Slices, 4 Cucumber Slices, 8 Greek Olives

Chill four salad plates.
Place greens in large salad bowl and break Alaskan smoked salmon into small pieces.
In a small bowl, whisk together mustard, vinaigrette and garlic.
Add croutons, cheese and dressing to salad and mix thoroughly.
Divide salad into four chilled salad bowls or plates and garnish. Serve at once. Four servings.

Salmon Fishing in Seward, Alaska