Wild Alaska Sockeye Salmon Direct from the Fisherman
Stern View from Smokybay


Tip: It's best to thaw salmon slowly in the refrigerator, or if you are in a hurry run cold water over the sealed vacuum package. Do not microwave.

Yoshida's Quick and Easy Grilled Salmon Fillets

  • Salmon Fillets
  • Yoshida's Original Gourmet Sauce (available at some major grocers or at Asian food stores)

    Marinate thawed salmon fillets in Yoshida's sauce for about two hours in the refrigerator turning occasionally.
    Preheat grill.
    Brush fillets with sauce and grill on high, skin side down for about three minutes. Brush with sauce, turn and cook another two or three minutes until flesh is opaque. Do not overcook.

    Maple-Ginger Marinated Wild Alaska Sockeye Salmon

    Combine and cook in microwave or on stove 1-2 minutes:

  • 1/4 Cup of Olive Oil
  • 2 Clove of Garlic, chopped
  • 1 inch cube of fresh Ginger, grated

    Combine and add to above mixture:

  • 3 TBS Soy Sauce
  • 1-3 TBS of Lime or Lemon Juice
  • 3 TBS of Maple Syrup
    (These are all approximate measurements. Once combined, taste and add more of something if it needs it)

    Cut two thawed Smoky Bay Fisheries Wild Alaska Sockeye Salmon fillets into 4 pieces (approximately 6 oz pieces)
    Place the salmon in the marinade and coat with mixture. Marinate in the refrigerator for 1-6 hours (skin side up).
    Heat oven to 500 degrees F
    Heat 1-2 TBS of olive oil in a pan (that can go into the oven) until very hot.
    Remove salmon from marinade and press garlic and ginger into the salmon.
    Place the salmon in the pan skin-side up and cook until golden. Flip to skin side down and place in the oven. Cook 5-10 minutes be careful not to overcook.
    Serves 4.

    Grilled Honey-Lime Salmon Kebobs

  • 1 to 1-1/2 lb. Alaska Sockeye Salmon Fillets, skinless.
  • 1/2 cup Vegetable oil
  • juice of one large Lime
  • 2 tsp of grated Lime zest
  • 2 TBS each of Honey and fresh chopped Cilantro
  • 1 TBS of fresh grated Ginger
  • 1/2 tsp. each of salt and pepper
  • 1 each red and green Bell Pepper, cut in 1-1/2 in squares
  • 12 large Mushrooms
  • 1 medium Onion, cut in 1 1/2 in chunks
  • 1 Zucchini, cut in 1/2 in slices

    Cut salmon into 1-1/2 inch squares. Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper. Divide marinade, reserving 1/4 cup for basting. Marinate salmon cubes in remaining mixture for 1 hour, turning occasionally. Skewer salmon and vegetables alternately on skewers. Grill on oiled heated grill about 4 minutes per side, basting with reserved marinade. Do not overcook.

    Serves 4-6.

    Baked Pesto-Spinach Stuffed Sockeye Salmon Fillet

  • 1 Smoky Bay Fisheries Sockeye salmon fillet, thawed
  • 2 Tb pesto sauce
  • 1 cup of spinach (fresh or frozen)
  • 1 Tb sun dried tomatoes

    Blend ingredients. Slice salmon crosswise and stuff with the mixture. Cook in 400 degree F oven for approximately 10 minutes.

    Tanita Family Grilled Alaska Sockeye Salmon


  • 6 oz orange juice
  • ½ cup of soy sauce
  • Crushed garlic

    Marinate salmon for a few hours. Grill on hot grill about 2-3 minutes on each side, baste periodically.

    Tanita's Broiled Teriyaki Wild Alaska Salmon

  • 1 T finely chopped gingerroot
  • 1 Medium onion, finely chopped
  • 2 Tb sugar
  • ½ Cup of soy sauce
  • ¼ Cup of water or sake (rice wine)
  • 2 cloves of garlic, finely chopped

    Marinate fillets for 1-2 hours. Put in a shallow pan and broil 3-5 minutes on each side.

    Baked Lemon Dill Wild Alaska Sockeye Salmon

  • 4 (6 oz) Wild Alaska Sockeye Salmon Fillets
  • 4 Medium Carrots, diagonally sliced
  • 1 each Zucchini and Yellow Squash, thinly sliced
  • 1/4 Cup of Butter, melted
  • 1/4 Cup of fresh Lemon juice
  • 2 tsp. dried Dill weed
  • 1 tsp. Lemon pepper

    Preheat oven to 450 degrees F. Spray 4 large sheets of aluminum foil with cooking spray. Center the salmon on the aluminum foil skin side down. Arrange the carrot slices around the salmon. Top with squash slices. Combine remaining ingredients; spoon over the salmon and vegetables. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside the packet. Repeat to make four packets. Bake 17 to 20 minutes on cookie sheet.

    Tanita's Grilled Salmon Alaska Style

  • ½ Cup Melted Butter
  • Cup of Brown Sugar
  • 3 Tbs Lemon Juice
  • Tbs of White Wine

    Season salmon fillets with salt and pepper. Place fillets on hot grill baste with sauce grill for about 2 minutes turn and baste again cook another 2-3 minutes.

    Salmon Fillet with Savory Dressing

    Homemade stock is best but you can use prepared stock available at grocery stores, Asian markets and specialty stores. Recipe serves 8.


  • 8 Wild Alaska sockeye salmon fillets
  • 2 tsp of olive oil


  • 6 cups of fish stock
  • 1 tbsp of tomatoe paste
  • 1 red bell pepper
  • 1 green pepper
  • 1 zucchini
  • 2 ripe red tomatoes
  • 1 tbsp balsamic vinegar
  • 1 cup of olive oil
  • salt and pepper to taste
  • 10 pitted black olives, chopped
  • 10 pitted green olives, chopped
  • 1 sprig of parsley, chopped
  • 2 French shallots, minced
  • 1 glove of garlic, crushed

    Make the dressing: In a small saucepan, bring the fish stock and the tomatoe paste to a boil. Reduce by at least one quarter of the original volume and transfer to a bowl to cool. Meanwhile, wash the vegetables and dice them as finely as possible.
    Add the vinegar to the stock mixture. Add olive oil in a fine stream, beating constantly with a wire wisk, until the dressing is quite thick. Season with salt and pepper, and then add the vegetables, olives, herbs, shallots and garlic. Let sit 4 hours at room temperature.
    Cook the salmon: Heat the olive oil in a non-stick frying pan over high heat, and then cook the salmon portions, covered for 2 minutes without turning. Reduce heat and continue cooking for about 6 minutes. Serve the salmon with the lukewarm dressing.

    Roasted Salmon with Orange-Herb Sauce

    (Serves 6)

  • 1 large orange
  • 1 large onion, halved, thinly sliced
  • 1 1/2 tbs of olive oil
  • 6 3 oz skinless salmon fillets
  • 3 tbsps chopped fresh dill
  • 1/2 cup of orange juice
  • 1/4 cup thinly sliced green onions
  • 1 1/2 tbsps fresh lemon juice (lime will work)
  • Additional unpeeled orange slices

    Preheat oven to 400 degrees F. Place orange slices in single layer in 13"x9"x2"inch glass baking dish. Top with onion slices. Drizzle with oil. Sprinkle with salt and pepper. Roast until onion is brown and tender, about 25 minutes. Remove from oven. Increase oven temperature to 450 F.
    Push orange and onion slices to side of baking dish. Arrange salmon in center of dish. Sprinkle with salt and pepper and, 1 1/2 tablespoons of dill. Spoon orange and onion slices atop salmon. Roast until salmon is opaque in center, about 8 minutes.
    Meanwhile, mix orange juice, green onions, lemon juice and remaining 1 1/2 tablespoons dill in small bowl. Transfer salmon to platter. Spoon onion alongside. Discard roasted orange slices. Pour orange sauce over fish. (You can slightly heat the sauce if you like). Garnish with additional orange slices

    Smoked Salmon Ideas

  • Serve smoked salmon with crackers as an hors d'oeuvre

  • Mix with cream cheese and spread on crackers

  • Toss smoked salmon in salads for an added treat and the addition of protein. Make a large salad and call it a meal.

  • Add smoked salmon to cream sauce and serve over pasta

  • Add smoked salmon to pasta mixed with olive oil and garlic

    Or try this Smoked Salmon Pasta Recipe
  • 1 Tbs garlic, minced
  • ¼ Cup of butter or margarine
  • 2 Cups each of half and half and whipping cream
  • 4 Ounces julienne smoked wild Alaska sockeye salmon
  • ½ Cup of peeled, seeded and chopped tomatoes
  • 1 Tbs of chives
  • Salt and ground white pepper to taste
  • 8 Ounces of linguine or fettuccine
  • ½ Cup of grated Parmesan cheese
  • 1 Tbs of minced parsley

    Sauté garlic in butter about five minutes or until softened. Add half and half and whipping cream; heat to simmer and cook, uncovered, until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about two minutes. Season with salt and pepper. Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.

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    To order salmon call Smoky Bay Fisheries Direct
    Toll Free 1-866-547-6550

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