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Smokey Salmon Chowder

Smokey Salmon Chowder


  • 1 can (14.75 oz.) or 2 cans (7.5 oz. each) Alaskan Smoked Salmon
  • 1 Tablespoon butter
  • 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 or dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon pepper or pepper blend seasoning
  • 1/4 cup bacon bits, divided
  • 2 Tablespoons sherry, if desired 


  1. Prepare the salmon

    Drain the salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks and set aside.

  2. Cook the onions

    Melt butter in a 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes.

  3. Thicken chowder and simmer

    Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a low boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through.

  4. Serve and garnish

    Ladle chowder into bowls and sprinkle with remaining bacon bits.

  5. Spicy Variation

    Add Cajun or southwest seasoning and red pepper flakes to taste.


    Recipe courtesy of Alaska Seafood

New Years Good Luck Cod Salad

New Years Good Luck Cod Salad

If your resolution this year is to eat more fish, this recipe is the perfect way to start off 2023! Pomegranate and lentils are both said to bring good luck for the coming year, and this salad combines them with red pepper and quinoa for a delicious fresh start! 


For the sauce:
  • Prepared or bottled balsamic/honey dressing
  • Pomegranate seeds
For the grains:
  • 2 cups cooked red (or tri-color) quinoa
  • 2 cups cooked red (or green) lentils
  • Salt and pepper, to taste
  • 2 Tbsp extra virgin olive oil
For the veggies:
  • 4 cups (about 20 oz.) Brussels sprouts, halved
  • 1 Tbsp. extra virgin olive oil
  • Salt and pepper, to taste
For the fish:
  • 4 (4-5 oz ea) wild Alaska cod fillets
For the greens:
  • 8-12 cups mixed greens


  1. Prepare the quinoa and lentils

    Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil. 

  2. Prepare veggies

    Preheat oven to 425°F. In a mixing bowl, toss the cut brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast 8-10 minutes until golden brown and edges are slightly charred. 

  3. Cook fish

    Reduce oven temp to 400°F. Season Alaska cod with salt and pepper; place on a spray-coated  or foil-lined baking sheet. Spread 1 Tbsp of balsamic dressing over the top of each fillet and bake for 5-6 minutes until it is a light golden-brown color and the sauce thickens. Remove and keep warm.

  4. For each serving

    Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle with 1 Tbsp dressing. Toss 1 cup quinoa mixture in a bowl with 1/2 Tbsp of dressing; place over the greens. Toss one-fourth of the brussels sprouts with some pomegranate seeds and place them over the quinoa mixture. Add a cod fillet to the bowl; drizzle with 1/4 cup dressing. Garnish with cilantro and a lemon wedge, if desired.

Recipe courtesy of Alaska Seafood 

Gravlax and Pickled Salmon

Gravlax and Pickled Salmon
Last week we hosted an amazing class on the traditions of Salmon Preservation with Anchorage Seed Lab and Chef Natalie Janicka from Twisted Spruce Kitchen. We talked about the history and science of food preservation and then got our hands dirty removing pin bones and making Gravlax and Pickled Salmon.
If you missed out, not to worry!
We've included the recipes here and we have more classes in the works, reach out to us if theres anything you want to learn or try and maybe we can make it happen! 

Pickled Salmon

This pickled Salmon is made in the style of Russian Selyodka. In our class, we discussed how Russian colonization of Alaska influenced culture, cuisine, and commercial fishing. 

For the Salmon:

1 ½ pounds of wild salmon, skin on and pin bones removed

Kosher Salt

For the Jars:

2 red onions, thinly sliced

For the Brine:

2 cups apple cider vinegar

2 cups of water

2 tablespoons of olive oil

¼ cup pickling spice

½ cup of sugar

2 bay leaves

1 clove of garlic, thinly sliced


  1. Place fillet skin side down in a large dish and cover with kosher salt. Be sure to cover the fish completely. Cover and refrigerate for 24 hours.
  2. Remove the salmon from the salt and rinse well.
  3. With a fillet knife, remove the skin off the fillet.
  4. Cut the salmon into bite size pieces. Set aside.
  5. To make the pickling brine, combine vinegar, water, olive oil, pickling spices, sugar, bay leaves, and garlic in a saucepan. Heat to a simmer and slowly dissolve the sugar into the vinegar. Once sugar has completely dissolved, remove from heat, take out the bay leaves, and let cool.
  6. Once the brine has cooled, thinly slice the red onion.
  7. Layer the cubes of salmon and sliced red onion into your jars and pour the chilled pickling brine on top to fill the jar up completely.
  8.  Store jars in the refrigerator, allow the flavors to blend for a day or two before opening up the jar to enjoy. Eat within 3 weeks


From the Nordic term Grav- meaning "buried" and Lax- meaning "Salmon" It was traditionally buried in sand above the high tide line with salt and herbs. Thankfully this recipe is a bit easier. Feel free to experiment with your own flavorings


1 medium (2-3 lb) salmon filet

¾ cup light brown sugar

¾ cup kosher salt

3-4 drops of liquid smoke (if using)

¼ cup fresh dill, chopped or 2 tbsp dried dill (if using)

1 cup fresh beet, grated (if using)


Remove pin bones from salmon filet.

Mix together the brown sugar and kosher salt. 

Place salmon filet in a rectangular dish, preferably a glass or pyrex pan. Using a metal pan can cause a reaction to the salt. 

**If using, rub the liquid smoke directly onto the filet.

**if using the dill, rub it directly onto the filet. If using liquid smoke, apply dill after the liquid smoke.

Sprinkle the sugar/salt mixture and on the filet, meat side up. Rub the sugar/salt mixture over every part of exposed meat allowing a slight crust to be left behind. 

**if using beets, spread the grated beets on top of the sugar/salted salmon. At this time, you should have some liquid coming from the salmon helping to create a nice paste.

Cover the salmon with plastic wrap directly on top of the salmon filet. 

Place in the refrigerator for 16 hours. If the filet is smaller, reduce time to 12-14 hours. If the filet is larger, allow salmon to stay covered with mixture for 20-22 hours. You are looking for a firm, tight texture. 

Once salmon has met its curing time, rinse under cold water to remove all excess sugar/salt mixture, dill or beets, roughly 2-3 minutes.

Dry with a paper towel so that both the meat side and skin side of the filet are dry. Place back into the cleaned glass or pyrex pan and allow to air dry, uncovered for an additional 8-10 hours (depending on fish size) in the refrigerator. 

Keep the filet whole until ready to serve. 

Starting at the tail end of the filet, slice the salmon at an angle with a very sharp knife and one that is large enough to cut all the way across the width of the filet. You are looking for thin, uniform slices.

Place slices on a serving dish.

Serve with your choice of accompaniments. Traditional accompaniments include:

  • Diced red onions
  • Capers
  • Rye or pumpernickel bread
  • Creme fraiche or cream cheese
  • Dijon mustard
  • Sliced cucumber
  • Diced hard boiled eggs