Recommended Recipes

BBQ Salmon!

Here are some of our favorite recipes for you to try and enjoy!




Lox/Cold Smoked Alaskan Pinwheels

6 oz sliced Lox
4 oz cream cheese (unsoftened)
2 T. lemon juice
1 T. dill

Mix cream cheese and lemon juice. Add dill and chill. Spread each slice of Lox with cream cheese mixture. Roll up like a jellyroll and cut into 1/2” pieces. Serve garnished with parsley and thin lemon slices.



Smoked Salmon Pasta

8 oz linguine or fettuccine
1/2 C. butter
1 C. sour cream
2 t. ground garlic
1 egg, slightly beaten
1/2 C. Parmesan cheese
2/3 C. chopped tomatoes
4oz - 6.5 oz salmon
1 T. chives, chopped salt & pepper to taste
1 T. Alaskabits
1 T. minced parsley

Cook pasta in boiling water until barely tender; drain. Meanwhile, melt butter on low. Stir in sour cream; garlic egg and 1/4 cup Parmesan cheese. Fold in tomatoes, smoked salmon pieces and chives. Heat thoroughly about 2 min. and season with salt and pepper. Fold sauce into hot pasta. Place on serving platter and garnish with remaining Parmesan cheese, parsley and Alaskabits. Serves 4



Salmon Rolls

1 can (14oz) salmon or 2 cups flaked salmon
1 pkg, (8oz) cream cheese
4 T. salsa
2 T. parsley
1 t. cilantro
1/4 t. ground cumin
8 - 8” flour tortillas

Mix all ingredients. Spread on tortilla, roll and then cut.



BBQ Salmon

Salmon fillets or fillet portions (4 - 6 servings)
Peanut Oil
2 T. Butter
2 T. Lemon Juice
1/2 C. Brown Sugar

In a pan cover fish with peanut oil (skin side down.) Marinate at least one hour. Mix and heat butter, lemon juice and brown sugar for basting.

Grill fish meat side down 1-2 minutes. Then turn to skin side down, baste, and continue grilling until fish flakes and is consistent in color. (Approx. 10 minutes per 1” of thickness.) Brush again with basting sauce. Slip a spatula between the skin and meat lifting only the meat to serve.



Loaded Omelet

2 T. (1/4 stick) butter
1/2 C. finely chopped onion
6 eggs, beaten to blend
2 green onions, sliced
2 oz cream cheese, cut into small pieces
2 oz smoked salmon, chopped
1/3 C. (about 1 1/2 ounces) grated mozzarella
1 oz caviar

Preheat broiler. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and saute until translucent, about 4 minutes. Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet. Add eggs to skillet and season with salt and pepper. Cook until edges of omelet are set, about 1 minute. Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges. Continue cooking until eggs are almost set, about 2 minutes. Sprinkle sauteed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet. Broil until mozzarella melts, about 3 minutes. Cut omelet into wedges and top with caviar.



Alaskan Smoked Salmon Dip

1 lb. hot smoked salmon
16 oz. sour cream
1/8 C. grated sweet onion
optional chopped green onion

Mix sour cream and onion in bowl on low setting. (May mix cream cheese and sour cream (8 oz of each)). Remove skin and back fat (gray fat material under skin), break salmon into small pieces (remove pin bones).

Add salmon into bowl slowly while continuing to mix on low until salmon is evenly mixed. Add chopped green onion for appearance.

Serve with your favorite crackers, chips, and friends.



Jason’s Halibut Olympia

1 lb. Halibut (skinless / boneless)
1/2 C. Mayonnaise
6 - 8 slivers of butter
1 C. Parmesan cheese
1/2 C. chopped Onions

Pre-heat oven to 400 F.

In shallow dish, place butter slices in bottom of pan with chopped onions. Place halibut on top. Coat Halibut with Mayonnaise and cover with parmesan cheese. Cover with foil.

Bake for 30 minutes or until halibut has no milky white appearance. Remove foil and broil for 5 minutes or until top is lightly browned.

For more recipes, check out the Favorite Links page!



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