SERVES 4 PREP TIME 60 minutes COOK TIME 60 minutes


For the Vinaigrette:

  • 1 small shallot, minced (about 2 tablespoons)
  • 1 small clove garlic, minced (about 1/2 teaspoon)
  • 2 teaspoons Dijon mustard
  • 4 cured anchovy fillets, oil-packed or fully cleaned and prepared salt-packed, minced (about 1 teaspoon)
  • 3 tablespoons white wine vinegar
  • 1 tablespoon water
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Salad:

  • 1 pound small waxy potatoes, such as mini Yukon Golds (about 10)
  • 1/2 medium onion, whole
  • 2 sprigs fresh thyme
  • 4 medium cloves garlic, whole
  • 1/2 cup kosher salt, plus more for seasoning
  • 1 pound string beans, preferably French haricots verts, trimmed
  • 2 large eggs
  • 1/2 pound ripe tomatoes, preferably a small variety or cherry tomatoes, halved, quartered, or cut into wedges (depending on size)
  • ½ cup quinoa
  • 1 cup water or broth
  • 1 tall can (14.75 ounces) wild Alaska sockeye salmon
  • 3/4 cup pitted small black olives, such as Niçoise or Taggiasca, drained
  • 2 tablespoons drained brined capers
  • 10 torn fresh basil leaves
  • 2 tablespoons roughly chopped tarragon
  • ¼ cup fresh parsley, torn from stems
  • 3 ounces (about 4 cups) lettuce greens, such as a good mesclun mix, baby kale, mizuna, and/or baby kale
  • Freshly ground black pepper


1. For the Vinaigrette: Combine shallot, garlic, mustard, anchovies, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

2. For the Salad: In a large saucepan, cover potatoes with at least 2 inches of water. Add onion, thyme, and garlic. Stir in 1/2 cup salt until dissolved. Set over medium-high heat and bring just to a simmer. Lower heat to just barely below a simmer and cook until potatoes are easily pierced by a fork, about 40 minutes. Remove from heat and let stand in cooking water until cooled slightly. Drain potatoes and remove used onion, thyme, and garlic. Set aside.

3. Rinse quinoa and add to a small pot with one cup water, bring to a rapid boil for 2 minutes and lower to a simmer over medium heat. Leave saucepan uncovered and gently simmer until water has been absorbed, about 10 minutes. Remove from heat, cover with a lid and steam quinoa an additional 5 minutes. Fluff with fork, set aside, and allow to cool to room temp. 

4.Meanwhile, fill a large saucepan with water and season generously with salt. Fill a large bowl with ice water. Bring saucepan of water to a boil. Working in small batches, cook beans until tender-crisp, about 3 minutes. Transfer to ice bath to chill. Drain beans and pat dry. Cut beans into 1 1/2-inch lengths and set aside.

5. Add 1 tray of ice cubes to another large bowl and fill with water. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 9 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Cut eggs into quarters lengthwise.

6.In a large bowl, combine potatoes, green beans, tomatoes, wild Alaska canned salmon, olives, capers, basil, and lettuce greens. Shake or whisk vinaigrette, then drizzle a small amount over ingredients in bowl, tossing gently with clean hands and adding more vinaigrette as needed until everything is lightly coated. Season with salt and pepper. Transfer salad to serving bowls and garnish with eggs.

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SERVES 6 PREP TIME 0 minutes COOK TIME 0 minutes


For the sauce:
1⁄3 cup soy sauce
1⁄4 cup water
Juice of half a lime
1⁄4 cup toasted sesame oil 3 tablespoons honey
3 tablespoons rice wine vinegar
4 cloves garlic
1 tablespoon chopped fresh ginger
3 tablespoons hoisin sauce
3 tablespoons peanut butter

6 fillets (4–6 ounces each) wild Alaska salmon, pin bones and skin removed
14 ounces rice noodles
1 tablespoon avocado or vegetable  oil
1 large red bell pepper, julienned
1 cup snow peas
1⁄2 cup roasted salted peanuts, chopped
1⁄2 cup sliced green onions
1⁄2 cup cilantro, chopped

For serving:
1 lime, cut into wedges Sriracha sauce


1. To make the sauce: In a blender, combine the soy sauce, water, lime juice, sesame oil, honey, vinegar, garlic, ginger, hoisin sauce, and peanut butter. Blend until smooth.
2. Place the salmon fillets in a resealable plastic bag and pour one-third of the sauce over the salmon to coat. (Reserve the remaining sauce.) Seal and marinate in the refrigerator for 30 minutes.

3. Meanwhile, begin preparing the rice noodles according to package directions.

4. In a large skillet, heat the oil over medium-high heat. Remove the salmon fillets from the marinade, shaking off the excess, and place them in the hot skillet. Sear for 3 minutes, or until browned on the bottom, and then turn and cook for 2 minutes for medium. Transfer the salmon to a plate and allow to rest. Add the bell pepper and snow peas to the skillet and cook, stirring constantly, for 2 to 3 minutes, or until heated through and tender-crisp. Add the reserved sauce to the skillet and heat through. Add the noodles to the pan and toss to coat with the sauce. Distribute the noodles and vegetables evenly among 6 serving bowls. Top each bowl with a salmon fillet. Sprinkle each plate generously with peanuts, green onions, and cilantro. Serve with lime wedges and Sriracha sauce on the side. 

Reprinted from Alaska from Scratch by Maya Wilson. Copyright ©2018 by Maya Wilson. By permission of Rodale Books, a division of Penguin Random House LLC. Available wherever books are sold.

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SERVES 4-6 PREP TIME 15 minutes COOK TIME 15 minutes


Cilantro Lime Alaska Salmon baked in foil:

  • 1 large Alaska Salmon fillet (there are five Alaska salmon species: coho, pink, keta, king and sockeye — I used sockeye)
  • Sea salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • ½ lime, juiced
  • ? cup fresh cilantro, roughly chopped


Air Fried Brussels Sprouts:

  • 2-4 cups brussels sprouts (depending on the size of your air fryer, you can also roast them in your oven)
  • 1 tablespoon extra virgin olive oil
  • Sea salt and pepper to taste

Coconut Cilantro Lime Rice:

  • 1 cup white jasmine rice
  • 2 cups full fat coconut milk
  • 3 tablespoons lime juice
  • ½ cup cilantro, roughly chopped
  • Sea salt to taste


Cilantro Lime Alaska Salmon baked in foil:

  • Preheat the oven to 350F and line a medium size baking sheet with foil. Spray the foil with nonstick cooking spray and lay the salmon in the middle of the foil. Lightly pat the Alaska Salmon dry with a paper towel.
  • Drizzle olive oil on top and use a silicone brush to spread the olive oil all over the salmon. Do the same with the honey before seasoning, squeezing the lime juice over the top, and sprinkling on the cilantro.
  • Fold the edges of the foil up but not over the salmon and bake for 15 minutes. After 15 minutes, turn the oven to broil and cook an additional 3-4 minutes.
  • Remove from the oven, squeeze more lime juice on top if desired, and plate!


Air Fried Brussels Sprouts:

  • Spray your air fryer basket with nonstick cooking spray and add your brussels sprouts.
  • Drizzle the olive oil over the brussels and add the seasoning before tossing together. Air fry at 400F for 15-20 minutes, or until the brussels are crispy.
  • Remove from the air fryer basket and plate with the salmon.

Coconut Cilantro Lime Rice:

  • Rinse rice through running water a few times.
  • Combine rice, coconut milk, and sea salt in a saucepan. Cover with a lid and bring to a boil. Remove the lid and reduce heat to medium-low, and let simmer for 15-20 minutes or until desired doneness.
  • Stir in lime juice and cilantro. Plate alongside your salmon and brussels, enjoy!

Recipe courtesy Robin Plotnik of What Robin Eats.

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Culinary Uses of Alaskan Seafood – Smoked Salmon

Smoked salmon and pasta dish.

Many visitors to Alaska’s Inside Passage who take Alaskan seafood home with them are unaware of various ways that smoked salmon can be used in the average kitchen. Many people will slice it and put it out as appetizers on special occasions, and although it serves that purpose very well, there are other ways to enjoy this treat. Smoked and canned salmon  is becoming particularly popular among home cooks because of its versatility, and it can be found in abundance in all of the port cities.

Resident Alaskans have long used salmon in pasta dishes. Salmon goes particularly well with well-crafted pesto or Alfredo sauces. Canned salmon can be stirred into the sauce and allowed to heat up prior to mixing with the pasta. Linguine or fettuccine work best for this dish.

Because smoked and canned salmon has the same texture as canned tuna, it can be used in exactly the same ways that home cooks traditionally use tuna fish. It makes an excellent sandwich melt, for instance, when mixed with mayonnaise and grilled with Swiss cheese on sourdough bread. It can also be included in seafood chowders, used in place of Canadian bacon in Eggs Benedict, and folded into omelets for a great start to the day. Some home cooks like to crumble it on top of spinach salads or include it in stuffed peppers and tomatoes. Those who use canned salmon for use in the home kitchen should remember to always include the small bit of fish oil that’s found in the can in the dish that they’re preparing.

Smoked Alaskan salmon has traditionally been sold as whole filets in pouches, but canned salmon has been increasing in popularity among visitors. Canning and pouching are essentially the same thing; the hot-smoking process cooks the salmon and it’s then sealed using pouches or cans. Pouched salmon is an excellent choice for those wanting the visual appeal that Alaskan salmon can provide for special occasions, but the canned variety is best for those who want to use the salmon in a variety of recipes. For more information, contact us at your convenience.

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Cedar Planked Alaskan Sockeye Salmon: A Native American Twist on Grilling

Fillet of Alaska sockeye salmon on a cear plank of wood.

Sockeye Salmon Cooked on a Plank?

Grilling salmon on a plank is a tradition that has its roots in northwestern Native American culture. They would take fresh salmon (almost as fresh as ours!) and cook it on small cedar logs over burning coals. The result was a deliciously sweet and smokey fish that is impossible to resist.

Tanner’s Planked Alaskan Sockeye Salmon

Our fresh Alaskan sockeye salmon tastes wonderful no matter how it is prepared but planked salmon rivals our succulent smoked salmon for flavor! If you enjoy smoked or grilled salmon we insist that you try this recipe using our wild sockeye salmon.

  • 1 Tablespoon Fresh Chopped Dill
  • 1 Tablespoon Pepper
  • 1/2 Tablespoon Ground Mustard
  • 1/4 Cup Salt
  • 1/2 Cup Brown Sugar
  • 2 Tanner’s Wild Sockeye Salmon Fillets
  • Plastic Wrap
  • 1 Cedar Plank

First, submerge your cedar plank (untreated cedar shingles work well) in water and let it soak for at least an hour before you want to use it. Combine all of the seasonings in a bowl and mix them together using a fork or your hands until all of the clumps are gone. Next, tear off two sheets of plastic wrap big enough to wrap the fillets in. Place the fillets on the plastic wrap and generously cover with the seasoning mixture. Tightly wrap the plastic around the fillets so that it is air tight and will not leak any liquids. Set the wrapped fillets in the fridge for 3-4 hours so that they can cure. After the appropriate curing time, remove the plastic wrap and gently rinse off the large clumps of seasoning with cold water. Preheat your grill to medium heat. Set the fillets on the soaked plank and place it on the grill above the coals or burner and close the lid. Allow the plank to smoke and cook the salmon for 10-15 minutes or until the meat flakes with gentle pressure from a fork.

If you’re ready to try it out order our fresh wild caught Alaskan sockeye salmon online, sustainably harvested from the Cook Inlet or contact us with any questions.

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Alaskan King Salmon: The World’s Healthiest Food

King Salmon fillet with tomatos and greens set on covered dinner table.

Salmon has long been touted as one of the most healthy foods available. With the main focus on the long list of benefits provided through the consumption of Omega-3 fatty acids. But did you know that eating fish like the Alaskan king salmon can also provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract?

Additionally, Coho and King Salmon have been shown to improve moods when eaten. From a write-up about a study, it has been shown that the human body doesn’t naturally produce acids like Omega-3. So when a deficiency of the essential oil shows up, it is often linked to things like depression, mood swings, memory decline, and fatigue.

Studies show a correlation between consumption of fish with high levels of omega-3 fatty acids and a decreased risk of depression and suicide. Eating fish increases your intake of omega-3 fatty acids and may help combat depression.

Further, Salmon isn’t high in saturated fat. Which serves as an additional benefit for your heart. Therefore benefiting those who have a healthy heart, as well as those who have had heart problems alike. It’s reasons like this that the American Heart Association recommends eating salmon at least twice a week to garner the cell-supportive benefits that it provides.

The unique protein, as well as the amino acids profiles, that salmon provides is far too often overlooked. The protein peptides and the antioxidant amino acid called taurine can help reduce inflammation and promote joint connectivity. Salmon is also an “excellent source” of vitamin B12, vitamin D, and selenium. Is it time for dinner?

Is getting healthy one of your resolutions this year? Then consider contacting us to order some of the freshest, wild-caught salmon from anywhere in the world. We look forward to hearing from you.

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Simple Culinary Techniques Make the Most of the Health Benefits King Salmon Provide

Fillet of King Salmon set with vegetables and garnish.

The first to return to Alaskan shores after wintering in the deep, cold waters of the North Pacific Ocean, king salmon are also the largest of the Pacific salmon species. However, they don’t call them king salmon just because of their superior size; these monarchs of the sea provide taste and nutrition fit to grace the tables of royalty throughout the world.

Many health conscious consumers are purchasing fish-oil capsules as a shortcut to obtaining the health benefits king salmon provide, but they’re missing out on some delectably delightful meals. Home cooks are often intimidated when it comes time to serve up these health-and-taste bombs, though, but preparing a delicious salmon dinner doesn’t require a degree from a Cordon Bleu culinary institution.

Fortunately for those who are challenged in the kitchen, the best ways to enjoy king salmon involve preparation methods that are simple. Taking a fine piece of salmon and doing as little to it as possible allows the flavor of the fish to take its rightful place on center stage. For instance, you can brush it with a mixture of honey, crushed wild berries and pinot noir before wrapping it in foil and baking it for 20 minutes in a 400 degree oven. This is guaranteed to taste better than a capsule full of oil. It can also be stirred into rich winter chowders or quickly grilled and added to omelets and sandwiches. King salmon can also be used to create an endlessly elegant version of the humble tuna casserole.

For a sublime culinary experience, try smoked king salmon fettuccine. All it takes is well-crafted Alfredo sauce, linguine or fettuccine, some freshly cracked black pepper, and, of course, the smoked king salmon. Just stir it into the sauce prior to mixing it with the pasta. Right before serving, a twist or two of a pepper mill provides it with the sublime finish that only fresh cracked pepper can create.

For more information on how to enjoy the healthy properties of wild Alaskan king salmon, contact us at your convenience. We’re always happy to talk fish here at Tanner’s, and we want to make certain that you enjoy the flavor of wild Alaskan salmon as much as you appreciate its health benefits.

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Pairing Alaskan Sockeye Salmon With Pacific Northwest Wine

Two wine glasses and bottle of pinot noir.

You’ve probably heard all your life that white wine is the proper compliment to seafood, but the exquisite taste of ruby-colored Alaskan sockeye salmon makes me want to reach for a bottle of Oregon or Washington pinot noir. White wine doesn’t deliver the punch that good sockeye needs, but when sockeye waltzes onto the dance floor, pinot noir follows in perfect step.

Next time you take out a sockeye filet with intentions of grilling it in the same old way, consider poaching it in pinot noir. Besides the fish, you’ll need butter, water, freshly-squeezed lemon juice, black pepper, kosher salt, and wine.

After patting the salmon filet dry with a paper towel, drizzle it with lemon juice and sprinkle it lightly with the salt and pepper. Bring the wine and water just barely to a simmer in a skillet on the stove. Slip the filet skin-side down into the skillet and poach until a meat thermometer registers an internal temperature of 140 degrees Fahrenheit.

Fillet of sockeye salmon being trimmed on cutting board.

After removing salmon from the skillet and placing it on dinner plates, turn up the heat and let the remaining liquid boil until it’s reduced to about one third of its original amount. Pour the sauce over the sockeye and finish with cracked black pepper immediately before serving.

Naturally, you’ll want to pour yourself and your dinner guests a glass of the same vintage of pinot noir that you used to poach the sockeye. I like to serve this over a bed of kale salad with blueberries glazed in fireweed honey on the side.

This recipe is simple, but it will cause your dinner guests to be in awe of your culinary skills even if your normal kitchen efforts have failed to dazzle.

Feel free to contact us for further suggestions concerning seafood preparation methods. We love talking fish here at Tanner’s almost as much as we love a perfectly crafted sockeye salmon dinner.

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Alaskan Seafood Recipes: Salmon Mousse Martini Appetizers

Salmon mousse.

With the holiday entertaining season fast approaching, we wanted to share some of our Alaskan seafood recipes. One that you may find ideal for small gatherings is our salmon mousse martini appetizer. No, it’s not a cocktail. It’s actually an Alaskan salmon mousse that is artfully served in martini glasses. Because the martini glasses are obviously portable, they make our Alaskan seafood appetizer perfect for situations when your guests will be mingling with one another on foot.

To make four servings of our salmon mousse martini appetizers, you’ll need 16 ounces of fresh salmon. You may opt to use any variety of salmon that we have available at Tanner’s Fresh Fish Processing (i.e. smoked, sockeye etc.). You’ll also need to round up the following additional items:

  • 2 Red peppers (roasted, peeled and seeded)
  • ½ cup White onion (minced)
  • 1 tbsp. Unflavored gelatin
  • 1 tbsp. Lemon juice, fresh
  • 1/8 tsp. Cayenne pepper
  • ¼ tsp. Spanish paprika
  • 1/3 cup Mayonnaise
  • 1 cup Heavy cream
  • 1/3 cup Sour cream
  • ¼ tsp. Sea salt

Begin by mixing the unflavored gelatin with ¼ cup of cold tap water. Then add 1/3 cup of boiling water to the mix and stir until the gelatin dissolves completely. Once that happens, place the bowl into the refrigerator and poach the Alaskan salmon of your choice.

Proceed by placing the onion, mayonnaise, peppers, sour cream, seasonings and lemon juice into a food processor. Puree the mixture until it is smooth. When the onion mixture reaches the desired consistency, add it to the gelatin bowl. Then place it into the refrigerator until it thickens up. In most instances, it should thicken in 20 minutes or less.

Next, take out a chilled mixing bowl and whip the heavy cream. From there, fold the poached Alaskan salmon, heavy cream and onion mixtures together. Afterward, scoop it into the martini glasses and put them back into the refrigerator.

Once you are ready to serve the Alaskan salmon mousse martinis, garnish them with thinly sliced cucumbers and fresh dill. Then serve them alongside of an assortment of artesian breads, crackers, Melba toast and rice cakes.

Want more Alaskan seafood recipes suitable for entertaining holiday guests? Be sure to contact us by phone or visit our blog often. Our phone number is (907) 567-3222.

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Spicy and Sweet Alaskan King Salmon Chili Citrus Tacos

Fish tacos neon sign.

With Fall upon us, and winter nipping at its heels, it’s about time to break out those belly-warming recipes to bring some heat to your home on those cold nights. This recipe for chili citrus tacos combines all the hardy and healthy (and tasty) attributes of Alaskan Salmon, mixed with the zesty and fun nature of Mexican cuisine. The fish taco, though not a truly new idea, is whimsical and wonderful by its very nature. It satisfies many facets of our dining experience, and is becoming a popular choice for dinner in Alaska.

So what better way of showing true Alaskan ingenuity by whipping up the best fish taco anywhere to be found. With that, we present: Alaskan Salmon Chili Citrus Tacos.

Preparation time: 10 min; Cooking time: 20 min; Servings: 4 (2 tacos each)

  • 1 garlic clove, chopped
  • 1 Serrano or Jalapeno chile, seeded and chopped
  • 2 Tbsps oil (preferably olive oil)
  • 2 Tbsps water
  • 2 Tbsps frozen concentrated orange juice 
  • 4 Alaska Salmon fillets (4 to 6 ounces each), thawed
  • Sea salt and fresh-ground black pepper
  • 8 small (6″ or 7″) tortillas, warmed
  • 2 large oranges, peeled and segmented
  • 1/2 cup sliced red onion
  • 1 cup fresh cilantro

Combine garlic, chiles and 1 Tbsp oil in skillet. Sauté over medium heat until garlic and chiles are translucent. Remove ingredients and skillet from heat and place vegetables in a mixing bowl. Add water and juice concentrate to bowl and mix it up.

Rinse the Alaskan Salmon under cold water and dry by tamping with paper towel. Return skillet to medium-high heat. Apply remaining oil to the salmon. Place fillets in heated skillet and cook, uncovered (3 to 4 minutes), until browned. To stop fish from sticking, gently shake the pan from side to side.

After allotted time, flip the fillets and season with salt and pepper (to taste). Cover pan and reduce heat to around medium. Cook 3 to 4 additional minutes. Cook just long enough for fish to appear opaque. If skin was left on, remove at this point, then break into taco-sized chunks.

Divide salmon onto the warmed tortillas. Top with segmented orange wedges, 1 tbsp red onion slices, 2 tbsps cilantro leaves and 1/2 tbsp chile citrus sauce.

For a hotter and sweeter flavor, try adding some sweet and spicy sriracha sauce to the finished dish. Add to that a cold Mexican beer and it’s time for a fiesta!

To order your fresh Alaskan King Salmon, or to fulfill any and all of your Alaskan seafood needs, contact us (907-567-3222) today.

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