Crew’s Top Three Favorite Salmon Recipes
In our last blog post we shared the crew’s favorite halibut recipes. Homer, Alaska is not only famous for its amazing halibut fishing but is also proud of its world class salmon fishing. Inlet Charters offers several different options for charter fishing. Along with halibut charters, we also offer multi-species, and salmon trips. We encourage anglers to book a salmon charter with Inlet Charters in order to not only gain access to an incredible food source but to also get the full experience of what it is like to catch wild Alaskan salmon. Our goal is to provide guests with the reward of bringing home their very own catch and preparing it for their loved ones along with all of their Alaskan memories. There is nothing like being able to present friends and family with a delicious and nutritious food source in which you participated in every step from sea to plate.
Wild caught Alaskan salmon has many health benefits and is yummy too! It is rich in heart healthy omega 3 fatty acids, flavorful oils, and also high in Vitamin B. In this article we are going to lay out three of our favorite ways to prepare protein-packed tasty salmon.
There are five different species of salmon that travel the waters of Kachemak Bay and the Cook Inlet including; chinook (king), coho (silver), sockeye (red), humpback (“humpys” or pink), and chum (dog). On our charters we primarily catch king, silver, and pink salmon – all of which are delicious and can be applied to any of the following recipes. If you make them, we’d love to see! Make sure to tag us on Instagram or share to our Facebook Page!
- 1lb salmon scrapings – or if made from fillet, skin and finely chop or pulse in a food processor
- 1 medium red or white onion
- 1-2 bell peppers
- A bunch of fresh herbs i.e. parsley, cilantro, basil (whatever is in season or available)
- 2-3 cups Panko bread crumbs
- hamburger rolls
- 2 cloves fresh garlic
- 2-3 eggs
- zest of one lemon
- salt & pepper
- Prepare salmon by skinning and finely dicing or cutting into chunks and pulse in the food processor until salmon gets an almost ground meat texture.
- Finely dice onion, bell pepper, herbs, and garlic. Place in a large bowl and combine with finely chopped salmon.dd lemon zest, salt, and pepper.
- Add panko and eggs, 1 cup of panko and 1 egg at a time. Mix with clean hands and add eggs and more panko until you get a nice consistency that sticks together when you form them into burger shapes.
- Once burgers are formed, pan sear in a hot cast iron pan on medium heat for 3-5 minutes on each side. Be sure not to overcrowd the pan allow about 1-2 inches between each burger. Keep warm in the oven on low temp while the others cook.
- While your burgers are cooking, whip up some spicy mayo. 1 cup of mayo to 1 TBSP sriracha mixed well. Feel free to add more sriracha depending upon your taste.
- Prepare lettuce, tomato, and sliced onion to top burgers.
- Serve on rolls with lettuce, tomato, sliced onion, and spicy mayo. For a gluten free option feel free to serve on large pieces of romaine or iceberg lettuce.
** This recipe yields about 6 salmon patties. We like to prepare extra or double the recipe and then freeze the leftover cooked patties in a freezer safe bag for up to one month. This makes for a super easy reheat in a microwave or on the stove top when in a hurry! These salmon patties make for not only a great burger but are also amazing served over salad, rice or with eggs in the morning.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
- 1 lb wild caught alaskan salmon previously frozen to ensure it is safe to eat raw. (skinned and cubed in ½ inch-¼ inch pieces)
- 1 avocado cubed
- ½ cucumber cubed
- ½ red onion finely diced
- ½ cup chopped green onion
- ⅓ cup soy sauce
- 2 tbsp sugar
- ⅛ cup sesame oil
- ½ tsp grated fresh ginger or ground ginger
- sesame seeds
- spicy mayo (same mixture of sriracha and mayo as in previous recipe)
- sushi rice
- In a medium sized bowl whisk together red onion, soy sauce, sugar, sesame oil, and ginger.
- Prep salmon, remove skin and pin bones then cut into ½ -¼ inch cubes, small bite sized pieces.
- Cube avocado and cucumber.
- Add salmon, avocado, and cucumber to sauce and gently combine. Cover with plastic wrap and refrigerate for 30 min to allow flavors to soak in.
- While the poke is resting make sushi rice according to directions.
- Once rice is done serve poke in bowls over rice, top with sesame seeds and drizzle with spicy mayo.
Smoked Salmon Dip
- 1lb Alaskan smoked salmon
- 1 lemon (zest and juice)
- 1 small red onion finely diced
- ½ cup finely chopped fresh dill or 2 tbsp dry dill
- 8 oz cream cheese (softened or room temperature)
- 3 tbsp capers
- 2 tbsp mayo (also can be substituted with sour cream or greek yogurt)
- cracked black pepper
- sliced baguette
- Take cream cheese out of the refrigerator and allow it to warm to room temperature about 30 minutes before dip preparation.
- Prep salmon. Remove skin from salmon, place in a medium sized bowl and use a fork to flake into small pieces (remove any bones which may be in the fillet).
- Finely dice red onion and finely chop dill, and add to bowl with salmon.
- Zest lemon over bowl, then juice and add to bowl.
- Add capers, mayo, cream cheese and black pepper.
- Use a wooden spoon to mix all together until smooth.
- Warm and slice baguette then serve with smoked salmon dip.
Now that everyone’s mouths are hopefully watering, it is our hope that you will jump on your opportunity to book a salmon charter with Inlet Charters. Our experienced crew would love to take you out for your very own chance to fish for wild Alaskan salmon and hopefully bring some home to your own freezer for the winter! We are currently booking trips for the 2021 season and would love to hear from you. Feel free to call our office at (907) 435-1600 to inquire about trip options and book your trip or visit our online booking portal.