Change up your boring weekly meal schedule and mix in some locally favorited salmon recipes that will satisfy your summer cravings! We took a look at some recipe ideas from Alaska From Scratch to share with you.


Salmon Taco Salad – layered with black beans, corn chips and avocado mango salsa, drizzled with lime crema.

Lime Crema Ingredients:

  • 1/2 cup sour cream
  • 1/2 cup milk, for thinning
  • 1 lime, juiced
  • 3/4 teaspoon garlic powder
  • several dashes Tapatio hot sauce
  • salt to taste

In a small bowl, whisk together the sour cream, milk, lime juice, garlic powder and Tapatio until smooth and combined. More milk can be added as needed to thin the mixture so that it is a pourable consistency. Season generously with salt. Cover and refrigerate until ready to serve.

Mango Avocado Salsa Ingredients:

  • 1 large ripe mango, cubed
  • 1 large ripe avocado, cubed
  • 1/4 cup red onion, diced
  • 2 tablespoons jalapeno, minced
  • 1/2 cup cilantro, finely chopped
  • 1 lime, juiced
  • salt

In a medium bowl, add the mango, avocado, red onion, jalapeño, and cilantro. Squeeze lime juice over top, season with salt, and stir to combine. Cover and refrigerate until ready to serve.

Salmon Ingredients:

  • 1 pound wild sockeye salmon, skin and pin bones removed, cut into four fillets
  • 2 tablespoons oil for the pan
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sugar

Heat a heavy-bottomed skillet to medium-high heat. Add the avocado oil to the pan. Pat each fillet dry and season each with salt and pepper. In a small bowl, stir together the chili powder, cumin, and sugar. Sprinkle the seasoning mixture over each fillet to coat, patting the seasoning down so that it adheres to the fish. Sear the salmon fillets in the hot pan, about 2-3 minutes per side for medium (cooking times will vary depending on the thickness of your fillets), being careful not to overcook.

Salad Ingredients:

  • 4 cups mixed greens (I used leaf lettuce and spinach)
  • 1 cup shredded cabbage
  • 1 (15 ounces) can black beans, rinsed and drained
  • 2 cups crumbled corn chips

Lay out four salad plates or shallow bowls. Divide the greens evenly into each of the bowls. Top the greens with the shredded cabbage, followed by black beans. Top the beans with the salmon fillets, followed by the mango avocado salsa. Drizzle everything with lime crema and sprinkle with crumbled corn chips. Serve the salad with more corn chips, lime wedges, and Tapatio hot sauce on the side.


Cilantro Lime Salmon Baked in Foil – simple salmon fillet baked in foil with a delicious combo of cilantro, garlic, honey, and lime.


  • 1-1 1/2 pound salmon fillet
  • extra virgin olive oil
  • salt and black pepper
  • 3 garlic cloves, minced
  • 3 tablespoons cilantro, finely chopped
  • 1 tablespoon honey
  • 2 tablespoons freshly squeezed lime juice


1. Preheat oven to 400. Lay a sheet of aluminum foil onto a rimmed baking sheet.

2. Pat the salmon fillet dry and place it onto the center of the foil. Rub the salmon with olive oil to coat, then generously season the salmon with salt and pepper.

3. In a small bowl, add the garlic, cilantro, honey, and lime juice. Stir to combine. Pour the mixture over the salmon fillet, distributing evenly with your fingers. Fold the edges of the foil up toward the salmon to hold in the juices (pictured), but do not cover the top of the salmon with the foil.

4. Bake for 15-20 minutes or until cooked to medium in the center, being careful not to dry out (cooking time may vary depending on the size and thickness of your fillet). Spoon the pan juices over top of the fillet just prior to serving.


Salmon Skewers with Rosemary Birch Syrup – change up of the traditional chicken or steak skewers!


  • 1 1/2-2 pounds fresh salmon, skin and pin bones removed, cut into 2 inch cubes, and patted dry
  • 1-2 large lemons, very thinly sliced and deseeded
  • 1/2 cup birch syrup (maple syrup or honey can be substituted)
  • 3 tablespoons fresh rosemary leaves, chopped
  • kosher salt and freshly ground black pepper


1. If using wooden skewers, soak them in warm water for 20 minutes before preparing kebabs. Prepare your grill or fire for grilling (we made ours on a grate over our backyard fire pit).

2. Arrange the skewers beginning with salmon, followed with lemon, then salmon, lemon, salmon. Set aside and repeat with remaining salmon. Season the kebabs generously with kosher salt and freshly ground black pepper.

3. In a small saucepan, heat the birch syrup and rosemary over medium-low heat. When the mixture just comes to a simmer, remove from heat and brush liberally over the skewers, being sure to coat the lemons as well as the salmon. Reserve any remaining rosemary syrup to brush over the skewers as they grill.

4. Grease your grill to prevent the salmon from sticking as needed. Place the skewers on the grill over a hot fire, brushing with syrup as you go, cooking until salmon is cooked to medium in the center (or to your preference), and has grill marks on both sides (ours took 2-3 minutes per side, but this will depend on the heat of your fire and the proximity of the skewers to the flame). Drizzle any remaining syrup over the top of the skewers and serve promptly.