Copper River Salmon Recipes

Enjoy the list of salmon recipes that use Copper River salmon to create some unique dishes. Visit the websites for the full recipes and images.

  • Low Fat Smoked Salmon Dip
    • 8 ounces kippered smoked salmon
    • 12 slices of cocktail-rye, melba toasts or pumpernickel bread
    • 1 package of fat free or low fat cream cheese
    • 2 tablespoons non-fat or low-fat milk
    • 1 teaspoon of lemon juice
    • 1 teaspoon dried dill weed
    • 5 drops of hot sauce (tapatio/Tabasco)
    • 1/2 cup of finely diced red onion
    • 3 tablespoons capers
    • Lemon slices & fresh dill sprigs for garnish

    Beat together until smooth cream cheese, red onion, milk, lemon juice, dill weed and hot sauce.  Spoon mixture into small serving bowl, and arrange on serving platter with smoked salmon and bread selection. Serve chilled, and garnished with fresh dill sprigs and lemon slices.

  • Copper River Salmon Tacos

    • 1 can (14.75 oz.) or 2 cans (7.5 oz. each) wild Alaska salmon
    • OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
    • 1/2 cup fresh or bottled non-fat salsa
    • 12 (6.5 inch) corn tortillas
    • 3/4 cup fat-free refried beans
    • 1/4 cup fat-free Cheddar cheese
    • 2 cups cabbage or lettuce, shredded
    • 3/4 cup fresh tomato, chopped
    • Salsa, to taste
    • Cilantro, to taste

    Preheat oven to 350°F. Mix salmon with salsa and hold aside. Place the tortillas on sheet pans in 1 single layer; portion beans and cheese evenly onto the tortillas. Place in oven until warm and cheese is melted (5-8 minutes). Remove from oven and divide salmon mixture evenly among the tortillas. Top with cabbage or lettuce and diced tomatoes (portioned evenly). Fold tortillas over and serve with extra salsa and chopped cilantro, if desired. Variations: Salmon mixture may also be used as burrito OR tostada filling.

    Makes 12 Tacos, or 6 servings.

    Nutrients per serving: 263.5 calories, 6g total fat, 1g saturated fat, 19% of calories from fat, 39mg cholesterol, 21g protein, 33g carbohydrate, 6g fiber, 693mg sodium, 345mg calcium and 1.2g omega-3 fatty acids.

  • Quick Alaska Salmon Chowder

    • 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
    • 1 Tablespoon butter or margarine
    • 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
    • 1/2 teaspoon salt
    • 1/2 teaspoon lemon pepper or pepper blend seasoning
    • 2 Tablespoons sherry, if desired
    • 1/4 cup bacon bits, divided

    Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a 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. Ladle soup into bowls; sprinkle with remaining bacon bits. Spicy Variations: Add Mexican, Cajun, OR Southwest seasoning to taste.

    Makes 6 cups, about 4 servings.

    Nutrients per serving: 393 calories, 11g total fat, 4g saturated fat, 26% of calories from fat, 74mg cholesterol, 34g protein, 39g carbohydrate, 4g fiber, 1315mg sodium, 505mg calcium and 1.8g omega-3 fatty acids.

  • Copper River Salmon with Raspberry Relish
  • Simple Pan-Roasted Salmon
  • Real Copper River Salmon
  • JJ’s Barbecue Copper River King Salmon
  • Chipotle BBQ Grilled Copper River King Salmon
  • Super Healthy Pan Seared Copper River Salmon with Pasta, Favas and Fennel
  • Grilled Copper River Salmon