18 Delicious Alaskan Salmon Recipes for Every Occasion

Dive into the rich, flavorful world of Alaskan salmon with our roundup of 18 mouthwatering recipes perfect for any occasion! Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving some cozy comfort food, we’ve got you covered. From grilled to baked, and everything in between, these dishes will inspire you to make salmon the star of your next meal. Let’s get cooking!

Grilled Alaskan Salmon with Lemon Butter Sauce

Grilled Alaskan Salmon with Lemon Butter Sauce is a showstopper that’s surprisingly simple to make, perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients

• 4 Alaskan salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh dill

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Brush the salmon fillets with olive oil and season both sides with salt and black pepper.
3. Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish flakes easily with a fork.
4. While the salmon cooks, whisk together the melted butter, lemon juice, lemon zest, and chopped dill in a small bowl.
5. Drizzle the lemon butter sauce over the grilled salmon just before serving.

The magic of this dish lies in the bright, buttery sauce that complements the rich salmon without overpowering it, creating a harmonious balance of flavors.

Tip: For an extra smoky flavor, try grilling the salmon on a cedar plank soaked in water for at least an hour.

Alaskan Salmon Tacos with Avocado Crema

These Alaskan Salmon Tacos with Avocado Crema are a fresh take on taco night, combining flaky salmon with a creamy, zesty sauce for a meal that’s both nutritious and bursting with flavor.

Ingredients

• 1 lb Alaskan salmon fillet, skin removed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 cup shredded purple cabbage
• 1/4 cup diced red onion

Instructions

1. Preheat your grill or skillet to medium-high heat. Brush the salmon with olive oil and season with chili powder, cumin, salt, and black pepper.
2. Grill the salmon for 4-5 minutes per side, or until it flakes easily with a fork. Remove from heat and let rest for 2 minutes before breaking into chunks.
3. While the salmon cooks, warm the tortillas according to package instructions.
4. In a blender, combine the avocado, sour cream, lime juice, and cilantro. Blend until smooth to make the avocado crema.
5. Assemble the tacos by placing salmon chunks on each tortilla, then topping with shredded cabbage, diced red onion, and a drizzle of avocado crema.

The contrast of the warm, spiced salmon with the cool, creamy avocado crema and crunchy cabbage makes these tacos a standout dish that’s perfect for a summer evening.

Tip: For an extra kick, add a sprinkle of crushed red pepper flakes to the avocado crema before blending.

Baked Alaskan Salmon with Garlic and Dill

This Baked Alaskan Salmon with Garlic and Dill is a showstopper that’s surprisingly simple to make, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1.5 lbs Alaskan salmon fillet, skin-on
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, sliced

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle with 2 tbsp olive oil, ensuring the entire surface is lightly coated.
3. Sprinkle the minced garlic, 1 tbsp fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper evenly over the salmon.
4. Arrange the lemon slices on top of the salmon, covering as much surface area as possible.
5. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.

The magic of this dish lies in the garlic and dill crust that forms a flavorful seal, keeping the salmon incredibly moist and tender. It’s a foolproof method that delivers restaurant-quality results every time.

Tip: For an extra burst of freshness, serve with a sprinkle of additional fresh dill and a wedge of lemon on the side.

Alaskan Salmon Patties with Lemon Aioli

These Alaskan Salmon Patties with Lemon Aioli are a delightful way to bring the taste of the sea to your dinner table, combining flaky salmon with a zesty aioli for a perfect bite.

Ingredients

• 1 lb fresh Alaskan salmon, cooked and flaked
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 2 tbsp fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• For the Lemon Aioli: 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine the flaked salmon, breadcrumbs, 1/4 cup mayonnaise, beaten egg, parsley, Dijon mustard, salt, and black pepper. Mix until well blended.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
3. Heat olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden brown and crispy.
4. While the patties cook, make the Lemon Aioli by whisking together 1/2 cup mayonnaise, lemon juice, lemon zest, and garlic powder in a small bowl.
5. Serve the salmon patties warm with a dollop of Lemon Aioli on top.

The crisp exterior and tender interior of these patties, paired with the bright and creamy aioli, make for an irresistible contrast in every bite.

Tip: For an extra crispy crust, press the patties lightly into additional breadcrumbs before frying.

Smoked Alaskan Salmon Chowder

Warm up with this creamy Smoked Alaskan Salmon Chowder, a hearty dish that brings the rich flavors of the sea to your table in under an hour.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 cups potatoes, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 8 ounces smoked Alaskan salmon, flaked
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and celery, cooking until soft, about 5 minutes. Stir in the garlic and cook for 1 minute more.
2. Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
3. Stir in the heavy cream, smoked salmon, dried dill, salt, and black pepper. Simmer gently for another 10 minutes, allowing the flavors to meld.
4. Serve hot, garnished with extra dill if desired. The smoky salmon and creamy broth create a luxurious texture that’s both comforting and elegant.

Tip: For an extra smoky flavor, try adding a teaspoon of liquid smoke along with the salmon.

Alaskan Salmon Salad with Citrus Vinaigrette

Brighten up your lunch with this Alaskan Salmon Salad, tossed in a zesty Citrus Vinaigrette that brings a refreshing twist to your table.

Ingredients

• 1 lb Alaskan salmon fillet
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill or skillet over medium-high heat. Cook the Alaskan salmon fillet for 4-5 minutes per side, until it flakes easily with a fork. Let it cool slightly, then break into chunks.
2. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado.
3. In a small bowl, whisk together the olive oil, fresh orange juice, fresh lemon juice, honey, salt, and black pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and gently toss to combine. Add the salmon chunks on top.

The combination of rich Alaskan salmon with the bright citrus vinaigrette creates a perfect balance of flavors that’s both luxurious and light.

Tip: For an extra burst of citrus, add a little zest from the orange or lemon to the vinaigrette.

Pan-Seared Alaskan Salmon with Herb Crust

Nothing beats the simplicity and elegance of pan-seared Alaskan salmon, especially when it’s topped with a fragrant herb crust that crisps up beautifully in the skillet.

Ingredients

• 2 (6-ounce) Alaskan salmon fillets, skin on
• 1/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon Dijon mustard

Instructions

1. Preheat a medium skillet over medium heat. While the skillet heats, pat the salmon fillets dry with paper towels.
2. In a small bowl, mix together the panko breadcrumbs, parsley, dill, chives, olive oil, salt, and pepper to create the herb crust.
3. Brush the top of each salmon fillet with Dijon mustard, then press the herb crust mixture onto the mustard-coated side.
4. Place the salmon fillets crust-side down in the preheated skillet. Cook for 4 minutes until the crust is golden and crispy.
5. Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

The magic of this dish lies in the contrast between the tender, flaky salmon and the crispy, herbaceous crust—a textural delight that’s sure to impress.

Tip: For an extra crispy crust, you can briefly broil the salmon for the last minute of cooking, but keep a close eye to prevent burning.

Alaskan Salmon Sushi Rolls

Dive into the flavors of the Pacific with these Alaskan Salmon Sushi Rolls, a perfect blend of fresh ingredients and simple techniques for home cooks.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 8 oz fresh Alaskan salmon, thinly sliced
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 1 tbsp soy sauce
• 1 tsp wasabi
• 1 tsp pickled ginger

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange slices of Alaskan salmon, avocado, and cucumber in a line along the bottom edge of the rice.
5. Roll the sushi tightly from the bottom, using the mat to shape it. Moisten the top border with water to seal the roll.
6. Repeat with the remaining nori sheets and ingredients. Slice each roll into 8 pieces with a sharp knife.
7. Serve with soy sauce, wasabi, and pickled ginger on the side.

The combination of creamy avocado and crisp cucumber with the rich Alaskan salmon creates a sushi roll that’s both refreshing and indulgent.

Tip: For the best texture, slice the salmon against the grain and keep all ingredients chilled until assembly.

Alaskan Salmon and Asparagus Foil Packets

These Alaskan Salmon and Asparagus Foil Packets are a breeze to make and clean up, offering a perfectly steamed meal with minimal fuss.

Ingredients

• 4 (6-ounce) Alaskan salmon fillets
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 lemon slices
• 2 tablespoons fresh dill, chopped

Instructions

1. Preheat your oven to 400°F and cut four large pieces of aluminum foil.
2. Divide the asparagus evenly among the foil pieces, placing them in the center.
3. Drizzle 1/2 tablespoon of olive oil over each portion of asparagus, then sprinkle with 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt, and a pinch of black pepper.
4. Place a salmon fillet on top of each asparagus pile. Season each fillet with the remaining garlic powder, onion powder, salt, and black pepper. Top each with a lemon slice and a sprinkle of fresh dill.
5. Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet.
6. Bake for 20 minutes, or until the salmon flakes easily with a fork.

The magic of these foil packets lies in how they lock in moisture, ensuring the salmon stays tender and the asparagus crisp-tender, all while infusing every bite with bright lemon and dill flavors.

Tip: For an extra flavor boost, add a pat of butter inside each packet before baking.

Alaskan Salmon Burgers with Spicy Mayo

These Alaskan Salmon Burgers with Spicy Mayo are a game-changer for your weeknight dinners, offering a delicious twist on the classic burger with a kick of heat.

Ingredients

• 1 lb fresh Alaskan salmon, skin removed and finely chopped
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 whole wheat burger buns, toasted
• Lettuce leaves and sliced tomato, for serving

Instructions

1. In a small bowl, mix together the mayonnaise and sriracha sauce to make the spicy mayo. Set aside.
2. In a large bowl, combine the chopped salmon, panko breadcrumbs, egg, green onions, soy sauce, garlic powder, salt, and black pepper. Mix gently until just combined.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick.
4. Heat the olive oil in a large skillet over medium heat. Cook the salmon patties for 4-5 minutes on each side, or until golden brown and cooked through.
5. Spread the spicy mayo on the toasted buns, then assemble the burgers with the salmon patties, lettuce, and tomato slices.

The combination of the crispy salmon patty with the creamy, spicy mayo creates a mouthwatering contrast that’s sure to impress. Perfect for those who love a little heat with their seafood.

Tip: For an extra crunch, add a thin slice of cucumber to your burger assembly.

Alaskan Salmon Pasta with Creamy Alfredo Sauce

Dive into the rich flavors of the Pacific Northwest with this Alaskan Salmon Pasta, where tender salmon meets a creamy Alfredo sauce in a dish that’s as luxurious as it is comforting.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb Alaskan salmon fillet, skin removed and cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the salmon pieces and cook for 3-4 minutes, until just opaque. Remove salmon from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, bring to a simmer, and let it reduce slightly for 2 minutes.
4. Stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.
5. Return the cooked salmon and pasta to the skillet, tossing gently to coat everything in the Alfredo sauce. Cook for another minute until everything is heated through.
6. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the contrast between the creamy Alfredo and the bold, flaky salmon, creating a pasta that’s both indulgent and balanced.

Tip: For an extra touch of elegance, garnish with a sprinkle of lemon zest to brighten the rich flavors.

Alaskan Salmon Kebabs with Vegetables

Grilling season calls for something special, and these Alaskan Salmon Kebabs with Vegetables are just the ticket—juicy, flavorful, and packed with colorful veggies.

Ingredients

• 1 lb Alaskan salmon, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the salmon cubes, bell peppers, onion, and zucchini to the bowl. Gently toss to coat everything evenly with the marinade.
4. Thread the salmon and vegetables onto skewers, alternating between the different ingredients.
5. Grill the kebabs for about 10 minutes, turning once halfway through, until the salmon is cooked through and the vegetables are slightly charred.

The smoky paprika and fresh lemon juice in the marinade bring out the natural richness of the salmon, while the grilled vegetables add a sweet crunch that’s irresistible.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Alaskan Salmon Quiche with Spinach and Feta

Dive into the flavors of the Pacific Northwest with this Alaskan Salmon Quiche, a perfect blend of creamy feta and fresh spinach nestled in a flaky crust.

Ingredients

• 1 pre-made pie crust (9-inch)
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 cup cooked Alaskan salmon, flaked
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9-inch pie dish and fit the pie crust into it, trimming any excess.
2. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
3. Heat the olive oil in a skillet over medium heat. Add the spinach and sauté until just wilted, about 2 minutes.
4. Spread the flaked salmon, sautéed spinach, and crumbled feta evenly over the bottom of the pie crust.
5. Pour the egg mixture over the filling, ensuring it’s evenly distributed.
6. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let it cool for 5 minutes before slicing.

The combination of rich salmon and tangy feta creates a luxurious texture that’s surprisingly simple to achieve.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the filling.

Alaskan Salmon Cakes with Sweet Chili Sauce

These Alaskan Salmon Cakes with Sweet Chili Sauce are a delightful twist on the classic, offering a perfect balance of savory and sweet with a crispy exterior that’s irresistible.

Ingredients

• 1 lb cooked Alaskan salmon, flaked
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 2 tbsp green onions, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1/4 cup sweet chili sauce

Instructions

1. In a large bowl, combine the flaked salmon, breadcrumbs, mayonnaise, beaten egg, green onions, lemon juice, salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
3. Heat the vegetable oil in a large skillet over medium heat. Cook the salmon cakes for 3-4 minutes on each side, or until golden brown and crispy.
4. Serve warm with sweet chili sauce drizzled on top or on the side for dipping.

The secret to these salmon cakes’ irresistible texture? A quick pan-fry gives them a crispy crust while keeping the inside tender and moist.

Tip: For an extra crunch, try panko breadcrumbs instead of regular ones.

Alaskan Salmon Stir-Fry with Ginger and Soy

Bring the flavors of the Pacific Northwest to your kitchen with this Alaskan Salmon Stir-Fry, a perfect blend of ginger and soy that’s ready in under 30 minutes.

Ingredients

• 1 lb Alaskan salmon fillet, skin removed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tbsp honey
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 green onions, sliced
• 1 tsp sesame seeds

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add salmon cubes and cook for 3-4 minutes until lightly browned. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add minced ginger and garlic, sautéing for 30 seconds until fragrant.
3. Stir in soy sauce and honey, then add red bell pepper and snap peas. Cook for 4-5 minutes until vegetables are crisp-tender.
4. Return salmon to the skillet, tossing gently to coat with the sauce and heat through for 1-2 minutes.
5. Sprinkle with green onions and sesame seeds before serving.

The quick sear on the salmon locks in moisture, while the ginger-soy glaze adds a punch of umami that elevates this dish beyond your average stir-fry.

Tip: For an extra kick, add a pinch of red pepper flakes with the ginger and garlic.

Alaskan Salmon en Papillote with Herbs

Imagine unwrapping a parcel of perfectly steamed Alaskan salmon, infused with the aromatic essence of fresh herbs — that’s the magic of cooking en papillote.

Ingredients

• 2 (6-ounce) Alaskan salmon fillets
• 1/4 cup white wine
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sheets parchment paper (12×16 inches each)

Instructions

1. Preheat your oven to 400°F.
2. In a small bowl, whisk together the white wine, olive oil, lemon zest, lemon juice, minced garlic, dill, parsley, salt, and black pepper.
3. Place each salmon fillet in the center of a parchment paper sheet. Spoon the herb mixture evenly over the salmon.
4. Fold the parchment paper over the salmon, then crimp the edges tightly to seal the packets.
5. Place the packets on a baking sheet and bake for 15 minutes, or until the salmon is opaque and flakes easily with a fork.

The beauty of this method is how the parchment locks in moisture, ensuring the salmon is succulent and packed with flavor from the herb-infused steam.

Tip: For an extra burst of freshness, serve with a wedge of lemon on the side.

Alaskan Salmon and Potato Hash

Wake up your mornings with this hearty Alaskan Salmon and Potato Hash, a dish that combines the richness of salmon with the comforting crunch of potatoes for a breakfast that feels like a hug.

Ingredients

• 1 lb Alaskan salmon, skin removed and cut into 1-inch pieces
• 2 cups diced Yukon gold potatoes (about 2 medium)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped green onions
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 tbsp fresh dill, chopped
• 4 eggs (optional, for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add red bell pepper, green onions, salt, black pepper, garlic powder, and smoked paprika to the skillet. Cook for another 5 minutes, until the vegetables are tender.
3. Gently fold in the salmon pieces and cook for 5-7 minutes, until the salmon is just cooked through and flakes easily with a fork.
4. Sprinkle with fresh dill and serve hot. For an extra touch, top each serving with a fried egg.

The magic of this hash lies in the smoky paprika and fresh dill, which elevate the salmon to new heights while keeping the potatoes perfectly golden.

Tip: For crispier potatoes, let them cook undisturbed for the first 5 minutes to develop a golden crust.

Alaskan Salmon with Mango Salsa

Bring a taste of the ocean and tropics to your table with this Alaskan Salmon topped with a vibrant mango salsa. It’s a perfect blend of sweet, spicy, and savory that’s sure to impress.

Ingredients

• 4 Alaskan salmon fillets (6 oz each)
• 1 cup diced mango
• 1/4 cup diced red bell pepper
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your grill or skillet to medium-high heat and brush the salmon fillets with 1 tbsp olive oil. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill or pan-sear the salmon for 4-5 minutes on each side, or until the fish flakes easily with a fork.
3. While the salmon cooks, combine 1 cup diced mango, 1/4 cup diced red bell pepper, 2 tbsp finely chopped red onion, 1 tbsp chopped fresh cilantro, and 1 tbsp lime juice in a bowl to make the salsa.
4. Serve the salmon hot, topped with the mango salsa.

The contrast between the rich, buttery salmon and the fresh, tangy mango salsa creates a dish that’s as beautiful as it is delicious. It’s a standout meal that feels gourmet but comes together in minutes.

Tip: For an extra kick, add a finely chopped jalapeño to the salsa.

Conclusion

From cozy weeknight dinners to impressive weekend feasts, our roundup of 18 Delicious Alaskan Salmon Recipes has something for every occasion. We hope these dishes inspire your next meal. Don’t forget to try them out, share your favorites in the comments, and pin the recipes you love on Pinterest. Happy cooking!