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Flaky wild Alaskan black cod, glazed in honey-pomegranate and red pepper sauce, sits atop a bed of quinoa, lentils, Brussels sprouts and mixed greens.

Smoky, cheesy, and ready in under 15 minutes! This Smoked Salmon Pita Pizza brings together melty mozzarella, crisp bacon, briny capers, and rich wild Alaskan salmon for a flavor combo you’ll crave again and again. Perfect for when you want something gourmet but quick & easy.

These salmon onigiri (rice balls) are a great way to use leftovers since the filling can be made from just about any cooked fish. The rice wrapped in nori is a convenient way to pack along a satisfying snack for a busy day. The preparation is extremely easy and finished onigiri can be wrapped individually with plastic wrap and kept at room temperature. 

September always feels like the season of gathering — the last warm weekends before fall really sets in. For us, that means simple meals outside, like cedar-planked Copper River salmon. The wood infuses a subtle smokiness, the rosemary adds warmth, and the spices bring just enough kick. It’s the kind of dish that feels both rustic and special — perfect for sharing with family as the days start to shorten.

Fresh ceviche—a zesty blend of wild Alaskan halibut, veggies, and lime, ideal with tortilla chips or cucumbers.

Babies can eat fish! Our 10 month old son loves Copper River salmon. He eats Minced Copper River sockeye salmon with rice and broccoli.