Most of our anglers leave the Nushagak River with enough packaged salmon to feed their family and friends lots of great table fare for the year. What are you going to do with all that frozen salmon? It’s common knowledge that salmon can last anywhere from 4-8 months in a freezer, depending on temperatures and quality packaging—something we excel at Nushagak River Adventures. Our team uses the best packaging equipment and takes extra care in the process, which successfully elongates the freezing period. One of the amenities here at Nushagak River Adventures that unfailingly blows guests away is the culinary experience created by Executive Chef Christopher Lee, something you’ll wish you can replicate at home. Lee’s superb three-course meals stick with our visiting anglers long after they’ve departed. He’s been kind enough to share five of the best salmon recipes in Alaska. These recipes provide a taste of what lunch or an entree might look like here at Nushagak River Adevntures, one of the premier Alaska salmon fishing lodges. Bookmark this two-part blog, and try each recipe after returning home from next year’s life-changing trip to Fish The Nush.
Blackened Salmon Tacos
It’s extremely tough to beat a perfectly seasoned, cooked, and prepared fish taco. Executive Chef Christopher Lee’s delicious blackened salmon taco recipe has won over every person who’s tried it. The key to this recipe is correctly blackening each salmon fillet and concocting a medium-spiced sweet corn salsa. His fish tacos might be one of the best salmon recipes on the planet.
Preheat the grill to 550 degrees Fahrenheit.
Create a blackening spice blend by mixing ¼ tsp crushed garlic, ¼ tsp oregano, ⅛ tsp cayenne, ¼ tsp paprika, 1 tsp black pepper, and ⅛ tsp sea salt.
Make a sweet corn salsa by mixing ½ cup sweet corn, 1 tbsp diced red onion, 1 tbsp lime juice, ½ tsp minced jalapeño pepper, 2 tbsp chopped cilantro, and pinches of salt and cracked pepper.
In a separate bowl, add just enough oil to coat two salmon fillets and add the blackening seasoning mix.
Place the salmon on the grill, and cook to 155 degrees Fahrenheit.
While the salmon is cooking, quickly heat four corn tortillas on a pan.
Top each tortilla with shredded red cabbage and the sweet corn salsa.
Slice the fillets in half and add to each taco.
Serve and enjoy!
BBQ Salmon Salad with Avocado Green Goddess Dressing
Eating healthy is extremely important, that’s why Executive Chef Christopher Lee has crafted an out-of-this-world BBQ salmon salad recipe. Our salad-loving anglers think that this may be one of the best salmon recipes within a 1,000 miles.
Preheat the grill to the highest setting.
Combine and mix 1 tsp smoked paprika, 1 tsp salt, ½ tsp brown sugar, and ½ tsp pepper in a small dish and set aside.
Place three slices of bacon on a cold cast iron or oven-safe skillet, and turn the heat to medium. Cook until the bacon is crisp. Remove the bacon and set it on a paper towel-lined plate to drain. Chop when cool.
Slice a lemon in half. Squeeze the lemon and drizzle 2 tbsp of olive oil over 2 salmon fillets. Sprinkle the pre-made seasoning mix generously on top of the fillets and rub in lightly.
Grill the salmon to your liking.
Create an avocado green goddess dressing. Combine ½ ripe avocado, ½ cup fresh parsley leaves, ½ cup fresh cilantro leaves, ¼ cup water, 2 tbsp olive oil, 2 tbsp chopped walnuts, 2 tbsp fresh lemon juice, 1 tsp ground coriander, ½ tsp white wine vinegar, ½ tsp kosher salt, and ¼ tsp ground black pepper in a food processor and process until smooth.
Toss the lettuce with the avocado dressing, and divide between two plates.
Chop an avocado as you see fit, and slice 1 cup of cherry or grape tomatoes in half.
Top the salads with the chopped bacon, sliced tomatoes, chopped avocado, and BBQ salmon.
Serve and enjoy!
Alaska Fishing Camps
Remember to check back next month to discover 3 more salmon recipes. Nushagak River Adventures is now accepting reservations for next year! To learn more about our world-class Alaskan king salmon run, give us a call at 1-877-876-NUSH (6874). We’re already counting the days until next year’s opener! In the meantime take a look at last year’s Alaska fish counts here, or read the article about us in Fish Alaska here.