Alaska Salmon Marsala

Alaska Salmon Marsala
Recipe type: Entree
Serves: 4
Prep time:
Cook time:
Total time:
Two great flavors are combined to create this easy and delicious recipe. Salmon and mushrooms are a perfect pairing!
  • 4 Alaska Salmon fillets (4 to 6 oz. each)
  • Salt and pepper, to taste
  • 2 cups flour
  • ½ cup olive oil
  • 1 cup Marsala wine
  • 2 cups mushrooms, sliced
  • 2 cups chicken stock
  • 2 teaspoons fresh thyme
  • 2 Tablespoons cold butter
  • 4 fresh thyme sprigs, for garnish
  1. Season Alaska Salmon fillets with salt and pepper, to taste. Place the flour on a plate, season with salt and pepper, to taste. Dredge both sides of each salmon fillet in the seasoned flour, shaking off the excess flour.
  2. Heat a large sauté pan, add the olive oil, then place each piece of salmon into the pan. Cook for 2 to 4 minutes, turn the fillets over and cook until almost done. Remove fillets from pan; hold aside.
  3. Off the heat, carefully add the Marsala wine to the pan, scraping the bits off the bottom. Return pan to the heat and add the mushrooms. Season with salt and pepper, to taste, and cook for 1 minute. Add the stock and thyme, and let the liquid reduce by ½.
  4. Return the salmon fillets to the pan. Cook, while basting the fish, until the fillets are heated through. Remove fish fillets to 4 serving plates.
  5. Return the pan to heat, add the cold butter and swirl until incorporated and sauce slightly thickens. Remove from heat and divide sauce evenly over the 4 salmon fillets. Garnish each plate with thyme sprig, if desired.


And The WINNER Is…

For those of you who follow us on social media you may have heard about the contest we had at the beginning of February on Facebook. For those who are just now hearing about it; we had a contest that started on February 1st and ended on February 14th. The contest was to send us your favorite salmon recipe and the winner would receive a gift card to use on their next purchase. The catch the recipe had to be your own/ made into your own recipe. We had a lot of great submissions and it was a tough choice to pick a winner. We narrowed it down to two great recipes. The winning recipe belonged to April Williams! April who was raised in the North West grew up eating salmon, so when she found out she won she was more than happy to let us share her recipe. So we hope you will enjoy her recipe as much as we did!


Salmon En Papillote with Lemon Thyme Jam

By: April Williams

Yield: 4 servings



  • 4 Salmon fillets
  • 1/2 lb asparagus
  • ½ cup white wine
  • 1 clove minced garlic
  • Salt and pepper
  • Lemon Thyme Jam (Recipe at the bottom)
  • Olive oil



Preheat oven to 425 degrees. Cut 4 pieces of parchment paper (16 x 12 inches) and fold in half lengthwise. Prepare the asparagus by snapping off the tough bottom ends. Place 4-6 stalks of asparagus inside each parchment. Drizzle with a little bit of olive oil and salt and pepper. Place the cleaned salmon fillet on top of the asparagus. Drizzle with a little more olive oil, salt and pepper, and the minced garlic. Coat each salmon fillet with the lemon thyme jam (recipe below) and drizzle a couple of tablespoons of white wine (1 oz) over each fillet. Fold the top half of the parchment over the salmon, and overlap small folds along the open edge to seal it. Place on a baking sheet and bake for 8-10 minutes. Serve with your favorite potato recipe or for a lighter option, serve with couscous or quinoa.


Lemon Thyme Jam:

  • 2 large lemons
  • 5 sprigs of fresh thyme, leaves removed
  • 3 TBSP olive oil
  • ¼ cup sugar
  • Salt and pepper



Cut the pithy ends off the lemons. Cut each lemon in eighths lengthwise and remove all seeds. Place the lemon pieces in a food processor along with the sugar, salt, pepper and thyme leaves. While blending, pour in the olive oil. Blend until smooth. Let sit for 1-2 hours before using. The jam will thicken as it sits. Any extra jam can be used on scones, steamed vegetables or with roast chicken! Yum!



Grilled Alaska Salmon with Avocado and Papaya Spinach Salad

Grilled Alaska Salmon with Avocado and Papaya Spinach Salad
Recipe type: Entree
Serves: 8
Prep time:
Cook time:
Total time:
For all you grillers out there! This recipe combines the savoriness of grilled Alaskan salmon with fresh spring/summer salad ingredients. Simple and lots of flavor! Trust us, you won't be disappointed!
  • Alaska Salmon:
  • 2 ½ lbs. Alaska Salmon, 8 ea. 5 oz. portions
  • Salt and pepper, as needed
  • Olive oil spray, as needed
  • Lime Vinaigrette:
  • 3 Tbsp. lime juice, fresh
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. olive oil
  • ½ tsp. paprika
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • Salad:
  • 8 cups spinach
  • 2 avocados, sliced into 12 slices
  • 2 papayas, sliced into 12 slices
  1. Alaska Salmon: Season salmon with salt and pepper. Lightly spray with olive oil. Grill about 4 minutes per side.
  2. Lime Vinaigrette: Whisk lime juice, vinegar, oil, paprika, salt and pepper together. Reserve.
  3. Assembly: Toss spinach with ⅔ of the Lime Vinaigrette and place on serving plate. Arrange three slices each of avocado and papaya on the spinach. Place grilled salmon on spinach; drizzle fish with remaining Lime Vinaigrette.