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And The Winner Is

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!




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