Jump Into Summer!

Is it just us, or is May a busy month for everyone? It can be hard to find time to relax and unwind; but as we approach Memorial day weekend,  I am getting more and more excited about spending time with family and friends and relaxing and remembering. Memorial day is usually a big day for grilling and summer kick off parties, but it is also a time that many relax out by the pool while enjoying your favorite iced beverage (mine is sweet tea) while family and friends gather to enjoy all of our summer favorites. So as we gather to welcome summer and remember the men and women who have fought for our freedom, why not add a great salmon burger to your menu. As some of you may know we had a recipe contest in February, and the winning recipe was posted in March; but what you may not know is that the entries were so good it was really hard to pick one so we narrowed it down to two. The runner up is a Salmon Burger recipe submitted by Susan Williams,  it is soo good and will definitely be a crowd pleaser. So like most this weekend my family will be grilling; and I personally think adding Susan’s recipe to the menu would be a great addition to any spread. So if you are interested check out Susan’s recipe below. We hope you will enjoy it as much as we did. So as you prepare for the holiday weekend, we would like to wish you a safe, happy Memorial Day, and thank all the men and women who fight and have fought to protect our freedom.


Wild Salmon Burgers with Lemon, Capers, and Toasted Sesame Mayonnaise

A more affordable way to enjoy wild salmon, and perhaps, your new FAVORITE way to enjoy wild salmon. These burgers are packed with flavor, and crispy texture that is divine!


  1. 5 tablespoons (or more) olive oil
  2. 1/2 cup chopped shallots (about 3 large)
  3. 1/2 cup dry white wine
  4. 1/4 cup fresh lemon juice
  5. 2 T. capers, drained
  6. 1 1/2 pounds chilled salmon “burger”
  7. 1 1/2 cups panko
  8. 1 large egg, beaten to blend
  9. 2 T. chopped fresh parsley
  10. 1 t. teaspoons sea salt
  11. 1/2 teaspoon freshly ground black pepper
  12. 6 hamburger buns, split, lightly buttered, toasted

Toasted Sesame Mayonnaise

  1. 1/2 c. mayonnaise
  2. 1 t. toasted sesame oil
  3. 1 clove finely minced garlic
  4. 1/4 cup chopped fresh parsley
  5. 1 chopped green onion



  1. Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 3 minutes. Increase heat to medium-high. Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled.
  2. While shallot mixture is chilling, make the toasted sesame mayonnaise. Combine mayonnaise, toasted sesame oil, minced garlic, parsley, and chopped green onion. Refrigerate. This will allow flavors to mingle.
  3. Add ground salmon to cooled shallot mixture. Mix in panko, beaten eggs, sea salt and freshly ground pepper. Form salmon mixture into 6 patties, dividing equally. (Patties can be made ahead and chilled for a few hours, if that will help your schedule.)
  4. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed. Serve salmon burgers on toasted hamburger buns with toasted sesame mayonnaise.

By Susan Williams


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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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Jumping On The Bandwagon

I don’t know about you guys but without fail every year on the last week, I recap my year. What I did, what I hope to keep doing and what I hope to do differently or improve on in the upcoming new year. So unlike most who only have one New Years resolution, I tend to have 5-10. I’ll share some of mine, but I’m always looking for ideas to add to my list so I hope you will share yours. First on the list: of course is eating healthy and exercising. Not with the goal of losing weight though, the true purpose with this one is to be healthy. When I eat healthy *ahem-salmon* and exercise I’m like one of those people who are so happy it makes you sick (sorry, not sorry). Second: shave time off my race times. One of my favorite father/daughter activities with my dad are the races we do together. His favorite of course is the Hot Chocolate 5k/15k; because they give you hot chocolate and melted chocolate to dip bananas and pretzels in afterward. Side note- did you know one of the benefits of eating salmon is it helps with joints movement and osteoporosis.  Third: learn something new everyday. You know that whole going to bed smarter than you were when you woke up thing; hopefully it will come in handy sometime. Lately I’ve been learning a lot about how the seafood industry works. Which leads me into number four: Getting more organized. If you ask Heather she would tell you I’m pretty organized; but in my opinion there is always room for  me to improve on that. Especially in Alaska; now that we are about 6 months away from the start of the 2017 fishing season, wheels are starting to turn and we are starting the prep work for the season. Which is kind of hard to wrap my head around, I mean 4 months ago we closed up shop on the 2016 fishing season and we are preparing for the 2017 season already. So while I chug along on the prep work, I want to take this time and wish everyone a Happy New Year! I hope 2017 will be good to you, and I hope to hear some of your resolutions and goals for the year.

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Is It That Time Of Year Again…Already?

It seems like as soon as Halloween is over, we prepare for Thanksgiving and Christmas. This time of year happens to be one of my favorites, because what other time of the year can you completely gorge yourself on tons of great food and not be judged. What’s not to LOVE about it, you get to eat, nap, decorate and go shopping for some killer holiday deals. For most it is a tradition to have turkey, ham, duck, or the granddaddy of them all, turducken on Thanksgiving and Christmas. However with a lot of people trying to be healthy, maybe it’s time to add something new to the table for the feast. Maybe it’s time to add to the tradition and bring another meat offering. I’m sure you can guess where I am going with this, but let’s be honest. I may be new to the Wild Alaska Salmon and Seafood family; but I know what I like, and what better time to share what I like with others. So this year my family will have some amazing salmon on the table alongside our turkey, bringing a whole new prospective to the words surf and turf. But let me put my excitement for the meals aside for now. However excited we are to eat and see our loved ones let’s not forget what the holidays are really about: sharing, being thankful,  and being around those you love. For me Christmas my favorite time of year not because of all the presents, but it is the one time of year my entire family has a chance to be together. So for the holidays I hope you surround yourself in the things you enjoy the most and the people you love the most. I know I will!



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Captain Tony Goes to Chattanooga

What does Captain Tony do when the weather in Alaska is bitter and everyone up there is hibernating? Among many other things he works in a few visits to places where Wild Alaska Salmon and Seafood is sold. More and more Farmer’s Markets and buyers groups like the “Fish Parade” in Atlanta, come to depend on Tony’s visits with his trailer of wild Alaska salmon. When he did his last trip South, he was interviewed about his involvement at the Chattanooga Farmer’s Market on the occasion of the opening of their market season.

Captain Tony, Heather, little Max, their dog and the crew are now getting ready to go back up to King Salmon Alaska for the start of salmon season.

Here what Tony had to say.

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Feel-Good Salmon

If you follow Wild Alaska Salmon & Seafood Co. you probably already know the myriad of health benefits wild salmon has to offer. This super food, full of essential vitamins and nutrients, helps to improve overall cardiovascular health, vision health and helps to maintain optimal digestive health. But, did you know it also plays a significant role in increasing brain function? That’s right, wild Alaska salmon is a great mood-booster! It wards off depression, improves memory and sharpens other cognitive functions related to aging. This nutritional marvel is loaded with high levels of omega 3s that make us happier, smarter and pain-free! Perhaps this is why Captain Tony is so happy, intelligent and energetic!

LEARN MORE >> about the health benefits associated with wild Alaska salmon.


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9th Annual Wild Alaska Salmon & Seafood Fish Parade

Captain Tony just wrapped up the 9th annual, Wild Alaska Salmon & Seafood Fish Parade in Atlanta this past weekend. The incredible turnout of people, newcomers and regulars, made this year another huge success! Much of the weekend was spent, toasting, sharing AMAZING food, swapping stories and especially laughs. Some enjoyed the festivities a little more than others…Oh those Wild Alaska boys! Tony and the crew can’t wait to do it all again next year!

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Captain Tony Cleans and Prepares a Whole Sockeye Salmon to Cook

We recently stumbled upon this blast from the past to the time Captain Tony appeared on a local PBS station with his friend chef Lasse Sorensen of Tom’s Place in Carbondale. Tony shows us how to prepare and cut a Sockeye Salmon Fillet, and then prepares a quick recipe with asparagus and cherry tomatoes. This was filmed for the PBS TV show, In-Focus on March 29, 2009 by WSIU.

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It’s a Teddy Bear Picnic

This is not a photoshopped picture. We were out and about and came upon all of these bears in the river catching themselves a tasty salmon  breakfast, lunch and dinner. This photo was not taken by our professional photographer. I just whipped out my phone and took the pic. All in a day’s work, here in Alaska.


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