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Salmon Recipes

Seafood

Grilled Kulshan Sockeye Salmon with Peach Relish

by Executive Chef Bryan Weener
6 SERVINGS

Relish

  • 3 peaches
  • 1/2 bunch cilantro
  • 2 Tbsp red wine vinegar
  • 2 Tbsp vegetable oil
  • 2 Tbsp ginger, grated
  • 2 tsp kosher salt
  • 1/2 tsp pepper

Select ripe peaches. Cut peaches in half, remove pit and cut into a large dice. Add remaining ingredients and mix well.

Salmon

  • 2 lbs sockeye fillet
  • 1/2 cup vegetable oil
  • 2 Tbsp kosher salt
  • 1 tsp pepper

Heat grill to medium high heat and brush grill grates with oil.

Brush salmon on both sides with oil then season flesh side with salt and pepper. Grill on flesh side for 5-6 minutes then carefully flip with a large spatula and cook on the skin side for another 3-4 minutes or until desired doneness.

Place salmon on cutting board and cut into portions with a sharp knife and spoon relish over top.

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Grilled Kulshan Sockeye Salmon with Olive Oil, Lemon & Big Herbs

by Executive Chef Bryan Weener
6 SERVINGS

Ingredients

  • 6 6 oz Sockeye salmon fillet pieces
  • 1/4 cup olive oil
  • kosher salt
  • 2 Tbsp thyme, chopped
  • 2 Tbsp Italian parsley, chopped
  • 2 Tbsp rosemary, chopped
  • 2 Tbsp lemon zest
  • 1 Tbsp cracked black pepper

Combine all ingredients and cover each piece of salmon with the herbs and olive oil. Let sit for 4-6 hours.

Pre-heat grill to medium high heat. Brush salmon with a light coating of olive oil and sprinkle with kosher salt. Brush the grate of the grill with olive oil right before you place the salmon on the grill. Grill 4–6 minutes then turn over and grill for 3–4 more minutes depending on the thickness of the fillet.

Finish with a squeeze of lemon on top of each piece of fish.

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Pan Roasted Kulshan Sockeye Salmon with Apple Basil Relish

by Executive Chef Bryan Weener
6 SERVINGS

Relish

  • 3/4 lb local apples (2 to 3 depending on size), dice them skin on 1/2″x1/2″
  • 1 Tbsp basil, thin cut
  • 2 shallots, sliced thin
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 2 Tbsp white wine vinegar
  • 4 Tbsp olive oil

Mix all ingredients and chill.

Salmon

  • 6 6 oz portions of sockeye
  • 6 Tbsp olive oil
  • 2 Tbsp kosher salt
  • 1 tsp ground pepper

Preheat oven to 450°. Oil and season salmon on all sides. Heat large sauté pan with 2 Tbsp of oil until oil begins to smoke. Carefully place pieces of salmon into pan one at a time. Once all the pieces are in the pan allow the pan to get hot again and then turn each piece of salmon. Place pan into hot oven for 5–8 minutes. Remove from oven and let fish rest for 5–10 minutes. Spoon relish over top of salmon.

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Northwest Pan Roasted Kulshan Sockeye Salmon with Cherry Relish

by Executive Chef Bryan Weener
6 SERVINGS

Cherry Relish

  • 3/4 lb local cherries, pitted
  • 1 Tbsp basil, thin cut
  • 2 shallots, sliced thin
  • 1 Tbsp kosher salt
  • 1/2 tsp ground pepper
  • 2 Tbsp sherry vinegar
  • 4 Tbsp olive oil

Salmon

  • 6 6 oz wild salmon portions, preferably block cut from the center of the fish
  • 3 oz olive oil
  • 2 Tbsp kosher salt
  • 1 tsp ground pepper

Preheat oven to 450°. Oil and season salmon on all sides. Heat large sauté pan with 2 Tbsp of oil to the point that the oil begins to smoke. Carefully place pieces of salmon into pan one at a time. Once all the pieces are in the pan allow the pan to get hot again, turning each piece of salmon. Place pan into hot oven for 5–8 minutes. Remove from oven, letting fish rest for 5–10 minutes.

Finish with a dollop of cherry relish on top of each piece of fish. Enjoy!

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Kulshan Sockeye Salmon with Tomato Basil Caper Sauce

by Executive Chef Bryan Weener
6 SERVINGS

  • 4 (4-6 oz) salmon fillets
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3 Tbsp extra-virgin olive oil
  • 1 cup Full Circle organic tomato basil sauce
  • 1–2 Tbsp capers
  • 1/4 cup dry white wine
  • 6 small sprigs basil for garnish

Season salmon with salt and pepper. Heat a large skillet over medium-high heat, add olive oil. Place salmon skin-side up in pan. Brown on both sides until fish is just cooked through, about 6 minutes, depending on thickness of fillets. Remove skin. Transfer to plate and keep warm. In same skillet, combine tomato basil sauce, capers and wine and bring to a boil, scraping any browned bits off the bottom. Simmer until sauce is the desired consistency. Ladle sauce on a platter, place salmon over sauce and garnish with fresh basil. Enjoy with mixed greens and sweet red onion salad.

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Oven Roasted Kulshan Sockeye Salmon with Northwest Spices

Serves 3

  • 1/4 tsp smoked sea salt
  • 1/4 tsp dill
  • 1/4 tsp red curry powder
  • 1/8 tsp smoked paprika
  • 1/8 tsp granulated garlic
  • 1/8 tsp fresh ground black pepper
  • 1 Tbsp coconut oil

Pre-heat the oven to 375 degrees. Heat the roasting pan and lid in the oven for 10 minutes.
While the oven and the pan are heating, place the spices into a small bowl to mix the spices and set aside.
Take the pan out and add the coconut oil. Carefully, spread the coconut oil all over the bottom and sides of the pan. Place the salmon, skin side down, in the middle of the pan.
Sprinkle the spices evenly on top of the salmon. Put the top on the pan and place the pan in the oven. Cook 5-8 minutes for a 1 lb. piece of salmon. The salmon is cooked when the color of the salmon turns light pink. Let the salmon rest for 3-5 minutes with the lid on the pan.
Serve with some fresh chopped chives and your favorite fresh mixed green salad with grape and cherry tomatoes.
For more information please click here.

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