Salmon ~ 4 Recipes

Use coupon code cavegirlwildsalmon for 10% off all wild salmon from Alaska Gold Seafood.

When Alaska Gold contacted me to review their product, I was so excited. But, being excited wasn’t even a strong enough emotion, as I would soon find out. When I received the salmon, I immediately started cooking. I made my husband a salad one night with grilled salmon atop and he asked me what I did different because it just tasted better than usual. I just told him that it was the quality of the salmon. And, by the way, it was just simply cooked with a little salt and pan-seared in a little avocado oil. Seriously, it was nothing fancy. The salmon spoke for itself. I only promised them one published recipe, but seriously, I couldn’t stop. I LOVE their product and was able to enjoy many, many meals from the salmon delivery. Salmon ~ 4 Recipes #alaskagoldbrand #cavegirlcuisine

Smoked King Salmon

“Caught on hook and line, One Fish At A Time, our king salmon are then smoked slowly to produce a product of outstanding quality. Perfect for a special occasion. Already prepared, serve with a glass of chilled chardonnay, and your work is done to impress your guests.” This is all true, it is beautiful eaten straight out of the package; however, I wanted to go a little further. I’ve bought smoked salmon before and even received it as a gift, but wasn’t quite sure what to do with it. Here are few options to enjoy this delicious smoked salmon.

Salmon Salad1. Smoked Salmon Salad: This is a quick chilled salad that can be made for lunch, served with crudité, or served on the tip of an endive leaf. Combine: 1 cup diced smoked salmon, 4 tablespoons quality or homemade mayo, 1 chopped celery stalk, 1/3 cup chopped red pepper, 1 teaspoon lime juice, 1/4 teaspoon ground black pepper, pinch of salt, pinch of cayenne pepper. Mix together thoroughly and serve chilled.

2. Greens with Salmon and a Dijon-Vinaigrette: Choose your bed of greens…I prefer a mixed blend. Add berries, tomatoes, cucumbers, julienned yellow squash or zucchini, diced jicama…and anything in season that you have on-hand. Add sliced almonds ~ or chopped walnuts ~ or pecan pieces…or whatever nuts you have in your pantry. Toss with a quick Dijon vinaigrette. I like to whisk this together: 1/4 cup olive oil, 1/8 cup apple cider vinegar, 1 tablespoon Dijon mustard, 2 minced cloves of garlic, 1 small minced shallot, pinch of salt, pinch of ground black pepper, pinch of cayenne pepper. After tossing and plating, add flaked, smoked salmon to the top of the salad. Serve and enjoy!

Salmon Deviled Eggs3. Dilly-Salmon Deviled Eggs: Makes 22. Cut 12 hard-boiled eggs in half. Place the yolks in a small bowl. Cut the following into the yolks: 2 teaspoons yellow mustard, 5 tablespoons high quality or homemade mayo, 1/2 teaspoon dill pickle juice, 1/4 teaspoon sea salt, 1 teaspoon dried dill, 1/4 teaspoon Sriracha or preferred hot sauce, 1/4 teaspoon ground black pepper. Mix until all ingredients are smooth. I put “makes 22, instead of 24″ and this is why. First, I like a little extra yolk mixture on an egg half. Also, there are usually a couple of egg whites that are “ugly” once they are peeled. Just pop those in your mouth. But save those extra yolks for the filling! After that, place smoked salmon pieces on top with a fresh piece of dill!

Salmon Patties

Salmon Cakes

This recipe was used with the “family-friendly” salmon burger meat. I received fresh salmon already flaked and ready to use. Immediately, SALMON CAKES came to mind. And…it was amazing!


  • Spicy Aioli:
  • 1/4 cup quality or homemade mayo
  • 1 tablespoon Sriracha (or homemade)
  • 1 tablespoon freshly-squeezed orange juice
  • Salmon Cakes:
  • 2 cups flaked raw salmon
  • 1/2 cup minced raw onion
  • 1/2 cup minced red bell pepper
  • 2 teaspoons prepared horseradish
  • 1 large egg
  • 1/4 cup quality or homemade mayo
  • 1 tablespoon freshly-squeezed orange juice
  • 2 tablespoons almond meal/flour
  • 1/4 teaspoon sea salt
  • avocado oil, or preferred cooking oil


  1. Whisk Spicy Aioli ingredients together until smooth. Refrigerate until ready to use.
  2. Mix salmon, onion, red bell pepper, horseradish, egg, mayo, orange juice, almond meal, and salt. Combine until well-blended.
  3. Heat 2 tablespoons of avocado oil over medium-high heat. Prepare 1/4-cup of mixture for cakes. Press down until somewhat flat. Heat for about 3-4 minutes per side until browned. Remove from skillet. Add oil and repeat.
  4. Remove from heat onto a serving tray. Drizzle with Spicy Aioli and serve. Garnish with fresh dill, if desired.
  5. Enjoy!




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