Stir-fried Sockeye in Yakitori Sauce
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This dish is a creative twist on Japanese cuisine, born from a pantry mishap. Canned sockeye salmon is glazed with leftover yakitori sauce, served with rice cooked in salmon liquid, and accompanied by scrambled egg and stir-fried cabbage. It's simple yet comforting, a testament to the beauty of improvisation in cooking.
Salmon Wiggle
Some call it “Creamed Salmon and Peas'' but that’s too stodgy for such a joyous meal that offers the easy contentment most of us leave behind in childhood and only hope to find again as elders. Each bite is like the best bowl of chowder, it's a recipe that tried and tested for generations, a must try.
"Fridge Cleaner" Rockfish Nachos
No gooey cheese or fatty meats here—these aren't your ordinary nachos! Instead, dive into a nacho-inspired creation that follows the assembly rules but cranks up the flavor. Ideal for the "empty fridge, can't be bothered to grocery shop" moments—because it's basically just your favorite fridge condiments.
Smoked Salmon Gimbap
Looking for something new for your next picnic or hike? Or have some sheets of seaweed in the pantry that you’re looking to use? Smoked Salmon Gimbap is perfect for you! This is a popular Korean takeout food that travels well so it’s perfect for your next outing!
Kimchi Grilled Cheese with Smoked Salmon
Stop what you’re doing and make this. ASAP. Kimchi grilled cheese is already a masterpiece, but we upgraded it with some smoked salmon! This sandwich has crunch, acidity, probiotics, spice, salt, and gooey cheese. What else could you want? Another one.
New England Meets Alaska Smoked Chowder
This New England chowder with our smoked geoduck will fast become a favorite in your recipe rotation. Geoduck chowder isn’t unheard of in Alaska and the Pacific Northwest, but it’s definitely a rarity. Thanks to local clam diver Curtis Brown and the smokehouse team here at Wildfish (the only producer of smoked geoduck in the world!) you no longer have to settle for basic New England chowder at home. The crisp, clean woodsmoke of the geoduck and can broth will transport you to a misty, Northwestern mental safespace.
Salmon Patties
Want to get 4 meals out of one can of salmon? Of course you do! This salmon patty recipe is one of our favorite ways to extend a tin of fish.
Wildfish Pao Fan
This is an awesome recipe to use when you have leftovers from the night before because you can put anything on it! We love using some pickled veggies, some roasted peanuts, any leftover protein you have, but the canvas is yours!
Tamago Kake Gohan
This is a primo example of Japanese comfort food and it will take you less than five minutes to make. Be warned, it includes raw egg yolks, so if you’re unsettled by those, this isn’t for you. This dish was adapted from a recipe by our friends at Serious Eats.
Rockfish Escabéche Pâté
Our Rockfish Escabéche is super tender and flakey so it lends itself really well to making a pâté...
Smoked Salmon Ochazuke
This dish meets at the confluence of simple, hearty, quick, and wholesome. With this recipe, we used our Smoked Coho in Birch Syrup, but you can absolutely use any of our tins! This is a great recipe to use up leftover rice from your meal the night before as well.
Smoked Alaska Caesar
If you’re bored with bottled caesar dressing that’s barely a step above mayonnaise, try out our Smoked Herring Caesar Salad recipe! This dressing is absolutely loaded with umami, acidity, richness, and salt, thanks to our Smoked Herring, lemon juice, raw egg yolk, and parmesan cheese.
Smoked Octopus Takoyaki
These octopus balls hail from the Japanese city of Osaka where they are the iconic street food. Normally made with boiled octopus chunks, we swapped in our Smoked Octopus and absolutely loved the results.
WHEN TWO CHEFS ENTER THE WILDFISH TEST KITCHEN, ONE DELICIOUS TIN EMERGES!
The Rockfish Escabeche collaboration brings unique flavors to the tin, pairing the thick flaked rockfish with an addictively aromatic and tangy sauce. A spice mix of cumin, coriander, fennel seed, and paprika is balanced by the additions of sherry vinegar and numbing szechuan peppercorn for a touch of spice.
Galley Musings: A Dirty Rice Journey (Part I)
If you don’t completely understand Cajun-Creole dirty rice after reading this, that’s okay. The recipe in Part II will still work for you.
Cooking With Smoked Salmon Juice
You probably noticed when you opened your first can from Wildfish that in addition to the best smoked salmon, you received a healthy little dash of juice in the can. DO NOT THROW IT AWAY!