Recipes

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.

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. 

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.

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! 

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. 

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.