Alaska Salmon Recipe

Alaska has been a big part of my life ever since 1974 when I first set foot on Kodiak Island. I wasn’t sold at the beginning but that first step planted the seed. What really did it was moving to the Kenai Peninsula in 1984, and learning how to catch salmon.

a nice catch of red salmon from 2014

Back then the Kenai Peninsula was a wonderland of all things wild. There were moose in our yard all year long nibbling on just about anything green. Wolves followed their ancient ways in the nearby mountains and hills. Salmon crowded the Kenai River in numbers that blew my mind, and the Cook Inlet waters yielded monster sized halibut and tasty cod for my freezer. I no longer call the Great Land my home but I manage to get back at every opportunity. Since 1995, when I moved to Colorado, I have hardly missed a fishing trip to that magical place.

If I had $5,000 – $10,000 to spare, I’d just go to one of the fishing lodges where they do everything for you except hook and reel in the fish, but the lottery did not smile on me this year so that trip will have to wait. For six days this summer my family and I will head up to Alaska for a week at a DIY fishing camp. We will pursue the mighty King Salmon, halibut, rockfish, and lingcod to bring back for a year’s worth of the best seafood you can imagine.

I am so lucky to be able to afford and tolerate the rigors of a fishing vacation in Alaska year after year. It’s a lot of physical work to captain an 18 foot skiff in the open ocean or rivers in Alaska, and I’m not quite as strong as I used to be. Strength is important when fighting a 50 pound salmon or a halibut weighing over 200 pounds!

I hope we are spared the six foot seas on this trip, tough. If you have never been in an 18 foot skiff in rough Alaskan seas, you are missing some serious adrenaline! My brother and I barely made it around Danger Point near Angoon, Alaska on our last self-guided fishing adventure back in 2002.

This year, I expect to shoot hundreds of pictures and have my brother video parts of the trip. Watch for postings about this wilderness paradise of the Inside Passage, either on this blog or in travel media.

While I wait for the first fresh Alaskan Salmon to hit the local stores, canned salmon is a good thing to have in the pantry.  Pure Alaska Salmon Company is as good as anything I have tried and it’s ultra-convenient to pop open a can for salmon cakes of salmon salad sandwiches. Pure Alaska’s salmon is processed just hours after being caught, and provides a lot of flavor and nutrition. It tastes as good as the last of my catch from last year, now frozen for ten months. athttp://www.purealaskasalmon.com/our-story-pure-alaska-salmon-company.

If you try their salmon, please let me know if you agree this is the best canned salmon out there, and please share this salmon salad recipe with friends and family. If you have not left a comment to enter last week’s post on Aztec Turkey you can still get in as the drawing is tonight for the box of hot pepper goodies from Melissa’s Produce!

mix it up, then chill if you have the time

Canned Salmon Salad

1 7.5 oz. can of red salmon, or 8 oz. fresh cooked salmon

1/4 cup chopped celery

2-3 tablespoon diced dill pickles

2 tablespoons of mayonnaise

1/4 teaspoon Spike seasoning salt

1 minced jalapeño, optional

In a 2 quart mixing bowl break up salmon into flakes, and remove bones if desired -I leave them in when using canned salmon.

In a small bowl mix mayonnaise, Spike, and jalapeño.

Pour over salmon.

Add celery and dill pickles.

Mix well and chill for an hour if you have the time to do so.

Serve over salad greens, on bread with some lettuce, or wrapped in a tortilla with salad greens.

Serves two but is easily doubled.

Even though Pure Alaska Salmon Company gifted me some of their canned salmon my opinions are my own.