Originating from Argentina and Uruguay, there are a surprising number of stories that claim to be the real way chimichurri was invented. From an Irishman in Argentina craving Worcestershire sauce to varied pronunciations of “give me the curry”, to a “Basque-style herb sauce” and the Quechua term for a strong meat or fish sauce, the possibilities of chimichurri’s origin stories are endless. Regardless of its official origin, there’s one thing for sure; chimichurri is an incredible addition to any salmon meal. This sauce blends incredible spices like cilantro, cumin, cloves, red onion, chili fl ..read more

 Imagine succulent wild-caught Gulf shrimp, perfectly grilled to tender perfection and infused with the vibrant flavors of chimichurri. Each skewer glistens with a marinade of fresh parsley, cilantro, garlic, and tangy vinegar, enhancing the natural sweetness of the shrimp. The charred edges add a smoky depth, while the chimichurri sauce, with its herbaceous notes and subtle heat, provides a zesty contrast. These skewers are not just a dish but a celebration of coastal flavors, ideal for a summer gathering or a flavorful weeknight dinner. [[ recipeID=recipe-8lyydvsdq, title=Chimichurri Sh ..read more

  Early in my rose bush owning years, I was cautious before stripping the bush of blossoms just so that I could have a nice bouquet on my table. Then I learned that the more you cut, the more you get. This lesson does not only apply to rose bushes — my basil has gone mad since I started regularly trimming the ends off. And by mad, I mean that I was able to harvest an obscene amount of basil so that after I made pesto, my neighbors could too.  So, if you have basil in your garden, don’t feel guilty taking 6 cups of leaves so that you can make fresh pesto because it is amazing on som ..read more

  Summer brings us the best produce. Tomatoes, peppers and stone fruit all come in season at the same time in our garden, so I threw together a simple salsa that is good enough to eat on a chip, but to die for in a tortilla with some grilled Pride of Bristol Bay wild salmon. This fresh peach salsa pairs so well with the salmon that all you need to season the salmon with is salt. Whether you make a taco or just use a fork to get it to your mouth, it is a simple dish that you can feel good about eating. I am all for less dishes, and tacos is one way I achieve this goal. Plus, I feel bette ..read more

  Raise your hand if you are a fan of meal prep. Oh, and those of you who want a use for leftover salmon, you can stick around too. Wild salmon comes in a variety of sizes, so I will grab the largest one that came in my box so that we have extra when I want to make this dish later in the week. It involves cooked salmon, but since the Wild for Salmon sockeye salmon is sushi quality, you could also use raw salmon like you would in a poke bowl. I am a huge fan of bowls - you know, buddha bowls, grain bowls, whatever you want to call them. But sometimes, I switch it up and make the same thin ..read more

  Try this sweet-and-sticky (in a good way) Salmon, served on top of a bed of rice with your choice of side veggie which gets the same glaze. This recipe for Chinese-style BBQ Salmon Bowls was modified specifically for Wild For Salmon to use their Wild Salmon. The term Chinese-BBQ is a little misleading because it is not actually cooked on a barbeque grill. In Hong Kong, the average person eats Siu Mei, meat roasted on an open fire or wood burning stove, nearly twice a week. The inspiration dish here was the Cantonese pork dish, Char Siu, but it was converted to be more access ..read more

Looking for a tasty weeknight meal? This Coconut Lime Salmon recipe has a sweet creamy option or a slightly spicy variation made with the subtle kick of jalapeno peppers. Either way, it is made in one skillet and comes together in about 30 minutes. The Salmon is first pan-seared to give it a nice crispy exterior around the soft flakey meat, which sits in a creamy coconut milk sauce as it bakes to perfection. Served with your favorite style of rice, this dish is Thai inspired with the coconut milk and optional spice. A bowl of rice smothered in this coconut lime sauce with the wild salmon per ..read more

Veracruz was one of the first places the Spanish settled in Mexico which explains why this style of preparation has a Mediterranean flair. Pescado A La Veracruzana means fish prepared in the Veracruz style which has a tomato sauce with olives and capers. If you have been in the kitchen a while, you know that most recipes have variations, yet retain the same name. This is one of those — I opted to omit the capers and olives, and keep the name, but you can always throw some in! I have also opted for Anaheim peppers, which are mild but have a teeny tiny little kick beyond the standard bell pepp ..read more

  Jump on the meal prep bandwagon and see how great it feels to have things done for you when hunger strikes or when life gets busy. The secret to keeping it fresh comes in the layering, which is also how you make it look great (and let’s face it, we eat with our eyes before ever taking that first bite). If salad is not your thing, it might be that you have not found the right salad dressing yet. I have a salad dressing that is a cinch to make and appeals to a wide audience. So, give this a try and eat your veggies with some Wild for Salmon Wild Salmon.  Back to the layering… salad ..read more

Indulge Your Mom with a Culinary Masterpiece Treat your mom to an unforgettable culinary experience with our exquisite Mother's Day Scallops recipe. Delight in the vibrant flavors of our Green Goddess Dressing paired with a colorful salad ensemble, celebrating the essence of fresh, seasonal ingredients and bold flavors. From seared scallops to roasted carrots and edible flowers, each element is crafted to perfection for a memorable dining affair with the special woman in your life. Why You'll Love This Recipe: Fresh and Vibrant: Our Green Goddess Dressing, bursting with herbs and avocado, b ..read more