Recipes

Lightly layer the fillet with mayo, and sprinkle with salt, pepper, and fresh dill. Then squeeze fresh lemon over the top and bake in the oven at 400° for 13 min or grill in BBQ skin down on high for 10 min.

Combine dijon mustard and organic maple syrup, use the mixture to lightly layer the fillet. Sprinkle with salt and pepper to taste, and grate fresh ginger over the top. Bake in the oven at 400° for 13 min or grill skin down on high for 10 min. 

Season fillet with chili pepper, cumin, salt and pepper then bake or grill salmon as preferred. Remove from skin and toss with cream cheese. Serve over toasted bagels.

12 ounces of wild sockeye salmon, skin and bones removed, roughly chopped into very small pieces (or pre-cooked salmon).  Combine the salmon, lemon juice, lemon zest, shallot, scallions, salt, pepper, 1 egg, and ¼ cup almond flour in a large bowl and mix well. If the mixture is too wet, add additional almond flour 1 tablespoon at a time. Preheat the air fryer to 350F. Form the mixture into 4-8 patties depending on the size of your air fryer basket. Patties easily fall apart until they are cooked so handle them with care.