Wild Alaskan salmon
Prized for its rich, succulent flavor and bright red color, wild salmon from Alaska is one of nature’s perfect foods. It’s full of heart-healthy omega-3 fats (which also help control weight and improve mood!) and is a great source of many other important vitamins and minerals, including vitamins B6 and B12 and magnesium.
Salmon's distinct flavor and color make any meal seem luxurious — try it baked in a hazelnut crust, or add a bit of PCC's own smoked salmon to an omelette for a decadent brunch. Even the simplest preparations are sublime — after all, nothing beats a fillet of sockeye barbecued for a summer supper on the patio!
Wild salmon from Alaska is considered a "Best Choice" by Seafood Watch and is certified as sustainable to the standard of the Marine Stewardship Council (MSC).
Versatile, easy meals
Salmon's firm flesh stands up well to almost any cooking method — you can grill, fry, poach, bake, roast, or sauté it. Pair it with Asian flavors in Asian-Glazed Grilled Salmon, make it New-Orleans style in Blackened Cajun Salmon, or try any of the other recipes in our cache.
- Alehouse Pepper Smoked Salmon Linguine with Basil, Spinach, Kalamatas and Chèvre
- Asian-Glazed Grilled Salmon
- Blackened Cajun Salmon
- Chèvre Torta with Smoked Salmon, Capers and Fresh Herbs
- Chipotle and Pumpkin Seed-crusted Medallions of Wild Salmon
- Creamy, Roasted New Potato Salad with Green Beans, Walnuts and Smoked Salmon
- Crispy Salmon Cakes with Wheat Germ and Roasted Mushrooms
- Festive Goat Cheese and Smoked Salmon Torta
- Fire-grilled Caesar Salad with Wild Alaskan Salmon
- French Omelette with Sweet Peppers, Smoked Salmon and Gruyère
- Grilled Salmon Bistro Salad
- Grilled Salmon Burgers with Hoisin and Ginger
- Grilled Salmon Steaks
- Grilled Wild Salmon with Coriander and Sweet Chili Glaze
- Hazelnut Crusted Salmon
- Individual Springtime Omelette Parisienne
- Kale and Smoked Salmon Salad with Avocado and Grapefruit
- Lemon Grilled Salmon
- Nori-Wrapped Salmon
- Orange-glazed Salmon Kebobs
- Pan-roasted Fillet of Wild Salmon with Roasted Cherry Tomatoes and Fennel
- PCC Thai-glazed Salmon
- Rick's Favorite Pasta
- Rosemary Grilled Salmon
- Salmon Hazelnut Bake
- Salmon Rubbed with Madrasi Masala Paste
- Scrambled Eggs, Avocado and Smoked Salmon on Toast
- Smoked Salmon Fettuccine
- Smoked Salmon Mousse Canapés in New Potato Cups with a Study of Colorful Garnishes
- Smoked Salmon Reuben Sandwich
- Smoked Salmon Spread
- Smoked Wild Salmon Mousse Canapés on Baguette Crostini
- Smørbrød
- Spice-rubbed Wild Salmon
- Spring Herb Frittata with Smoked Salmon and Chèvre Caper-Basil Caponata
- Thai Ginger-Lime-Coconut Salmon with Chanterelle Mushrooms
- The Not-So-Classic Northwesterner (pizza)
- Wasabi Grilled Salmon
- Wild Halibut or Salmon Fillets with Nasturtiums and Viognier Butter Sauce
- Wild Salmon Banh Mi Sandwiches
- Wild Salmon Fillets with Basil and Hazelnut Crust
- Wild Salmon with Pan-seared Apricots and Summer Berries in a Baby Arugula Salad
Chilled to perfection
Like strawberries in June and tomatoes in September, wild Alaskan salmon is a seasonal food, and it’s delicious fresh from late spring to early fall. Luckily, we can enjoy it year-round — much of the Alaskan catch is flash-frozen right after it’s caught. Frozen seafood can be a more sustainable choice than fresh because it can be shipped by train or boat rather than by air, cutting carbon emissions.
You’ll also never have to worry about quality — flash-freezing means it was preserved at its absolute freshest, right on the boat.