Recipes — coho salmon

Gravlax, salmon cured in sugar and salt until it is silky smooth, is incredibly easy to make. It only takes about 10 minutes to put gravlax together, and a short 24 hours later, you’ll have perfectly cured fish. The most important thing to remember when making homemade gravlax is that you must use the finest quality salmon you can find. Our gravlax starts with Sea to Table Wild Alaska Sockeye Salmon or Coho Salmon. Its bright, clean flavor reflects the wild salmon's varied diet and the clean ocean environment in which it grows to maturity. Cured salmon comes in many forms,...

Poke, a famous Hawaiian dish, is pronounced Po-keh. Humuhumunukunukuapua’a, famous Hawaiian fish, is pronounced… well, let’s skip that one and get back to Poke. Meaning “to chop into pieces”, it is usually found in well-stocked fish counters and fine restaurants. Who would have guessed that you can make this simple yet exotic dish at home any time you like using Sea to Table Wild Alaskan Sockeye Salmon? It’s a refreshing break from the ordinary, with the salmon being “cooked” only in an acidic marinade, letting the fresh, wild taste of the fish shine through… and it’s on the table in...

This meal is quick & simple to bring together, making for the perfect light lunch or dinner -- and it’s Paleo and Whole30! Feel free to get creative with other greens and veggies in your salad. The Coho can be swapped for Alaska Sockeye Salmon or even our Gulf of Maine Redfish (but be prepared for a slightly shorter cook time).  Seared Coho Salmon with Kale Salad Serves 2 Ingredients: 1 pack Alaska Coho Salmon, thawed in fridge for 24 hours Salt and freshly ground black pepper 2 tablespoons olive oil 2 cups lacinato kale or other dark leafy green,...