Green Smoked Salmon Pasta

Green Smoked Salmon Pasta

This pasta is supercharged with the power of GREENS!

Green Smoked Salmon Pasta



½ package wide noodle pasta

½ cup pesto

2 handfuls of fresh spinach

½ can OCG Alderwood Smoked Chinook Salmon

¼ cup parmesan cheese


Cook the pasta according to the directions on the package. While the pasta is cooking, chop the spinach and wilt over medium heat. Set aside and allow to cool.

Once the spinach has cooled, use a Cuisinart to blend the spinach until smooth, then combine it with the pesto.

Drain the pasta. In a large bowl, add the pasta, pesto and spinach mixture and mix until the noodles are thoroughly green.

Plate the pasta by using a fork to twirl the noodles into little spirals.

Flake the smoked salmon into small pieces with a fork and sprinkle over the top of the pasta. Finish with parmesan and a basil leaf for garnish. Enjoy!

Spicy Sriracha Smoked Salmon Dip

Spicy Sriracha Smoked Salmon Dip

Recipe & photo by The Kitchen Wild (Instagram @thekitchenwild)

Spicy Smoked Salmon Dip



2 – 7.5 oz. cans Oregon’s Choice Royal Chinook Salmon

8 oz. cream cheese

1/3 cup mayonnaise

¾ tsp. garlic powder

¾ tsp cumin

½ tsp salt

3-4 tsp. sriracha

2 tsp. fresh squeezed lemon juice

Cracked black pepper to taste

Chives for garnish



Mix all ingredients (except salmon) in a small mixing bowl until completely combined.

Gently fold in Chinook Salmon.

Top with chives and fresh cracked black pepper.

Serve with toasted bread or your favorite crackers, enjoy!

Mega Omega Chinook Salmon Salad

Recipe by SueAnna Harrison

This is my go-to lunch most days of the week. Packed with Omega-3’s, this is one of the healthiest and most delicious salads ever!


  • 1 can Oregon’s Choice Gourmet Chinook Salmon 7.5 oz
  • Fresh spinach
  • A nice vinaigrette (Bragg’s is great)
  • Raspberries
  • Blackberries
  • Trader Joe’s Omega Trek Mix (or make your own using the ingredients listed below)
  • Walnuts
  • Almonds
  • Pumpkin seeds / pepitas
  • Dried cranberries

In a wide shallow bowl add the spinach and then add the Chinook salmon, topping with vinaigrette. Over the top of the salmon sprinkle the nuts and dried cranberries and add the berries around the rim.

Enjoy outside in the sunshine whenever possible for an extra dose of vitamin D!


Chinook Salad
Mega Omega Chinook Salad



SueAnna’s Sockeye Salad

SueAnna’s Sockeye Salad

This salad makes me feel like a million bucks. Made with nature’s healthiest foods, after you try this you’ll never want to eat anything else for lunch ever again.


  • 1 can Oregon’s Choice Gourmet Sockeye Salmon 7.5 oz
  • Fresh spinach
  • Walnuts
  • Almonds
  • Pumpkin seeds
  • Dried cranberries
  • Raspberries
  • Blackberries
  • A nice vinaigrette (I like Bragg’s)

In a wide bowl add the spinach first, then add the sockeye salmon (you can either remove the skin and bones or leave them in. The flavor is consistent either way). On top of the salmon sprinkle the nuts and dried cranberries, then add the berries around the rim. Top with a nice vinaigrette dressing and enjoy outside in the sunshine whenever possible for that extra dose of vitamin D!

sockeye salmon salad

Smoked Salmon Spread

Kay’s Smoked Salmon Spread

Our friends all love this:

1 can OC salmon (any kind, tuna is delish too)

1 pkg cream cheese

1-2T lemon juice

dill weed

onion salt

Blend lemon juice into cream cheese, add onion salt to taste, add dill, blend well, add salmon. Adjust flavor. Spread on plate (we have a cute blue fish plate), sprinkle with dill. Serve with crackers or veggies.

Salmon & Pesto Pasta Salad

Salmon & Pesto Pasta Salad
1 can No Salt Chinook Salmon (7.5 oz)
1/2 cup broccolini (young broccoli spears), chopped into small pieces
1/2 cup asparagus, chopped into small pieces
1/2 cup english peas
6 oz pesto
1/2 pkg (about 8 oz) fusilli noodles (spiral pasta)
Parmesan cheese

Boil water and add pasta. While the pasta cooks, steam broccolini, asparagus and peas until fork-tender (about 4-5 minutes). Drain the noodles and cool by running cold water over them in the colendar. Cool the vegetables the same way. Combine noodles and vegetables in a large mixing bowl. Add a pinch of salt and fresh pepper, stir, then add all of the pesto and stir well.

In a large saucepan, warm the noodle mixture over medium heat. Once thoroughly warmed, add the parmesan (as much or as little as you’d like!) and then add the salmon (drain first). Once the salmon has warmed, remove from heat and serve immediately.

Salmon Burgers

Recipe by Bill Harrison

Makes two to four patties, depending upon size and ingredient ratios.
1 can Alaskan Red or Chinook Salmon
Cream or prepared horseradish
Dry Mustard
1 egg
Plain yogurt or sour cream
1 small stick celery
1/4TH small onion
Panko or traditional bread crumbs.
Mix 1 egg with a heaping tablespoon of yogurt or sour cream in a medium bowl. Add seasonings to taste, salmon and diced vegetables. Stir in Panko or breadcrumbs until mix begins to cake. Form into patties by hand, usually on some wax paper. It can be difficult to find the right consistency of mix for patties to hold together. Id recommend starting with the mix a bit wet, then slowly adding Panko until it seems right. Patties can be baked in the oven for 20 minutes or so, turning once, at around 350 or pan fried in oil. If the latter is chosen, Id recommend dropping the formed patties in the fridge or freezer for a few minutes, as the cold will help them hold together when adding to the pan. This is a non-issue if baking as they may be formed right on the baking dish. Serve either as a traditional burger or on a bed of greens.

Smoked Salmon Pate

By Kevin McCarthy

4 oz. Oregon’s Choice Smoked Salmon
8 oz. cream cheese
1 T. fresh chives
1 T. fresh parsley
1 T. Dijon mustard
1 T. capers
Assorted crackers
Combine salmon, chives, parsley, mustard and capers in a food processor. Process until chopped up. Add softened cream cheese, process until smooth. Pack into a bowl,cover and refrigerate 2 hours or until chilled. Serve with assorted crackers.

Oregon’s Choice Pate

This is a great party dip for any occasion! Try a combo of regular and smoked salmon, regular and smoked Albacore or crab and pink shrimp.- Captain Herb


2 cans (or combo) of salmon, albacore or smoked items, crab or pink shrimp
1/4 cup milk
1 8oz. cream cheese (softened) or low fat
1 garlic clove minced
2 green onions minced
1 tbsp. horseradish
1 tsp. chopped parsley
1 tsp. minced fresh dill
salt and pepper to taste
Beat the milk and cream cheese together until smooth. Crush and flake the canned fish. Add and mix all other ingredients in bowl. Cover and chill at least half an hour. Serve with high-quality crackers of your choice.