Simple Lemon Dill Salmon Pasta

Simple Lemon Dill Salmon Pasta


  • 8 oz spaghetti pasta
  • ½ tbsp extra virgin olive oil
  • 1 tbsp minced garlic
  • ¼ cup heavy cream
  • Pinch salt and ground black pepper
  • 1 lemon, juice and zest
  • ¼ cup chopped dill
  • 1, 7.5 oz can Oregon’s Choice Royal Chinook Salmon Lightly Salted
  • ½ cup grated parmesan cheese



  1. Cook the pasta according to package directions and set aside.
  2. Meanwhile, heat a large skillet or pot over medium heat and add the oil. When the oil is hot, add the garlic and saute until fragrant. Add the heavy cream, juice and zest of the lemon, chopped dill, and a pinch salt and pepper. Let simmer for about 3 minutes.
  3. Stir in the cooked pasta, the salmon, and the parmesan. Stir to combine and heat all ingredients, another 2-3 minutes.
  4. Serve hot with extra dill and parmesan if desired!

Zesty Salmon Chipotle Bowl

Zesty Salmon Chipotle Bowl

Poke bowl with gourmet Chinook salmon


  • 1 Cup Rice
  • 2 Cans Oregon’s Choice Chinook Salmon
  • 6 Tbsp Olive Oil
  • 1 Can Chipotle Peppers in Adobe Sauce (7.oz)
  • 2 Tbsp Honey
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Apple Cider Vinegar


  • 1 Cup Mango
  • 1 Cup Peach
  • 2 Tbsp Jalapeno
  • ¼ Cup Onion
  • ¼ Cup Thai Basil
  • ¼ Cup Cilantro –Chopped


  • ¼ Cup Green Onion
  • 1 Avocado
  • 1 Lime
  • Sesame Seeds
  • Pickled Ginger
  • Siracha
  • Optional: Cucumbers and edamame.


  • To make the marinade combine 6 tbsp olive oil, 1 can chipotle peppers in adobe sauce (7.oz), 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp apple cider vinegar in a bowl.
  • Combine 2 cans of Oregon’s Choice Chinook Salmon with half of the marinade. Reserve the other half for mixing with the cooked rice.
  • Combine 1 cup of rice and two cups of water in a medium pot with lid, over high heat until water boils. Once boiling immediately turn heat to low, remaining covered, for 10 minutes. Once cooked add remaining marinade to rice and mix.
  • For the salsa cube 1 cup mango and 1 cup peach. Combine with 2 tbsp diced jalapeno, ¼ cup onion, minced ¼ cup Thai basil and ¼ cup cilantro.
  • Arrange rice splitting between two large bowls or four small bowls. Evenly distribute the Oregon’s Choice Chinook Salmon between bowls. Top with salsa, green onion, avocado, sesame seeds, and pickled ginger. Garnish with lime wedges and siracha to serve.
  • Optional toppings to consider: cucumber and edamame.

Savory Beet Goat Cheese and Gourmet Salmon Galette

Savory Beet Goat Cheese and Gourmet Salmon Galette

Savory Beet Goat Cheese and Gourmet Salmon Galette Recipe

(Recipe makes two “Savory Beet Goat Cheese and Gourmet Salmon Galette”)



2 Puff Pastry sheet

2 cans Oregon’s Choice Gourmet Chinook Salmon 

3 Oz Goats Cheese

2 Tsp. Lemon Juice

1 Tsp. Pepper

3 Assorted Medium Beets

1 Tbsp Olive Oil

½ Red Onion

1 Tbsp Butter

1 Tbsp Light Soft Brown Sugar

1 Tbsp Malt Vinegar (Can also sub-Sherry Vinegar or Red Wine Vinegar.)

¼ Cup Curly Kale

Flaky Salt and Black Pepper


To Serve:


Goats Cheese

2-3 Tbsp Honey (To Drizzle.)

Optional: Balsamic glaze instead of honey.


  1. Follow the directions on your puff pastry box for thawing. Approximately 30 minutes before cooking pull out two sheets of puff pastry to thaw. 
  2. Preheat oven to 400 degrees. 
  3. Peel beets and slice them into thin rounds. Toss beets in 1 Tbsp. olive oil and roast for 10min.
  4. Meanwhile Slice red onions into thin rounds. On stove top, heat 1 Tbsp. butter in a skillet over medium heat. Then add the red onions and cook until they have started to soften. (Approximately 2 minutes.) Add 1 Tbsp. brown sugar and 1 Tbsp. malt vinegar. Stir to dissolve the sugar – a caramel-like sauce will form around the onions. (Approximately 1 minute.) Remove from heat. 
  5. Wash curly kale and trim off tough ends. Set it aside. 

Open and drain liquid from both Oregon’s Choice Gourmet Chinook Salmon. In a bowl mix Gourmet Chinook Salmon, 3 oz. goat cheese, 2 tsp. lemon Juice, and 1 tsp. pepper. Set it aside. 


There are two methods of arranging and baking. Select your preference!

Method One: Cast Iron Skillet

(Note: Use half the amount of ingredients per puff pastry.)

In a cast iron skillet arrange a single layer of the beets directly on the pan. Then add pecans, onions, kale and goat cheese. Fill lastly with Oregon’s Choice Gourmet Salmon mixture and sprinkle with salt and pepper. Cover the entire contents with puff pastry. Bake for 20 minutes until the pastry is puffed up and golden brown. Remove Galette from the oven and leave to stand for 10 minutes. Place a plate over the puff pastry and flip the contents in the skillet onto the plate. Sprinkle with honey and parsley as desired.

Method Two: Pan 

(Note: Use half the amount of ingredients per puff pastry.)

Arrange puff pastry on a stone or pan. In the middle of the puff pastry layer Oregon’s Choice Gourmet Salmon mixture, leaving an inch of pastry empty to fold over ingredients at the end. 

Arrange the kale, onions, goat cheese and then the beetroots evenly across the Oregon’s Choice Gourmet Salomon mixture. Top with pecans, flaky salt and pepper. Fold the edges of puff pastry to hold ingredients together. Bake for 20 minutes until the pastry is puffed up. Remove the tart from the oven and leave to stand for 10 minutes.
Sprinkle with honey and parsley as desired. 



Lox Pinwheels

Lox Pinwheels





  1. In a medium bowl, mix together all ingredients except for the tortillas.
  2. Lay the tortilla on a flat surface and spread the cream cheese mixture over the tortilla, leaving the edges uncovered. Roll the tortilla from the bottom to the top, ensuring it stays tight. Chill in the refrigerator for about 15 minutes to firm up.
  3. Use a bread knife to slice the tortilla into two inch thick pieces and enjoy!

Citrus Fennel and Chinook Salmon Salad

Citrus Fennel and Chinook Salmon Salad Recipe

(The recipe makes two large salads or four side salads.)


Salad Ingredients:

1 Can Oregon’s Choice Gourmet Chinook Salmon

1 Fennel Bulb (Roasted.)

1 Tbsp. Olive Oil

1/4 Tsp. Salt

1/4 Tsp. Black Pepper

4 Cups Arugula

1 Orange (Can be subbed for favorite citrus such as grapefruit.)

½ Shallot

2 Tbsp Green Onion

1 Avocado

2 Tbsp Almond Pieces

Optional: 1 Tsp Za’atar seasoning


4 Tbsp. Orange Juice

2 Tbsp. Olive Oil

1 Dijon Mustard

1/2 Tbsp. Honey

1 Tbsp White Wine Vinegar



  • Preheat the oven to 425.
  • Open and drain liquid from a can of Oregon’s Choice Gourmet Chinook Salmon. Mix with Za’atar seasoning if using and set aside.
  • Shave fennel into rounds and toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 25 minutes or until you begin to see golden brown edges.
  • Meanwhile, place orange juice, olive oil, Dijon mustard, honey, and white wine vinegar into a blender or bowl to combine.
  • Prepare the salad toppings by peeling the orange and separating them into slices.
  • Slice shallots finely.
  • Cut green onions and avocados into desired pieces.
  • Arrange arugula on a plate, and top with roasted fennel, orange slices, shallots, green onion, avocado, almonds, and Oregon’s Choice Chinook Salmon. Drizzle dressing over the salad and enjoy!


Salmon Wellington

Oregon’s Choice Salmon Wellington

Salmon Wellington


4 servings 

  • 2 Tbsp Butter
  • 3 Garlic Cloves -Minced
  • ½ Cup Onion-Diced
  •  2 Cups (Roughly 4 oz) Spinach –Tightly Packed
  • ½ Tsp Salt
  • 1 Tsp Pepper
  • ⅓ Cup Breadcrumb 
  • 4 Oz Cream Cheese
  • ¼ Cup Parmesan Cheese -Shredded
  • 2 Tbsp Dill -Chopped
  • 2 Tbsp Parsley -Chopped
  • 1 Tsp Thyme
  • 1 Sheet Puff Pastry, softened to room temperature
  • 2 Can Oregon’s Choice Salmon 
  • 1 egg, beaten


  • Preheat the oven to 425°F.
  • Drain liquid from salmon and combine with chopped dill, parsley, and thyme.
  • In a pan over medium heat, add butter, garlic, and onions, cooking until translucent.
  • Add the spinach, salt, and pepper, cooking until the spinach is wilted.
  • Lastly add the breadcrumbs, cream cheese, and parmesan, stirring until the mixture is evenly combined. Remove from heat and set aside.
  • On a cutting board, smooth out the sheet of puff pastry. Place the spinach mixture in the center of the puff pastry. Then add the salmon mixture on top creating a mound. 
  • Fold the long edges of the puff pastry over the salmon and spinach, then fold the shorter ends. Seal with egg wash. Flip the puff pastry over and brush with egg wash on top and all sides. 
  • Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. (This helps moisture evaporate.)
  • Bake for 20-25 minutes, until the puff pastry, is golden brown.

Note: I prefer the spinach first and then the salmon so that when you flip it over the salmon is on the bottom to protect it from getting soggy. Meanwhile, juices from the spinach mixture will mingle with salmon, while most will evaporate through the scoring on the puff pastry. 

Chinook Salmon Cream Cheese Board

Chinook Salmon Cream Cheese Board

Salmon Butter Board


Lox Salmon Board

  • 8 oz cream cheese, softened to room temperature & whipped
  • 1, 7.5 oz can Gourmet Chinook Salmon, drained
  • Freshly chopped dill
  • Capers
  • Thinly sliced red onion
  • Sliced cucumber, to serve
  • Sliced baguette, to serve



  1. Spread the cream cheese in the center of a serving board or platter.
  2. Top with the salmon or albacore. Top with remaining ingredients except the cucumber and/or baguette.
  3. Serve with sliced cucumber and/or baguette to dip! Squeeze the lemon over the albacore as desired as well.

Salmon Sushi Cupcakes

Salmon Sushi Cupcakes


Salmon Sushi Cupcakes

Ingredients – makes 12

  • 2 cups cooked sushi rice
  • 3 sheets nori, cut into squares
  • 2, 7.5 oz cans Alaskan Sockeye Salmon
  • 2 tbsp mayonnaise
  • 2 tbsp sriracha, plus more to top
  • 2 tsp soy sauce
  • Desired topping such as avocado, green onion, sesame seeds



  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Scoop about ¼ cup of rice into the center of each square of nori, then place in a cupcake tin. Repeat with the remaining rice and nori sheets.
  3. Transfer to the oven and bake for about 15 minutes. Remove and let cool slightly.
  4. Meanwhile, mix the salmon with the mayonnaise, sriracha, and soy sauce. Spoon the salmon into the sushi cups.
  5. Top with desired toppings such as avocado, cucumber, chopped green onion, and sesame seeds.

Salmon Sushi Cupcakes

Chinook Salmon Miso Corn Chowder

Chinook Salmon Miso Corn Chowder

Gourmet Salmon Miso Corn Chowder



  • 6 corn cobs
  • 3 tbsp butter
  • 1 leek, chopped
  • 1 big shallot, finely diced
  • 3 garlic cloves, minced
  • 3 tbsp white miso paste
  • 4 cups vegetable broth
  • 3 cups baby potatoes, quartered
  • Salt and pepper, to taste
  • 1 13oz can full-fat coconut milk
  • ¼ cup basil, minced
  • 4 green onions, minced
  • 2 tbsp parsley, minced
  • 1-2 cans Oregon’s Choice Chinook Salmon
  • Sesame oil, to garnish
  • Corn kernels, to garnish
  • Sesame seeds, to garnish



  1. Carefully slice the corn off the cobs. Save 3 of the cobs for cooking with the chowder. Optional to save ½ cup of kernels for garnish.
  2. Heat a large pot over medium heat and add the butter. Once melted, add the leek and shallot. Saute for about 3 minutes until tender, then add the garlic and saute again for about 1 minute. Add the corn and saute for about 3-5 minutes.
  3. Add the miso paste and saute for about 2 minutes.
  4. Add the vegetable broth and potatoes, followed by a pinch of salt and pepper. Place the reserved corn cobs into the pot. Bring to a simmer, cover, and cook for about 20-25 minutes or until the potatoes are tender.
  5. Remove the corn cobs from the pot and add the coconut milk. Bring to a simmer then remove from the heat.
  6. Carefully use an immersion blender to blend the soup until thick, but should still have some corn and potato in-tact. Taste and season with salt and pepper as desired.
  7. Mix together the basil, green onion, and parsley in a small bowl.
  8. Ladle the soup into serving bowls and top with desired amount of salmon, the herb mixture, a drizzle of sesame oil, corn kernels, and sesame seeds to garnish.
  9. Enjoy immediately!



Chinook Salmon Arugula Feta Frittata

Recipe and photo by Stacy Petty
2 tbsp butter
1/4 cup red onion thinly sliced
2 cups micro arugula
1 can gourmet chinook salmon, drained and flaked apart
4 oz feta cheese, crumbled
8 eggs, beaten
Sea salt to taste
Black pepper to taste
Heat the butter in a medium oven-safe skillet over medium heat. Add the red onion and cook until softened and starting to brown. Add the arugula, season with salt and pepper to taste. Stir in salmon, feta, and beaten eggs and season again with salt and pepper, if needed. Keep stirring for about one minute, until eggs begin to set a bit. Place under the broiler for 6-8 minutes, or until eggs have set and top of frittata is golden brown. I love to serve this with extra micro arugula for garnish and some sweet tomatoes. Perfect for breakfast and yet satisfying enough for dinner too!