Tuna Potato Salad

Tuscan Tuna Salad 

Salmon & Fresh Dill Deviled Eggs

Albacore Tuna Cakes

Ginny’s Crescent Tuna Rolls

Katie’s Award-Winning Tuna Sandwich

Chopped Albacore Tuna Salad Sandwich 

Chipotle Deviled Farm Fresh Eggs

Lemony Herbed Royal Chinook Wrap

Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree

Albacore Asparagus and Tomato Lemon Butter Sauce

Masala Albacore with Coconut Turmeric Rice

Finnish Salmon Soup

Tuna Croquettes

Tuna Bagel Board

Salmon Mini Dutch Baby

Spicy Tuna Stuffed Avocados

Simple Lemon Dill Salmon Pasta

Avocado Tuna Melt

Zesty Salmon Chipotle Bowl

Tuna Poke Bowl

Rustic Italian Albacore Sandwich

Savory Beet Goat Cheese and Gourmet Salmon Galette

Lox Pinwheels

Citrus Fennel and Chinook Salmon Salad

Cheesy Baked Crab Dip

Salmon Wellington

Oregon’s Choice Crab Louie

Crab and Corn Chowder

Crab Stuffed Portobello Mushrooms

Crab Cakes with Lemon Aioli

Crab and Shrimp Pasta

Chinook Salmon Cream Cheese Board

Smoked Tuna Cream Cheese Board

Shrimp Tortellini

Salmon Sushi Cupcakes

Jalapeno Garlic Albacore Skillet Breakfast Hash 

Chinook Salmon Miso Corn Chowder

Gourmet Albacore Tomato Bisque 

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

BBQ Smoked Albacore Pizza

Chinook Salmon Arugula Feta Frittata

Jalapeno Garlic Albacore Tacos

Mediterranean Style Albacore Tuna Wraps 

Asian-Style Cucumber Salmon Bites

Feta & Spinach Tuna Meatballs

Salmon Burgers with Lemon Dill Aioli

Alaskan Sockeye Salmon Chowder

Crab Cake Poppers with Herbed Lemon Aioli

Thai Tuna Sliders with Broccoli Slaw

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. 

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