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August – Too Hot To Cook! Subscription Box Recipes

It’s hot out there! We’ve created some no-cook recipes and limited cooking recipes, which can be done outside on the grill, so you can stay cool and enjoy your favorite seafood.

Wild Salmon Salad Sandwiches

  • (3) 6oz Lummi Island Wild King or Sockeye salmon, grilled and cooled
  • 1 honeycrisp apple, diced
  • 3-4 dill pickles, finely diced
  • 1 small red onion, finely diced
  • 2 celery stalks, diced
  • 1/4 C pickled jalapeños, finely diced
  • 2 Tbsp mayonnaise (or Greek yogurt)
  1. Place Salmon into a medium bowl and break up with a fork.
  2. Add chopped veggies and mayonnaise and stir to combine.
  3. Spread on your favorite bread and enjoy!

Traditional Ceviche (Use Salmon OR Tuna)

  • (3) 6oz Lummi Island Wild Albacore Tuna
  • OR (3) 6oz Lummi Island Wild Salmon
  • 1 C lime juice (plus more for serving)
  • 1 small red onion, finely diced (1 C)
  • 1 large carrot, peeled and finely chopped
  • 1-2 Roma tomatoes, diced (1/2 C)
  • 1-2 jalapeño peppers minced
  • 1 bunch fresh cilantro, minced
  • 1 avocado, sliced
  • 1 fresh lime, for serving
  • Salt
  1. Remove the skin from the salmon portions using a sharp knife.
  2. Chop salmon into 1/2-inch pieces. Place in a glass or stainless-steel bowl. Add lime juice and toss until evenly coated. Cover and refrigerate until the fish is opaque and “cooked” through, about 4 hours minimum. (You can leave the salmon marinating for up to 24 hours if desired.)
  3. Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.
  4. Serve on tostadas or with tortilla chips. Serve with hot sauce, sliced avocado or mayonnaise as desired.

Grilled Salmon Greek Salad OR Grilled Halibut Greek Salad

  • For Vinaigrette
  • ¼ cup crumbled feta cheese
  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced fresh oregano
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced lemon zest
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. black pepper
  • ½ tsp. kosher salt
  • For Salad
  • (4) 6 oz Lummi Island Wild Halibut, Grilled
  • OR (4) 6 oz Lummi Island Wild Salmon, Grilled
  • 1 Head of Butterhead Lettuce
  • 1 ½ C zucchini, half-moon sliced
  • 1 ½ C yellow squash, half-moon sliced
  • 2 C quartered tomatoes (such as cherry)
  • 2 C Cucumber, seeded and sliced
  • 1 can Chickpeas, drained and rinsed (15 oz.)
  • 1 C Red Onion, thinly sliced
  • ⅓ C kalamata olives, pitted and quartered
  1. Pulse all vinaigrette ingredients in a food processor or blender.
  2. Arrange the lettuce on the plates.
  3. Toss chopped Vegetables in vinaigrette and transfer to platter over the lettuce.
  4. Place grilled fish on top and enjoy!