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Have authentic Alaskan fish on the way but not sure how to cook it?
Try one of these delicious recipes below!

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Roasted Wild Salmon and Dill Recipe


  • 1 (2 1/4-pound) wild salmon fillet

  • Cooking spray

  • 2 teaspoons olive oil

  • ¾ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon grated lemon rind

  • 8 (1/8-inch-thick) slices lemon


  • Step 1

    Preheat oven to 450°.

  • Step 2

    Place fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush fish with oil; sprinkle with salt and pepper. Sprinkle dill and rind over fish; arrange lemon slices over fish. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Original Recipe:

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Pan-Seared Coho Salmon Recipe with Lemon and herbs


  • 5 tablespoons of Thrive Algae Oil

  • 2 tablespoons of chopped fresh dill

  • 1 tablespoon of chopped fresh chives

  • 1 tablespoon of chopped fresh parsley

  • 2 finely minced garlic cloves

  • zest of 2 lemons

  • juice of 1 lemon

  • 2- pound side of fresh wild caught coho salmon

  • sea salt and fresh cracked pepper to taste

  • assorted roasted vegetables


  • Preheat the oven to 375°.

  • In a small bowl mix together 3 tablespoons of algae oil with dill, chives, parsley, garlic, and lemon zest. Set aside.

  • season the salmon very well on both sides with salt and pepper. Be sure to leave the skin on the salmon.

  • Next, add 2 tablespoons of algae oil to a very large saute pan over high heat. Once the oil begins to lightly smoke, add in the salmon flesh side down into the pan and turn the heat down to medium to medium-high heat.

  • Cook the salmon for 5 to 6 minutes. It should easily pull away from the pan when flipping it. If it stays stuck to the pan, then give it another minute or 2 or until it pulls away with ease.

  • Flip the salmon over and squeeze 1 lemon over the top of the salmon. Note, the pan will smoke.

  • Next, add 2/3 of the herb and oil mixture to the top of the salmon and evenly spread it on.

  • Finish by baking in the oven for 8 to 10 minutes or until it is cooked.

  • Serve the salmon alongside desired assorted roasted vegetables.

Original Recipe:

Alaskan Rockfish Tacos

The favorite fish of Alaskans makes a beautiful taco: flaky, tender, and delicious.


To Serve (Pick and Choose)

  • 2 cups very thinly shredded cabbage preferably Napa

  • 1 red onion halved and very thinly sliced

  • 1 teaspoon minced seeded jalapeno pepper

  • 2 tablespoons cider or rice wine vinegar

  • 3 tablespoons vegetable or canola oil divided

  • Coarse salt and freshly ground pepper to taste

  • 12 6-inch corn or flour tortillas

  • 1 ½ pounds flaky white fish fillets such as Alaska rockfish or cod cut into 1-inch pieces

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 clove garlic finely minced

  • 3 teaspoons lime juice

  • Diced avocado

  • Fresh cilantro leaves

  • Lime wedges

  • Tomatillo or regular salsa

  • Sour cream


  • Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.

  • Heat a large dry skillet over medium high heat. Heat the torillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty. Stack the tortillas on a plate as they are cooked, and repeat until all of the tortillsas have been toasted. Set aside.

  • Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.

  • Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.

Original Recipe:


Garlic Parmesan Crusted Halibut and Asparagus

Garlic Parmesan Crusted Halibut and Asparagus baked on a sheet pan in the oven. This easy recipe is high in protein, fiber, and packed with omega 3 fatty acids. Healthy, gluten free, low-carb, KETO friendly main course!



  • 1.5 lb halibut fillets

  • 1 lb asparagus

  • 4 tablespoons olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper , cracked

  • 6 cloves garlic , minced

  • 1/2 cup Parmesan cheese , freshly shredded

  • 2 tablespoons fresh parsley , chopped​



  • Preheat oven to 400 F.  Line half sheet with parchment paper. 

  • Place halibut fillets in the middle of the baking sheet, and asparagus around it. 

  • Brush halibut and asparagus with olive oil. Generously sprinkle with salt and cracked black pepper.

  • Spread minced garlic on top.

  • Top with freshly shredded parmesan cheese.

  • Bake for about 15 minutes until halibut is cooked through and flaky.

  • Sprinkle with freshly chopped parsley.

Original Recipe:

Ginger lime-marinated sablefish filet with fresh chopped cilantro on top

A gluten-free and paleo recipe.


  • 1 clove garlic, finely grated with a rasp style grater

  • ½ teaspoon lime zest

  • 2 tablespoons lime juice

  • 2 tablespoons agave syrup

  • 1 tablespoon extra-virgin olive oil

  • 1 1/2 teaspoon grated ginger root

  • 1 teaspoon kosher salt

  • 4 4-5ounce portions black cod or sablefish filet (sub another mild white fish such as mahi mahi or haddock), about 1 pound

  • 2 tablespoons chopped cilantro


  • Whisk garlic, lime zest, lime juice, agave syrup, olive oil, ginger and salt in a small bowl.

  • Place sablefish in a large re-sealable plastic bag. Pour the lime mixture over the fish, press the air out of the bag and seal. Agitate bag to coat the fish in the marinade. Refrigerate, 30 minutes to 1 hour.

  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

  • Remove fish from the marinade and discard the marinade. Place fish, skin side down on the parchment and transfer the baking sheet to the oven.

  • Bake until the fish is cooked through and just flakes apart when pierced with the tip of a knife, 12 to 15 minutes. Garnish with cilantro

Original Recipe:

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