1. Herb Crusted Alaskan Coho Salmon | SRF Recipes

    Sheet Pan Garlic and Herb Crusted Alaskan Coho Salmon with Parmesan Brussels Sprouts

    Sheet pan meals are a favorite weeknight option and Alaskan Coho Salmon cooks beautifully in the oven. Crusted with fresh garlic and herbs, this easy recipe also includes Crispy Parmesan Brussels Sprouts, and an optional Creamy Garlic and Herb Sauce (similar to a homemade Ranch dressing). Start with the longer cooking Brussels sprouts and add the Alaskan Coho Salmon after 15 minutes. The whole meal is complete in 25 minutes. Use one large rimmed baking sheet and leave room to add the salmon, or alternatively use a second baking sheet. 

  2. Crispy Buffalo Shrimp | SRF Recipes | Kelly Senyei of Just a Taste

    Crispy Buffalo Shrimp

    Seafood takes a spin on the spicy side in this crave-worthy recipe starring Snake River Farms Shrimp. A light and crispy Panko breading guarantees textural crunch while a 3-ingredient DIY Buffalo sauce brings on the perfect amount of heat. Seafood takes a spin on the spicy side in this crave-worthy recipe starring Snake River Farms Shrimp.



    Salmon is one of the most popular fish in the U.S. This top selling fish is known for its distinctive flavor, rich texture and health benefits. This unique fish is an excellent source of Omega-3 fatty acids which are good for your heart, brain and eyesight. 

    Most of all, salmon is just plain delicious. Discover more about the types of salmon offered by Snake River Farms and how to prepare this amazing fish.



    Nathan Michael and Julia Flowers present their Shrimp Louie Salad, a light and refreshing dish that's a true delight. Succulent SRF Shrimp, poached to perfection, take center stage alongside crisp iceberg lettuce, cherry tomatoes, creamy avocado, and perfectly boiled eggs. Drizzled with a zesty, creamy dressing, and garnished with chives, this salad offers a harmonious blend of flavors and textures. It's a delightful choice for any holiday gathering, sure to become a favorite in your repertoire.

  5. Halibut and Chips | SRF Seafood

    Halibut and Chips

    Halibut takes fish and chips to a higher level of deliciousness! This recipe uses a light tempura batter to let the sweet flavor of halibut shine through. Hand-cut fries are double cooked for a crunchy brown exterior and baked potato interior.

    The chips will hold well, so make them the first. The tempura batter works best when made immediately before frying. Prepare all dry ingredients and add the club soda right before frying the halibut. 

  6. SRF Pan Seared Halibut with Lemon-Caper Butter

    Pan Seared Halibut with Lemon-Caper Butter

    Pan seared Northwest Pacific Halibut with a lemon and caper butter sauce cooks quickly in one pan for easy cleanup. The rich pan sauce has a brightness from the lemon and fresh herbs, with a nice briny pop from the capers. Serve over pan sautéed asparagus or with your favorite vegetables for an easy meal that cooks in under 10 minutes. Because of the acidity in the sauce, it’s best to use a non-reactive skillet for this recipe. 

  7. Aguachile De Camarón


    If you’ve never traveled to Mexico City, you’re missing out on a world of seafood. Inspired by our recent trip, we put together two flavor-packed recipes that will take your tastebuds traveling around the world. 
    First up is a scallop and corn taco. Pairing perfectly with corn, SRF scallops are packed with flavor and sized to perfection for an amazing bite. If you’re looking for an appetizer or a way to spice up happy hour with friends, try the Aguachile de Camarón. A bright, refreshing way to enjoy SRFs shrimp. 

  8. Miso-Marinated Black Cod


    Get ready to put salmon on the back burner after you try this recipe. These simple Japanese ingredients are packed with flavor and will make you wish you saved room one more piece. Black Cod (aka butterfish), is a prized possession around our home. And though you may not be familiar with cooking with miso, trust us when we say, this recipe is lip-smacking good. A little umami, a little sweet, a whole lot of flavor. Who needs take-out when you can travel around the world with SRFs?

  9. Open-Faced Lobster Roll with Orange-Chive Créme Fraîche and Caviar

    Open-Faced Lobster Roll with Orange-Chive Créme Fraîche and Caviar

    Traditional lobster rolls surround the luxurious crustacean with humble but flavorful ingredients. Chef Cahoon uses her "extra extra" culinary style to make a lobster roll that embraces its extravagant side.

    A thick, grilled slice of Texas toast is topped with a tangy and fresh base of orange-chive crème fraîche, covered with a blanket of micro greens, piled high with fresh lobster, and finished with a touch of caviar. 

  10. Halibut Tacos with Citrus Slaw

    Halibut Tacos with Citrus Slaw

    Pacific halibut fish tacos with a citrus slaw and avocado crema, begin with a homemade seasoning of fresh lemon, lime, and mandarin orange zest, that is ground in a mortar and pestle with kosher salt and black pepper into a flavorful rub. A quick six-minute cook in the pan and the tacos are ready to go. Avocado crema is used as the slaw dressing and for topping. The sweet mandarin segments add a sweetness and pop of flavor with the crisp slaw and delicious fish.

  11. Grilled Shrimp Scampi with Pasta | SRF Recipe

    Grilled Shrimp Scampi with Pasta

    Fire up the flames for a grilled spin on an Italian favorite by marinating Snake River Farms Gulf Coast Shrimp then cooking them over the open flames. Toss them in a garlicky, lemony white wine sauce then pile in the pasta for flame-kissed flavor in every bite. 

  12. Pan fried Cod with Tarragon Butter and Candied Oranges  | SRF

    Pan fried Cod with Tarragon Butter and Candied Oranges

    As a firm believer in the underutilization of citrus fruits in recipes, I knew from the start I wanted to try a fun way to incorporate oranges into this cod dish.

    By adding candied oranges to a compound butter, you get the benefit of color, texture, and flavor in bite sized pieces. The dish is sweet and buttery with just the right amount of tarragon to add dimension and freshness.

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