Alaska’s Prince William Sound Salmon Makes Its Way to America’s Heartland

Midwest grocers welcome affordable and sustainable Alaskan salmon

Poached Alaskan Prince William Sound Sockeye Salmon with Citrus. For the recipe, visit (Photo: Business Wire)

CORDOVA, Alaska--()--For the first time Alaskan Prince William Sound sockeye will be regionally branded, promoted, and available in Hy-Vee grocery stores the week of June 28th across 8 Midwest states, including Iowa, Illinois, Kansas, Minnesota, Missouri, Nebraska, South Dakota, and Wisconsin. Seafood department customers will be met with branded in-store signage such as posters, in ice signs, seafood case clings and packaging labels announcing the arrival of Alaskan salmon to the Midwest.

Prince William Sound is like no other place in the world. Surrounded by spectacular glaciers and mountains, and shielded from the open ocean by barrier islands, this rugged sound on Alaska’s south-central coast is home to a variety of wildlife. Salmon thrive in these pristine, glacial-fed waters.

Alaskan sockeye salmon are rich in flavor with a silken texture and vibrant deep color of wild salmon. A nutritional powerhouse, high in omega-3 fatty acids, Alaskan salmon is known for its health benefits and its delicious taste. Prince William Sound sockeye salmon are harvested sustainably and in small batches, so consumers can be assured they are making sound purchasing decisions while getting the best Alaska has to offer. Prince William Sound fishermen are committed to fishing responsibly. Sustainability practices ensure enough salmon can complete their journey so that Alaskan salmon can be fished and eaten year after year, generation after generation.

Prince William Sound Alaskan salmon is certified by both the Responsible Fisheries Management (RFM) and Marine Stewardship Council (MSC). When patrons see the Prince William Sound name, they can trust that their salmon is sustainable and of exceptional quality. Visit our website to learn more about Prince William Sound salmon.

Olive Oil Poached Salmon with Citrus and Chile

By Chadwick Boyd

Poaching wild salmon in olive oil isn’t as common among home cooks as pan-frying, roasting or sautéing – but it should be. It is nearly foolproof – any level of cook can do it, including beginners – and it requires very few ingredients. Even better, by poaching in the oven instead of the cooktop, there’s no need for a thermometer and the fish is ready to eat in 20 minutes. Unlike other cooking methods, which can dry salmon out, poaching creates a luscious, moist texture and brings out the distinct natural flavor of the Prince William Sound fish. The addition of fresh citrus brightens up the fish before eating, and the chopped chile peppers add a slight kick without overpowering and being too spicy. This is one of those recipes that is easy enough to make for a simple weeknight dinner, but so impressive on the plate it’s a dinner party showstopper.

Serves 4


  • 2 lbs. of Prince William Sound sockeye salmon cut into 4 fillets, room temperature
  • 1 medium orange
  • 4 cloves garlic, peeled, very thinly sliced
  • 3 dried red chile peppers, roughly chopped
  • 2-2½ cups extra virgin olive oil (depending on the thickness of the salmon)
  • 1 blood orange or ruby red grapefruit
  • Maldon or other flake salt


Preheat the oven to 275°F.

Place the salmon fillets skin side down in a 10” cast iron skillet or ovenproof baking dish.

Using a vegetable peeler, peel the outer skin but not the pith of the orange. Scatter the orange peel along with the garlic and three-quarters of the chile flakes over the salmon. Pour the olive oil over the fish until the fillets are just covered.

Carefully place the skillet in the oven on the center rack. Poach for 14 minutes or until the top of the salmon is just opaque.

While the fish is poaching, finish preparing the citrus. Cut off the remaining peel and pith from the orange with a sharp chef’s knife, then slice it into ¼” slices. Cut off the outside peel of the blood orange or grapefruit as well and slice it into ¼” pieces. Set both aside.

When the salmon is ready, remove the skillet from the oven and transfer the fish with tongs or slotted spoon to a medium-size platter or four individual plates. Some of the orange peel and garlic chips will remain on the salmon, which is fine.

Arrange half of the reserved citrus slices on top of the fish; store the rest for another purpose. Spoon some of the olive oil from the pan over top. Sprinkle with the remaining red pepper flakes and a few pinches of Maldon salt to finish.

Serve immediately.

About Copper River/Prince William Sound Marketing Association

The Copper River/Prince William Sound Marketing Association, a non-profit fisherman-funded regional seafood development association, works on behalf of the 540 plus commercial salmon fisherman of Coastal South Central Alaska. The association works to build brand awareness for Prince William Sound sockeye salmon as well as wild Copper River king, sockeye and coho salmon. For additional information contact: Christa Hoover, Executive Director Copper River/PWS Marketing Association Box 199, Cordova, Alaska 99574 t: 907.424.3459: f: 907.424.3430


Copper River/Prince William Sound Marketing Association
Christa Hoover, 907-424-3459

Release Summary

Alaska’s Prince William Sound Salmon makes its way to America’s Heartland. Midwest grocers welcome affordable and sustainable Alaskan salmon.


Copper River/Prince William Sound Marketing Association
Christa Hoover, 907-424-3459