The WAC Team Shares Their Favorite Sauces for Salmon

I’ve noticed that if you ask anyone who cooks what they put on their salmon, you learn a little something about them. Some people are minimalists. Some are nostalgic. Some people, it turns out, use the microwave, and are entirely unbothered about it. As for me, my thoughts are that wild-caught salmon has plenty to say on its own. But a good sauce gives it someone to talk to. 

So I put the question to the WAC team, and the answers that came back were generous, practical and, in one case, a family heirloom. Here are some of their faves:

The no-cook option: Lemony Sour Cream by Victoria P. 

The easiest sauce on this list is something you can stir together in a little mixing bowl.

“I really just love a good dollop of sour cream. Add chives, lemon juice, and lemon zest for extra effect. Makes the salmon sing.” — Victoria P., Marketing Operations Project Manager

The bright, herby one: Chimichurri by Danny C.

Chimichurri usually gets spooned over steak, but it’s just as happy alongside seafood, cooked any which way — seared, grilled, baked, or even air-fried.

“Chimichurri on scallops has been a recent favorite. I make it with parsley, cilantro, shallot, red wine vinegar, salt, pepper, and whatever hot peppers I can find.” — Danny C., Senior Quality Assurance Automation Engineer

The one that takes me back: Maple Glaze by Tosha A.

A maple-soy glaze is one of the first flavor combinations I ever reached for with salmon, so I was so happy to see it come up as a favorite from someone else, too. 

“I like sweet and salty! My go-to for salmon is a maple syrup glaze sauce (maple syrup, soy sauce, Dijon mustard, and seasonings). I use half of the sauce on the salmon while it’s cooking, then when it’s done, I add more sauce on top.” — Tosha A., Member Experience Specialist

The saucy meal in minutes: Garlicky Cream Cheese & Rice by Matt K.

Not every sauce needs a pan. Cream cheese, warmed through, loosens into something silky that coats every grain of rice, and it makes a very good home for a cooked fillet left over from last night. 

“I microwave cream cheese over rice and mix the salmon in with some pepper, lemon, salt, garlic powder, and onion.” — Matt K., Senior Performance Marketing Manager

The soft-cheese shortcut: Creamy Herbed Cheese Sauce by Heather R.

Try stirring vegetables like cooked spinach, tomatoes, or broccoli into Heather’s recipe for a subtly cheesy sauce. It’ll turn the whole thing into dinner.

“I love a soft herbed cheese and wild salmon. I make a sauce using milk and/or heavy cream and add in a tablespoon or two of the cheese, then whisk until it begins to thicken. The richness pairs so well with salmon. Easy, quick, and delicious every time.” — Heather R., Member Experience Lead

The creamier-the-better approach: Alfredo Salmon Bake by Teresa B. 

Teresa’s sauce approach is genius: instead of making it on the side, she lets the fish cook right in it, baking her salmon in a deeper dish with the sauce poured over the top. 

“My favorite sauce is a creamy Alfredo-style sauce made with heavy cream, garlic, lemon, and Parmesan! I especially love it on salmon because the creamy, savory flavors pair perfectly with the richness of the fish, while the lemon adds a fresh brightness. The creamier, the better!” — Teresa B., Member Experience Specialist

The family recipe: Ginger-Garlic-Cilantro Mayo by Jenna M.’s Aunt

And finally, the heirloom. Every family seems to have one recipe that survives because somebody loved it enough to keep making it, even without a recipe card. This is Jenna’s.

“My Aunt Monnie was a truly horrible cook, but she did one thing really well, and that was this one salmon recipe she had. And the sauce she made with it was amazing. I don’t have precise amounts; those weren’t recorded for posterity, just ingredients. But it’s a mayo base, with copious amounts of cilantro, a healthy spoonful of minced ginger, a slightly larger small heap of minced garlic, and a squeeze of lemon (or lime) juice. The key is the ginger-cilantro-garlic combo.”  — Jenna M., Member Experience Lead

What I love about all of these sauces is how little they ask of you. A few things from the fridge, a squeeze of something bright, maybe a memory or two. And as Jenna’s Aunt Monnie apparently knew, the most important ingredient doesn’t go in the bowl — it’s love!

P.S. As many of you know, Wild Alaskan Company is helping to raise funds for an Alaskan entrepreneur, Sara Erickson. Sara is working to bring an educational board game called Blue Salmon: 100% Fish to classrooms in Alaska and beyond. We’re so grateful for your generosity over the last few weeks. To continue to support her project, we’re inviting you to make a donation to AlaSkins Discovery — we’ll match you on it! Every donation made to AlaSkins Discovery through October 31st will be matched dollar-for-dollar by Wild Alaskan Company, up to a total of $5,000. And we’re currently over halfway to our max match! Please donate here: AlaSkins Discovery Donation Link.  

Live Wild,

Monica

Pictured above: A smattering of super sassy sauce moments — including (but not limited to) umami-forward tangy caper-scapes, baths of coconut milk and citrusy dill to garlicky pesto textured with breadcrumbs.