The Wait is Over: Wild Alaska Salmon Season Kicks Off May 16

Alaska Department of Fish and Game Predicts 2015 Will Be the Second-Largest Alaska Salmon Harvest on the Order of One Billion Pounds


Juneau, Alaska– May 14, 2015 – The summer harvest season for the five species of wild Alaska salmon officially kicks off today with the first sockeye and king salmon of the summer, followed quickly by pink, keta, and coho salmon, and continues through October. The Alaska Department of Fish and Game (ADF&G) has predicted 2015 will yield the largest sockeye salmon harvest since 1995 – an expected increase of 33 percent from the 2014 harvest – additionally they have posted the largest pink salmon forecast on record. Overall, this year is expected to be the second-largest Alaska salmon harvest on record, with a 40 percent total increase over 2014.

More than 90 percent of the wild salmon caught in the United States comes from Alaska and the epic harvest season will create more widespread availability nationwide in frozen, fresh and canned forms just in time for summer grilling season. All species of Alaska salmon are available frozen year-round due to flash-freezing techniques which preserve the pristine quality and nutrition of the salmon while sealing in rich flavor.

“This banner harvest year will enable more consumers nationwide to purchase wild Alaska salmon and experience the exceptional flavor,” said Tyson Fick, Communications Director at the Alaska Seafood Marketing Institute (ASMI). “When consumers see the Alaska name, they can trust their salmon is wild, sustainable, and of exceptional quality. Alaska’s constitution mandates sustainability and our science based fishery management practices are considered a model for the world.”

The USDA has reported eating seafood two to four times per week can improve health.1 Wild Alaska salmon, in particular, contains a higher level of heart-healthy omega-3 fatty acids than most seafood species, which has been linked to improvements in, or prevention of, certain kinds of cancer and other diseases.

From the rich, robust flavor of king and sockeye salmon to the delicate, milder flavors of coho, keta and pink salmon, the five species appeal to all preferences and budgets and can be incorporated into a wide array of recipes available on such as:

Alaska Sockeye Salmon with Northwest Coffee Rub
Korean Miso-Cured Alaska King Salmon
Alaska Coho Salmon, Fennel And Tomato Salad
Honey Dijon Alaska Salmon with Asparagus and Walnuts – prepared in under 30 minutes using COOK IT FROZEN!® techniques

Information on each species, nutritional values, harvesting methods and recipes can be found in ASMI’s Ultimate Guide to Wild Alaska Salmon, online. Grilling techniques and tips for sockeye salmon can be found here.

For additional recipe ideas, visit or follow Alaska Seafood on Facebook, Twitter, Instagram or Pinterest.

About Alaska Seafood:
The Alaska Seafood Marketing Institute (ASMI) is a partnership of the State of Alaska and the Alaska seafood industry. ASMI works to promote the benefits of wild and sustainable Alaska seafood and offer seafood industry education. For more than 50 years, Alaska has been dedicated to sustainable seafood. It’s so essential to our way of life that our constitution mandates that fish are “utilized, developed and maintained on the sustained yield principle.” The seafood industry is Alaska’s largest private sector employer, and as a result, Alaskans understand the need to protect the fisheries and surrounding habitats for future generations. We’re proud of our leadership in sustainable management, which has led to an ever-replenishing supply of wild seafood for markets around the world.