Remember the trip I took to Cordova, Alaska in early September to spend time with Copper River salmon? I’ve got more photos and details to share. If this is your first time hearing about the trip, you might want to read Part One of the recap first for background information. Even months later, the sights, flavors, and memories remain vivid. Cordova is magnetic—should we go back together?
The first post focused on sustainable fishing and why it’s important to know your fisherman. That message felt essential, so I split the recap into two parts. In this second part I’ll cover what we did on the trip—the food, activities, and a lot more photos.
One of the most striking takeaways came from a late-night bar conversation: 80% of seafood consumed in the U.S. is eaten at restaurants. That surprised me—I cook salmon more than any other protein—yet many people avoid preparing seafood at home out of fear of doing it wrong. When you trust your supplier and know your fisherman, that fear fades. A quality piece of fish is easy to prepare, tastes fantastic, and offers real nutritional benefits.
I enjoy helping people feel confident in the kitchen. With good fish and a little guidance, you can make meals that are both delicious and nourishing. At the end of this post I’ve included recipe suggestions to inspire you.
Cordova is a wonderful destination for anyone wanting big scenery, ocean views, accessible fishing, friendly people, and abundant wildlife. It felt like a dreamscape from the moment we arrived.
Where We Stayed
We stayed at The Reluctant Fisherman, a cozy waterfront hotel with a lively bar and restaurant. Our rooms faced the harbor, and each morning we watched fishermen ready their boats for the day. That simple routine added a lot to the trip’s atmosphere.
What We Ate
The food on this trip was exceptional. We did self-serve breakfasts, ate at local spots, attended a fundraiser dinner by Chef Derek Baril, enjoyed a home-cooked meal with a fishing family, and Laura and I even cooked for some locals. Salmon was the star at nearly every meal, often paired with locally foraged mushrooms and berries.
Restaurants we enjoyed:
- The Reluctant Fisherman – dinner the first night and breakfast the last morning. Seafood fajitas and a reindeer omelet were highlights.
- Powder House Bar and Grill – set on a small lake with mountain views. We had grilled Coho with mango salsa; the salmon was incredibly fresh and flavorful.
- Baja Taco – a fun spot where you order from an old bus and dine in a rustic cabin. Their salmon tacos were outstanding, and we returned for breakfast bowls and coffee more than once.
Fish Families Potluck
One evening we were welcomed into the home of Bill and Renee Lindow and joined local fishermen and their families for a potluck. Everyone brought dishes, and the centerpiece was miso Coho salmon prepared by a husband-and-wife fishing team who had caught the fish themselves. The table overflowed with salmon, smoked salmon dishes, sashimi, and sides featuring foraged berries and mushrooms.
Being in that intimate setting, hearing stories about life on fishing boats, and sampling homemade dishes gave real insight into the fishing community.
Breakfast on a Boat
One morning we packed bagels and lox for a picnic breakfast on a boat with John Bocci. It was a relaxing ride, a chance to see Cordova from the water, and an opportunity to spot sea life along the shore.
Wild Harvest Feast
We attended the Wild Harvest Feast, a fundraiser for the Copper River Watershed Project, where Chef Derek Baril prepared a multi-course meal featuring pistachio-crusted salmon, a salad with foraged berries and homemade granola, mushroom barley risotto, and roasted vegetables. The dishes balanced flavor and texture beautifully.
The evening included trivia about salmon and fungi, and a playful wader-wearing relay—an unexpectedly comfortable piece of gear to try on.
Dinner with Fish Wives and Scientists
On our final night, Laura and I cooked a simple salmon dinner for tour hosts, fishermen, their spouses, and a few local scientists. The Coho fillets were fresh from the water and needed little more than salt, dried herbs, and a brief broil. We topped the salmon with a sauce made from foraged mushrooms, served roasted vegetables, and mushroom barley risotto. One of the fishermen’s wives also served a beautiful blueberry-cured salmon that we photographed.
What We Did
In addition to learning about sustainable fishing, we packed the trip with outdoor activities and local experiences.
Flightseeing
I’m a fan of small planes, so a floatplane tour over glaciers, icebergs, mountains, lakes, and rivers was a highlight. We even spotted a bear on a riverbank. The views were breathtaking and hard to capture fully in words.
Foraging for Mushrooms
Cordovans are passionate foragers. We explored lush, mossy forests with an experienced guide who taught us to identify edible mushrooms and avoid poisonous ones. We found lots of yellow-footed chanterelles and hedgehog mushrooms, which we later sautéed with butter, garlic, and wine and used as a topping for salmon. Foraging in that fairy-tale forest was unforgettable.
Fishing on the Eyak
We spent a day fishing on the Eyak River with waders and a knowledgeable guide. While I spent seven hours without landing a fish—others in my group did well—it was a peaceful, therapeutic day on the water. Laura caught three beautiful fish during the outing.
To summarize: Alaska is incredible. I hope to return, explore more, and maybe have better luck on the river. Many thanks to Copper River Salmon for an unforgettable adventure.
xo
Salmon Recipes
- Roasted Salmon with Lemon Garlic Butter Sauce and Blistered Tomatoes
- Asian Salmon Burgers
- Smoky Broiled Sockeye Salmon with Peach Avocado Salsa
- Grilled Salmon with Strawberry Salsa
- Crispy Curried Salmon with Basil Coconut Rice
- Lemon Garlic Pan-Seared Salmon with Asparagus