The great thing about fall cooking is all the fresh produce and fruit available, and the opportunity to make meals for both warm and cooler days! We’ve put together a variety of yummy fall sustainable seafood recipes to help you expand your repertoire this season. All of these recipes will be delicious with your Skipper Otto catch!

Apple Cider-Glazed Salmon

Recipe by: Geoffrey Zakarian for The Food Network

Simple, but richly flavoured, this Apple Cider-Glazed Salmon recipe is a quick and easy option for a warm dinner. Any type of salmon works, so try it with your favourite Skipper Otto salmon species, and let us know what your vote is! It only takes 25 minutes to prepare.

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Seared Salmon & Fall Vegetables

Recipe by: Blue Apron

This recipe from Blue Apron brings fall vegetables together with the best of your fall salmon picks. It’s got three parts to the dish: the hash, the salmon and the vinaigrette. The Seared Salmon and Fall Vegetables with Apple-Brown Butter Vinaigrette pairs the earthy taste and texture of potatoes and turnips with an extra pop of lemon zest. It’s topped with a vinaigrette of Granny Smith apple and mustard seeds in browned butter, for a comforting layer of rich, toasty flavour.

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Easy Baked Ling Cod With 3-Ingredient Miso Glaze

Recipe by: Asian Test Kitchen

Lingcod has a firm texture and its deliciously mild, slightly sweet flavour goes perfectly with this miso glaze. The glaze has just three ingredients and only takes 15 minutes to marinate! Miso paste comes in red, white and yellow, and they range in saltiness and sweetness, so choose your paste depending on personal taste!

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Salmon Fried Rice

Recipe & Photo by: Elise Bauer for Simply Recipes

This recipe is a great use of leftovers after a salmon feast! Use day-old rice to get the crispiest results, and either canned or leftover salmon will work great! The peppers add bright spots of colour and the eggs, onion, peas, ginger, garlic and soy sauce come together for a rich, flavourful meal. This is also a great option for a packed lunch as it can be eaten cold or heated up.

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Couscous with Tuna and Capers

Recipe by: Executive Chef Mary Nolan for Bon Appétit

Photo by: Alex Lau

Here is a five-minute dinner lifesaver! This recipe is more like a guide and gives you the opportunity to be more creative and adjust it to your tastes. Couscous is a quick, tasty base for this combination of capers, Skipper Otto canned tuna (try either regular or smoked!), cherry tomatoes and whatever herb combination tickles your palette.

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Broiled Halibut with Ricotta-Pea Puree

Recipe by: The Food Network Kitchen

Halibut is a lean fish with a mild, sweet-tasting white flesh. It’s thicker and firmer than cod with a gentle flavour. This Broiled Halibut with Ricotta-Pea Puree takes frozen peas to another level! An unusual but tasty combination, the peas and ricotta cheese are blended with butter and a pinch of salt and don’t overpower the flavour of the halibut.

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Garlic & White Wine Spot Prawns

Recipe by: Country Grocer

Check out this yummy spot prawn recipe (yes, we still have flash-frozen spot prawns in stock!) from our community partner on Vancouver Island, Country Grocer. Spot prawns have a luscious, sweet flavour (similar to lobster) and a firm texture. They also cook fast so keep a close eye on them! This Garlic and White Wine Spot Prawns recipe is simple, delicious, and provides some options for variations that might tickle your fancy! Perfect for when you want to make your fall staycation dinners feel extra luxurious.

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As always, we would love to see your Fall seafood recipes! Share with us on social and share the Skipper Otto love!