Kelp-delicious recipes with our products


Homemade Magellan Kelp Mayonnaise

Ingredients: (all ingredients should be at room temperature before starting)

  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 pinch cayenne pepper
  • ¾ cup Magellan kelp infused oil
  • approximately 1 cup sunflower oil (or other light oil)


Mix all ingredients in a deep bowl, except for oil.  

With electric beater running at medium to high speed, very slowly pour thin stream of kelp infused oil over spinning beaters. 

Continue until all oil is added to mix. 

Continue to beat and then slowly add in the sunflower oil until the mixture begins to thicken.  

This can take up to 10 minutes before desired consistency is reached.

Transfer to serving dish or covered jar for storage in fridge.

Homemade Magellan Mayonnaise
Magellan Kelp Seasoned Roast Beef

Magellan Kelp Seasoned Roast Beef


  • roast cut of your choice
  • 1 teaspoon whole peppercorn
  • ½ teaspoon Magellan kelp flakes
  • 1 teaspoon sea salt
  • ½ teaspoon steak seasoning
  • ¼ cup olive oil
  • 2 large onions


Preheat oven to 325 F (163 C).

Place seasonings and salt into a coffee grinder and grind to a fine powder.

Using a brush, paint the entire cut of meat with the olive oil and pour the remaining oil into the roast pan.

On a cookie sheet, rub the powdered seasoning mix over the surface of the meat.

Place meat in roast pan.

Cut onions into large chunks and place around roast.

Add pinch of ground pepper and sprinkle a pinch of Magellan kelp flakes on top of meat.

Bake until meat reaches an internal temperature of 150 F (66 C; medium rare) to 160 F (71 C; medium) in about 2-3 hours. 

Magellan Kelp Seasoned Salmon


  • 4 – 6 oz (113 – 170 g) portions fresh Atlantic salmon
  • juice from 1 lemon
  • Magellan kelp infused oil
  • Magellan kelp flakes
  • sea salt
  • fresh ground pepper
  • Magellan kelp mayonnaise


Preheat oven to 325 F (163 C).

Place salmon portions in small shallow casserole pan.

Pour juice of 1 lemon over portions.

Using a brush, lightly coat surface of salmon with Magellan kelp infused oil.

Season to taste with salt and pepper.

Sprinkle a pinch of kelp flakes on each portion.

Place in oven for 25 – 30 minutes.

Serve with your favorite vegetable and starch, and a dollop of fresh Magellan kelp mayonnaise.

Magellan Kelp Seasoned Salmon
Magellan Scallop Sauté

Magellan Kelp Sautées Scallops


  • 1 lb (454 g) fresh scallops
  • ½ teaspoon Magellan kelp flakes
  • ½ teaspoon garlic powder
  • fresh ground pepper
  • ¼ lb (113 g) butter
  • sufficient light cooking oil to cover pan with ¼ inch (0.64 cm) of oil


Place oil, butter, garlic powder and kelp flakes in frying pan and bring to moderate high temperature.

Goal is to have temperature high enough to caramelize butter but not damage oil.

Place scallops in pan and cook for 2 minutes (they should sizzle gently if temperature is correct).

Turn scallops over and apply fresh ground pepper and pinch of kelp flakes to taste.

Cook an additional 2 minutes and serve.

Magellan Kelp Seafood Chowder


  • ¼ cup butter
  • 1 medium onion diced
  • 1 teaspoon Magellan kelp flakes
  • ¼ cup flour
  • 2 stalks of celery sliced
  • 2 carrots quartered and chopped
  • 1 lb (454 g) potatoes peeled and cubed
  • 1 can broth seafood or chicken
  • 10 oz (283 g) fresh haddock fish cut into chunks
  • 8 oz (227 g) fresh scallops
  • 6 oz (170 g) fresh salmon
  • 5 oz (142 g) whole clams canned, drained
  • 4 cups milk
  • Sprig of fresh parsley
  • Cracked pepper and sea salt to taste


Cook onion in butter until tender. 

Add flour, Magellan kelp flakes and cook 2-3 minutes.

Add carrots, celery, potatoes, broth and bring to a boil. 

Reduce heat and simmer for 10 minutes.

Stir in seafood and milk. 

Cook until fish is fully cooked and flaky, and potatoes are tender, for about 20 minutes.

Stir and season with salt and pepper to taste.

Serve and garnish with sprig of fresh parsley in centre and pinch of kelp flakes sprinkled on surface.

Magellan Seafood Chowder

Asian Inspired Dressing for Magellan Kelp Salad


  • ⅓ cup olive oil
  • 1 inch (2.54 cm) ginger root finely chopped
  • zest from ½ orange
  • juice from ½ orange
  • 1 tablespoon fresh chopped cilantro
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • ½ tablespoon hot sesame oil
  • 4 teaspoons maple syrup
  • 1 teaspoon stevia powder
  • salt and pepper to taste
  • 1 tablespoon sesame seeds


Place all ingredients except sesame seeds in a Mason jar.

Secure lid and shake vigorously for 1 minute.

Place in fridge until ready to serve.

When ready to serve, mix the dressing with the salad and sprinkle the sesame seeds on top.

Oven Grilled Magellan Kelp-a-licious Pork Chops


  • 4 large pork chops
  • 1 teaspoon Magellan kelp flakes
  • ½ teaspoon garlic powder or 2 fresh garlic cloves finely chopped
  • 1 tablespoon fresh rosemary needles
  • ¼ lb (113 g) butter
  • sufficient olive oil to coat frying pan
  • 4 sprigs of fresh rosemary (1 for each chop)
  • 4-5 peeled garlic cloves


Preheat oven to 375 F (191 C).

In small saucepan, melt butter and stir in garlic powder, chopped rosemary and kelp flakes. 

Set aside on low heat. 

Apply fresh ground pepper and salt to both sides of pork chops. 

Oil coat a cast iron skillet and sear pork chops on medium high heat for 4 minutes each side. 

Brush pork chops very liberally with butter mixture. 

Place whole garlic cloves and rosemary in pan beside pork chops.

Cook 10 – 12 minutes and brush on butter mixture prior to plating with your favorite sides. 

Magellan Kelp Seasoned Salmon