Fish Recipes Archive - Page 5 of 11 - Fish Alaska Magazine

Alaska’s Fishing Authority—All Seasons. All Species. All In.

Magazine and Digital Media Since 2001

Alaska’s Fishing Authority—All Seasons. All Species. All In.

Magazine and Digital Media Since 2001

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Cook your Alaska Seafood Catch

If you’re wondering what to make for dinner, Fish Alaska has you covered with an impressive collection of recipes that celebrate the best of Alaska’s seafood. We have collected recipes for all species from wild-caught salmon to halibut and more. With a variety of dishes for every season—think light, fresh summer kabobs and hearty fall stews—these recipes offer plenty of inspiration.

Whether you’re an experienced cook or just starting out with seafood, you’ll find step-by-step guidance to create meals that showcase Alaska’s rich and diverse fisheries. Ideal for elevating your weeknight meals or wowing guests with authentic Alaskan flavors, these fish recipes highlight sustainability, taste, and the natural bounty of the region.

Halibut Sous Vide

Alaskan Halibut Sous Vide in Lemon Olive Oil with Braised Leek, Fingerling Potatoes, and Vichyssoise Halibut Sous Vide Recipe by Chef Drew Johnson, Kincaid Grill I created this easy recipe to highlight the Read More...

Salmon with Red Curry

Salmon with Red Curry Recipe by Chef Quintin Mapes Mykel’s Restaurant Soldotna, Alaska Ingredients 4 to 6 salmon fillets, 6 to 8 oz each Salt and pepper to taste 1 tbsp peanut oil Read More...

Linguine with White Razor Clam Sauce

Linguine with Clam Sauce Linguine with Clam Sauce Recipe by Melissa Norris Makes 4 servings Last summer we had a great time running across to the west side of Cook Inlet to dig Read More...

Glazed Salmon with Green Beans and Cauliflower Couscous

Honey Bourbon Glazed Salmon with Charred Green Beans and Cauliflower Couscous by Chef Chris Lee, Nushagak River Adventures Lodge Ingredients Honey Bourbon Glazed Salmon with Charred Green Beans and Cauliflower Couscous 4 six-ounce Read More...

Dill Soup with Halibut and Prosciutto

Dill Soup with Halibut and Prosciutto © 229 Parks Restaurant & Tavern Spring Dill Soup with Seared Halibut and Crisped Prosciutto Recipe by Chef Laura Cole 229 Parks Restaurant & Tavern Read More...

Parmesan & Asiago Crusted Halibut

Recipe by Chefs Thomas W. Chapman & Daniel Shier 49th State Brewing Company Ingredients Four 6-ounce halibut fillets 2 cups all-purpose flour (salt and pepper to taste) 2 cups Asiago cheese 2 cups Read More...

Bear Tooth Cod Tacos

Recipe by Chef Natalie Janicka Bear Tooth Theatrepub & Grill, Anchorage Makes 4 servings Time: 20 minutes Ingredients 8 (6-inch) flour or corn tortillas 4 (4-ounce) wild Alaska cod fillets 12 ounces Fish Read More...

Salmon Head Pho

Recipe by Chef Rob Kinneen Fork Catering, Anchorage This pho is based on an indigenous Alaskan fish-head soup. Traditionally the heads were cooked down long enough to leach calcium, supplementing an otherwise dairy-free Read More...

Seafood Lasagna by Slippery Salmon

A personal recipe from James McConnell General Manger, Slippery Salmon Bar & Grill Preparation time: 2 hours Cooking time: 1½ hours Serves: 8 to 10 generously Filling Ingredients 1½ pounds diced halibut 1½ Read More...

Sockeye Salmon with Rosemary Lemon Wild Rice & Honey Glazed Carrots

by Chef Matt Shaughnessy Totem Hotel and Suites Ingredients 4 (6-ounce) portions Copper River sockeye salmon 2 tsp pink Himalayan salt (or more) 2 tsp ground black pepper (or more) 1/4 cup butter Read More...

Crab Artichoke Flatbread with Smoked Salmon

by Jim McConnell, Slippery Salmon Bar & Grill Ingredients Serves 1-2 people 5” by 14” thin-crust flatbread Approximately 1 cup of crab artichoke dip, spread evenly on the flatbread (See previous recipe) 4 Read More...

King Crab Grilled Cheese Sandwich

by Jim McConnell, Slippery Salmon Bar & Grill Ingredients Serves 5 1/2 lb king crab meant, coarsely chopped (Equivalent to one medium - large king crab leg) 1/4 lb lump crab meet, coarsely Read More...

Crab Artichoke Dip

by Jim McConnell, Slippery Salmon Bar & Grill Ingredients Serves 5 1/2 pound chopped king or lumb crab meat (Equivalent to one medium - large king crab leg) 1 cup drained artichokes. If Read More...

Salmon Spoon-Meat Crudo Tacos

Recipe by Executive Chef Brie Lauren, Bridge Seafood Crudo Ingredients: 10 oz spooned raw salmon meat from  ribs and spine of carcass (you can  include minced salmon belly too) 1 each juice Read More...

Sockeye Salmon with Cranberry-Onion Jam, Brussels Sprouts, and Butternut Squash Puree

by Drew Johnson, Kincaid Grill Ingredients 2 tbsp olive oil 4 pieces Alaska fresh-frozen sockeye salmon fillet 1 lb Brussels sprouts 1 tbsp butter Salt and pepper to taste Cranberry-Onion Jam (see below Read More...