Grilled King Salmon with Balsamic Onion Jam
Recipe by Chef Drew Johnson, Kincaid Grill Grilled Alaskan King Salmon Serves 4 4-6 oz. portions Alaska red salmon fillets Salt and pepper to taste 2 tbsp olive oil For the salmon: Preheat Read More...
Chef Bobby’s Halibut Olympia
This Halibut Olympia is made with Alaskan halibut layered on a bed of caramelized onions, topped with Parmesan breading and white dill cream sauce. Halibut Olympia Recipe by Chef Roberto 'Bobby' Sidro The Read More...
Bang Bang Halibut
by Melissa Norris Fish Alaska magazine Publisher If you’ve eaten at Bonefish Grill and had their signature Bang Bang Shrimp appetizer, then you probably know awesomeness when you taste it. For this dish, Read More...
Seafood Trio
by Chef Pat Mathias, The Grape Tap Makes 4 Servings Blackened Halibut with Grape Salsa: Dredge four 4-ounce halibut filets in blackening seasoning and sear in clarified butter (or olive oil) on medium Read More...
Smoked Lingcod
by Leah Bowman, Bradley Smoker If you want to punch up the taste and flavors of that Alaska seafood offering for your next big dinner party, simply put your new Bradley Smoker to Read More...
Lemon Caper Salmon Wrap
by Austin Curren Mocha Moose Available as a special at Mocha Moose sometimes, this tasty salmon wrap is perfect for Alaskans on-the-go and with few ingredients and requiring little prep, it makes for Read More...
Alaskan Mango Ceviche
by Chef Tammy Blank Mykel’s Restaurant 7oz. small diced Alaska salmon 7oz. small diced Pacific cod 7oz. small diced Kodiak scallops 1 1/4 cup diced mango chunks 1/8 cup minced fresh jalapeno 1/4 Read More...
Sriracha-Maple Glazed Grilled Salmon
Sriracha-Maple Glazed Grilled Copper River Red Salmon with Green Apple “Kohl Slaw” by Chef Drew Johnson Kincaid Grill serves 4 Maple-Sriracha Glazed Grilled Alaskan Red Salmon 1 cup grade-A maple syrup 1 tbsp. Sriracha Read More...
Shoyu Rockfish
by Chef Patrick Hoogerhyde, Bridge Seafood serves 4 Ingredients: 4 each,wild Alaskan rockfish filet, 6 oz portions 2 tbsp olive oil Kosher salt & pepper to taste 1/3 cup shoyu sauce 2 cups Read More...
Copper River Salmon
Matanuska Valley Roasted Root Vegetables with a Roasted Garlic Aioli by The Lakefront Anchorage, Chef Roberto Sidro Copper River Salmon Preheat oven to 400 degrees. Rinse salmon fillet in cool water and pat Read More...
Blackened Rockfish Tacos
by Bayview Pub Ingredients Six 4-inch corn tortillas, street taco size. Smaller the better. 6 oz rockfish in 3/4-inch chunks. 1 Tbsp or so of Cajun seasoning. 1 cup of Green and Purple Read More...
Cajun Scallops
by Heather Scholten, Spiceolgoist Ingredients: 1 lb large scallops 1-2 tbsp Spiceologist Black Magic Cajun Spice Blend 1 tbsp olive oil 1 tbsp butter Fresh thyme sprigs 3 tbsp Sherry wine Read More...
Shrimp Wrapped in Wontons with Hoisin and Pineapple Salsa
Recipe by Fish Alaska Publisher Melissa Norris This recipe is a recreation of a lunch shared with my mother-in-law over at a small restaurant in Lahaina on Maui. I eliminated an ingredient or Read More...
Stuffed Shrimp
Recipe courtesy of Kathy Jones, Executive Chef Westmark Hotel, Sitka, Alaska Ingredients 1½ pounds jumbo shrimp, peeled and deveined ¼ cup white wine 2 tablespoons butter Crab filling 1 yellow pepper, finely diced 1 Read More...
Talarik Creek Lodge Grilled Sockeye
Recipe courtesy of Martha Mae and Erik Salitan Talarik Creek Lodge, Iliamna, Alaska Ingredients 2 fresh 6-in rosemary sprigs, about 1 tbs chopped 2 salmon fillets with skin, (in this recipe it was Read More...