recipes
Grilled Alaska Salmon Sliders with Green Goddess Aioli
Alaska Seafood Marketing Institute311 N. Franklin St. STE 200Juneau, AK 99801(907) 465-5560
Sautéed Halibut with Lemon-Pesto Butter
One reason we love halibut so much is that it’s incredibly versatile but also easy to cook.
Crab, Cucumber, and Beet Salad with Gochujang Vinaigrette
Seward Brewing CompanySeward, Alaska
Seafood Cioppino
Alaska Seafood Marketing Institute311 N. Franklin St., Ste. 200Juneau, AK 99801 (907) 465-5560AlaskaSeafood.org This recipe originally appeared in the December 2019 issue of Fish Alaska.
How to Cook Salmon
How to cook salmon perfectly is a bit of an art form. You toured Alaska this summer and caught yourself a couple dozen pounds of succulent salmon fillets, but now what? We got Read More...
Salmon Cakes
Salmon cakes are a great use for 'spoon meat.' © Bridge Seafood Salmon cakes recipe by Bridge Seafood Salmon cakes are a great way to use spoon meat. When filleting fresh Read More...
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...
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...
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...