recipes
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...
Smoked Salmon Pinwheel
By Executive Chef Bobby Sidro The Lakefront Anchorage Ingredients 1 lb salmon (cut into strips) 1 oz white wine 2 oz heavy cream ¼ tsp dill Salt and pepper to taste Corn starch Read More...
Alaska Halibut Enchiladas Salsa Verde
Prep Time: 20 minutes Cook Time: 20 minutes Serves 4 (2 enchiladas each) Ingredients 1/2 teaspoon each: garlic salt, lemon-pepper seasoning and chipotle chili powder 1 teaspoon ground cumin 1 lb. 4 oz. Read More...
Balsamic Salmon Salad with Strawberries, Kale, & Pistachios
Recipe by Chef Maya Evoy, Alaska from Scratch blog Bright red sockeye salmon is a great choice for this eye-catching salad. High levels of omega-3s make it an even healthier meal. Makes 4 Read More...
Garlic Butter Spot Prawns with Basil and Tomato
Recipe by Chef Stefani Marnon, Chef Stef’s, Juneau This really simple and quick recipe, which showcases aromatic basil, flavorful tomatoes and garlic is great on its own, but paired with spot prawns, it Read More...
Porcini-Dusted Miso Cod over Summer Vegetable Succotash
Recipe by Chef Travis Haugen, Southside Bistro, Anchorage Makes 4 Servings Time: 30 minutes 6 tablespoons unsalted butter, softened 3 tablespoons white miso paste 4 slices bacon, diced ½ cup button mushrooms, sliced 1 Read More...
Pan Roasted Halibut, Brussels Sprouts, Sweet Potatoes & Gruyere Fondue
Recipe by Chef Eric Wallace, Westmark Hotel Sitka Ingredients 2 lbs halibut filets, cut into 8-ounce portions ¼ cup olive oil to sauté 2 cups brussels sprouts—blanched and cut in half 5 tbsp Read More...
Togarashi Black Cod with Kale Kimchi and Black Garlic Aioli
Recipe by Kevin Lane, The Cookery, Seward Makes 4 servings Time: 45 minutes (plus fermenting time) Prepare kimchi at least five days before serving, if possible. Recipe makes more than you will need, Read More...
Alaskan Amber Salmon Marinade
Recipe by Alaskan Brewing Company Is there anything more delicious than an Alaska sockeye salmon fillet grilled over the coals of your gravel-bar campfire just minutes after pulling the fish from the water? Read More...
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 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...