Eating wild Alaska seafood makes us feel healthy, happy and strong. With the abundance of wild seafood in Alaska comes limitless ways to prepare this delicious protein. We asked our Salmon Sisters community to share favorite seafood recipes, and have been inspired by your creativity and culinary expertise. Recipes tell a story, and it has been a treat to get a glimpse of so many lives centered around family, harvest, innovation, or simply good food. Read on for some standout recipes you can try at home.
If you have a special seafood recipe you would like to share, tag us @aksalmonsisters, post on our facebook page, or send to email@example.com
Kodiak Chowder with Halibut & King Crab
Recipe by Tegan F.
"I tried a couple of different recipes and blended them into my own to my family's liking! My husband is in the Coast Guard and we were in Kodiak for 3 years and loved the Alaska life. My kids helped to catch all the fish we use to make the chowder and we get the crab from Dutch Harbor. We are living in Florida now so missing the cooler Alaska temps, but hoping to get back up there for Silver season!"
4 celery ribs, chopped
3 medium carrots, chopped finely or shredded
1 large onion, chopped
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon white pepper
1/4 jalapeno pepper powder
2 cups 2% milk
1 can (14 -1/2 ounces) chicken broth
1/4 cup water
1 tablespoon chicken base
3 medium potatoes, peeled diced
1 bag frozen corn
3 bay leaves
2 cups half-and-half cream (sometimes have to add 1/2 cup more)
2 tablespoons lemon juice
1 pound halibut or other whitefish fillets, cut into 1-inch pieces
1 filet smoked salmon broken into bite sized pieces
1 large leg of steamed king crab or half of a smaller tanner or equivalent
6 pieces of bacon cooked and diced into bite sized pieces (optional)
In a large saucepan, saute the celery, carrots and onion in butter until tender. Stir in flour and pepper until blended; gradually add the milk, broth, water and chicken base. Bring to a boil, cook and stir for 2 minutes or until thickened.
Add the potatoes and bay leaves. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in cream and lemon juice; return to a boil. Add halibut and corn. Reduce heat; simmer, uncovered, for 7-11 minutes or until fish flakes easily with a fork. Discard bay leaves. Add smoked salmon and bacon if desired.
Honey Sriracha Lime Salmon
Recipe by Dylanne N.
Pictured above is Dylanne and her sisters filleting salmon.
1 large salmon, filleted
Salt & pepper, to taste (I use Johnny’s seasoning salt)
2 limes (one juiced, one sliced)
2 tbsp butter
1/3 cup honey
1/3 cup sriracha (use less for a milder flavor)
2 tbsp soy sauce
1 tsp minced garlic
1 tbsp freshly chopped cilantro
1. Preheat oven to 400 degrees F. Line baking sheet with foil, lightly grease and lay salmon fillets on top, skin side down. Season fillets with salt & pepper or seasonings of choice. Thinly slice one lime and lay slices under edges of salmon.
2. In a medium sauce pan, melt butter over medium-high heat. Stir in honey, Sriracha sauce, juice from lime (about 1 tbsp should do it), soy sauce and garlic. Bring to a boil then reduce to medium heat and cook for 3-4 more minutes.
3. Pour 2/3 of the sauce over the salmon fillets and reserve remaining sauce for later. Use a teaspoon or spatula to be sure fillets are completely glazed by sauce.
4. Fold edges of foil up around the salmon, so the sauce doesn’t spill out. (Fillets don’t need to be completely covered by foil)
5. Bake for 15 minutes at 400 degrees F, then switch to broil and cook another 4-5 minutes until the edges of the salmon slightly char. Watch carefully so it doesn’t burn.
6. Top salmon with reserved sauce and chopped cilantro.
Cold Baked Salmon
Recipe adapted by Jennifer H.
"I've been living in Oregon for about 4 years now. Before that I lived in Fairbanks, Alaska for 20 years. Even though I now live in the Lower 48, I still consider myself an Alaskan. One of our favorite things to do was to go dip netting for Copper River Reds. There is something amazing about being able to fill your freezer for the winter with those delicious salmon. My go-to recipe for cold baked salmon is adapted from Baked Salmon with Herbs & Lemon from the Kitchn. I love how easy and interchangeable it is. I usually use whatever herbs I have on hand or growing in the garden. Also, if you have a little bit of salmon that's a little freezer burnt or on the fishy side, cooking low helps take away that fishy taste! There aren't usually any leftovers when I make this, but the salmon is great to throw in a salad or omelet the next day."
Here is the original recipe from the Kitchn.
1 or 2 salmon fillet, skin on
1 small shallot, finely chopped
A handful of chopped parsley
A handful of chopped basil, dill, tarragon, and mint (or other herbs of your choice)
Zest of a lemon
Olive oil - just enough to moisten the herbs
A generous pinch of big flaky sea salt. I really like Flaksalt.
Pull salmon out of the fridge and let it come up to room temp
Place a pan filled about 1/2 way with water on the bottom rack in the oven and preheat to 250 degrees F.
Chop the shallot, herbs and zest the lemon. Mix the shallot, herbs, and lemon zest in a bowl, and moisten with the olive oil to form a rough paste. I also will squeeze in half the lemon for a little bit of juice.
Lightly oil a cooling rack and place it over the tray of water. Place the salmon skin-side down on the rack. Pat the salmon dry and coat the salmon with the herbs paste. It should be nice and thick. Place in the oven and bake for 25-30 minutes depending on the thickness of your fillet. Serve with new baby potatoes and a dill sauce.