Posts Tagged ‘seafood’

Yesterday friends and I were comparing our salmon recipes and reached the consensus that there are far more salmon recipes than there are cooks in Alaska. We also agreed that many commercial salmon-bakes fail for one simple reason – the fish is overcooked, it dries out, and the flavor of the salmon is lost. This is one reason many visitors to Alaska think they don’t like salmon.

A good basting sauce is one trick that helps keep salmon moist. There are many variations for a Southeast Alaska salmon-bake, but this recipe from the Taku Lodge south of Juneau is considered a classic. Here it’s been tweaked to create a marinade for the fish that then doubles as the basting sauce. I recommend using a good quality white wine for the marinade and basting sauce, but I prefer to serve the salmon paired with a nice Oregon pinot noir.

Southeast Alaska Salmon Bake

8  – 6 ounce wild Alaska salmon fillets

1/2 cup firmly packed brown sugar
1/2 cup dry white wine (more…)

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Cedar planks are the preferred choice, but you can experiment with other aromatic woods such as apple or hickory. The glaze on the salmon gives the fish a bit of sweetness counter-balanced with a touch of heat.
Asian Glazed Planked Salmon

2 pounds Alaska Salmon fillets or portions
1 bunch green onions, trimmed and sliced lengthwise (more…)

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Please send a warm Alaska welcome to Chef Rick Moonen. He’s visiting Cordova, the Copper River Salmon capital, and is nationally known for his strong position on sustainable fishing. This isn’t Chef Rick’s first visit to Alaska – he was in the James Beard Award winning PBS Chefs’ Afield program, King of Alaska, filmed in the village of Emmonak and on the Yukon River.

Chef Rick Moonen

After graduating first in his class from the Culinary Institute of America, Moonen worked as chef and executive chef at many well known New York restaurants before becoming executive chef and partner at (more…)

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This is a very popular Southeast Alaska recipe for halibut. Local legend is that the original recipe was created back in the 1920s by a woman named Caddy Ganty, the wife of a fish packer living in the small fishing community of Pelican. Many restaurants in Alaska and the Pacific Northwest serve a variation of this dish, sometimes calling it Halibut Olympia.

Perhaps the most well known version is served at the Gustavus Inn near Glacier Bay National Park. The Inn won an “America’s Classics” award bestowed by the James Beard Foundation in 2010. I adapted this recipe from the one served by JoAnn and David Lesh, owners of the Gustavus Inn.

Halibut Caddy Ganty (AKA Halibut Olympia)


2 pounds fresh Alaskan halibut fillets, approx 1 inch thick, skinned and cut into 3 X 4 inch pieces
1 1/2 cups white wine  * (more…)

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I absolutely love wild Alaskan salmon . . . and I get excited when other people write about our wonderful bounty.

The New York Times food writer Mark Bittman is now a convert. Read his opinion and recipe.

“I ate Alaskan troll-caught king salmon three times this week and wondered why I’d waited so long . . . ”  (read his full post here)

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