Try this light salmon/corn chowder with a jalapeno kick
This salmon chowder recipe — light and smoky, with the sweetness of corn and a kick of jalapeno — is great for late summer/early fall when fresh corn is easy to get.
Wild foods
Make the most tender grilled salmon with warm lemon-herb oil
The largest part of this easy/delicous recipe is just technique.
Make any Alaska seafood pasta with this Romano’s Restaurant-style Alfredo recipe
I offer you the main ingredient for many a Romano’s tribute pasta. Add shrimp, scallops, clams, smoked salmon (a little goes a long way), or top it with a sliced, breaded chicken cutlet. Turn the lights down and the Dean Martin up.
Every Alaska kitchen needs a blueberry muffin recipe. This is mine.
This classic fragrant muffin rises high out of the cup and is chock full of blueberries, with copious streusel topping.
Alaska salmon Wellington, lighter than its beefy cousin, brings as much festive joy
A very Alaska-feeling cousin of classic holiday beef Wellington, our salmon Wellington is a little lighter and brighter, but just as gorgeous and festive. It’s perfect for the center of a holiday table, especially if there are pescatarians coming for dinner.
Turn last night’s salmon leftovers into savory hash and eggs with fresh herbs and Tabasco cream
If you’ve got salmon leftovers, you’ve got everything you need to make savory salmon hash as a base for a delicious, high-protein breakfast that you can take to the next level with a spicy dollop of Tabasco sour cream and a scattering of herbs.
The best rhubarb-strawberry pie, ever
Here are some Alaskan hacks to make the best rhubarb-strawberry pie, ever.
The oldest canned salmon recipe – for salmon loaf – is actually delicious
This recipe from a 1904 cookbook is actually kind of great.
Thai-style coconut fish curry, for halibut or cod, is beautiful, fragrant and quick
You can have warming, flavorful dinner on the table in the 20 minutes it takes for the rice to cook.
Didn’t pick enough wild Alaska blueberries for a pie? Make a big Pop-Tart
This frosted smaller-volume pastry hits all the pie notes — inky blue, sweet/tart filling, flaky, salty crust.