Galley Recipes



Lucy, Juneau, Alaska

Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough water to cover Simmer until potatoes are tender. Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.

  • 4 tablespoons butter

  • 1 cup chopped onion

  • 1/4 cup chopped celery

  • 1 cup diced potatoes

  • 1/4 teaspoon white pepper

  • 1 1/4 teaspoon thyme

  • 1/4 teaspoon dillweed

  • 2 tablespoons flour

  • 1/8 oz. can stewed tomatoes

  • 3 cups milk

  • 1 small can salmon-7 3/4 oz.

  • 2 tablespoons parsley

  • 1 cup grated monterey jack cheese


Susan, Kasilof, Alaska

Trudy, Kasilof, Alaska

Mix salmon and egg. Add finely diced onion and green pepper, tomatoes, butter, 1/2 cup bread crumbs, parsley, salt, pepper, and chili powder. Simmer slowly in sauce pan 10 to 15 minutes. Turn into buttered casserole or individual dishes. Cover with remaining bread crumbs and bake in a moderate oven, 375 until crumbs are brown. Top with cheese. Serves 4.

  • 1 lb. can salmon, undrained

  • 1 egg

  • 1medium onion, finely diced

  • 1 large green pepper, finely diced

  • 2 cups cooked tomatoes

  • 1 1/2 cups bread crumbs

  • 3 tablespoons butter

  • 1 tablespoon parsley

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 teaspoon chili powder

  • Optional: 1 or 2 cups sharp cheddar cheese, shredded


Marcella, Ketchikan, Alaska

Dice potatoes and onions and put in pan. Add water to cover potatoes. Boil until potatoes are tender. Add halibut and cook until fork goes into halibut easily, about 5 to 7 minutes. Add milk and soup and simmer for 5 minutes. Add pepper to taste. Serves 10.

  • 4 large potatoes

  • 1/2 onion

  • 2 lbs. halibut

  • 1can (12 oz.) evaporated milk

  • 1 can cream of celery soup undiluted

  • pepper to taste


Deanna, Kodiak, Alaska

Remove head and tail from salmon and fillet. Place one-half skin side down on a large sheet of foil in a baking pan. Add spices and layer with lemon, onion, and bacon. Mix syrup and ketchup; pour `./2 of this mixture over the fillet. Place second fillet flesh side down over the first; pour rest of sauce over all. Seal with the foil and bake 30- 40 minutes at 400 E Fish will flake easily with a fork in the thickest part when it is done. Do not overbake. Serve hot; oven baked potatoes or corn would make a good accompaniment with a green salad. Serves 6.

  • 1 small sockeye salmon, 4-5 lbs.

  • 1 lemon, sliced

  • 1 strip bacon

  • 1/2 cup light Karo syrup

  • 1 cup ketchup

  • 1medium onion, sliced

  • 1/2 teaspoon each of salt, pepper and garlic powder


Andrea, Cordova, Alaska

Bake potatoes, remove from oven and split lengthwise into halves. Scoop out potatoes and mash with milk, egg, paprika, and butter. Fry bacon until soft, add onion, cook until bacon is crisp. Add clams and saute one minute. Fold into mashed potatoes. Refill shells. Top with buttered bread crumbs. At this point, potatoes can be refrigerated for up to 3 days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350 for 25 minutes or frozen at 350 for 45 minutes. Serves 6.

  • 6 medium baking potatoes

  • 6 slices bacon, cut in small pieces

  • 1/3 cup minced onion

  • 1/3 cup milk

  • 1egg, beaten

  • 1/4 teaspoon sweet paprika

  • 2 tablespoons butter

  • 1 cup chopped clams (1-6 1/2 OZ. can)

  • buttered bread crumbs


Leslie, Anchorage, Alaska

Carol, Anchorage, Alaska

In a blender combine first 7 ingredients. Blend until smooth./Arrange. Cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended ingredients over. Bake 350~ [or .45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. serves 8.

For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold.

  • 4 eggs

  • 1cup sour cream

  • 1cup low fat cottage cheese

  • 1/2 cup parmesan cheese

  • 4 tablespoons flour

  • 1 teaspoon onion powder

  • 1/4 teaspoon salt

  • 4 oz. can mushrooms drained

  • 2 cups (1/2 lb.) shredded monterey jack cheese

Choice of filling:

  • 8 oz. salad shrimp

  • 1 teaspoon lemon rind

  • 1 tablespoon green onion tops chopped

  • 8 oz. crab or surimi

  • 1 teaspoon lemon rind

  • 1/4 cup sliced almonds

  • 1 15 1/2 oz. can red salmon flaked

  • 1/2 teaspoon dill weed

  • 1 cup grated cheddar cheese instead of one of the cups of jack cheese


Tink, Soldotna, Alaska

Saute celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot. Serves 4.

  • 3 tablespoons butter

  • 1 large onion, diced

  • 11/2 cup celery, diced

  • 4 medium or 3 large potatoes, diced

  • 2 rounded tablespoons cornstarch

  • 1 can, 12 oz. evaporated milk

  • 11/2 to 2 cups cooked salmon (2 small cans or 1 large can)