SALMON SPECIAL

Recipe by Alaska Fisherman Bob Hites
Port Protection, Alaska

  • 1/4 cup each soy sauce and sherry

  • 1 tsp. each minced garlic and fresh grated ginger

  • 1/4 cup butter, softened

  • 1 tbsp. (about 1 medium) minced shallot

  • 1 tsp. fresh chopped parsley

  • 4 (4 to 6 oz. each) Alaska salmon steaks or fillets

Combine soy sauce, sherry, garlic and ginger in flat dish or gallon size zip-lock plastic bag. Place salmon in marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour, turning salmon over after 30 minutes. Cream butter with shallot and parsley; cover and set aside. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Serve each salmon portion with dollop of seasoned butter.

Makes 4 servings.

HONEY-LIME SALMON KABOBS

Recipe by Alaska Fisherman Steve Aberle
Girdwood, Alaska

  • 1 to 1-1/2 lb. Alaska salmon fillets or steaks, skinned and bones removed

  • 1/2 cup vegetable oil

  • juice of one large lime

  • 2 tsp. grated lime zest

  • 2 tbsp. each honey and fresh chopped cilantro

  • 1 tbsp. fresh grated ginger

  • 1/2 tsp. each salt and pepper

  • 1 each red and green bell pepper, cut in 1-1/2 inch squares

  • 12 large mushrooms

  • 1 medium onion, cut in 1-1/2 inch chunks

  • 1 zucchini, cut in 1/2 inch slices

Cut salmon into 1-1/2 inch squares. Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper. Divide marinade, reserving 1/4 cup for basting. Marinate salmon cubes in remaining mixture for 1 hour, turning occasionally. Skewer salmon and vegetables alternately on heat-proof skewers. Grill on oiled, heated grill, about 5 minutes per side, basting with reserved marinade. Do not overcook.

Makes 4 to 6 servings.

 

QUICK KIPPERED SALMON

Recipe by Alaska Fisherman Geo. Hayden
Nikiski, Alaska

  • 1 quart pure water

  • 1/4 cup salt

  • 2 tbsp. each brown sugar and liquid hickory seasoning/smoke

  • 1/4 tsp. each allspice and pepper

  • 4 to 6 (4 to 6 oz.) Alaska salmonhalibut or cod steaks or fillets

Dissolve salt and brown sugar in water. Stir in hickory seasoning, allspice and pepper. Pour this mixture into a large heavy-duty zip-lock bag or into a shallow non-corrosive dish. Add seafood and turn to coat. Marinate covered, if neeced, in refrigerator for one hour. Remove from marinade and drain thoroughly. Brush seafood with oil and place on hot grill. Cook, turning once, about 6 to 12 minutes per inch of thickness. Do not overcook.

Makes 4 to 6 servings.

 

GRILLED STUFFED CRAB

Recipe by Alaska Fisherman Richard Deaver
Wrangell, Alaska

  • 4 (about 2 lb. each) cooked, whole dungeness crabs

  • 2 cups chopped celery or sweet bell pepper

  • 1/2 cup finely chopped onion

  • 2 seeded and chopped jalapeno peppers

  • 1/2 cup mayonnaise

  • 2 tbsp. lemon juice

  • salt and pepper to taste

  • 1/2 cup seasoned bread crumbs or stuffing mix

  • 1 cup shredded cheddar or monterey jack cheese

Separate the crab legs and claws from the body. Clean out the broad back shells, removing and discarding the soft belly shell and insides. Thoroughly rinse and brush the inside and outside of crab shells; set aside. Crack the claws and legs and remove all meat; transfer crabmeat to bowl; discard leg shells. Add celery, onions, peppers, mayonnaise, and lemon juice to crabmeat. Salt and pepper to taste. Portion about 1 cup crab mixture into each of the shells. Combine bread crumbs and cheese; sprinkle over crabmeat in shell. Wrap entire shell, leaving vent on top, with heavy-duty foil and place it on medium grill with open side of shell facing up. Cover and cook 15 to 20 minutes.

Makes 4 servings.

 
 

INDONESIAN-STYLE SALMON GRILLE

Recipe by Alaska Fisherman Suzanne Abraham
Kodiak, Alaska

  • 6 oz. (about ½ can) beer

  • ½ cup orange marmalade

  • ½cup soy sauce

  • 3 tbsp. sugar

  • 2 tbsp. oil

  • 2 tsp. minced garlic

  • 1 tsp. ground ginger

  • 1 to 3 green onions, sliced

  • 1 (1½ to 2½ lb.) Alaska salmon fillets or steaks

Blend together all ingredients except green onions and salmon. Place salmon in shallow baking dish; pour marinade over. Cover and refrigerate at least one hour. Remove from marinade and transfer salmon to sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around fish. Sprinkle green onions over salmon. Cook salmon on hot grill, but not directly over heat source (coals or gas). Cover grill and open vents. Cook about 20 to 30 minutes, until fish is opaque and flakes easily.

Makes 6 to 8 servings.

Also great with Alaska halibut!

 

SUCCULENT DILLED FILLETS

Recipe by Alaska Fishermen Gary and Pam Emery
Longview, Washington

  • 1/2 cup chopped onion

  • 1/4 cup melted butter

  • 1/3 cup fresh lemon juice

  • 2 tbsp. dry white wine

  • 2 tbsp. (or 1 tsp. dried) fresh parsley

  • 1 tsp. horseradish

  • 1-1/2 tsp. fresh (or 1/2 tsp. dried) dill weed

  • 1/8 tsp. liquid hickory seasoning/smoke

  • 1 (1 to 2 lb.) Alaska halibut or salmon fillet

Cook onions in 2 tbsp. water in covered microwavable dish, about 2 minutes; remove. Stir in butter, lemon juice, wine, parsley, horseradish, dill weed and liquid smoke. Place fish, skin side down, on heavy foil cut about 2 inches larger than fish. Bend up edges to make lip around fish. Puncture fish with fork; pour sauce over fish. Cook fish on hot grill, covered and vented, about 15 to 25 minutes until fish is opaque and flakes easily. Do not overcook.

Makes 4 to 6 servings.

 

SPIRITED GRILLED SALMON

Recipe by Alaska Fisherman Toni Bocci
Cordova, Alaska

  • 1/2 cup chopped cilantro

  • 1/2 cup tequila

  • 1/4 cup Rose's lime juice (or fresh lime juice)

  • 1/4 cup triple sec or orange juice

  • 1/4 cup olive oil

  • 2 tsp. minced garlic

  • 2 tsp. pepper

  • 1 tsp. salt

  • 4 (4 to 6 oz.) Alaska salmon steaks or fillets

Blend together all ingredients, except salmon, in gallon size zip-lock plastic bag or flat dish. Add salmon to marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour (or longer), turning salmon over after 30 minutes. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

Makes 4 servings.

 

SWEET AND SAUCY GRILLED SALMON

Recipe by Alaska Fisherman Sarah Palin
Wasilla, Alaska

  • 1 can (12 oz.) tomato sauce

  • 1/4 cup packed brown sugar

  • 1/4 cup molases

  • 3 tbsp. ketchup

  • 2 tbsp. apple cider vinegar

  • 2 tbsp. dried minced onion

  • 1 tbsp. Worcestershure sauce

  • 1 tbsp. mustard

  • 1 tbsp. dried bell pepper dices

  • 1/4 tsp. each cinnamon and nutmeg

  • 4 to 6 Alaska salmon fillets or steaks (4 to 6 oz. each)

Blend all ingredients, except seafood, in bowl; let set 10 to 15 minutes. Dip seafood into sauce, then place on hot oiled grill, not directly over heat source (coals or gas). Cover and vent. Cook about 6 to 12 minutes per inch of thickness, brushing with extra sauce, if desired. Do not overcook or burn edges.

Makes 4 to 6 servings.

Also great with Alaska halibut or cod!

 

JOE'S BLACKENED 'N GRILLED ALASKA SEAFOOD

Recipe by Alaska Fisherman Joseph R. Brunner
Homer, Alaska

  • 1 tsp. blackened or Cajun seasoning mix

  • 1/2 tsp. garlic salt

  • 1/4 tsp. onion powder

  • 1/8 tsp. black pepper

  • 1/8 tsp. cayenne pepper

  • 1/2 cup olive or canola oil

  • 4 (4 to 6 oz.) Alaska salmon or halibut steaks or fillets

Blend all seasonings with oil and pour into gallon size zip-lock plastic bag. Add salmon, turning over to coat on all sides. Refrigerate salmon while heating grill. Heat heavy duty skillet or range top. Sear seafood, about 15 to 30 seconds on each side. Remove to platter. Transfer seafood to oiled hot grill. Turn once, basting with remaining marinade; cook about 6 to 12 minutes per inch of thickness. Do not overcook.

Makes 4 servings.

 

SWEET & SOUR GRILLED SALMON

Recipe by Alaska Fisherman James A. Mayberry
Lynwood, Washington

  • 3 cups total combination of the following: sliced mushrooms, onions, sweet peppers

  • 2 garlic cloves, minced

  • 1/2 tsp. lemon pepper seasoning

  • 1/4 cup water

  • 1 (1-1/2 to 2-1/2 lb.) Alaska salmon or halibut fillet

  • 1 cup bottled sweet and sour sauce

Saute vegetables, garlic and lemon pepper in 1/4 cup water in pan or wrap same in packet of double thickness foil and place on grill for 20 to 30 minutes. Brush or spray coat grill; place fish on, skin side down. Brush fish with sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness. Do not overcook. Remove fish from grill; transfer to serving platter and top with vegetables.

Makes 4 servings.

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Coal Point Seafood
1-800-325-3877
In Alaska 907-235-3877 · Fax 907-235-9773
Email: fish@alaska.net
4306 Homer Spit · Homer · Alaska · 99603

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