Fish Recipes You Do Not Want to Miss!

Caught the fish and now need to cook it? We have you covered!

fish prepped on cutting board

It’s easy to imagine images of giant king crab legs, bright red king salmon filets and flaky white halibut when anyone mentions eating in Alaska. But cook it is another story. Do not worry, we will not leave you hanging with your catch. We have some of our lodge favorites below!

Honey Garlic Glazed Salmon
All you need is salmon, salt & pepper, honey, garlic,  saracha, soy sauce, paprika and lemon juice! 

For that reason, I kept this recipe simple… so simple in fact, that there is NO pan-searing.  No flipping required.

  1. Pat salmon filets dry and season with spices on all sides.
  2. Heat butter and oil, then add garlic, water, soy sauce, sriracha, honey and lemon juice.
  3. When hot, add salmon filets (skin side down if your filets have skin), and cook 3 minutes.
  4. While salmon cooks, use a spoon to baste the filets.
  5. Broil for 5-6 minutes, until salmon is sticky sweet, slightly charred, and cooked to desired doneness.

Beer Battered Cod Fish & Chips
Needed: Salt, Pepper, Cornstarch, Paprika, Baking Powder, Cod and Beer


  1. Whisk together the flour, cornstarch, salt, cayenne, paprika, and black pepper in a large mixing bowl; transfer ¾ cup of mixture to a rimmed baking sheet. Add baking powder to the bowl and whisk to combine.
  2. In a heavy-bottomed Dutch oven, heat the oil over medium-high heat to 375 degrees. Meanwhile, thoroughly dry the fish with paper towels and dredge each piece in the flour mixture on the baking sheet; transfer the pieces to a wire rack, shaking off excess flour. Add 1¼ cups of beer to the flour mixture in the mixing bowl and stir until the mixture is just combined (the batter will be lumpy). Add the remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until the batter falls from the whisk in a thin, steady stream and leaves a faint trail across the surface of the batter. Using tons, dip 1 piece of fish in the batter and let the excess run off, shaking gently. Place the battered fish back onto the baking sheet with the flour mixture and turn to coat both sides. Repeat with the remaining fish, keeping the pieces in a single layer on the baking sheet.
  3. When the oil reaches 375 degrees, increase the heat to high and add the battered fish to the oil with tongs, gently shaking off any excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer the fish to a thick paper bag or paper towels to drain. Serve with your favorite French fries.

Halibut Olympia
Needed: onion, sour cream, mayonnaise, crackers, butter and halibut

  • Preheat oven to 375 degrees.
  • Melt butter; pour into bottom of 13X9-inch baking pan.
  • Spread onion over melted butter and top with halibut fillets.
  • Mix together sour cream and mayonnaise; spread over halibut.
  • Top with cracker crumbs.
  • Bake in oven until fish flakes and crumbs are lightly browned (about 20 minutes.).
  • *Note* If you can’t get your hands on fresh halibut, I’ve learned to cut all the brown parts off the halibut and then soak it in about 1/2 gallon of water with 1/4 cup lemon juice for about an hour. This usually takes out the fishy taste.