These are the professional or measured versions of our favorite recipes used at home. For more info, follow the links at the bottom of each recipe.

 Salmon Salmon Dip

 This is a party favorite. You can even modify the recipe to make sandwiches with just the mayonnaise. Great Tip: Try using canned salmon and add liquid smoke.

Salmon Salmon Dip
Image Taste of Home

6 ounces smoked salmon, roughly chopped
4 ounces cream cheese, warmed
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon Tabasco sauce
1 clove garlic, finely minced
1/2 bunch green onion, finely chopped


Warm cream cheese in the microwave until slightly runny.
Mix cream cheese with chopped smoked salmon until combined.
Stir in tobasco, sour cream and mayonnaise until smoothly combined.
Stir in garlic and green onions.
Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other).
Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!

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Crab Stuffed Halibut

Best recipe in the world! So, so good! I pestered the lead chef/owner at Chinook’s restaurant for this recipe years ago.  I’ve tried a few variations at home, one with diced apple and bacon mixed with the crab. Imitation crab can also be used as a substitute.


Eight 6-7 ounce halibut fillets (Do not cut all the way through)
Clarified Butter
Sea salt

1/2 – 1 cup of white wine

Crab mix or stuffing

Ingredients For Crab Recipe:

1 1/2 cups crab meat, moisture gently squeezed out (I use Dungeness crab)
2 tablespoons chopped green onion
6 tablespoons chopped celery
1/4 teaspoon coarse black pepper
Crab mix dressing

Directions For Crab Mix:

In a mixing bowl, combine crab, onion, celery and black pepper
Add only enough crab dressing to moisten
Cover and refrigerate unless using immediately

Ingredients For Crab Dressing:

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice (fresh squeezed is great)
1/4 teaspoon salt (Do Not add if crab meat is already salty)
3 drops of Tabasco sauce

Directions For Crab Dressing:

In a bowl, combine all crab dressing ingredients with a whip (whisk) or fork

Instructions For Crab Stuffed Halibut
Pre-heat oven to 350 degrees F
Using a sharp kitchen knife, cut a pocket in the middle of each fillet
With a spoon, stuff each fillet with about two tablespoons of the crab mixture
Brush each fish fillet with clarified butter
Season fish with a little sea salt
Place crab stuffed halibut fillets in a baking dish and pour enough wine in the pan to cover the bottom of the pan (do not pour the wine over the fish – pour around the fillets)

Bake a 350 degrees F for about 25-30 minutes, checking for doneness at the 25 minute mark (allow 12-13 minutes per inch of fillet thickness, testing for doneness at the thickest part – fish will flake easily when tested with a knife)

Remove from oven and plate

(Real Restaurant Recipes, 2012 )


Poor Man’s Lobster

I love Lingcod. I love it better than halibut believe it or not. It has a complex flavor that is brought over very well with simplistic recipes. Lots of butter helps too.

Burbot (Lingcod), cut in 1-2 inch chunks
2 quarts water
1/2 cup sugar
1/4 cup salt
Juice from 1 lemon
Melted butter and lemon juice for dipping

Combine water, salt, sugar and lemon juice in large pot. Bring pot to boil. Drop in the burbot and boil, just until fish rises to the surface. Serve with melted butter and lemon juice. Leftovers make a great “lobster” salad.

 (Hook and Cook – Recipes for Better Burbot, 2012 )

To get your own Alaskan fish recipes try Suzette’s Alaskan Cooking

Suzette's Alaskan Cooking

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