Recipes From the Chef

Lingcod Tacos

by Chef Meagan Kilgore


  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup ale
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeño pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fresh dill
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound lingcod fillets, pinboned and cut into 2- to 3-ounce portions
  • 1 12-ounce package corn tortillas
  • 1/2 medium head cabbage, finely shredded

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To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, oregano, cumin, dill, and cayenne.

Heat oil in deep fryer to 375 degrees F.

Dust fish pieces lightly with flour. Dip into beer batter and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas to barely crisp. To serve, place fried fish in a tortilla and top with shredded cabbage and white sauce.

Beer pairing: Pacifico or Alaskan Brewing Co. Icy Bay IPA

Thai Green Curry Salmon with Summer Vegetables

by Chef Meagan Kilgore


  • 2 teaspoons coconut oil or canola oil
  • 1 small white onion, medium diced
  • 1 tablespoon finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 stalk lemon grass, cleaned and minced
  • Pinch of salt
  • 4 six-ounce portions of king salmon
  • 1/2 bunch asparagus, tough ends removed and spears sliced into two-inch long pieces
  • 3 carrots, peeled and sliced diagonally to quarter-inch-thick medallions
  • 2 zucchini, cleaned and large-diced
  • 2 tablespoons Thai green curry paste
  • 1 can (14 ounces) full-fat coconut milk
  • 1/2 cup water
  • 1 1/2 teaspoons honey
  • 2 cups packed baby spinach, roughly chopped
  • 1 1/2 teaspoons rice vinegar


1. Warm a large deep skillet over medium heat. Once hot, add 2 teaspoons oil. Sear salmon portions for 3 minutes on each side, then remove to a plate. Add onion, ginger, lemongrass, garlic, and a sprinkle of salt, and cook for 5 minutes, stirring frequently. Add asparagus, zucchini, and carrots. Cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

2. Pour coconut milk into the pan, along with 1/2 cup water and 1 1/2 teaspoons sugar. Bring mixture to a simmer. Return salmon to the pan. Reduce heat as necessary to maintain a gentle simmer and cook until carrots and asparagus are tender and salmon is cooked through, about 5 to 10 minutes depending on thickness of the fillets.

3. Once salmon is done, stir spinach into the mixture and cook briefly until the spinach has wilted, about 30 seconds. Remove curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro, basil, and mint, and a sprinkle of red pepper flakes and peanuts or cashews. Serves four.

Wine pairing: dry rosé or pinot grigio.

Yelloweye Horseradish Piccata

by Chef Meagan Kilgore


  • 2 six-ounce yelloweye fillets
  • Kosher salt
  • Fresh-ground black pepper
  • 1/2 cup all-purpose flour
  • 1 extra-large egg
  • 1/2 tablespoon water
  • 3/4 cup seasoned dry bread crumbs
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, room temperature, divided into three pats
  • 1/3 cup freshly squeezed lemon juice (two lemons), squeezed lemon halves reserved
  • 1/2 cup dry white wine, such as sauvignon blanc
  • 1 tablespoon prepared horseradish
  • 1 lemon, zested
  • Chopped fresh chives
  • 2 tablespoons capers, drained and chopped


1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper. Season both sides of fish with salt and pepper. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat together the egg and 1/2 tablespoon of water. Place the bread crumbs on a third plate. Dip each fillet in flour, gently dust off extra flour, then dip in egg and bread-crumb mixture. (For best results and easier cleanup, make sure to designate a wet hand and a dry hand.)

2. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the fillets and cook for 1 minute on each side until browned. Place them in the pan and bake for 5 minutes while making the beurre blanc sauce.

3. For the sauce, wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 tablespoon of butter and then add the lemon juice, wine, reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over high heat for about two minutes or until reduced by half. Remove from heat, add remaining 2 tablespoons of butter, and swirl to combine. Discard lemon halves and add horseradish. Plate fillets. Mix together lemon zest, chopped capers, and chives. Spoon sauce over each fillet and garnish with caper and chive mixture. Serve with wild rice pilaf and roasted asparagus. Serves two.

Wine pairing: pinot grigio, sauvignon blanc, grüner veltliner, champagne, prosecco, or cava.

Deviled Eggs
with Dungeness Crab

by Chef Meagan Kilgore


  • 12 large eggs
  • 1 ripe Hass avocado, skinned and pitted
  • 8 ounces Dungeness crab meat, lump meat set aside
  • 1 lemon, juiced
  • Pinch of salt
  • 2 ounces cream cheese
  • 1 tablespoon toasted black sesame seeds
  • Sriracha, for garnish


Place eggs in saucepot and cover with cold water. Turn heat to medium high and bring to boil. Once boiling, reduce heat to a simmer. Simmer for 13 minutes. Immediately remove from pot and plunge into a bowl of ice water to stop the cooking process. Let cool for 15 minutes. Once eggs are cooled, peel and cut in half. Carefully remove the yolks and place in mixing bowl. Place whites on a platter where they can be filled. In the bowl with yolks, add avocado, crabmeat (minus the lump meat), lemon juice, cream cheese, and salt. Mash mixture until fully blended. Using a piping bag fitted with a large star tip (or cut the tip off, creating an opening large enough for the mix to pipe through easily. Fill egg whites with a heaping dollop of filling. Garnish each egg with a piece of lump crabmeat, a drop of Sriracha, and a sprinkling of black sesame seeds. Serve with wasabi, ponzu, soy sauce, or pickled ginger. Yields 24, serves 8 to 10.

Blackened King Salmon
with Broccolini

by Chef Meagan Kilgore


  • 4 pieces skinless king fillets, pin boned (about 6 ounces each)
  • 2 tablespoons Cajun seasoning or blackening spice mix
  • 2 bunches broccolini (about 1 pound)
  • 1 tablespoon olive oil
  • 2 shallots, sliced
  • kosher salt
  • 1/4 cup golden raisins
  • 1/4 cup chopped pecans, roasted
  • 1 lemon, cut in wedges


Pin bone king salmon with fish tweezers. Heat a large skillet over medium heat. Coat both sides of the salmon with the seasoning and cook, covered, until opaque throughout and blackened on both sides, 3 to 4 minutes per side. Set skillet aside. In a second skillet, cook the broccolini, covered, tossing occasionally, until tender, 3 to 4 minutes. Drain and transfer to a plate. Clean the second skillet and heat the oil over medium heat. Add the shallots and 1/4 teaspoon salt. Cook until softened, about 3 minutes. Mix the raisins and pecans in with the broccolini. Serve the salmon and broccolini with lemon wedges. Serves 4.

Lemon Panko Crusted Halibut

by Chef Meagan Kilgore


  • 4 pieces of halibut (about 6 ounces each)
  • 1 cup panko
  • 1 lemon, zested and juiced
  • 1 tablespoon chopped parsley
  • 1/2 cup mayonnaise
  • 2 tablespoon Dijon mustard
  • 1 teaspoon ground black pepper
  • 2 teaspoon salt


Preheat oven to 450 degrees. Pat dry halibut pieces with paper towel. In a small bowl, mix together mayonnaise, mustard, lemon juice, salt and pepper. In a separate bowl, mix together panko, zest and parsley. Top halibut with mayonnaise blend, spooning about 1 tablespoon onto each piece until evenly coated. Once fish is coated with mayonnaise blend, top with panko mix, using about 2 tablespoons per fish. Place fish on oiled baking sheet. Bake for 12 minutes or until fish is firm.

Serve with roasted potatoes and seasonal vegetables.

West Coast Cioppino

by Chef Meagan Kilgore


  • 1/4 cup olive oil
  • 1 large onion, large dice
  • 2 red bell peppers, julienne
  • 4 garlic cloves, minced
  • 2 1/2 teaspoons fresh thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 dried bay leaf
  • 1 can (28 ounces) whole peeled tomatoes with juice, crushed
  • 1 1/4 cups dry white wine (pinot grigio or sauvignon blanc)
  • 1 1/4 cups water or fish stock
  • 1 cup bottled clam juice
  • 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
  • 24 littleneck clams, scrubbed well
  • 1 pound firm, skinless halibut
  • 1 pound firm king salmon, skinned and pinned
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds large shrimp (about 30), peeled and deveined
  • 1 lemon, zested and juiced


Heat oil in a large stockpot over medium heat. Cook onion, peppers and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf. Add crushed tomatoes and their juice, white wine, water, lemon juice and clam juice; bring to a simmer. Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams. Remove pot from heat. Stir in parsley and lemon zest. Season with salt and pepper.

Serve with steamed red potatoes, buttered spaghetti noodles or crusty garlic bread.

Wild Alaskan Halibut Chowder


  • 2 pounds cubed wild Alaskan halibut
  • 1 small can clams (reserve 1/2 the juice)
  • 1 cup diced celery
  • 1 cup diced onion
  • Vegetable Oil
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 2 teaspoons dill
  • 2 cups diced red potatoes
  • salt & pepper to taste
  • 1/4 cup diced bacon
  • 1 cup cooked, drained spinach

Heat vegetable oil in a heavy stock pot on medium heat. Add onions and celery, cool until softened (about 5 minutes). Add chicken stock, potatoes and dill. Bring to a slight boil, then reduce heat to simmer. Add cream. Add salt and pepper to taste. Return to simmer but do not boil. Add bacon and spinach. Add wild Alaskan halibut to chowder and continue to simmer for about three minutes. Empty can of clams and juice into soup and remove from heat. Let sit three to five minutes, then serve.

Ale-Infused Alaskan Crab Legs


  • 3 bottles of your favorite ale
  • 3 lemons cut in half
  • 1 head garlic, split in half
  • 3 pounds Alaska King Crab Legs, split
  • Drawn butter for serving

Add beer, lemons, and garlic to a large stockpot with a steamer insert and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until the crab is cooked. Arrange on a platter with sliced lemons and serve with drawn butter.

Alaska Smoked Salmon Frittata


  • 6 Eggs
  • 1/3 cup thickened cream
  • ¼ cup grated parmesan cheese
  • 1 Tablespoon chopped chives
  • 2 Tablespoons finely chopped parsley
  • Smoked Alaska Salmon thinly sliced
  • Chunky Salsa (optional)

Preheat oven to 170 degrees. Lightly grease four holes in a 1-cup capacity muffin pan. In a large bowl, whisk eggs and combine with cream and parmesan cheese. Add salt and cracked black pepper, chives and parsley and combine well. Divide smoked salmon between the prepared holes, lining the base and sides of each one. Pour in the egg mixture. Bake frittatas for 20 minutes or until firm and golden. Remove from the pan. Serve warm with chunky salsa.

Baja-Alaska Halibut Sandwich


  • 4 Alaska halibut fillets (4 to 6 oz. each), fresh or thawed
  • Kosher salt and black pepper to taste
  • 1 Tbl ground cumin, divided
  • 1/3 C olive oil
  • 3 Tbl fresh lime juice
  • 1 ½ Tbl minced garlic
  • 1 C regular or low-fat mayonnaise
  • 2 Tbl sweet pickle relish
  • 1 Tbl Dijon-style mustard
  • 1 tsp cracked black pepper
  • 4 Ciabatta sandwich rolls, split
  • ½ C roasted poblano chilies, peeled, seeded and chopped
  • 8 slices tomato
  • 1 C cilantro leaves


Marinade: Season Alaska halibut fillets with kosher salt, black pepper and 2 tsp cumin; place in a 9 x 13 pan. Whisk together oil, lime juice and garlic; pour mixture over halibut; turn halibut to coat all sides. Cover and refrigerate 30 minutes before cooking.

Cumin Tartar Sauce: In small mixing bowl, blend mayonnaise, relish, mustard, 1 tsp cumin and pepper. Cover and refrigerate until served.

Heat a ridged stove-top grill pan over medium-high heat. Remove halibut fillets from marinade; place on heated pan and cook uncovered 3 to 4 minutes until browned. To keep fish from sticking, occasionally shake pan. Turn fillets and cook until fish is opaque throughout, about 4 minutes. Grill (or toast) cut side of rolls until golden. Spread each roll with 2 Tbl tartar sauce. Layer with 2 Tbl roasted chilies, a halibut portion, 2 tomato slices, and ¼ cup cilantro leaves; cover with roll tops.

Thai Coconut Alaska Salmon Chowder


  • 1 ½ pounds Alaska Salmon fillets
  • Thai seasoning mix
  • 4 tablespoons extra virgin olive oil
  • 3-4 cloves fresh garlic, finely chopped
  • 1 C yellow onion, chopped
  • 1 C celery, chopped
  • 4 C fish stock or vegetable or chicken broth
  • 3 C Yukon Gold potatoes, chopped into bite-sized pieces
  • 2 C carrots, chopped into bite-sized pieces
  • 1 14-ounce can coconut milk
  • 2 C chopped fresh spinach

Season Salmon fillets with Thai seasoning mix. Place 2 tablespoons extra virgin olive oil in fry pan over medium heat. Place Salmon fillets in pan and cook on each side for about 5 to 7 minutes. When done, remove skin, flake salmon with two forks and set aside. In a large soup stock pot, over medium heat, sauté the garlic, celery and onion in 1-2 tablespoons olive oil until soft. Add the broth or stock, potatoes and carrots. Cook over medium heat until the potatoes and carrots are soft. About 15 minutes. Add the coconut milk and flaked salmon. Season to taste with more Thai seasoning, if desired. Heat to just below a simmer. Do not boil. Just before serving, stir in the chopped spinach, heating just until the spinach wilts.

Cajun Blackened Yelloweye


  • 4 (6 ounce) fillets wild Alaska yelloweye
  • 1 ½ cups butter, melted (use extra virgin olive oil as a heart healthy option to butter)


  • 2 tablespoons paprika
  • 2 teaspoons cayenne pepper
  • 1 ½ teaspoons ground white pepper
  • 1 ½ teaspoons ground black pepper
  • 1 tablespoon salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano

In a bowl, mix together seasonings. Heat a large cast iron skillet over high heat for about 8 minutes. Two options for cooking:
– Dip fish into melted butter (or olive oil), and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour 1 tablespoon of butter or olive oil over the fish and cook for 2 minutes or until fish flakes easily with a fork.
– Use seasonings as a rub. Rub the fillets with the seasonings. Pour butter (or olive oil) into the hot skillet. Place fillets into the skillet and cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn fish over and cook 2 more minutes or until fish flakes easily with a fork.

Grilled Asian Salmon
w/ sauteed spinach and couscous


  • 1 filleted side of salmon about 3-3 ½ pounds
  • 1 Alder or Cedar plank 7 X 12 or 9 X 12 depending on the size of the salmon


  • ½ cup rice vinegar
  • ½ cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • 1 lemon, thinly sliced


  • 1 ¼ cup chopped green onions
  • 1 tablespoon sesame seeds, toasted

Immerse and soak the Alder or Cedar grill plank in water 1 hour and then drain. Heat one side of the grill to high heat. Combine vinegar and next seven ingredients in a large zip-top plastic bag; seal. Shake to combine. Add salmon; seal. Marinate in refrigerator 30 minutes, turning once.

Place wood plank on grill rack over high heat and grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily with a fork. Sprinkle with onions and sesame seeds. You can serve salmon on the plank or remove carefully to a serving dish.

Grilled Halibut with Spice Rub,
Roasted Chilies and Tomatillo Salsa


  • 3 C finely diced tomatillos (10-12)
  • 6-8 roasted green chilies (canned okay)
  • 1 T minced garlic
  • 2/3 C finely diced red onion
  • Green Tobasco to taste (½-¾ tsp)
  • 1/3 C lime juice
  • 1 C finely chopped fresh cilantro
  • Salt and pepper to taste
  • Halibut or other white fish (one piece per serving)
  • Olive oil for coating fish and grill

Salsa: Dice and roast tomatillos and red onion into uniform pieces. Place into bowl with minced garlic, salt and pepper. Let sit at room temperature for one hour. Add hot sauce and lime juice to taste. Wash cilantro, spin dry and finely chop. Add to tomato and onion mix. Let sit at least 20 minutes or more before serving.

Anaheim Chilies: Remove stems, cut lengthwise and remove seeds and inner membrane. Grill chilies on high, skin-side down until nearly all skin is blistered and brown. Remove skin. Place in bowl and cover with foil to let steam 15 minutes. Peel skin. Caution: Keep hands and fingers away from eyes until washed.

Fish: To prevent fish from sticking, rub grill grate with olive oil. Turn grill on and preheat to high. Carefully add oil again just before placing halibut. Dry halibut then use one hand to rub with olive oil, the other to coat with rubbing spices. Rubs such as “Halibut Cove Fish Rub” can be purchased at the Waterfall Resort General Store or from your local specialty market.

Place halibut on an oiled grill at an angle. Lower heat to medium high. Cook 3-4 minutes, check grill marks by lifting corner. To create a criss-cross grill pattern, rotate fish 45 degrees and cook another 3 minutes. Carefully turn fish over and cook 4-5 minutes more on second side. Don’t overcook; fish typically needs 10 minutes total cooking time, less if it’s thin.

Serve hot with refreshing Tomatillo Salsa on top.

Seared Black Sea Bass
w/ Smoky Maple Rub and Feta Salad


  • 3-6 tablespoons extra-virgin olive oil
  • 2 six ounce black sea bass fillets with skin
  • Smoky Maple Fish Rub or rub of your choice
  • 2 to 3 cups bitter greens (radicchio, chiffonade and endive)
  • ½ cup diced fennel
  • ¼ small red onion, thinly sliced
  • ¼ ruby red grapefruit, juiced
  • 2 tablespoons pitted kalamata olives slivered
  • 1 ruby red grapefruit, segmented (fresh or bottled)
  • 1/3 cup crumbled feta cheese

Remove fish from refrigerator 10-15 minutes prior to prep. Pat skin dry and season both sides with a smoky maple fish rub or any dry fish rub. (This rub – and others – can be purchased at Waterfall Resort’s General Store.) Carefully press the rub into the fish.

Over high heat, coat large frying pan with extra virgin olive oil. Using another smaller sauté pan, generously coat bottom with olive oil. Position fillets skin side down in larger skillet and place the smaller sauté pan on top of fish to create good fish-to-pan contact – this will ensure a crispy outer coating. After 2-3 minutes remove the top sauté pan to allow steam to escape and skin to crisp. Continue cooking. Fish will turn from translucent to opaque as it cooks. Cook 2/3 of the way on the skin side, then flip to finish. The rule is 7-8 minutes per inch of thickness, less if you like fish rarer.

Put greens, fennel and red onions in bowl and dress with olive oil and grapefruit juice, season with salt. Toss in olive slivers and grapefruit segments. Divide salad onto 2 plates and sprinkle with feta. Lean a fish fillet on salad. Enjoy!

Black Sea Bass Cooking Tips
If you like to bake or grill whole fish, the black sea bass is one of the best for this. The firm flesh also makes it great for soups and chowders.

Spicy Herb-Grilled Salmon Steaks


  • 1/2 cup basil leaves
  • 1/3 cup mint leaves
  • 3 tablespoons minced seeded jalapeno pepper
  • 2 tablespoons white vinegar
  • 2 ½ teaspoons minced peeled fresh ginger
  • 1 teaspoon sugar
  • 2 teaspoons fish sauce
  • 2 garlic cloves, chopped
  • 4 (6 ounce) salmon steaks (about 1 inch thick)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1/4 cup finely chopped fresh basil
  • 4 lime wedges

Combine the first 8 ingredients in blender or food processor, and process until smooth. Set aside. Sprinkle salmon steaks with salt and black pepper. Place the fish on a grill rack coated with cooking spray, and grill for 5 minutes on each side or until fish flakes easily when tested with a fork. Spoon sauce over fish, and garnish with chopped basil and the lime wedges.

Salmon Burgers with Creamy Dill Sauce


  • 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska smoked salmon
  • 1 egg slightly beaten
  • ¼ cup finely chopped onion
  • ¼ cup thick barbecue sauce
  • 1 cup fresh bread crumbs (about 2 slices of bread)
  • 4 cheese slices, if desired
  • Lettuce, tomato
  • Rolls

Creamy Dill Sauce:

  • 1/3 C light or reduced fat sour cream
  • 3 T mayonnaise or salad dressing
  • 3/4 tsp dried dill weed

Drain salmon thoroughly, squeezing out excess moisture. In bowl, flake salmon with fork. Add egg, onion, barbecue sauce and bread crumbs. Blend thoroughly until mixture is almost smooth. Divide and form mixture into 4 patties. Preheat broiler/oven or grill to medium-high heat. Place patties on spray-coated broiling pan or well-oiled perforated grill rack. Set 4 to 5 inches from heat. Cook 4 to 5 minutes per side. Add lettuce, tomato, and cheese if desired.

For Dill Sauce, cream three items together, refrigerate one hour or more. Spoon or squeeze mixture using pastry bag onto burgers. Serve on hearty hamburger buns or foccacia.

Spring Greens with Salmon and Apricot-Ginger Vinaigrette

Apricot-Ginger Vinaigrette:

  • 1/4 cup all-fruit apricot spread
  • 1/4 cup fresh orange juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons grated peeled ginger root
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt


  • 4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
  • 2 cups baby spinach leaves
  • 1 cup shredded red cabbage
  • 1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
  • 1 7.1-ounce vacuum-sealed pouch silver (Coho) salmon

In a food processor or blender, process the vinaigrette ingredients until smooth. Put the salad, except the salmon, on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.

Alaska King Crab and Feta Bake


  • 2 and 1/4 pounds Alaska King Crab legs, thawed or frozen
  • 1 can (29 oz.) tomato sauce or diced tomatoes in juice
  • 6 oz. crumbled feta cheese, divided
  • 2 Tablespoons dried Greek oregano, divided
  • 6 Greek pita flatbreads (7 inches each)
  • 1/3 cup olive oil
  • 1 Tablespoon minced garlic

Rinse frozen Alaska King Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Place crab legs in refrigerator to thaw overnight. Using kitchen shears, cut the shells open and remove crab meat from shells. Chop or shred meat.

Heat oven to 425 degrees F. Blend crab meat, tomato sauce, half of the feta cheese, and all but 1 teaspoon oregano. Portion 2/3 cup crab sauce mixture into each of six (8 oz.) ramekins or custard cups. Top each ramekin with 1 tablespoon feta cheese; sprinkle remaining teaspoon oregano over feta cups. Transfer cups to baking sheet and cook for 10 to 15 minutes or until mixture is bubbly.

While crab is baking, grill or pan-fry flat breads over medium heat. Blend olive oil and garlic, and brush on grilled flat breads; cut into 8 wedges. Let guests spoon or dip crab bake onto flat bread wedges.

Smoked Canned Salmon Mousse with Dill Sauce

Salmon Mousse:

  • Butter or mayonnaise for greasing mold
  • 1 envelope unflavored gelatin
  • ¼ cup cold water and ½ cup boiling water for gelatin
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon grated onion
  • 2-4 drops hot sauce
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • 2 cups canned salmon
  • 2 tablespoons capers drained
  • 1 cup whipped cream
  • Lemon slices
  • 1 bunch parsley, washed and dried
  • Pan: Fish Mold, non-stick Bundt pan, or individual molds

Dill Sauce:

  • 1 English cucumber, peeled, grated, and drained for 1 hour
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, minced
  • 1 teaspoon salt
  • 2/3 cup fresh dill, finely chopped

Grease a 6-cup fish mold, non-stick Bundt pan, or individual quiche molds with butter or mayonnaise. Soften the gelatin in ¼ cup cold water. Add ½ cup boiling water and stir well, until the gelatin has dissolved and let mixture cool. Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers. Add the whipped cream and continue folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight. Unmold on plate covered with butter lettuce and lemon slices and decorate with parsley. Place a cup of Dill Sauce on the side with a spoon or if you are using individual molds place a dollop of Dill Sauce on top of each mousse.

To make the dill sauce: Combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour. This Dill Sauce is also terrific with poached or grilled salmon!

Spiced Oven-Roasted Salmon Steaks or Fillet


  • 4 Wild Alaska Salmon steaks 1-inch thick or 1 two pound Wild Alaska King Salmon fillet
  • Olive Oil to coat steaks
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole coriander seed
  • 1 teaspoon dry green peppercorns
  • ½ teaspoon whole fennel seed
  • Sea salt or kosher salt

Combine cumin, coriander, fennel and peppercorns in a non-stick pan and toast over medium heat until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with olive oil, season with salt, then liberally grind or lightly press toasted seeds on both sides of steaks.

Preheat oven to 375 degrees. Place heavy foil on a cookie sheet and oil slightly. Place salmon on foil and place pan on the middle oven rack. Roast in oven for 10 minutes per inch thickness of salmon or until it begins to flake when tested with a sharp knife. Using wide spatulas, lift the salmon from the foil onto a warmed serving platter. If using a fillet, cut into portions. Plate to serve or keep on the serving platter and garnish with lemons and parsley. Optional: Add a teaspoon of butter to the top of each steak or fillet.

Grilled Halibut with Lavender and Cilantro Garlic Butter


  • 4 (6 ounce) fillets halibut
  • 1 lime, cut into wedges
  • Salt and pepper to taste
  • 3 cloves garlic, coarsely chopped
  • ½ cup chopped fresh cilantro
  • ¼ cup culinary lavender buds
  • 1 tablespoon fresh lime juice
  • 2 tablespoon butter
  • 1 tablespoon olive oil

Preheat grill for high heat. Squeeze juice from lime wedges over fish fillets, then season with salt and pepper. Grill fish fillets for 5 minutes on each side until browned and fish can be flaked with a fork. Remove to a warm serving plate.

Butter Sauce: Heat oil in skillet over medium heat. Add garlic; cook and stir just until fragrant, about 2 minutes. Stir in butter, remaining lime juice, lavender and cilantro. Serve fish with butter sauce.

Alaskan Salmon & Halibut Ceviche with Lime Mango Sauce


  • 1/2 lb. Alaskan king salmon, 1/2 inch diced
  • 1/2 lb. halibut (or snapper), 1/2 inch diced
  • 1/2 lb. shrimp, chopped
  • Juice from 6 limes, 2 lemons, and 1 orange
  • 3 medium size tomatoes, diced
  • 1 red onion, diced small
  • 2 green onions, chopped
  • 1/2 white onion, diced small
  • 2 hot peppers de-veined and cut in half (no seeds)
  • 1 green pepper, diced small
  • 1 clove garlic, minced
  • 1 TBL fresh cilantro, chopped
  • Salt and pepper to taste

Lime Mango Sauce Ingredients:

  • 2 mangos, skinned and diced
  • 1 jalapeno, minced
  • 1/4 C mustard
  • 1″ fresh ginger, minced
  • 1/2 C lime juice
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 1 C rice vinegar
  • 1/2 tsp. allspice, ground

In a bowl, combine all the ingredients for ceviche. Cover and place in refrigerator. Gently stir ceviche every 2 hours. After first 2 hours, remove hot peppers. Let set for about 8 hours before serving.

Meanwhile, mix all ingredients for lime mango sauce in a blender. Blend for 1 minute. Pour in bowl, cover and chill in refrigerator. Top the ceviche with the lime mango sauce right before serving with tortilla chips.

Smoky Grilled Alaskan Crab Legs


  • 3 lbs Alaska King or Dungeness crab legs
  • 2 tbsp extra virgin olive oil
  • Juice of 1 fresh lemon
  • 1/4 tsp liquid smoke
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/2 tsp thyme
  • 1 tsp fresh parsley, chopped
  • 1 tsp fresh sage, chopped

Soak wood chips (alder, cedar, apple, etc.) for 30 minutes, drain and add to coals of grill. Preheat grill to medium-high heat (450°F). Mix lemon juice, liquid smoke, herbs and seasonings into olive oil. Rinse crab legs under cold running water, pat dry and lay them on a large sheet of 15 inch heavy duty foil. Brush crab legs with seasoned olive oil. Lay second sheet of heavy duty foil over crab legs. Thoroughly crimp edges of both sheets together to seal foil, leaving room for heat circulation inside. Slide on to grill and cook for 3-4 minutes (fresh or thawed crab legs) or 8-10 minutes (frozen crab legs) until internal temperature reaches 145°F. Serve immediately.

Grilled Salmon with Tomato and Basil


  • 1 whole wild Alaskan salmon fillet with skin on, about 1½ lbs
  • 3 cloves garlic, finely chopped
  • 1 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • Non-stick cooking spray
  • 1/3 cup and 1/4 cup fresh basil, sliced and divided
  • 3 plum or roma tomatoes, sliced
  • salt and pepper to taste

Preheat grill to medium. Mash chopped garlic and kosher salt together on a cutting board using the flat of a chef’s knife or a spoon until the combination forms a thick paste. Transfer garlic paste to a small bowl, add olive oil, and mix. Coat a suitable length of aluminum foil with cooking spray. Place the salmon fillet skin side down on the foil, then spread the garlic paste on top of the salmon. Sprinkle with the 1/3 cup of sliced basil, lay sliced tomatoes on top (for an extra touch, overlap them to look like fish scales), and add salt and pepper to taste. Place salmon and foil on the grill and cook until the fish flakes easily, about 10-12 minutes. Use two large spatulas to transfer the salmon from the foil to a serving platter, and garnish with the remaining 1/4 cup of sliced basil. Makes 4 servings at approximately 250 calories each.

Spring Salmon Cakes with Lemon Dill Yogurt Sauce

Salmon Cakes:

  • 1 lb. cooked, flaked canned salmon
  • ¼ cup panko breadcrumbs
  • 1 egg, slightly beaten
  • ½ cup light mayonnaise
  • Juice of 1 lemon
  • 2 tsp. Dijon mustard
  • 1 small red onion, finely minced
  • 2 tbsp. chopped flat leaf parsley
  • Dash hot sauce
  • 1 tbsp. olive oil


  • ½ cup nonfat plain Greek yogurt
  • 1 tsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tbsp. fresh dill
  • 1 tsp. chopped parsley
  • ½ cup seeded, chopped cucumber

Combine all sauce ingredients and allow to rest while salmon cakes are cooking. In a large bowl, combine all salmon cake ingredients except oil and mix well. Form into four patties. Add olive oil to a large skillet and heat over medium flame. Once pan is hot, sauté patties 3-4 minutes on each side until light golden brown. Plate each salmon patty and top with the lemon dill yogurt sauce. Makes four servings, at 397 calories per serving.

Balsamic Black Garlic Halibut Steaks


  • 2 halibut steaks (6 oz. each)
  • 2 Tbsp. Balsamic Vinegar
  • 2 Cloves Black Garlic (Black Garlic has twice the anti-oxidants of regular garlic)
  • 1 small Orange (juiced)
  • 1 Tbsp. Orange Zest
  • 2 Tbsp. Olive Oil
  • Dash of Sea Salt and Ground White Pepper
  • Fresh Cilantro, Chopped (for topping)
  • Lemon Wedges

Heat olive oil in a large skillet over medium-high heat. Add in black garlic. In a bowl, combine Balsamic vinegar, orange zest, freshly squeezed orange juice, sea salt and white pepper. Marinate both sides of the halibut steaks in the Balsamic mixture. Place steaks in the heated skillet and cook for 10 minutes (5 minutes for each side) or until fish flakes with a fork. Serve warm topped with chopped cilantro and lemon wedges.

Old Fashioned Smoked Salmon Soup


  • 2 Tblsp. Butter
  • 1 Carrot, finely chopped
  • 1/2 Cup Celery (mostly leaves), chopped
  • 2 6.5 oz cans
  • 2 Cups Chicken Broth
  • 2 Cups Half & Half
  • 1/4 Cup Corn Starch mixed with 1/4 Cup water (slurry)
  • Dash of salt and pepper
  • Soup Crackers of Fresh Bread

Melt butter in a medium to large saucepan on stove top set to medium-high heat. Add carrot, celery and onion, then saute until tender (about 5 minutes). Add the Smoked King Salmon to the pan and mix thoroughly. Stir in the chicken broth, half & half, salt and pepper. Bring to a near boil, then keep it simmering. Slowly pour in the corn starch / water mixture, stirring, until soup thickens. Simmer for another 5 minutes. Serve warm with crackers or fresh bread.

Light-Style Alaska Salmon Croquettes

(courtesy of Alaska Seafood Marketing Institute)


  • 2 6.5 Oz. Cans Alaska Salmon
  • 1/4 Cup + 2 Tblsp. Fat Free or Low Fat Mayonnaise, Divided
  • 1/4 Cup Dry Bread Crumbs
  • 1/4 Cup Chopped Green Onions
  • 1 Egg White
  • 1 Tblsp. Lemon Juice
  • 1 Tblsp. Cajun, Creole OR Blackened Seasoning Mix OR Seasoned Salt
  • 2 Tblsp. Butter OR Margarine
  • 1 Tsp. Dijon-Style Mustard
  • Lemon Wedges

In a medium bowl, combine salmon, 1/4 cup mayonnaise, bread crumbs, green onions, egg white, lemon juice and seasoning. Mix well. Shape into four 1/2 inch thick patties. Melt butter in a large non-stick skillet over medium heat until hot. Add salmon croquettes; cook 3-4 minutes per side or until golden brown. Meanwhile, combine remaining 2 Tbsp. mayonnaise and mustard. Serve sauce and lemon wedges with croquettes.

Baked Version: Place patties on spray-coated baking sheet. Bake at 425° for 15 minutes, turning after 8 minutes.

Grilled Salmon with Teriyaki Marinade

(from the kitchen of Colleen Cockrell)


  • 1 lb Salmon fillet with skin on
  • 5 cloves garlic, minced
  • 1 Cup light soy sauce
  • ½ Cup brown sugar
  • 1-½ Tblsp. fresh ginger, grated
  • 1 Tsp. fresh squeezed lemon juice
  • Parsley
  • Lemon Wedges

Mix all ingredients except salmon together, then pour in a flat glass dish. Add salmon and marinate for 30 minutes. Remove salmon from marinade and place flesh side down on charcoal grill for 3 minutes to mark. Turn to other side and grill approximately 4-5 more minutes until internal temperature reaches 145 degrees. Baste with marinade just prior to removing from grill. Place fish on platter, then garnish with fresh parsley and lemon wedges.

Grilled Coho Alaska Salmon


  • 1 Coho salmon fillet with skin on
  • 2 Tblsp. Butter, diced
  • 2 Tbsp. Brown sugar
  • ½ Lemon
  • ½ C Vermouth
  • Salt and Pepper to taste
  • Foil to cover bottom of Salmon

Heat BBQ Grill to medium high. Place Salmon fillet, skin down, on top of foil. Turn up edges of foil. Salt and Pepper top of fish. Sprinkle brown sugar evenly over the Salmon. Place butter on top of sugar. Pick up foil with Salmon and put on the middle of BBQ grill. Put Vermouth around fillet. Lastly, squeeze lemon over Coho Salmon. Close lid and grill until Salmon flakes. I generally use a total cooking time of 10 minutes per 1 inch thickness of your fillet. Serve immediately.

Baked Snapper with Tapinade


  • 6 – 5oz. Snapper fillets skinned and boned
  • 3 eggs beaten
  • 1 Cup All-purpose flour
  • 3 Tblsp. Canola oil
  • 1 Cup Whole Kalamata olives
  • 1 Cup Green olives
  • ½ Cup Capers with juice
  • 1-1/2 Tblsp. Lemon juice
  • 1 oz. Anchovies
  • 1/8 Cup Shallots
  • ¼ Cup Chopped parsley
  • Salt and Pepper to taste

Preheat oven to 350. Heat skillet over medium heat. Dredge Snapper in flour, then dip in eggs. Pour oil in skillet. Place Snapper fillets in hot skillet and turn after 1 minute. Cook 1 more minute and place on baking sheet. Combine all tapenade ingredients in a food processor and pulse for 1 minute until items are chopped and well mixed together. Top snapper with tapenade and finish cooking in oven for 6-8 minutes. Serve immediately.

In the early 1900's, Waterfall was the largest salmon packing plant on the west coast of Prince of Wales Island. Like most canneries in Alaska, this remote operation on the Ulloa Channel was a complete, self- sufficient, temporary community. When the season was over, all but a few workers departed until the next summer's migration.

"For the last 28 years, Waterfall Resort has been our incentive/business destination of choice."
-Rich de Frank, Ford Motor Co.
"Waterfall Resort is one of those special places that words could never adequately describe."
-Bob Morris, American Express