Fish Recipes from the Kenai Peninsula
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Kenai Peninsula Fish Recipes
You Caught The Fish...Now What?
After trying dozens of recipes for different locally harvested seafood, here are some of our favorite ways to prepare our fresh catch!
Grilled fresh Alaskan Salmon and locally harvested Moose loin served with grilled asparagus and a risotto made with locally foraged morel mushrooms. Skin can be left on or removed prior to cooking. This recipe will cover Salmon with skin removed. Cooking times will differ based on skin on/off and type of Salmon. Higher fat content and thicker Salmon portions such as King or Coho/Silver Salmon will take longer. Lean Salmon such as Sockeye or Pink will cool quicker. I prefer to serve my fresh grilled salmon with marinated and grilled asparagus and risotto or long grain wild rice.
Ingredients (For Salmon):
Directions (For Salmon):
Step 1: Preheat grill to medium-high setting. A Gas grill will work fine. (Optional) If using charcoal, soak some alder wood chips in water and place small amount over coals just before cooking for an smokier flavor.
Step 2: Take portioned salmon chunks and remove skin by placing chunk on flat cutting surface. Using a sharp flexible knife, make slight cut down into meat towards skin. Flatten knife while holding skin with fork or fingers and slide through meat just above the skin. If you cut into skin just go back after and remove excess.
Step 3: Lightly coat with olive oil using bbq type brush or paper towel.
Step 4: Season as desired with sea/kosher salt, fresh black pepper and a dash of Cajun (optional).
Step 5: Place salmon over medium-high heat. For thin, leaner cuts of salmon (such as sockeye or pink) you only need to cook about 2-3 minutes per side for a medium well finish. For thicker, fattier cuts (such as king and coho salmon) you may need to cook 5-6 minutes per side to get a medium well finish.
Step 6: Carefully flip salmon using spatula and finishing cook other side. (Optional) After flipping, place 1 tsp chunk of butter on top of salmon to allow to melt during final cooking.
Step 7: Remove from heat and let rest 2-3 minutes. (Optional) drizzle small amount of lemon from wedge over finished product.
Ingredients (For Asparagus):
Directions (For Asparagus):
Step 1: Cut thick bushy ends off of asparagus. Wash and dry thoroughly.
Step 2: Place asparagus in gallon a zip lock bag and add all ingredients.
Step 3: Let sit for 15-30 minutes before cooking.
Step 4: Over a medium-high grill, place asparagus perpendicular to grill. Grate constantly turning so as not to burn and cook for 5-10 minutes to desired tenderness. Serve immediately.
Ingredients (For Mushroom Risotto):
Directions (For Mushroom Risotto):
Step 1: Bring stock to a simmer in a saucepan.
Step 2: Sauté the mushrooms: Melt the butter in a wide saucepan over medium-high heat. Add the mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two, and let the mushrooms cook in their own juices before adding the butter).
Step 3: Add the rice and brandy: Add the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3 to 4 minutes.
Step 4: Add the simmering stock: Add 1/2 cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
Step 5: Add the Parmesan, season, and serve: Stir in the Parmesan cheese, and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
Our fishing charters are sure to take you on an amazing adventure. No matter which trip you are interested in taking, our guide will make sure you have everything you need to make your catch(es) of the day, starting with your charter!