Recipes | Wild Strawberry Lodge

Discover a culinary journey through the pristine waters of Alaska with our carefully curated collection of recipes. Each dish is thoughtfully crafted to deliver a perfect balance of simplicity and robust flavor, ensuring that you can savor the rich, fresh tastes of Alaskan seafood right in your own kitchen. From succulent salmon to sweet, tender crab, our recipes invite you to explore the natural bounty of the Last Frontier with every bite. Whether you’re a seasoned chef or a passionate home cook, our easy-to-follow recipes promise an enjoyable cooking experience that celebrates the unparalleled flavors of Alaskan seafood. Embark on a gourmet adventure and elevate your meals with the finest ingredients from Alaska’s icy waters.

Bacon Wrapped Halibut with Mustard Cream

2 lbs Halibut Fillet

¼ cup dijon mustard

12 slices smoked bacon

2 tbsp. olive oil

1 cup white wine

¼ cup whole grain mustard

1 cup heavy cream

Season the Halibut with salt and pepper, then coat with the dijon mustard.
Arrange the bacon in overlapping strips on a cutting board. Place the fillet onto the center of the bacon and gently roll, wrapping the fish completely. Trim off any excess bacon.
Heat the olive oil in a large skillet over medium high heat, wait until it begins to lightly smoke. Place the fish into the pan seam side up. Cook until golden brown and then flip and continue cooking until golden brown on all sides. Approx. 3 minutes per side.
Allow the fish to rest in a warm place loosely covered with aluminum foil while you prepare the sauce.
For the sauce: Heat the wine and mustard in a skillet and allow it to simmer until almost nothing is left, add the cream and season with salt and pepper.
Slice the fish into 1” strips and drizzle with the warm sauce immediately before serving.

Buffalo Halibut

3 lbs. Halibut fillet, cut into 1” cubes

1 cup flour

2 cups Frank’s Red Hot Sauce

1 cup butter

Heat the hot sauce until simmering, remove from heat and add the butter whisking well to incorporate. Keep warm.
Toss the Halibut in the flour and shake off any excess, deep fry in 350 degree oil until light golden. Remove from oil and toss in a bowl with the hot sauce.
Garnish with carrot and celery sticks and a side of blue cheese dressing.
ENJOY!

*Can substitute cornstarch for the flour, this will give you a crispier piece of fish.

Seared Halibut with Lemon Caper Sauce

4 Halibut Fillets (6 oz./ea.)

2 tbsp. olive oil

Salt and white pepper

Sauce (make in advance)

1 cup white wine

½ cup capers

3 lemons, juiced

1 onion, sliced thin

1 cup butter, cut into small pieces

Season the fillets with salt and white pepper. Heat a large skillet with the olive oil until smoking. Add the fillets and cook until golden brown on one side (approx. 2-3 minutes.)
Place fillets into a serving casserole seared side up. Drizzle the sauce over the fillets and bake in a 400 degree oven for 5 minutes.

For the Sauce

Place the onions, capers, wine and lemon juice in a small sauce pot and simmer over medium heat until reduced to about ¼ cup. Turn off the heat and whisk in the butter, stirring quickly to melt. Keep covered in a warm place until ready to serve.

Sweet and Sour Halibut

Sweet and Sour Sauce

2/3 cup vinegar

1/2 cup sugar

1 tbsp soy sauce

1/4 tsp Tabasco Sauce

8 tbsp cold water

1-1/2 tbsp cornstarch

Dash of Seafood seasoning, to taste

Stir Fry Halibut and Vegetables

1-1/2 lbs. Halibut

3/4 cup flour

1/2 tsp salt

1/2 tsp seasoning salt

1 tsp garlic powder

1 tsp pepper

4 tbsp oil

1 medium onion, sliced thin

3/4 cup green pepper, cut into strips diagonally (about 1-1/2 x 1/2 inches)

Mix cornstarch and cold water in a cup well.
Add to rest of sauce ingredients in a small saucepan. Cook over medium heat, stirring constantly until mixture thickens slightly and comes to a boil. Keep warm over a double boiler or on the lowest heat on the stove.
Cut halibut into 3/4-inch cubes.
Mix together flour, salt, season salt, garlic powder and pepper. Coat halibut with flour mixture.
Heat oil in a wok, chen pan or fry pan. Add halibut and quickly stir fry just until it turns white. Push fish up sides of wok or fry pan.
Add onions and green pepper; stir fry only until crisp tender.
Mix fish and vegetables together and add hot Sweet and Sour Sauce.
Fold briefly to coat fish and vegetables with sauce. Serve immediately with plain steamed rice.

Yoshida Halibut

1-1/2 lbs. Halibut

3/4 cup flour

1 tsp season salt

3/4 tsp garlic powder

1/2 tsp pepper

2 tbsp toasted sesame seeds

4 to 6 tbsp oil

2 cup broccoli, cut into small bite size pieces

1/2 cup onions, sliced, if desired

1 cup fresh mushrooms, sliced

2 to 3 tbsp soy sauce

1/4 cup Yoshida Gourmet Sauce

Microwave broccoli in a covered dish 3 minutes or steam quickly until bright green. Let set until needed.
While broccoli is cooking, cut halibut into 3/4 to 1-inch cubes.
Mix together flour, season salt, garlic powder and pepper. Coat halibut with flour mixture.
Heat oil in a wok, chen pan or fry pan. Add flour coated halibut and toasted sesame seeds. Quickly stir fry on high heat just until fish starts to turn white.
Add steamed broccoli and sliced mushrooms. (Add onions if you like). Stir fry another 30 seconds.
Quickly add 2 to 3 tablespoons soy sauce and turn lightly to season and coat flavor throughout.
Quickly add 1/4 cup Yoshida Gourmet Sauce and turn lightly to season and coat flavor throughout. *Don’t over stir or over cook. (This is a fast process of stir frying and adding ingredients.)
Serve with plain steamed rice. Optional, top with chopped cashews.

Baked Marinated Salmon

Marinate salmon with flavors of your choosing for 15-30 minutes in a bow or ziplock bag in the refridgerator. Place marinated salmon, skin side down in baking dish and bake covered at 425 degrees for 12 to 20 minutes depending on the thickness of the fillets. Fish is done when it flakes easily with a fork.

Baked Salmon with Red Wine Sauce

4 Salmon fillets
½ cup butter, melted
1 cup almonds
1 tsp. grated ginger
Salt and white pepper

Season fillets with salt and pepper.
Combine the almonds and ginger in a food processor and pulse to a coarse texture.
Dip the fillets into the butter then immediately into the almond mixture and place onto a sheet tray or glass casserole dish.
Bake at 400 for 5-7 minutes or until cooked to desired doneness.
Red Wine Sauce:
1 cup red wine, merlot
1 tbsp. beef base, paste
2 tbsp. sugar
1 tsp. corn starch
2 tsp. lemon juice
2 tbsp. butter, cold
Heat the wine, sugar and beef base in a small sauce pot until simmering.
Mix the lemon juice and cornstarch in a small bowl and whisk into the wine mixture.
Simmer until thickened, remove from heat and whisk in the butter.
More or less cornstarch may be required, you can also use liquid stock if desired but simmer the wine and stock until 1 cup of liquid is in the pot, then proceed with the sugar and other ingredients.

Baked Salmon

1 cup sour cream
1/3 cup chopped fresh dill
3 tbsp finely chopped onion
2 tbsp dijon mustard
1 1 1/2-pound center-cut salmon fillet with skin
2 tsp minced garlic

Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet.
Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce.
Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

Baked Salmon with Tomato

1 Salmon fillet(5 oz)
2 tsp olive oil plus 2 tbsp
salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried thyme

Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper.
Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed.
Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.
Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

BBQ Salmon Dry Rub

2 tbsp celery seed
1 tbsp paprika
1 tbsp ground nutmeg
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion salt
2 tbsp dried marjoram
1 tbsp kosher salt
1 1/2 tbsp light brown sugar
1 tbsp fresh ground black pepper
2 sides of Alaskan salmon, each 3 1/2 pounds
Extra-virgin olive oil

BBQ Sauce

1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon cane syrup or molasses (recommended: Steen’s)
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Grilled Salmon with Creamy Horseradish Sauce

SSauce

3/4 cup sour cream
1/4 cup mayonnaise
2 tbsp prepared white horseradish
2 tbsp chopped fresh basil
1 tbsp fresh lemon juice
1 tsp soy sauce

Salmon

Nonstick vegetable oil spray
3 tbsp vegetable oil
1 tbsp prepared white horseradish
1 tbsp soy sauce
1 small garlic clove, minced
1/2 tsp salt
1/4 tsp coarsely ground black pepper
6 1-inch-thick salmon fillets (each about 6 ounces)

For Sauce:

Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For Salmon:

Spray grill rack generously with nonstick spray. Prepare barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve with sauce.

Marinated Teriyaki Salmon

1 cup non-brewed soy sauce (Example: Aloha Shoyu or Chun King brands)
1 cup water
For each cup of soy sauce add:
6 to 7 fresh garlic cloves, crushed, to taste
3 tbsp fresh ginger, gated, to taste
1-1/2 cup brown sugar, to taste
1/4 cup real butter

Cook all ingredients together in a saucepan until butter and sugar are dissolved.
Cool and marinate 1 or 2 fillets of salmon approximately 1-1/2 hours.
Heat grill to 375 degrees.
Spray aluminum foil with nonstick spray and put on the hot grill. Lay marinated fish on the foil, skin side down. Baste with marinade a couple of times as it cooks.
When fish is partially cooked, carefully separate fish from the skin and flip over. Place upside down back on that skin. Skin will stick to the foil, however, the fish will be fine. Baste once more. Do not overcook.
When done, serve with hot marinade sauce. (This recipe is compliments of Kathi Jones and is our lodge favorite.)

Mustard Sugar Broiled Salmon

3/4 cup dry white wine
1/4 cup butter, cut into small pieces
1 tsp Old Bay seasoning
1 2-pound center-cut skinless salmon fillet
1/3 cup spicy brown mustard
1/4 cup (packed) golden brown sugar

Preheat oven to 350°F.
Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes.
Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over.
Bake until fish is opaque in center, about 14 minutes. Remove from oven.
Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve.

Poached Marinated Salmon

Make a fresh batch of marinade. Bring to a boil and drop in no bigger than one inch cubes of fish and poach. It doesn’t take very long to cook. Take out with a slotted spoon just before done. The fish will finish cooking itself. Eat with rice. You can dunk it in the sauce for added marinade sauce flavor. Marinated fish can also be microwaved, or broiled. Just be careful to not overcook!

Salmon Cakes

2 cups cooked salmon, flaked
1 egg
2 tbsp. bread crumbs
2 tbsp. mayonnaise
1 tbsp. cumin
1 tbsp. cilantro, chopped
2 tsp. salt
1 tsp. white pepper

For the breading, one pan of each:
Flour
Eggs, lightly beaten
Bread crumbs

Mix everything for the salmon cakes together gently so as not to create a paste. Then shape small patties and place on a tray.
Bread each patty by dipping into the flour, shaking off any excess, then dipping into the eggs, then rolling in the bread crumbs.
Once all the cakes have been breaded, pan fry in a little oil at 350 degrees just until golden. Drain and sprinkle with a little salt.

Salmon Dip

1st Method :

1 pint (2 cups) sour cream
1 tbsp double concentrate tomato paste (from a tube)
1 tsp lemon juice
2 tbsp drained, jarred capers
1/2 medium red onion, finely chopped
1/4 lb smoked salmon, shredded (ask your deli counter person for the end pieces)
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

In a medium bowl mix the sour cream, tomato paste and lemon juice until smooth. Stir in capers and red onion. Fold in the salmon and season with the salt and pepper. Refrigerate until ready to serve.

2nd Method:

1 (12-ounce) container whipped cream cheese, at room temperature
2 tbsp mayonnaise
1 tbsp Worcestershire sauce
1/2 lemon, juiced
2 tsp dry sherry
1/4 tsp crab boil seasoning (recommended: Old Bay)
1/4 tsp kosher salt
Freshly ground pepper
1 cup cooked Salmon, flaked
2 tbsp minced fresh chives, plus more for garnish

In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.

Salmon Fish Sticks

1 Salmon fillet, skinless
1 cup flour
4 eggs
½ cup mayonnaise
½ sleeve of Saltine crackers, about 30
4 pcs fresh white bread, torn into 1” pieces
2 tsp dill, fresh or dry

Remove any pin bones from the salmon and cut into fish sticks, 1” x 1” x 4”
Mix the mayonnaise and eggs together, adjust the thickness with a little water if necessary.
In a food processor pulse the crackers, bread, and dill together until coarse crumbs remain.
Arrange the flour in a shallow pan, then the egg mixture, then the crumb mixture. Dip a piece of the fish into the flour, shaking off any excess. Then roll in the eggs and finish with the bread crumbs. Place onto a plate.
Fry the fish at 350 until golden brown, a deep fryer works best but you can also do this on the stove in a fry pan with about an inch of oil. These can also be placed onto a rack and baked for a healthier preparation.
Serve these immediately with tartar sauce or your favorite dipping sauce.

Salmon Gravlax

For the Cured Salmon

1 whole fillet, fresh Alaskan salmon, skin on, pin bones removed

½ cup kosher salt

½ cup granulated sugar

¼ cup finely ground black pepper

2 bunches dill (about 4 ounces each), clean and dry, left intact (no need to pick fronds from stem), coarsely chopped (about 2 cups)

For Serving

1 cup unsalted butter, left at room temperature for an hour

1 bunch dill (about 4 ounces), clean and dry, fronds removed from stems, fronds finely chopped (about ¾ cup)

1 medium shallot, peeled and finely minced

3 tablespoons Dijon mustard

Soft dark pumpernickel sandwich bread

Preparation

Cure the salmon: Lay salmon skin-side down, flesh-side up in a glass or stainless-steel baking dish. (A large lasagna dish works well.) In a small bowl, toss together the salt, sugar and pepper until blended. Sprinkle the mixture over the salmon evenly, with abandon, until fully covered, as if under a blanket of snow. Use all of it.

Spread all the chopped dill on top of the cure-covered salmon to make a thick, grassy carpet.

Lay plastic wrap or parchment paper over the salmon to cover and press down, then place a heavy weight — such as a 2-gallon zip-top bag filled with water — on top, to weigh heavily on the curing fish. Refrigerate just like this, without disturbing, for 5 days, turning the salmon over midway through the cure — on Day 3 — then covering and weighting it again.

To serve, mix together the softened butter, dill, shallot and mustard until well blended.

Remove salmon from the cure, which has now become liquid, brushing off the dill with a paper towel, then set fillet on a cutting board.

With a long, thin, beveled slicing knife tilted toward the horizon, slice salmon thinly, stopping short of cutting through the skin. Generally, you begin slicing a few inches from the tail end and you slice in the direction of the tail, moving your knife back, slice by slice, toward the fatter, wider belly portion of the fillet. The last slices are always hard to get. Once you have shingled the fillet, run your knife between skin and flesh, releasing all the slices, then transfer them to parchment until ready to serve.

Spread the compound butter on bread, then drape sliced gravlax on top, and eat as open-faced sandwiches.

Baked Whitefish with Artichoke Sauce

2 tbsp butter
6 marinated artichoke hearts, sliced
1 pint sour cream
1/2 cup vermouth
2 lbs. Rockfish, or other whitefish fillets
1/4 cup lemon juice
3/4 tsp salt
3/4 tsp pepper
1/4 cup olive oil
1/2 cup grated parmesan cheese

Preheat oven to 350 degrees.
To make sauce, melt butter and add sliced artichokes, sour cream and vermouth. Stir until blended; cover and simmer for 20 minutes.
Lay fish fillets in oiled baking dish. Sprinkle fish with lemon juice, salt and pepper. Drizzle with olive oil.
Bake for 10 to 12 minutes. Pour hot sauce over fish.
Top with parmesan cheese and broil until cheese melts.

Crab Quiche

1/2 cup mayonnaise
2 tbsp flour
2 eggs, beaten
1/2 cup milk
1-2/3 cup crabmeat
8 oz swiss cheese, diced
1/3 cup onion, finely chopped
Salt and pepper to taste
9-inch pastry shell

Mix the mayonnaise, flour, eggs and milk in a bowl. Add the rest of the ingredients and pour into a 9-inch pastry shell. Crumble bacon bits on top if desired. Bake at 350 degrees for 40 to 45 minutes or until done.

Crab Stuffed Mushrooms

1 cup cooked flaked Alaska dungeness, tanner or king crabmeat
8 oz cream cheese, softened
1 tsp lemon juice
2 dashes of Worcestershire sauce
1/4 tsp sweet basil
1/4 tsp garlic powder
2 green onions, minced
1/8 tsp lemon pepper
24 large mushrooms
1/2 cup cheddar cheese, grated
2 tbsp parmesan cheese, freshly grated

Wash mushrooms; remove stems and set caps aside. Finely chop about 1/2 of the mushrooms stems. (Use the remainder in another recipe or freeze for later use.)
Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper.
Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.)
Bake at 450 degrees for 15 to 20 minutes and serve warm.
Any leftover crab mixture may be thinned with sour cream and serve as a dip or spread for crackers, chips or vegetables.
* Shrimp could be substituted for crab.

Favorite Fish and Chips

2 to 3 lbs Halibut, Lingcod, Rockfish or skinned Salmon
1 package of golden dip beer batter
1-1/4 cup chilled beer*
2 to 3-1/2 tbsp milk
1 cup flour
Vegetable oil
Note: *This equals 10-oz can (295ml) or you can also use 1-1/4 cup chilled water.

Combine batter and beer in a medium bowl. Stir until smooth. Batter will be thick. Add milk slowly and stir well. Batter should not be too thick or too thin. Set aside.
Cut fish into pieces approximately 3/4-inch thick by 1.5-inches wide by 3 or 4-inches long. (larger square chunks of fish will not cook as well: Longer, thinner pieces of fish cook better.) Roll the cut fish in flour just before you are ready to cook. This helps the batter to stick to the fish. To deep-fry, fill a heavy saucepan or deep fryer 1/2 full of vegetable oil, no more. Oil should be deep enough for food to float while frying. Preheat oil to 375 degrees before frying. Dip floured fish carefully into the hot oil. (Do not drop into oil to avoid hot oil splattering.) You can fry 4 to 10 pieces at at time, depending on the size of the pan. Avoid overcrowding of food while frying. Serve fish and chips with tartar sauce.

Halibut or Salmon Fettuccine

c1 cup cooked flaked Halibut or Salmon
(canned fish can be used also)
1 cup sour cream
1/2 cup cream
3/4 cup parmesan cheese, grated
1/4 cup dry white wine
1 tbsp flour
1 tbsp lemon juice
1/2 tsp oregano
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp salt
1/2 tsp pepper
1 or 2 garlic cloves, crushed (or to taste)
1/2 cup butter
12 oz fettuccine, cooked and drained

Combine all ingredients (except fish, crushed garlic, butter and noodles) in a medium bowl, and blend thoroughly.
Sauté crushed garlic in butter in a large saucepan over low heat. Stir in the sour cream mixture and simmer for 12 minutes.
Add cooked flaked fish and simmer 3 to 5 minutes more.
Combine sauce and fettuccine in a large bowl and toss. Serve immediately.

Panko Fried Shrimp or Fish

1 lb raw Shrimp, headed
1 egg
1 cup buttermilk
1 cup flour
Dash of salt
Panko breading

Peel shell off of the raw shrimp, however leave the end tail piece of shell on for a handle. Beat eggs in a small bowl. Add milk and salt. Coat each peeled shrimp with flour. Then dip in egg mixture. Coat with Panko breading. Press lightly so breading sticks. Set aside on a plate and do the same to all the rest of the shrimp. Fry in hot oil. Panko Fish: Cut fish into flat pieces (2 x 1 x 1/2 inches) Pat dry. Coat fish same as shrimp above. Fry in hot oil.

Pickled Fish

Cut fish into small chunks. Put into gallon jar in layers: 1 layer of fish, sprinkle with hand full of rock salt, and hand full of brown sugar and top with another layer of fish. Continue same as above until the jar is filled. Cover jar. Keep this in a cool place for 2 weeks. Remove fish from jar and wash fish for 1 hour. Change wash water 2 to 3 times after fish comes out of the jar.

BRINE:
3 parts Water (example: 3 cups water)
2 parts vinegar (example: 2 cups vinegar)
1/4 cup pickling spices (add extra red peppers if desired)
1 tsp black pepper
1/4 cup sugar
4 or more cloves of garlic, crushed
onion slices
Lemon and orange slices with rind

Mix brine ingredients together in a pan and bring to a rolling boil. Cool. Put one layer of rinsed fish into gallon jar. top with a layer of onion rings then layer of lemon and orange slices. Start another layer of fish and continue sequence until jar is filled. Be sure and sprinkle 1/2 teaspoon of pickling spices over each layer of fish. Fill jar to top with brine. Top layer in the jar should end in lemon and orange slices, so fish will be completely covered with brine. Ready to eat in two days.

Tartar Sauce

1 cup mayonnaise
1/4 cup finely chopped dill pickle
3 tbsp chopped green onion
1 tbsp drained capers
1 tbsp chopped fresh parsley
2 tsp fresh lemon juice
1 tsp dijon mustard
1/2 tsp dried tarragon
1/2 tsp Worcestershire sauce
1/4 tsp hot pepper sauce

Mix all ingredients together and enjoy with your favorite fish!