Recipies from Anchorage, AK Restaurants | Anchorage Restaurants | AK Dining | Anchorage, AK

Anchorage Recipe list

We have curated a long list of recipes from some of the top chef's in Anchorage. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 32 recipes from the best restaurants in Anchorage. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

Top Recipe Categories in Anchorage

Alaskan Bouillabase

4 cups shrimp stock
4 cups tomato puree
1 large yellow onion
4 celery ribs
2 medium carrots
3 cloves garlic
2 t red chili flakes
Pinch of saffron threads or ¼ t saffron powder
8 each spot prawns, weathervane scallops, kachemak bay clams and mussels
8 two ounce pieces alaskan cod or rockfish

Ingredients for Rouille
2 red bell peppers
1 small hot pepper such as serrano
½ cup olive oil
¼ cup bread crumbs
2 T red wine vinegar

Alaskan Seafood Chowder

6 oz. 1/8” diced sliced bacon
2 oz. Salted butter
12 oz. Diced 1/4” to 3/8” yellow onion
12 oz. Diced 1/4” to 3/8” celery
8 cloves Peeled Garlic (add more if you like) crushed and chopped fine
6 oz. Diced 1/4” red bell pepper
12 oz. Cut corn (yellow) Frozen or Fresh
6 oz. Crab Base
¼ tsp. Crushed Red Pepper (less or more based on your preference)
3 oz. Dry Sherry
96 oz. Water
96 oz. Heavy Cream
32 oz. Whole Milk
¼ tsp. Dried thyme
¼ tsp. Dried dill weed
4 oz. Diced 1/4” Fresh fennel
2 oz. Chopped parsley
12 oz. Smoked Alaskan Salmon (flaked pieces)
12 oz.White Fish (cod,rockfish, pollock or halibut)
1 ½ lbs. Diced 1/2” Cooked Red Potato
¼ tsp. Ground Black Table Pepper (medium grind)
½ tsp. OLD BAY Seasoning
2 oz. Lemon Juice
16 oz. Roux (light tan)

Almond Crusted Halibut with Cider-Cherry Beurre Blanc

1½ cups fresh or organic Apple Cider
1½ cups Juice from canned dark Sweet Cherries
½ cup White Wine
1 tablespoon Shallot, minced
½ cup Heavy Cream
½ cup (1 stick) Unsalted Butter, cut into pieces
16 dark Sweet Cherries
Sea Salt

Buffalo Sauce

4oz Worcestershire sauce
2oz granulated garlic
2oz black pepper
½ lb butter
2 qt Frank’s hot sauce

Char-Grilled Alaskan Salmon With Fresh Herb Butter & Alder Smoke

1 Side fresh Alaskan Salmon 3-4 pounds, skin off
½ cup unsalted Butter
5-6 fresh Basil leaves, chiffonade
1 large Green Onion, finely chopped
2-3 chunks of smoking wood, Alder or Hickory
Extra Virgin Olive Oil
Salt & Pepper

Citrus Cured Salmon Gravlax

Appetizers, Seafood

1 cup kosher salt
6 T. sugar
1/2 cup chopped fresh dill
Zest of 1 lime plus juice
Zest of 1 lemon plus juice
Zest of 1 orange plus juice
2 sides of Alaskan salmon

Crab Stuffed Prawns

5 16/20 Prawns
2 oz Snow Crab meat
Salt & Red Pepper
1 tbsp Garlic, chopped
1 tbsp Shallots, chopped
1 tbsp Lemon juice
1 tbsp Parsley, chopped
2 oz clarified Butter
½ tbsp Paprika
2 Egg Yolks
1 tbsp Heavy Cream
1 tbsp White Wine
1 tbsp Bread Crumbs

Grilled Salmon with Spicy Roasted Garlic Aioli

6 each, 8oz. portions Salmon, boneless, Skinless – Filet
2 tbsp per filet Spicy Roasted Garlic Aioli
¼ tsp per filet Sea Salt, coarse
⅛ tsp per filet Black Pepper, fresh ground

Halibut Baked in Macadamia Nuts with Coconut Curry & Mango Chutney

1 lb. fresh halibut, cut into 4 oz. fillets
1 lb. ground roasted no salt macadamia nuts
2 eggs, lightly beaten with 2 tbs. water
⅓ tsp cayenne
4 tbs clarified butter
flour for breading
3 cups coconut milk
4 tbs red curry paste
1 cup mango chutney

Halibut Iliamna

Crab & Artichoke Mix
 1 cup sour cream
 2 10 oz. jars artichokes
 1/2 cup mayonnaise
 4 oz. softened cream cheese
 1 medium yellow onion, minced
 24 oz. of your favorite crab (any kind, Dungeness, King, Snow, etc)
 1/2 cup of grated/shredded parmesan cheese, reserve
3-4 Tbsp to sprinkle on top before baking 1/4 cup fresh chopped parsley, reserve
2-3 Tbsp to sprinkle on top before serving 
1 Tbsp Tabasco Sauce® Salt & Pepper for seasoning

Also will need: 
six 8 oz. fresh halibut fillets 
1 large or 2 small lemons to serve with dish

Halibut with Orange-Fennel Salsa

6 7 oz Halibut portions, cut into ½-inch thick fillets
4-5 oz Olive Oil

Ingredients for Raspberry Beurre Blanc
8 oz White Wine Vinegar
8 oz White Wine
2 Shallots, roughly chopped
2 oz Heavy Cream
¼ cup Raspberries (fresh or frozen)
8 oz Butter, cubed
½ tsp Kosher Salt
¼ tsp White Pepper

Ingredients for Orange-Fennel Salsa
6 Oranges, medium size, segments only
5 oz Fennel bulb, thinly sliced
2 tbsp fresh Tarragon, roughly chopped
1 tbsp Green Onions, thinly sliced
½ tsp Kosher Salt
½ tsp coarse Black Pepper

Kodiak Filet

¾ lb Filet
2 spears Asparagus
2 oz King Crab
2-3 oz hand whipped Bearnaise

Macadamia Nut & Panko Encrusted Halibut With Fruit Salsa

2 lbs. fresh Halibut fillets, cut into 6 steaks
2 cups Crushed Macadamia Nuts
2 cups Panko Breading
2 Eggs, lightly beaten with 3 tbs. water
1 cup flour
Olive Oil

Ingredients for Fruit Salsa
1 Mango, med. diced
1/3 Fresh Pineapple, med. diced
2 Roma Tomatoes, med. diced
½ Medium Red Onion, fine diced
¼ cup Fresh Cilantro, fine diced
1 Jalapeno Pepper (if desired) fine diced
1/3 cup lime juice (prefer fresh squeezed)

Oysters Casino

Rock Salt
24 Alaskan Oysters, shucked & on the half shell
¼ cup Unsalted Butter softened
1 tbsp Shallots, minced fine
1 tbsp Garlic, minced fine
¼ cup Celery, minced fine
¼ cup Green Pepper, minced fine
¼ cup grated Parmesan
¼ cup plain Bread Crumbs
1½ tbsp fresh Lemon Juice
2 tbsp Parsley, chopped
Kosher salt, to taste
Fresh ground Black Pepper, to taste
24 Par cooked bacon strips, cut into 1" squares

Penn Cove Mussels in Saffron Cream

Appetizers, Seafood

3 lb Penn Cove Mussels, scrubbed, debearded & picked over for dead loss
4 tbsp Olive oil
2 tbsp Garlic, minced
2 tbsp Shallots, minced
1 pinch saffron threads, preferably Spanish
10 oz Roma tomatoes, chopped
3 tbsp fresh cilantro, chopped
12 oz dry white wine
8 oz heavy whipping cream
salt & pepper, to taste

Red Curry Paste

¼ cup Sambal
5 onions, chopped
3 tbs Black peppercorns, ground
3 tbs ground cumin
5 tbs. ground coriander
1 lb chopped fresh coriander plant, including root
1 tsp salt
3 stalks chopped lemon grass
5 tbs chopped Garlic
3 tbs Dried shrimp paste (kapi)
2 tbs oil
3 tbs Turmeric
3 tbs Paprika

Reuben Sandwich

8 slices Rye Bread
8 slices Swiss Cheese
½ cup 1000 Island Dressing (recipe follows)
2 lbs shaved Corned Beef
1 cup Diner Kraut (recipe follows)
1 stick Unsalted Butter softened
Kosher Pickle spear garnish

Sablefish with Mustard Seed Crust

4 6 oz Sablefish Fillet-skinless and boneless
4 oz Dijon mustard
2 tsp Salt & Pepper
1 cup Dry Bread Crumbs (preferably Panko)
1 oz Dark mustard seeds
1 oz Yellow mustard seeds

Ingredients for Sauce
2 oz Whipping cream
8 oz Butter-chilled and cut into small cubes
1 Tbsp Whole grain mustard
1 Tbsp Dijon Mustard

Sakai Salmon Rolls

Appetizers, Seafood

24 slices Alaskan Salmon lox
2ea Carrots
1 pack Dikon Sprouts
1 bunch Cilantro
8oz Cream Cheese
2oz Hott Chili Sauce

Scallop Bisque

Appetizers, Seafood, Soups

8 oz Scallops
1 ea Leeks, pale green & white chopped
½ ea Yellow Onion, chopped
1 ea Fennel Bulb, chopped
2 oz Butter
2 tbs Flour
¼ c Tomato Paste
1 qt Lobster Stock
1 qt Heavy Cream
1 qt ½ & ½
8 ea Bay Leaves
10 ea Black Pepper Corns
Salt, to taste
White Pepper, to taste
¼ c Sherry Wine

Sea Galley Crab Feast

½ lb Alaskan King Crab legs
½ lb Dungeness crab legs
1 lb Snow crab legs
1 tbsp real Butter
2 tbsp Old Bay seasoning
1 Lemon
¼ cup White Wine
4 tbsp Salt

Seared Ahi

3.5 oz Ahi
1 tsp Blackened Seasoning
.5 oz Mixed Greens Lettuce
.5 oz Wasabi Vinaigrette
.5 oz Wasabi Mayo
3 dots Sweet Soy
1.5 oz Manqo Salsa
1 tbsp Olive Oil

Seared Sea Scallops

2 tbsp Green Onions, chopped
4 tbsp Low-Sodium Soy Sauce
4 tbsp fresh Orange Juice
2 tbsp Rice Vinegar
2 tsp Brown Sugar
2 tsp grated Lemon Rind
4 tsp fresh Lemon Juice
4 tsp Honey
2½ tsp Wasabi Paste*
2 tsp fresh Ginger, grated & peeled
8 ea U-10 Dry Pack Scallops
4 tsp Vegetable Oil
½ tsp Salt
6 tbsp Sesame Seeds
4 tbsp Black Sesame Seeds
Green Onions, sliced (optional)

Signature Grilled Salmon Steaks

4 ea Sockeye Salmon steakS (approx one inch thick)
Olive Oil, to lightly brush on steaks
Kosher Salt & White Pepper to taste

Smoked Salmon Rangoons

1 LB Cream Cheese
12 oz Fresh Salmon, Smoked
1 tsp Worcestershire Sauce
1 TB Fresh Lemon Juice
.25 tsp Tabasco Sauce
2 oz Fresh Dill
2 oz Parmesan Cheese
1 pkg Wonton Wrapper

Smoked Salmon Spread

8 oz Cream Cheese
4 oz Smoked Sockeye Salmon, skin & bones removed
1 tsp Lemon Juice
1 tsp fresh Tarragon, chopped
1 pinch White Pepper

Spicy Fried Oysters

Prepares 24-30 extra-select oysters (feeds approx. 4 people

2 tbsp Cayenne Pepper
1 tbsp + 1 tsp Gumbo File
1 tbsp Onion
1 tbsp Garlic Powder
1 tbsp White Pepper
1 tbsp Black Pepper
1 tbsp Paprika
2 cups Flour

Succulent Tequila Prawns & Scallops Quinoa

Appetizers, Seafood

16 oz Spotted Prawns (Alaskan 21-25 size)
16 ea Large Alaskan Scallops (20-20 size)
1½ cups Quinoa
½ Red Peppers, diced
½ Yellow Pepper, diced
½ Orange Pepper, diced
½ Red Onions, diced
4 oz Feta Cheese Crumbles
Juice of one Lime
7 oz Tequila
2 cups Water
1 tbs Olive Oil
1 tbs Kosher Salt & Pepper
¼ Avocado, sliced
¼ Pear, sliced
4 Cucumbers, sliced
4 wedges Tomato
1 tbs Ginger, chopped
½ lb soft Whole Butter
1 tbs Garlic, chopped

The Taste of Alaska

½ lb Snow Crab Legs
1 link Reindeer Sausage
6 oz Linguine Noodles
2 oz Salmon
4 oz Alaskan Cod
4 oz Snow Crab

Three Cheese Tomato Basil Scallop Penne

3 cups Penne Pasta, uncooked
¼ cup Kraft Sun-Dried Tomato Dressing
2 lbs Scallops, Fresh or Thawed
½ tsp Garlic Powder
½ tsp Black Pepper
4 oz Philadelphia Cream Cheese, cubed
¼ cup Asiago Cheese, grated
¼ cup Parmesan Cheese, grated
2 cups Grape Tomatoes
10-15 Fresh Basil Leaves, cut into strips

Traditional Buffalo Sauce

4oz Worcestershire sauce
2oz granulated garlic
2oz black pepper
½ lb butter
2 qt Frank’s hot sauce