In the Kitchen with Great Alaska Adventures
In the Kitchen with Great Alaska Adventures
In the Kitchen with Great Alaska Adventures
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The perfect combination!
My wife and I spent 7 days on a "Combination Trip" that was the best vacation...
- Dan and Pat Turnbaugh
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  Chef at Great Alaska  In the Kitchen

        With Great Alaska Adventures

for over 30 years we've been feeding great folks like you great food and drink...Here are a couple of our favorite menu items that we are asked about all the time.

If you'd like to see another one, just let us know and we'll get it up here! 

Alaska Halibut ChowderThis weeks recipe of the month:

Great Alaska Seafood Chowder


• One pounds cubed halibut (approximately ½ inch by ½ inch cubes)
• 1 small can clams (reserve half of the juice)/1 pound chunked 'hard-smoked" Smoked Salmon"

• 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 –to taste
• Pepper-to taste
• ¼ cup cook diced bacon (optional)
• 1 cup cooked, drained spinach (optional)


1. Heat heavy stock pot to medium heat.
2. Add ¼ cup vegetable oil.
3. Add diced onions and celery. Cook until soft and tender approximately 5 minutes.
4. Add chicken stock, potatoes, and dill. Bring to a slight boil. Reduce heat.
5. Add cream and salt/pepper to taste. Bring to simmer.
6. Add (optional spinach and bacon)
7. Add halibut and Smoked Salmon to soup and continue to simmer for approximately three minutes.
8. Empty can of clams into soup. Let sit two to five minutes and enjoy.


Artichoke and Smoked Salmon DipWarm Artichoke & Smoke Salmon Dip

Great Alaska Adventures

- 4 Cups un-marinated artichoke hearts
- 1 each Red, Yellow, Green Bell peppers
- 1 lg Red Onion
- 2 Cups softened cream cheese
- 1 Cup Smoked Salmon, coarsely chopped
- 8 dashes Tobasco
- 3 tblsp Worcestershire Sauce
- 3 tblsp Lemon Juice
- Salt & Pepper to taste

1.) Chop artichoke hearts in food processor to a coarse, large consistency.  Place in mixer bowl.
2.) Dice bell peppers and red onion in about a ½ in dice, place in separate bowl.  Toss lightly with olive oil, spread on a baking sheet, and roast until they begin to brown – approx. 45 minutes.
3.) Allow to cool and add to artichoke hearts.
4.) Add coarsely chopped smoked or cooked salmon.
5.) Add cream cheese, cut into large cubes.  Mix with paddle, adding Tabasco, Worcestershire, lemon juice and salt & pepper.
6.) Spoon into ceramic bowl or mold, and bake for approx.  1 hour, until top is golden brown.

Serve with Crustini, toast points or crackers.  Enjoy


Chef Mike

Smoked  Salmon 

Salmon Brine For smoking
1 1/2c. non-iodized salt (kosher salt)
1/2 c. brown sugar

1 c. white sugar
2 quarts boiling water
Approx 1 1/2 quarts ice
2 teaspoons red pepper flakes
2 to 3 crumbled bay leaves

2 cups soy sauce
1 cup teriyaki sauce
Approx. 10-15 pounds salmon 


A work in progress....

1. Take fish fillets and using small needle nose pliers remove all pin pones. This will make it much easier to enjoy your fish when it is complete.
2. Leave salmon fillets whole or cut them into 6-8 ounce pieces. (make sure to leave the skin on!) set aside
3. Take all of the ingredients except for the ice and salmon and mix them in a large bowl or container. During this step you want to make sure the salt and sugar dissolve in 
the boiling water. Once dissolved add the ice to mixture to cool it down.
4. Next, place salmon in a large container or pan. You could also disperse the salmon into multiple pans/containers if you do not have one large enough.
5. Cover salmon with enough of the brine mixture to completely cover the salmon.
6. If possible use a smaller pan that you can weight down to keep the salmon from floating. This would keep it submerged in the brine mixture.
7. Place in refrigerator and brine for 8-12 hours depending on how thick the fillets are.
8. After the brining is complete, take and rinse each piece of fish under cold water to remove excess brine. This will help to keep it from getting too salty. Place on sheet 
pans and refrigerate for 1 day. If you have racks that you can place on the sheet pans to elevate the fish use them as it will aid in helping the fish dry.
9. Remove from refrigerator 1 hour prior to smoking to allow the fish to come up to room temperature.
10. Using your favorite wood chips and charcoal smoke for 6-8 hours.
11. Make sure to rotate the fish, as most smokers have hot and cold spots.
12. As a general rule a colder smoke is better in the early stages of smoking, and a hotter smoke is better as the smoking process is in its final stages.
13. Refrigerate after smoking and freeze what will not be eaten within a week. I prefer to vacuum seal what I freeze to retain the quality of the smoked fish.
14. Enjoy

The "De-Lish" finished product...





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