In Sitka, we’re fortunate to be surrounded by the abundance of our natural landscape, enriching our culinary adventures. We’re delighted to share some of our favorite recipes featuring local ingredients that spotlight the distinctive flavors of Sitka. From delectable seafood harvested from the pure waters to the delightful discoveries from our verdant forests, these recipes highlighting the rich bounty of Sitka’s land and sea.

Even if a visit to Sitka isn’t on your horizon, you can still bring its essence into your kitchen! Explore these alternatives to incorporate locally caught Sitka seafood into your home-cooked meals:

Get Sitka seafood delivered to your front door!

Sitka Seafood Producers Co-op
The Seafood Producer Co-op is owned by fishermen who fish the waters of the North Pacific. Order anything from fresh king salmon to canned tuna online, wholesale or direct.

Simply Salmon Express
Family owned and operated, Simply Salmon Express has a storefront in the heart of downtown Sitka. They specialize in all things salmon and boast worldwide shipping!

Sitka Sound Seafoods’ Sitka Fresh Retail
Sitka Fresh Retail is a storefront in downtown Sitka, run by Sitka Sound Seafoods. Either pop by the shop, or order online by the pound through Sitka Sound Seafoods.

King salmon jerky from Simply Salmon Express

Other Sitka-Made Delicacies

Alaska Pure Sea Salt
Gourmet salt made from the pristine waters of the Sitka Sound. Check out our other blog post highlighting the origin story of how a couple on their anniversary accidentally created one of the first artisanal salts in the United States.

Sitka Sisters Seasoning
Locally-made seasoning rub, great for fish, steak, chicken, pork, and veggies.

Sweet Sisters Caramels
Small-batch caramels with flavors highlighting Alaska Pure Sea Salt. Three main flavors; classic, salted, and spicy are on the menu year-round, with specialty flavors making their way in throughout the year.

Sitka Flowers & The Chocolate Moose
Fresh-made gourmet chocolate without high-fructose corn syrup. Over 100 products include local ingredients like blueberries, Alaska Pure Sea Salt, and more.

Alder Smoked salt from Alaska Pure Sea Salt; a fan favorite


For local delicacies like spruce tips or bog cranberries, visiting Sitka at the right time is necessary. Read this article on pages 29 & 29 of our 2024-25 Official Visitor’s Guide about how to stay safe and respectful to the land while foraging. Other great resources are the Traditional Foods Guide and this great infographic about Alaska wild berries.

Hot Crab Dip

Serves 2 | Prep 15 min | Cook 25 min
Recipe by former Visit Sitka Staff Laurie Booyse


  • 1 cup shredded crab meat
  • 8 oz softened cream cheese
  • 3 tbsp milk
  • ½ cup mayonnaise (do not use Miracle Whip)
  • ½ cup shredded cheddar cheese
  • 1 tsp prepared horseradish (optional)
  • Kosher salt, to taste
  • Fresh-ground black pepper, to taste


  1. Preheat oven to 350° F.
  2. Soften cream cheese to room temperature. Stir in milk, mayonnaise, horseradish, salt, and pepper. Blend well. Add crab meat and gently fold into the mix.
  3. Lightly grease shallow baking dish. Place mixture in the dish, sprinkle cheese on top.
  4. Bake crab dip in a 350° F oven for 20-25 minutes or until hot and bubbly.

Serve hot with sliced bread or crackers. Also tastes great as a topping for grilled steak!

Loaded Greek Salad with Salmon

Lexi Fish Hackett donating a salmon to Beak Restaurant

Serves 2 | Prep 15 mins | Cook 8 mins
Recipe by Sitka local, Lexi Fish Hackett MS, RDN

“I think a good salad needs interesting flavors, something salty and satisfying, and a nice crunch. This one hits all the marks!”



  • Fresh mixed greens
  • Large handful of fresh herbs (I use mint, basil, and oregano)
  • Cherry tomatoes
  • Cucumbers
  • Pickled or raw red onions
  • Bell peppers
  • Marinated artichoke hearts
  • Kalamata olives
  • Sliced avocado
  • Feta


  • ¼ cup olive oil
  • 3 tbsp red wine vinegar
  • Juice of half a lemon
  • Sprinkle of dried oregano
  • Sprinkle of red pepper flakes
  • Kosher salt, to taste
  • Fresh-ground black pepper, to taste


  • 8-12oz portion of wild salmon
  • Olive oil
  • Dried oregano
  • Kosher salt, to taste
  • Fresh-ground black pepper, to taste


  1. Preheat oven to 400° F.
  2. Chop all veggies and combine with fresh greens and herbs in a large bowl.
  3. Combine all dressing ingredients, mix well, and toss in salad. Sprinkle with feta.
  4. Rub the salmon with olive oil, hers, and spices. Bake for 6-8 minutes, depending on thickness. (Time will depend on thickness of filets. We recommend using a meat thermometer to cook fish to safe temperature).
  5. Add cooked fish to the top of your salad, dig in, and enjoy!

Seared Wild Alaskan Halibut

Serves 2 | Prep 5 mins | Cook 5 mins
Recipe by Dove Island Lodge

Photo: Seared halibut by Dove Island Lodge


  • 1 tbsp canola oil
  • 2 tbsp butter
  • 2 cloved crushed garlic
  • Thyme springs
  • Kosher salt, to taste
  • Fresh-ground black pepper, to taste


  1. Season fish with salt and pepper to taste on both sides.
  2. Heat oil in a pan and bring it to almost smoking point before placing the fish in the pan.
    Tip: Lay fish away from you to avoid oil splatter. Don’t use a cold pan, it will cause the fish to stick.
  1. Sear fish for a minute and a half. Flip the filet and add butter to the pan.
  2. Brown the butter until it smells nutty, then add crushed garlic and thyme. Baste fish with butter for another two minutes or until medium-rare. (Time will depend on thickness of filets. We recommend using a meat thermometer to cook fish to safe temperature).
  3. Serve with black barley and brown rice.

Salmonberry Mojito

Serves 2 | Prep 3 mins
Recipe by Ramon Quintero, Cold Water Bar & Grill (yes, the REAL Ramon from The Proposal!)


  • 6 mint leaves, plus 1 for garnish
  • 8 salmonberries, plus 4 for garnish
  • 3 slices of lime, plus 1 for garnish
  • 2oz Bacardi white rum
  • 1 oz triple sec
  • 1 can club soda
  • 1 can Sprite


  1. Lightly muddle the mint in a shaker to break it up. Add limes and salmonberries and muddle until as much juice is released as possible.
  2. Add rum and triple sec. Shake well, making sure all the flavors combine.
  3. Strain into a pint glass. Fill glass with ice and top with 1 part Sprite and 1 part club soda.
  4. Garnish with salmonberries, mint leaves, and a slice of lime. Cheers!

Grilled Lemon Butter Halibut

Serves 4 | Prep 5 mins | Cook 15 mins
Recipe by Compass Rose Charters


  • 4 medium halibut fillets, trimmed (can substitute with rockfish)
  • 1 large lemon, zest and juice
  • 3 tbsp salted butter, melted
  • 1 bunch fresh parsley, finely chopped (reserve some for garnish)
  • 3 tbsp extra virgin olive oil
  • Kosher salt, to taste
  • Fresh-ground black pepper, to taste


  1. Prepare grill by heating to high, or about 375-400° F.
  2. While grill is heating, place trimmed fish on a large tray. Season with salt and pepper to taste. Drizzle with melted butter, lemon zest and juice, and fresh parsley.
  3. Brush grill with olive oil and place prepared filets on grill.
  4. Cook for around 10-15 minutes, or until fish is flakey. (Time will depend on thickness of filets. We recommend using a meat thermometer to cook fish to safe temperature).

Smoked Salmon Dip

Serves 4 | Prep 10 mins
Recipe by Sitka Wild Seafoods


  • ½ pint jar of smoked salmon
  • 2 8oz packages of cream cheese
  • ½ cup mayonnaise
  • 2 stalks green onions
  • ¼ cup finely chopped green onions or fresh herbs
  • ¼ cup finely chopped green olives
  • ½ tsp Alaska Pure Sea Salt’s alder-smoked sea salt
  • ¼ tsp cayenne pepper, or more to taste
  • Kosher salt, to taste
  • Fresh-ground black pepper, to taste


  1. Remove skins from smoked salmon. Chop green onions and olives.
  2. Mix ¾ of salmon with juices from jar with all ingredients using a mixer. Add more or less juices from salmon jar, depending on desired consistency.
  3. Add remaining salmon and fold into mix.
  4. Garnish with green onions or fresh herbs.

Sitka Bog Cranberry Jam

Serves 6 | Prep 2 mins | Cook 15 mins
Recipe by Visit Sitka Staff Victoria Siegel

Note: Bog cranberries grow in Sitka in the muskeg, commonly found along the Sitka Cross Trail. Be careful with foraging- make sure you know your berries!


  • 12oz bog cranberries
  • 1 cup water
  • 1 ½ cup white sugar
  • 1 cinnamon stick
  • 1 tbsp orange zest
  • ½ tsp kosher salt


  1. Heat water and sugar in a pot over medium heat until sugar dissolves and becomes syrup-y.
  2. Add bog cranberries, orange zest, cinnamon stick, and kosher salt. Stir to coat all ingredients in syrup.
  3. Cook until all cranberries have burst and become jammy, around 10-15 minutes.
  4. Cool and serve on toast, on grilled fish, or as a Thanksgiving side!

Miso Black Cod

Serves 2 | Prep 24 hours (overnight marinade) | Cook 15 mins
Recipe by VS Staff Chase Coleman


  • 2 Black Cod fillets
  • 2 tbsp Mirin
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp white miso paste
  • Alaska Pure Sea Salt


  1. In a medium-sized bowl, whisk together mirin, soy sauce, brown sugar and white miso paste until well combined.
  2. Pat dry black cod fillets and place them into the bowl with the miso mixture. The black cod should be fully covered in the miso mixture. Cover or seal the bowl and refrigerate overnight or up to 2 days.
  3. Remove the black cod fillets and gently brush off the miso mixture so that it’s lightly covering the fish. Arrange the black cod fillets on a baking sheet covered with aluminum foil.
  4. Turn your broiler on high and cook in the oven for about 10 minutes. Watch closely as you want the fish to caramelize but not burn.