Skip to main content

Prep & Cook

Quick and Easy Cooking with Alaska Seafood

Preparing a tender, mouthwatering Alaska seafood dish is quick and easy with just a few basic techniques. We’ll show you some of our favorite preparation methods, including grilling, plank cooking, and marinating. And since wild Alaska seafood is full of flavor, it doesn’t take much to make something that will draw rave reviews.

Try the curated collections below or jump straight to the Alaska Seafood Recipe Finder.

Benefits of Seafood 4

Under 30 Minutes

View recipes
Alaska Crab Mac & Cheese

Classics and Comfort Foods

View recipes
Wild Alaska Pollock Chili Ramen

Bowls and Poké

View recipes

Quick Cooking Techniques


Prep (6 oz. fillets)*: Oil/season fish, then seal in spray-coated foil packets. Heat grill to 400°F/200°C.

Salmon: 10-12 minutes
Cod: 8-10 minutes
Pollock: 5-6 minutes
Doneness: Firm, opaque

View the Grill Guide

View Grill Recipes


Prep (6 oz. fillets): Oil/season fish. Place on spray-coated foil-lined baking pan on middle rack. Preheat oven to 400°F/200°C.

Salmon: 8-10 mins
Cod: 8-10 mins
Pollock: 4-6 mins
Doneness: Firm, Firm, mostly opaque

View the Bake Guide

Bake Recipes

Saute/Pan Sear

Prep (6 oz. fillets): Oil/season fish; place skin up in heated pan. Turn stovetop to medium-high heat.

Salmon: 3-4 minutes each side
Cod: 1-2 minutes each side
Pollock: 1-2 minutes each side
Doneness: Browned, firm, mostly opaque

View the Saute Guide

Saute Recipes


Prep (6 oz. fillets): Line wooden steamer with lettuce/herbs/ citrus OR spray-coat to avoid sticking. Use 2 (3oz.) portions, cut to fit. Bring 1-inch water in a 12- inch pan to a simmer.

Salmon: 5-7 minutes each side
Cod: 4-6 minutes
Pollock: 3-4 minutes
Doneness: Moist, tender, opaque

View the Steam Guide

Steam Recipes

Instant Pot

Prep (6 oz. fillets): Add 1 cup water to bottom of pot. Place seasoned fish on steam rack. “Steam” using quick release vent.

Salmon: 2-3 minutes
Cod: 2-3 minutes
Pollock: 1-2 minutes
Doneness: Moist, tender, opaque

View the Instant Pot Guide

Instant Pot Recipes

Sous Vide

Prep (6 oz. fillets): Season fish; add 1 Tbsp. favorite sauce/broth/ water to fish in zip-top bag. Remove air using water displacement method. Add sealed bags to hot water bath. Heat water to 130°F/54°C.

Salmon: 30 minutes
Cod: 30 minutes
Pollock: 30 minutes
Doneness: Moist, tender, opaque

View the Sous Vide Guide

Quick Cooking Tips

Prep: When choosing a cooking oil to brush on your fish, select one of the following: canola, avocado, peanut, grapeseed, soybean or safflower. Avoid butter and olive oil, sunflower oil or corn oil as they can burn at high heat. Generously brush all sides of fish before sprinkling on seasoning.

Seasoning: Sprinkle on your favorite salt, pepper and additional dried herbs or spices for flavor.

Size: It’s best to cook fish of similar sizes and thicknesses to maintain uniform cooking. If seafood is thicker, additional cook time may be needed; if fillets are thin, less time is needed.

Learn to Fillet

How to Thaw & Fillet a Wild Alaska Salmon
How to Fillet a Wild Alaska Salmon
How to Fillet Alaska Halibut and Flatfish

More About Cooking Wild Alaska Salmon

Get tips, techniques and recipes to get wild Alaska salmon on your plate tonight.
Learn More

Take a Fresh Look at Frozen Alaska Seafood

Wild Alaska seafood is harvested at the peak of freshness, in harmony with each species’ natural life cycle, ensuring the health of future fish stocks. Most Alaska seafood is frozen within hours of harvest using advanced freezing technologies such as cryogenic blast freezing and glazing to lock in that just-caught flavor, abundant nutrients and premium quality for year-round enjoyment.

Another plus; frozen wild Alaska seafood is better for the planet too. How cool is that?

Learn how to COOK IT FROZEN!®

Experience and taste the fresh caught flavor and easy convenience of frozen Alaska seafood

There’s no need to wait for it to thaw. With Alaska Seafood’s simple, time-saving COOK IT FROZEN!® techniques, prepare a delicious, healthy meal in as little as 15 minutes cooking directly from frozen using familiar methods – sauteing, baking, steaming, broiling, poaching and grilling.


Quick and Easy Grilling with Alaska Seafood

Grilling is one of the oldest cooking methods known to man. It’s also a fast, healthy way to preserve the natural flavor and nutrients of seafood. The following tips will make grilling easy, too!

Preparing the Grill

  • Thoroughly clean the grill before you begin.
  • Fish cooks best over a medium-hot fire; shellfish require a hot grill.
  • Make sure the grill is hot before you start cooking.
  • Liberally brush oil on the grill just prior to cooking.

Grilling Fish and Shellfish

  • Cut large fish steaks or fillets into meal-size portions before grilling (so they will be easy to turn on the grill).
  • Use a grill basket or perforated grill rack to keep flaky fish or smaller shellfish from falling through the grill bars.
  • Brush fish or shellfish with oil, very lightly, just before cooking to prevent sticking.
  • Always start to grill fish with the skin side up. (If the skin has been removed, the skin side will appear slightly darker.) This allows the natural fat carried beneath the skin to be drawn into the fillet, keeping it rich and moist. It’s also easier to turn when the more delicate or “flesh” side cooks first.
  • Turn fish/shellfish only once. For easy turning, use a two-prong kitchen fork inserted between the grill bars to slightly lift fish fillets or steaks, then slide a metal spatula under the fish and turn. Use long-handled tongs to turn shellfish.
  • Cook fish approximately 10 minutes per inch of thickness. Fish/shellfish continues to cook after it’s removed from the heat, so take it off the grill just as soon as it is opaque throughout. To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking seafood portion, checking for color. Remove from the heat just as soon as it turns from translucent to opaque throughout.

Plank Grilling Tips

  • Planking is a traditional Northwest-style of cooking using aromatic pieces of wood. It’s a great way to add subtle flavors to your wild Alaska seafood.
  • Grilling gives foods a caramelized flavor, smoking a woodsmoke flavor, and planking an aromatic flavor of wood.
  • Planking works best for thin foods like fish fillets or shellfish. The flavor comes from contact with the plank, so a thick steak will not get the full aromatic wood flavor that a thin fillet will.
  • Arrange foods in a single layer on the plank so as much food as possible touches the aromatic wood.

Easy Planked Seafood Step-by-Step

  • Purchase pre-cut planks at barbecue and grill shops or some larger grocery stores. Or go to your local lumberyard and purchase untreated hardwood lumber like cedar, oak, hickory, maple and alder. Do not use pine or other soft woods, as they are too resinous.
  • Cut planks into any size you desire, but be certain that the plank will fit on your grill.
  • The best wood choices for planking are cedar, alder and oak. Hickory and maple are also good.
  • Presoak the plank in water for 30 minutes to two hours.
  • Pat planks dry with paper towels and spray-coat or lightly oil one side of the plank (place seafood on oiled side).
  • Season seafood lightly with an herb blend, a smoky-sweet rub, or just salt and pepper. Go easy, as you don’t want to overpower the flavor you will get from the plank.
  • Preheat one side of the grill to medium-high, with no heat on the other, indirect side.
  • Place the planked seafood on the grill on the indirect side (not over direct heat) and close the lid.
  • Turn the heat down to medium.
  • Check the seafood frequently for doneness after 10 minutes.
  • To glaze seafood, brush on a glaze or an Asian-style barbecue sauce during the last 5 minutes of grilling or planking; cover, and let it cook to a sheen.
  • Seafood changes from translucent to opaque as it cooks and will continue to cook after it is removed from the heat. Cook just until opaque throughout.
  • The plank provides a beautiful, rustic platter for serving.
Cooking Techniques 3

Grilling Recipes

View Recipes
Cooking Techniques 4

Video: How to Grill Wild Alaska Salmon

Watch Video
Grilled Alaska Sockeye Salmon with Compound Butter

Video: How to Grill Frozen Alaska Salmon

Watch Video
Grilled Alaska Rockfish Kebabs with Chimichurri Sauce

Grilling Alaska Seafood Cookbook

View Cookbook

Cooking Alaska Seafood for (and with) Kids!

Step away from those chicken fingers. With these fun, tasty kid’s menu ideas, you won't need them! Take a look at these family friendly recipes.

Find Your New Favorite Recipe Now.

Go to Recipes