In Alaska, It’s Not Fishing — It’s Catching!
If you love to fish, then it’s no surprise how excited you must feel about coming to Alaska to land a salmon or halibut on your line.
By far the best time to fish is in the summer when it’s spawning season. Swarms and swarms of salmon return to their river of original to swim upstream to mate and die. The only thing standing in their way are you and the bears.
Most travelers to Alaska pass through Anchorage, where you can fish in town or escape on a day trip to a remote fly-in location in the Alaskan wilderness to view wildlife and fish with bears. Another classic Alaska fishing trip is on Kenai Peninsula — the possibilities there are endless.
Fishing in Anchorage
If you do plan on staying in Anchorage and you want to catch, then the best place to go is Ship Creek, which is less than a 7 minutes drive from Creekwood Inn, in downtown Anchorage. There is a salmon viewing platform where you can watch the fish, or spend your day catching a king salmon.
Don’t have any fishing gear? Don’t worry — Ship Creek has a fishing rental shop just steps away from the action called the Bait Shack. Be sure to also buy an Alaska fishing license and stay within the daily catch limit.
When you’re done fishing, you can head back to the Creekwood Inn, clean your fish and throw it on the BBQ. We have two BBQs on site for guests, as well as BBQ tool rentals. Once your salmon is grilled to perfection, sit down in Creekwood Inn’s picnic area to enjoy a picturesque view of the Chugach mountains.
How to cook salmon
The best salmon recipes are the most simple, utilizing just a few ingredients. We recommend trying your salmon blackened — it’s delicious!
Tip: a high-quality Cajun spice or blackening seasoning is the secret to blackened salmon success. Our choice is Mrs. Dash Extra Spicy Seasoning Blend.
Recipe: Easy Peasy Grilled Blackened Salmon
- 2-4 salmon filets
- Mrs. Dash Extra Spicy Seasoning Blend or other quality Cajun or seasoning blend
- 1 whole lemon cut into quarters
- Extra virgin olive oil
- Remove the pin bones in the salmon by running your fingers over the flesh of the fish. Use clean tweezers or needle nose pliers to pull them out.
- Place the salmon skin side down and drizzle it with extra virgin olive oil.
- Dust each fillet with Mrs. Dash Extra Spicy Seasoning Blend or other quality Cajun or seasoning blend based on your desire of spiciness.
- Store your salmon in the fridge while you heat grill to extremely hot.
- Remove the salmon from the fridge and place each salmon fillet on the grill skin side down. Close the lid for about five minutes.
- Lift the lid and use a spatula to turn the salmon and close the lid for about 3-5 minutes.
- Lift the lid and remove the salmon. Cut into a fillet to see if the flesh is opaque, this will mean that the fish is cooked and ready to eat.
- Serve fish with a slice of lemon.