Alderwood-fired salmon is Glacier BrewHouse's signature plate: a sockeye or king fillet finished on a wood-burning grill over alder, the canonical Alaska smoke wood.
Where to eat it: 3 restaurants across 1 city.
Glacier BrewHouse opened in 1996 on West 5th Avenue with an alderwood-fired kitchen as its hallmark. Alder is the Pacific Northwest and Alaska traditional smoke wood for salmon; the technique echoes both Indigenous and 19th-century commercial smokehouses. The brewpub side gives it a wood-and-hops note unique in Anchorage.
Common allergens: Fish
Tip from the editors. If you cannot find alder, use apple or cherry. Avoid mesquite or hickory, which overpower salmon's delicate flavour.
Glacier BrewHouse runs Sat-Sun brunch from 11:00-15:00 on 5th Avenue with alderwood-fired Alaska salmon, hollandaise and a house IPA on tap for the crowd.
Order: Alderwood-fired Alaska salmon with hollandaise and house IPA on tap
Simon and Seafort's runs the Cook Inlet view downtown since 1978 with USDA prime steak, fresh Alaska halibut, weekend brunch, private rooms and a sustained.
Sacks Cafe runs a chef-driven menu of fresh Alaska salmon, ribeye and vegetable tart on G Street downtown, with sustainability messaging and a focused wine.
More cities are in research. Want alderwood-fired alaska salmon covered somewhere specific? Tell us where you want to eat.