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.

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.

Where to eat Alderwood-fired Alaska salmon in Anchorage

3 editor picks for Alderwood-fired Alaska salmon in Anchorage, ranked by editorial score. All Anchorage signature dishes · Alderwood-fired Alaska salmon across every city.

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Make it at home

Serves 445 minEasy

Ingredients

  • 4 Alaska sockeye salmon fillets, 170g each, skin on
  • 60g unsalted butter, melted
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked salt
  • Alder wood chips (soaked 30 min)
  • 1 lemon, halved

Method

  1. Preheat a charcoal or gas grill to medium-high (around 200C).
  2. Drain the alder chips and scatter directly on the coals or in a smoker box on a gas grill.
  3. Whisk together the melted butter, honey, mustard and smoked salt.
  4. Brush the salmon fillets skin-side and flesh-side with the glaze.
  5. Place skin-side down on the grill grates. Cover and cook for 8-12 minutes total, until the fillets are firm and the centre is just opaque (around 50C internal).
  6. Lift gently with a fish spatula, leaving the skin on the grill if it sticks. Squeeze lemon over and serve.

Editor tip. If you cannot find alder, use apple or cherry. Avoid mesquite or hickory, which overpower salmon's delicate flavour.

Common allergens: Fish.