This Alaskan halibut sandwich spread is a fresh, creamy seafood salad made with tender poached halibut, crisp celery, lemon, and herbs. Light, bright, and easy to prepare, it’s perfect for sandwiches, wraps, or serving over fry bread for a simple coastal-inspired meal.
Makes: About 3 cups (enough for 4–6 sandwiches)
Ingredients
- 1 lb halibut, defrosted or freshly caught
- ½ cup mayonnaise (or half mayo, half plain Greek yogurt for a lighter version)
- 1 Tbsp lemon juice
- 1 small celery stalk, finely diced
- 2 Tbsp red onion or shallot, finely minced
- 1 Tbsp sweet pickle relish
- 1–2 Tbsp fresh dill or parsley, chopped
- 1 tsp thyme
- 1 tsp Old Bay seasoning mix
- ½ tsp salt, or to taste
- ¼ tsp black pepper
Instructions
- Prepare the rub
In a small bowl, mix together the thyme, dill or parsley, Old Bay seasoning, salt, and pepper. Gently rub the mixture over both sides of the defrosted halibut. Let it sit to absorb the flavors while you prepare the poaching liquid. - Poach fish
In a deep skillet, pour in 1 cup of milk and enough water to fill the pan about 1–2 inches deep. Heat over medium until the liquid begins to gently simmer. Add the seasoned halibut and set a timer for 2 minutes. Let the fish simmer gently, lowering the heat if it begins to boil too rapidly. When the timer goes off, use tongs to turn the fish and cook for another 3 minutes. Check periodically to ensure it doesn’t overcook. The fish should be opaque and flake easily with a fork. Once done, remove from heat, cool completely, and gently flake into bite-sized pieces. - Mix the dressing
In a medium bowl, whisk together the mayonnaise and lemon juice until smooth. - Add the mix-ins and combine
Stir in celery, onion, and pickle relish. Gently fold the flaked halibut into the dressing, being careful not to mash it too much; you want tender chunks throughout. - Chill
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
From the Table
Halibut has a way of feeling both simple and special at the same time. It’s mild and clean, but when it’s fresh, truly fresh, it doesn’t need much to become something memorable. This spread leans into that, keeping everything light so the fish can carry the flavor.
On St. Paul Island, halibut isn’t just an ingredient, it’s part of the rhythm of the place. In the summer, families head out together, lines in the water, bringing back fish that will feed not just one meal, but many. There’s something grounding about that, knowing exactly where your food came from, and how recently it was moving through cold ocean water.
Served on toasted bread, tucked into a wrap, or spooned generously over warm fry bread, this is the kind of meal that feels both fresh and deeply satisfying.
Field Notes:
Halibut is very lean, which is what makes it so clean-tasting, but also what makes it easy to overcook. Keep the poaching gentle and watch it closely. The moment it flakes easily, it’s done.
If your halibut is freshly caught, you’ll notice the difference immediately. The texture is firmer, the flavor cleaner, and it holds together beautifully in larger flakes. It doesn’t need much seasoning to shine.
Let the fish cool completely before mixing. Warm fish will break down too much and turn pasty instead of holding those soft, distinct flakes.
This pairs especially well with fry bread. The contrast between the crisp, slightly chewy bread and the cool, creamy spread makes it feel like a complete meal without needing anything else.
