Chef Al Levinsohn was born in Southern California and raised in the Seattle area.
His passion for food and the outdoors brought him to Alaska in 1984, when he began working at the Crow’s Nest restaurant under the direction of Chef Jens Haagen Hansen. Levinsohn has since worked for the Clarion, Regal Alaskan and Alyeska Prince hotels, opened Glacier Brewhouse and the Seven Glaciers restaurant, and,
in 2003, launched his own restaurant, Kincaid Grill. He followed that up
with City Diner in 2007 and, this year, opened Bridge Seafood, a seafood
specialty restaurant.

What is your favorite Alaska ingredient to use in cooking, and why?
Fresh salmon, because of its versatility and absolute freshness.
What is the most off-the-wall Alaska ingredient you have ever cooked
with?
Seawater from Prince William Sound, which is great for doing a shrimp boil.

How can people outside Alaska easily give their meals or recipes an Alaska twist?
When I think of Alaska cuisine, I think wild berries and mushrooms.  

What’s a quick, go-to meal you like to make for yourself or your
family?
Simple off-the-grill fare —whether it is steak or fish tacos, or fresh salmon —
nothing is more satisfying or simple than cooking on my grill outside.

What’s your favorite comfort food?
Braised beef short ribs, split pea
soup, pan-fried chicken.

Chef Al’s Signature
Grilled Salmon Steaks

This very simple preparation brings out the fresh flavor of the salmon. It is the best recipe I know for a simple grilled salmon.
» 4 sockeye salmon steaks
(approximately one inch thick)
» olive oil to lightly brush on steaks
» kosher salt and white pepper,
to taste
For basting:
» 6 tablespoons low-sodium
soy sauce
» 4 tablespoons olive oil
» 2 tablespoons Worcestershire sauce
» 1 teaspoon minced lemon zest
» 1 teaspoon lemon juice
» 1 tablespoon chopped
fresh parsley
Preheat barbecue grill on high until very hot. Prepare baste. Combine all ingredients and set aside for 10 minutes, so flavors can incorporate.
Brush off grill to remove any buildup. Lightly brush salmon steaks with olive oil and season to taste with salt and pepper.
The grilling method will be one
of four turns each, at 2-minute intervals.
Place salmon steaks on grill and cook for 2 minutes. Turn steaks over and cook for another 2 minutes. Again turn steaks, this time rotating them at a 90-degree angle to achieve hatch pattern. After 2 minutes, turn once more again at 90 degrees and cook for a final 2 minutes. Just prior to removing from grill, brush salmon steaks generously with our signature baste. Serve immediately.
Serves 4