Best Seafood Restaurants in Anchorage 2026
Alaska Seafood, Done Right — Where to Eat It in Anchorage
Alaska supplies roughly 60 percent of the seafood harvested in the United States. Living in Anchorage means access to that supply chain in a way most of the country never gets. Halibut pulled from Cook Inlet, king and Dungeness crab, wild sockeye and king salmon, spot prawns — these aren't imports here. They're local. Here's where to eat them well.
Glacier BrewHouse
Glacier BrewHouse on West 5th Avenue downtown has built its reputation largely on seafood. The halibut is the star — you can get it wood-grilled, beer-battered in fish and chips, or in a creamy chowder that earns its place on the menu. The kitchen sources locally when the season allows, and it shows. Happy hour runs 3–6pm daily with discounts on appetizers and pints. The crowd is a mix of regulars and visitors, and the room is warm and wood-heavy in a way that feels genuinely Alaskan.
Humpy's Great Alaskan Alehouse
Humpy's on 6th Avenue is the louder, more casual alternative. The halibut fish and chips are a benchmark — thick batter, fresh fish, proper portion size. The bar has dozens of taps, mostly Alaska craft beer, and live music runs several nights a week. It's a great spot when you want seafood without ceremony.
Simon and Seafort's
Simon and Seafort's Saloon and Grill on L Street has been a fixture of the Anchorage fine-dining scene since 1978. The view over Cook Inlet and the Alaska Range is unmatched anywhere in the city. The seafood menu leans toward preparation that lets the fish speak — grilled salmon, halibut with seasonal accompaniments, a proper seafood chowder. It's the right choice for a celebratory meal or a client dinner.
Orso
Orso on 5th Avenue brings a Mediterranean sensibility to Alaskan ingredients. The wood-fired preparations give local halibut and salmon a char and depth you don't get from a sauté pan. It's one of the more creative kitchens in Anchorage, and the wine list is strong.
What to Order
- Halibut: The most Alaska thing you can eat. Best grilled, battered, or in chowder. Glacier BrewHouse and Humpy's are the top picks.
- King salmon: Wild, fatty, rich. Season peaks June through July. Ask what's running.
- Dungeness crab: The Snow City Café Dungeness Benedict is famous for a reason.
- Spot prawns: Sweet, large, briefly available in spring. Worth hunting down when they're on a menu.
- Smoked salmon: Available everywhere — buy a vacuum-sealed package at the Saturday Market to take home.
The Saturday Market Option
If you want to eat seafood more informally, the Saturday Market at 3rd and E has vendors selling smoked salmon, fish tacos, and prepared seafood dishes from May through October. It's a great way to eat well without sitting down at a restaurant.
Anchorage is one of the few cities in the country where the seafood you're eating was likely caught within a few hundred miles. That proximity makes a difference. Order accordingly.
You're in Alaska. Eating bad seafood here would be a genuine failure. Anchorage has real options for wild-caught halibut, king crab, salmon, and more — the key is knowing which spots source it properly and cook it well.Looking for things to do in Southcentral? Browse upcoming Southcentral events →