A rich, creamy celebration of Alaska’s prized catch, straight from the sea to your table.

Kim’s Halibut Olympia

Halibut holds a special place in Alaskan waters and kitchens. This massive flatfish, known for its delicate, slightly sweet flavor, is a prized catch among anglers and an essential part of the local seafood cuisine. Found in the deep, cold waters of the North Pacific, halibut fishing is a major commercial and sport activity, particularly in coastal towns like Homer, Alaska, which has earned the nickname “Halibut Capital of the World.” While sport fisherman might go for the most massive, the smaller sized ‘chickens’ are what actually have the best flavor.

 

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One beloved dish that showcases this tasty fish is Halibut Olympia. This creamy, baked halibut dish is a hallmark of Alaskan seafood dinners, especially in homes and restaurants where the fish is a frequent centerpiece. The recipe generally involves layering halibut with a rich sour cream-mayo sauce, onions, and a crunchy topping of breadcrumbs or crackers before baking it to golden perfection. This is NOT a low-calorie dish, but dang is it tasty!

 

The dish likely originated in the Pacific Northwest, where both Alaskan and Pacific halibut are prominent. Named after Olympia, Washington, a coastal city with its own seafood traditions, Halibut Olympia blends simple ingredients in a way that lets the fish shine while adding a comforting richness. Over time, it became a popular way to prepare halibut across Alaska, especially since it suits the state’s love for hearty, home-cooked meals.

 

There are many different versions of Halibut Olympia and its appeal lies in its versatility. Whether served alongside roasted vegetables, potatoes, or rice, this dish is a satisfying showcase of Alaska’s seafood bounty. If you’re ever in the region, trying Halibut Olympia is a must—it’s a taste of Alaska’s fishing culture and coastal culinary traditions all wrapped into one!

 

For my Halibut Olympia version, I researched many different recipes, including a recipe called ‘Halibut Cheese Bake’ that came from a cookbook made by my graduating Bristol Bay High School Class of 1995! I took inspiration from what I thought were the most delicious bits of these recipes and came up with this one. And I have to say one of my favorite parts of this recipe is the sauteed onions – do not skip this step.

Ingredients
  • 2 lb Halibut, 6-8 serving size pieces (other whitefish such as Cod, Haddock or Mahi Mahi can easily be substituted for Halibut)
  • 4 tbsp butter
  • 1 medium onion, sliced
  • 1/2 cup white wine
  • 1 cup mayonaisse
  • 1/2 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp of your favorite multi-use seasoning, I use Traeger Rub (many Alaskan’s love Johnny’s Seasoning Salt)
  • 2 garlic cloves, chopped fine
  • 1/2 cup parmesan, grated plus additional 2 tbsp for panko crumble
  • Salt and Pepper
  • 1/2 cup panko
  • 2 tbsp olive oil
  • 2 tbsp scallions, sliced fine

Instructions
  1. Preheat oven to 350F.
  2. Mix Panko, 2 tbsp olive oil and 2 tbsp parmesan thoroughly and lay out evenly on a parchment paper lined baking sheet. Bake until golden brown, approximately 5 minutes. Take out and set aside to cool.
  3. Set oven to 375F.
  4. In a medium size sauté pan, melt butter over medium/high heat.
  5. Add sliced onions, salting lightly. Sauté over medium heat until translucent, 5-7 minutes.
  6. Add wine and let cook down an additional 5 minutes.
  7. Make creamy top for halibut – mix mayonnaise, sour cream, Dijon, Seasoning, garlic and 1/2 cup parmesan together thoroughly. Set aside.
  8. Add onion mixture to the bottom of a 9″x13″ glass baking dish.
  9. Lay halibut pieces on top of onion mixture.
  10. Season halibut with salt and pepper and top with Mayonnaise mixture.
  11. Bake halibut for 10-15 minutes, depending on thickness of halibut. Halibut is done when it flakes easily.
  12. Top halibut with Panko Parm crumble and sliced scallions. Serve with rice, potatoes or bread.
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