Tlingit cuisine is the food and drink of the Tlingit people, an indigenous group of people from Alaska, British Columbia, and the Yukon. It is a central part of Tlingit culture, and the land is an abundant provider. A saying amongst the Tlingit is that "when the tide goes out the table is set." This refers to the richness of intertidal life found on the beaches of Southeast Alaska, most of which can be harvested for food. Another saying is that "in Lingít Aaní you have to be an idiot to starve". Since food is so easy to gather from the beaches, a person who cannot feed himself at least enough to stay alive is considered a fool, perhaps mentally incompetent or suffering from very bad luck.

Though eating off the beach could provide a fairly healthy and varied diet, eating nothing but "beach food" is considered contemptible among the Tlingit, and a sign of poverty. Shamans and their families were required to abstain from all food gathered from the beach, and men might avoid eating beach food before battles or strenuous activities in the belief that it would weaken them spiritually and perhaps physically as well. Thus for both spiritual reasons as well as to add some variety to the diet, the Tlingit harvest many other resources for food besides what they easily find outside their front doors. No other food resource receives as much emphasis as salmon; however, seal and game are both close seconds.

A particular problem with the Tlingit diet is ensuring enough vitamins and minerals are available. Protein is ubiquitous. Iodine from saltwater life is easily obtained from seaweed, but important dietary components such as calcium, vitamin D, vitamin A, and vitamin C are lacking in meat and fish. To ensure that such essentials are available, the Tlingit eat almost all parts of animals they harvest. Bones used for soup stock provide leached calcium, as well as fish vertebrae from boiled salmon. Vitamin A is obtained from livers. Vitamin C is found in berries and plants, such as wild celery, wild crab apples, and a wide assortment of berries. One favorite among the Tlingit is the nagoonberry, also called the Arctic raspberry. Neigóon is the Tlingit word for "jewel". Children work with their parents to gather and prepare these berries. Bone marrow provides valuable iron and vitamin D. Intestines and stomachs are harvested to provide vitamin E and the B complexes.

Today, most Tlingit eat a number of packaged products as well as imported staples such as dairy products, grains, beef, pork, and chicken. In the larger towns most of the American restaurant standards are available, such as pizza, Chinese food, and delicatessen goods. Ice cream and SPAM are particularly popular. Rice (koox) has long been a staple, as have pilot crackers (gháatl), and both have specific terms in Tlingit that are adapted from now-uneaten foods (Kamchatka lily and a type of tree fungus).

The Tlingit gather razor clams, clams, oysters, mussels, crabs, seaweed, limpets and other sea plants on the beach and they are normally cooked over an open fire or boiled.

A mollusc commonly called the gumboot is considered a delicacy.

The primary staple of the Tlingit diet, salmon was traditionally caught using a variety of methods. The most common was the fishing weir or trap to restrict movement upstream. These traps allowed hunters to easily spear a good amount of fish with little effort. It did, however, required extensive cooperation between the men fishing and the women on the shore doing the cleaning.

Tlingit constructed fish traps in a few ways, depending on the type of river or stream. At the mouth of a smaller stream, they drove rows of wooden stakes into the mud in the tidal zone. The stakes supported a weir of flexible branches. Outside the harvest, the weir was removed but the stakes left. Archaeological work has uncovered a number of sites where long rows of sharpened stakes were hammered into the gravel and mud.