Baked Salmon
Ingredients: 3 Salmon Fillets¼ C Melted Butter½ tsp Salt¼ tsp Paprika2 Tbsp BBQ Sauce1 tsp Worcestershire SauceInstructions: Place salmon steaks in a shallow baking dish. Combine ingredients and brush over salmon steaksSprinkle lemon juice over fillets Bake at 375℉ for 20 – 25 minutes
Pan Seared Salmon
Ingredients:Salmon Steaks with skin on Olive Oil Lemon PepperLawry’sParsleyGarlic PowderCayenne PepperOnion PowderOR use your favorite combination of seasoningsInstructions: Brush both sides of Salmon steaks with Olive Oil Add desired seasonings to the meat side of your fillets. Sprinkle with lemon juice.Heat a bit of Olive Oil in a heavy skillet; when up to temperature, place fillets meat side down. Fry long enough to sear the meat; flip the fillet to the skin side. Continue frying until the meat is flaky.
Fried Lake Trout
Ingredients: Boneless Salmon Fillets cut in bite-size pieces1 C Pancake Mix or Bisquick½ C Flour¼ C Cornmeal½ tsp Garlic SaltLemon JuiceInstructions: Mix dry ingredients together and set aside Dip fillet pieces into lemon juice, then coat with dry mix. Fry coated fillets in hot shortening/oil or bacon grease.
Tartar Sauce
Ingredients: Mayonnaise and Pickle Relish of your choosing. We like Duke’s RealMayonnaise and Famous Dave’s Signature Sweet and Spicy Pickle Relish.Instructions: Mix Mayo and Relish in proportions that look good to you. Refrigerate until ready to enjoy.
Grilled Salmon
Ingredients: Salmon FilletSliced OnionOlive Oil ParsleyPepperGarlic SaltCayenne Pepper or your favorite combination of seasonings Fresh LemonInstructions: Brush Olive Oil on both sides of the Fillet Place the Salmon Fillets on Heavy Duty Tin FoilTop with onion and your choice of seasonings.Squeeze fresh Lemon Juice over the Fillet Cover with another sheet of Tin FoilSeal top and bottom foil sheets together by folding the edges multiple timesPlace on a heated grill, and cook for 20-25 minutes or until the fillet is thoroughly cooked
Smoked Fish
Brine Ingredients:2/3 C Dark Brown Sugar1 2/3 C Sea Salt (non-iodized)4 C Soy Sauce4 C Teriyaki2 C Water2 C Apple Juice16 oz Chunk Pineapple (with juice)Instructions:Mix brine ingredients in a very large container.Clean fish fillets; remove skin and any fat especially along the mud line.Cut into uniform, serving size pieces.Place fillets in brine and refrigerate for 10-12 hours.Remove the fillets from the brine and pat dry before placing on smoking racks.Smoke your Fish for 4-6 hours with sweet wood chips such as Cherry or Apple1 hour at 100℉1 hour at 120℉1 hour at 140℉1 hour at 160℉Finish at 170℉ for 30 minutes or until doneAllow smoked meat to cool and refrigerate for a day or two before packaging for the freezer