LAKE MICHIGAN  SALMON FISHING adventure.
 ILLINOIS SPORT FISHING CHARTER BOAT on LAKE MICHIGAN,
    WAUKEGAN, IL, CHICAGO suburbs

 
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SALMON & TROUT RECIPES

 NEW SALMON RECIPES  | GRILLED / BROILED  |   BAKED  |   FRIED  |   BLACKENED  

SMOKED  |  SPREADS  |  CEDAR PLANK SALMON RECIPES | CANNED  |  RUBS


 

COMPLIMENTS OF LEONARD GINGER
BAKED SALMON WITH SHRIMP

Prepare a shrimp based topping as follows:
1 cup finely chopped shrimp
Italian bread crumbs
Olive / corn oil
Additional spices to preference

Mix above ingredients into a paste and spread over the flesh of the salmon fillets
 to form an approximate 1/4 inch topping. Place prepared fillets, skin side down,
on your favorite pan and bake at 325 degrees for 20 minutes ( or until done ).

BAKED FISH FILLETS
2 lbs. fresh, or thawed frozen fish fillets
2 cups bread cubes
Butter or margarine melted
2 cups finely grated carrot
cup chopped green pepper
2 tsp. Minced onion
1 tsp. Salt
Set oven for moderately hot, 375 degrees. Wipe fish with a clean damp cloth; set aside. Combine the bread cubes, cup butter and remaining ingredients; mix well. Spread one side of each fillet with stuffing mixture and roll up from the small end. Secure with wooden picks. Arrange in shallow baking dish. Brush fish with melted butter. Bake for 30 minutes or until fish is tender but not brown. Remove wooden picks before serving. Garnish with lemon wedges, if desired. Makes 6 servings.

MICROWAVE BAKED SALMON
2 lbs. salmon fillets

3 tbsp. Minced onion
tsp. Poultry seasoning
4 tbsp. Butter
cup bread crumbs
tsp. Salt

Melt butter in baking dish. Stir in onion, and half of bread crumbs; cook in microwave for two minutes. Combine remaining ingredients and coat fillets; sprinkle excess on top. Bake in microwave on high for 6-7 minutes, or until fish flakes.


BAKED SALMON ( WHOLE )
Clean and scale fish. Head and tail may or may not be cut off. Sprinkle all over with salt and pepper, rub with melted butter. Place strips of bacon around fish and wrap in aluminum foil. Place fish on its belly in a greased pan and put into preheated hot oven (550 degrees). Bake for 10-15 minutes until it has begun to brown. Reduce heat to medium (350 degrees) and bake until done, allowing 10 minutes for each pound up to 4 pounds, and then 5 minutes for each additional pound. Lift our fish, place on hot platter, remove foil. Garnish to taste and serve.

BAKED SALMON FILLETS
Spread mayonnaise or Miracle Whip on both sides of fillets, SKIN OFF. (If large fillets, cut into smaller pieces). Lay fish on aluminum foil or in shallow baking pan; sprinkle with garlic salt, pepper and parsley flakes. Bake at 400 degrees for 20 minutes or until fish flakes with fork. For a golden brown color, place under broiler for a few minutes.

SALMON LOAF
1 pint canned salmon
2 cups soft bread crumbs
2/3 cups sliced, pitted ripe olives

1/3 cup finely, minced onion
cup milk
2 eggs
2 tbsp. Minced fresh parsley
1 tbsp. Lemon juice
tsp. Dill weed
Dash of pepper
Drain salmon, save 2 tbsp liquid. Flake salmon. Combine salmon, 2 tbsp. Liquid and remaining ingredients. Mix well. Shape into loaf in greased baking pan. Bake at 350 degrees for 30 minutes.

BAKED COHO SALMON / LAKE TROUT - IN WINE
Coho or King Salmon (skinned and boned)
1 bunch of scallions (sliced thin)
1 cup dry wine or dry vermouth
1/3 cup melted butter
1 cup fresh white break crumbs
1 tbsp. Fresh parsley (chopped)
tsp. Ground thyme

Place salmon in buttered baking dish or foil. Season with salt, fresh ground pepper and thyme. Sprinkle parsley and scallions on fillets, top with melted butter and bread crumbs. Add wine. Bake at 450 degrees or outdoor grill until crumbs are golden brown.

BAKED COHO SALMON
3-4 lbs. Coho
1 onion sliced
3-4 stalks of celery (chopped)
Salt and pepper to taste
4-8 pats of butter according to size of fish

Insert onion and celery into cavity of fish. Season with salt and pepper. Apply pats of butter on top of fish. Bake 45 minutes in 350 degree oven.

 Marinated Salmon Steaks ( Broiled )
Serves: 4
cup vegetable oil
cup white wine vinegar
1 teaspoon sugar
1 teaspoon dried parsley flakes
teaspoon dried Italian seasoning
teaspoon garlic salt
teaspoon onion powder
1/8 teaspoon paprika
1/8 teaspoon pepper
4 salmon steaks, about 1-inch thick


In shallow bowl, blend oil, vinegar, sugar, parsley flakes, Italian seasoning, garlic salt,
onion powder, paprika and pepper. Place fish in plastic bag. Pour marinade over fish.
Seal bag. Refrigerate 1-1/2 hours, turning bag over two or three times.

Set oven to broil and/or 550. Grease broiler pan. Remove fish from marinade.
Reserve marinade. Arrange fish on broiler pan and baste with marinade.
Broil 4 to 5 inches from heat for 5 minutes and turn. Baste with remaining marinade.
Broil until fish flakes easily in center, about 5 minutes.