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


 

THIS RECIPE COMPLIMENTS OF SHANE STURMAN
GRILLED SALMON PARMESAN
Salmon fillets, skin on
Garlic Pepper
Mayonnaise
Parmesan Cheese
Preheat grill using a medium heat. Place salmon fillets skin side down on aluminum foil and roll edges of foil to make a tray. Salt lightly. Sprinkle fillets with garlic pepper
( not on the skin ). Spread a thin coat of mayonnaise over the entire fillet. Cover with parmesan cheese. Grill open face for 10 min. or until salmon turns a pale pink color and the flesh will flake. Do not turn or cover.



SUPER SALMON

Serves: 6-8 servings
1-1/2 cups packed brown sugar
6 tablespoons butter or margarine, melted
3 to 6 tablespoons lemon juice
2-1/4 teaspoons dill weed
3/4 teaspoon cayenne pepper
1 salmon fillet (about 2 pounds)
Lemon-pepper seasoning

In a small bowl, combine the first five ingredients, mix well. Remove 1/2 cup to a saucepan and simmer until heated through. Set aside remaining mixture for basting. Sprinkle salmon with lemon-pepper. Place on grill with skin side down. Grill, covered, over medium heat for 5 minutes. Brush with the reserved brown sugar mixture. Grill 10-15 minutes longer, basting occasionally. Serve with the warmed sauce.



GRILLED SALMON
Salmon fillets or steaks
1 stick of butter or margarine
Sliced Onion ( Thin Cut )
Chopped green pepper
Garlic- fresh or powder
Parsley, Salt and Pepper
Bacon Slices
Preheat grill using a med. heat. Place salmon skin side down on aluminum foil and roll edges of foil to make a tray. Add butter cubes or margarine over the salmon fillet, sprinkle garlic ,salt ,pepper, parsley, chopped green pepper and sliced thin cut onion over the top. Add your bacon slices . Grill open face for 10 min. or until salmon turns a pale pink color and the flesh will flake. Do not turn or cover.
YOU MAY SUBSTITUTE A THIN COAT OF MIRACLE WHIP SALAD DRESSING
( EXCELLENT CHOICE ) in place of butter or margarine.

GRILLED SALMON ( Cajun Style )
Salmon fillets
Cajun Seasoning
Sliced Onion ( Thin Cut )
butter cubes or margarine
Salt and Pepper

Preheat grill using a med. heat. Place salmon skin side down on aluminum foil and roll edges of foil to make a tray. Rub cajun seasoning on to the flesh of the salmon
( seasoned to taste ). Add butter cubes or margarine and the thin sliced onion on the salmon fillet. Cook open face for 10 min. or until salmon turns a pale pink color. Do not turn or cover fish.

GRILLED SALMON ( using lemon pepper )
Salmon fillets
Lemon Pepper
Sliced Onion ( Thin Cut )
butter cubes or margarine
Salt to taste

Preheat grill using a med. heat. Place salmon skin side down on aluminum foil and roll edges of foil to make a tray. Sprinkle lemon pepper on to the flesh of the salmon ( seasoned to taste ). Add butter cubes or margarine and the thin sliced onion on the salmon fillet. Cook open face for 10 min. or until salmon turns a pale pink color. Do not turn or cover fish.

BROILED SALMON EPICUREAN
2 lbs. salmon steaks or fillets
tsp. Rosemary leaves
2 tbsp. Lemon juice
cup salad oil
salt and pepper to taste
Combine rosemary, oil and lemon juice; shake well. Let mixture stand at room temperature for an hour or longer; strain and dip fish in oil mixture. Sprinkle both sides of fish with salt and pepper.

Place in an oiled wire broiler basket. Broil over medium hot coals about 5-8 minutes or until slightly brown. Baste with oil and turn carefully. Brush other side with oil and broil 5-8 minutes longer or until fish flakes easily with a fork. Serve immediately on warmed plates.

ITALIAN STYLE SALMON STEAKS
2 lbs Salmon Steaks
2 cups Italian dressing
2 tbsp. Lemon juice
2 tsp. Salt
tsp. Pepper
Paprika to taste
Thaw frozen steaks. Cut into serving size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients except paprika. Pour sauce over fish and let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting.

Place fish in well-greased, hinged wire grill. Sprinkle with paprika. Cook about 4 inches from moderately hot coals for 8 minutes. Baste with sauce and sprinkle with paprika. Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with fork.