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


 

SMOKED SALMON
1 (2-lb.) pkg. packed brown sugar
1⁄2 cup SEA SALT
4 lbs. salmon, skinned, filleted and cut into 11⁄2-inch chunks


Mix sugar and salt; spread thin layer in dish. Add layer of salmon; cover with sugar mix. Repeat with another layer of salmon. Repeat until all salmon and mix is used. Cover and store mixture in refrigerator 24 hours. During curing process, remove container several times to tilt or invert to thoroughly mix ingredients.

Remove salmon from mixture; discard mixture. Rinse salmon thoroughly with cool water. Place salmon on cooling racks; pat dry with paper towels. Arrange salmon on baking sheets (uncovered); refrigerate an additional 8 to 10 hours.

Smoke according to manufacturer’s directions. Salmon should be cooked to 160°F for at least 30 minutes.



COMPLIMENTS OF LEONARD GINGER

SMOKED SALMON OR TROUT ( ELECTRIC SMOKER )
2 1/2 to 3 lbs fillets
Place fillets on a sheet of aluminum foil, skin side down,
and sprinkle / rub the following spice mixture onto the flesh.
3 tablespoons salt ( non iodized )
3 teaspoons sugar
1 teaspoon MSG ( Accent )
1 teaspoon Lawrys Seasoning salt
Transfer fillets to a rectangular glass / corning dish skin side down and cover fillets with Mazola Oil and marinate over night in refrigerator.  Drain and blot reasonably dry with paper towels. If the smoker rack has wire shelving, create foil trays to set on the
  smoker shelves.  Place fillets, side by side, skin side down, on the foil trays and
brush with a light coat of oil.
Smoking: Add Hickory Sawdust ( superior to wood chips ) to the smokers pan.
Pre-heat smoker to 180 degrees allowing the hickory sawdust/ chips to smolder.
 Add the trays of prepared fillets. Total smoking time about 30 minutes.



INDIRECT METHOD FOR SMOKING FISH IN A WEBER
For smoking fish equal amounts of charcoal are placed on two sides of the kettle. Heat rises, reflects off cover and kettle surfaces to cook food above and below and all around like an oven.
You will need to purchase Weber charcoal rails and drip pans, or use any shallow pan approximately 10 x 8 inches.
Position charcoal rails on sides of charcoal grill with drip pan between. Place an equal number of briquettes on each side of the rails. Ignite charcoal. Leave cover off until coals have a light coating of ash (about 30 minutes). Make sure both sides are burning evenly. Sprinkle drained smoking chips (mesquite, hickory or alder, etc.) evenly over both sides of coals and position grill in kettle. Place prepared fish on cooking rack on the grill centered over the drip pan. Cover the kettle and baste with oil as recipe directs.

SMOKED SALMON OR TROUT IN WEBER
6 fillets 1 lb. Each

4 qts. Water
1 cup un-iodized salt
1 lb. Hickory chips
2 cups water
1/3 cup peanut oil
Put 4 qts. Water in large pan, add salt and stir until dissolved.
Soak chips in 2 cups water for 20 minutes. Drain and reserve to sprinkle over hot coals for smoking.
Arrange fish 1 layer deep in large flat pan, add salt water to cover generously. Soak 40 minutes ( up to 12 hours ) in refrigerator. Drain fish well, rinse with cold water, pat dry with towel. Using indirect method, sprinkle chips over hot coals. Brush fish with oil and arrange skin side down on a rack on the cooking grill, over drip pan. Adjust dampers to maintain low heat. Cover kettle and smoke fish, brushing with oil every 10 minutes for 40 minutes or until fish is golden brown and flakes easily with fork. Do not turn fish over during cooking.

SMOKED SALMON / TROUT
 With Chef Alberto's Seasoning as follows:
Sprinkle Chef Alberto's All-Purpose Seasoning over fish steaks, fillets or whole fish. Let stand at room temperature for 1 hour. Place fish on greased grill. Smoke-cook 45-60 minutes according to size. Brush with peanut oil. Use Hickory, Apple, Cherry or Mesquite wood soaked in water for 2 to 3 hours. Add 2 cups hot water in water pan. (Preheat smokers with wet wood for 30 minutes.) Smoke at approximately 180 degrees for 8 hours if whole fish; 4-6 hours if steaks. Watch fish closely after 4-hours for best results. The longer they are smoked, the drier they will be.

SMOKED SALMON / TROUT ( Use with brine solution )
5 lbs. un-iodized salt

1 ½ cup brown sugar
1 tsp. Black pepper
4 gallons water
1 cup lemon juice
5 - 6 bay leaves
Combine ingredients in large crock or pot. Mix thoroughly.
Fish must be completely submersed during the brining process. 3-5 lbs. whole fish should be brined for 24 hours. 2-3 inch thick steaks should be brined for 12 hours.
Remove fish from brine and wash thoroughly; hand dry. Use Hickory, Apple, Cherry or Mesquite wood soaked in water for 2 to 3 hours. (Preheat smokers with wet wood for 30 minutes.)
Smoke at approximately 180 degrees for 8 hours if whole fish; 4-6 hours if steaks. Watch fish closely after 4-hours for best results. The longer they are smoked, the drier they will be.

SMOKED SALMON / TROUT
Salmon or Trout fillets or steaks
2 Gal. bowl or crock. Non metal
1 half cup of salt un-iodized
1 half cup of brown sugar
Hickory wood chunks
1 gallon water
Smoker or Weber grill
Combine water salt and brown sugar in container add fish. If using fillets let soak 12 hrs. If using steaked fish soak 24 hrs. Always keep fish cool while soaking in brine 34 to 38 degrees. Preheat coals in smoker till white. In a separate container place wood chunks in water to make them smoke better soak about 1 hour. Place wood chunks on hot coals of smoker, place fish on racks smoke until golden brown. If using a Webber grill place charcoal on sides of grill and fish in the middle of the top rack. Keep fish away from direct heat. Fillets take 45 to 90 min depending on the thickness. Steaked fish take about 60 to 120 min depending on the thickness. Serve cold with crackers and your favorite brew.

LOX  ( Cold Smoked )
Salmon fillets (skin on) from smaller fish 2 lb. To 4 lb.

¾ cup un-iodized salt
¼ cup sugar
Fresh dill or dried dill weed
Mix salt and sugar together and rub into both sides of fillets. Sprinkle generously with dill, on both sides of fillets. Place fillets flesh side together, top to tail and tail to top in a large shallow pan (9 x 13 inches). Place a 5 lb. weight on top and refrigerate 5 days. Rinse, dry and slice very thin on an angle from the top of the fillet toward the tail. tail.