Recipes

Courtesy of the Captain's wife, Sandi Williams

Cajun Salmon

  • 2 tsp Paprika

  • ½ tsp Cayenne Pepper

  • ¼ tsp Black Pepper

  • ½ tsp dried Thyme

  • ½ tsp. Dried Oregano

  • ½ tsp Salt

  • 4 salmon fillets

Combine dry spices and set aside.

Pre-heat grill on high. Prepare a tinfoil pan made from a double layer of aluminum foil with the edges rolled up and spray with non-stick cooking spray. Place salmon on foil skin side down. Spray with non-stick cooking spray and sprinkle with above spice mixture. Turn grill down to low and place foil pan on grill. Cook on low 20-30 min.

Depending on thickness of fillets.

DO NOT FLIP FILLETS OVER!

Salmon Patties

  • 1 pint canned salmon or 2-3 grilled salmon fillets flaked and de-boned

  • 1 large celery stalk w/ leaves

  • 1 small onion

  • 1 TBS mustard

  • 2 TBS Mayo

  • 1 Egg

  • ¼ tsp salt

  • ¼ tsp paprika

  • ½ tsp parsley flakes

  • ¼ tsp black pepper

  • ¼ cup bread crumbs

  • ¼ tsp poultry seasoning

Mix everything together. Form into balls & flatten into patties. Fry in a pre-heated skillet at medium to high heat, for 5-7 minutes per side.

Salmon Pizza

  • 1 pre-made pizza crust

  • Flaked smoked salmon or flaked grilled salmon

  • Favorite bottle of barbeque sauce

  • Mozzarella cheese

  • Assorted pizza toppings

Preheat oven according to pizza crust directions.

Spread a layer of barbeque sauce on pizza crust. Add a layer of mozzarella cheese, salmon and favorite pizza toppings. Bake according to directions on packaging for crust.

Orca Pizza

  • ½ cup Butter

  • ½ cup Brown sugar

  • ¼ cup Soy Sauce

  • 1 TBS Lemon juice

  • 4 salmon fillets

Pre-heat grill on high. Prepare a tinfoil pan made from a double layer of aluminum foil with the edges rolled up and spray with non-stick cooking spray. Melt butter, blend sugar, soy and lemon juice.

Place salmon on foil skin side down drizzle melted butter mixture over top. Grill on low for 20-30 minutes. Do not let sugar mixture burn.

Salmon Quiche

  • 1 9-inch deep dish pie shell, pre baked

  • 1 ½ cup cooked, flaked and de-boned salmon

  • 1 cup very small shrimp, peeled and deveined

  • 1 ½ cups heavy cream

  • 2 eggs plus 2 egg yolks

  • 1 cup shredded cheese, Colby Jack works well or a Sharp Cheddar

  • ½ tsp Old Bay Seasoning

  • 1 TBS chopped fresh dill

  • 1 TBS chopped fresh chives

Heat oven to 375 degrees. Arrange salmon and shrimp in the bottom of the pre-baked pie shell. Whisk eggs, cream, cheese and spices together. Pour mixture into the shell and bake for 25 to 30 min or until custard puffs and a knife inserted in the center comes out clean.

Let quiche rest for 15 minutes before cutting.

Scott's Salmon Wraps

- Scott Jablonski

  • Fresh salmon cut into 1 inch chunks

  • Bacon, cut in half

  • BBQ sauce of your choice

  • Toothpicks

  • Foil

  • Hot grill

Wrap salmon chunks w/ bacon and secure w/ a toothpick Place on foil Place foil on hot grill and cook until bacon is crispy Pour BBQ sauce over wraps and just heat until sauce is warmed.

Remove from grill and enjoy!

Andrea's Salmon

- Andrea Pewinski

  • 3/4 cup Brown Sugar

  • 1/4 cup Olive Oil

  • 1 Cup Soy Sauce (or more if you want a more salty taste)

  • 1/4 cup minced garlic (or more to liking)

  • 1 tsp. Hot Crushed Red Peppers (Dried)

Marinate for 1/2 hr. Grill and Enjoy!

Traditional Fish Boil

Large Kings or Lake Trout work best.

Twelve quarts of water in a pot with a strainer basket works best.

15 Potatoes – Scrubbed and cut off the ends.

3lb Bag of Carrots – Cut off ends, Peel and cut into chunks.

3lb Bag of Yellow Onions – Remove skin and cut off ends.

6 Ears of Corn - Remove husks and break into small cobs.

12lbs of Fish, Salmon or Lake Trout. NO SKIN / Remove all gray from fillets / Cube into 1.5 to 2-inch chunks.

 

1.      Bring Water to a boil. Add two cups of salt and ¼ to ½ cup of Old Bay Seasoning.

2.      Add Potatoes and boil for 10 minutes.

3.      Add Carrots and boil 10 minutes.

4.      Add Corn and Boil for 10 minutes.

5.      Add Onions and Boil 10 minutes.

6.      Boil an additional 10 minutes or until all vegetables are fork tender.

7.      Remove vegetables from the water with a strainer basket or scoop.

8.      Add fish and boil until fish is white and flaky. About 15 to 20 minutes

Remove Fish, strain, and serve with melted butter and lemon. Fresh cut lemons in quarters are a nice touch.

 A white sauce can be served with the vegetables.

Your fishing experience awaits.