Fish Recipes

A great cookbook depends on great recipes.  Got one to share?

Happy Fall!

Why not try one of the recipes from our Team Salmon recipe vault?  We make sure to add new ones often, so make sure to check back.

Please browse and enjoy! 

 

Chris del Carlo AKA Pigsticker

Gravad lox & Sauce

(10 servings)

 

1 ½ pounds salmon filets

1/3 cup salt

 ¼ cup cognac (cheap)

1 tablespoon pepper

1 tablespoon allspice

1 tablespoon dill, minimum, use fresh dill – buy a bunch of dill

 

Sauce

2 tablespoons grey poupon mustard, heaping

2 ½ tablespoons sugar

1 tablespoon olive oil

1 tablespoon cognac

 

  1. If you have 1 large fillet, cut it in half, so it can be put together sandwich style. On the meat side of the fillet (as opposed to the skin side), rub on some of the spices (pepper, allspice & dill) and set aside.
  2. Combine the salt, sugar & cognac with the remaining spices.
  3. In a large glass pan, place one of the fillets (skin side down) and sprinkle with some of the mix from #2.
  4. Place the second fillet (meat side down) on top of the other fillet and pour over the remaining mix from #2.
  5. Refrigerate and baste salmon every day, separate fish when basting to ensure complete coverage of meat with seasonings.  Flip the fillets over so the sides have a chance to sit in the marinade equally.  This should be done for several days, but no more than 1 week.
  6. When serving, slice fish on the slant, very thin slices.

 

Sauce

Blend all ingredients together until smooth. Serve lox on slices of small round rye party bread. A touch of the sauce on top of the lox is like by some, others like it on the side.

 

Pigsticker

 

 

Shawn Richey AKA Nookslayer.....

So here's the rub I like to make and how I cook the fish:

Brown sugar, smoked paprika, kosher salt, black pepper and thyme

On the stove:
Cook the salmon on both sides over medium heat, watch carefully so it doesn't burn and reduce heat if nessasary. Cook 6-9 minutes until done or too your liking.

On the Grill:
Brush a little olive oil over the spice rubbed salmon. Grill covered over medium heat, approx 3-4 minutes per side. Watch carefully so that sugars in the rub do not burn.

Nookslayer Cool

Shorty The Pimp AKA Rob Hammill.......

My favorite way to prepare salmon is to bake it in balsamic vinegar. Pre-heat the oven to 400 degrees. Place the fillets into a baking dish, being sure to leave at least an inch of space between them. Next pour balsamic vinegar over the fillets until completely covered and there is about an eighth of an inch of vinegar in the bottom of the dish. Season with lemon pepper, and bake for about 20-25 min depending on thickness of fillets. I also like to sprinkle some blue cheese on the fish after is baked for an additional treat. Serve with asparagus spears with baked-on parmesean. Enjoy.   Shorty The Pimp

 

Joshua Thomas AKA H2O

Something easy I just made last night that was great is beer batter fish and chips. cut fish into strips. sprinkle a couple of table spoons of regular bisquik over both sides of fish. mix, one cup bisquik, 1/2 cup beer(ipa works well. drink the rest of the beer), one egg, and a 1/2 teaspoon of salt. If you don't have deep fryer fill frying pan with 1 inch or so of veg oil heat to mid high. dip fish in batter and put in hot oil about four pieces at a time for about three minutes flipping half way through. I think steak fries or tatter tots and a piece of garlic bread go good with this.

Also my favorite way to cook spring chinook is to soak a cedar board in the sink for an hour place the fish on it in the bbq spread dill butter and a little bit of lemmon on it. H2O.

Dave Heller AKA Sal Monid

Chris--Here is a simple but dynamite way to cook salmon filets.  First sprinkle the surface of the meat with garlic salt and Montreal Steak Pepper.  Put the meat, meat side down on the BBQ and cook for 4-8 minutes depending on thickness of the meat and how hot the fire is.  Flip the meat and put it skin side down.  Prepare a sauce of melted butter, a bit of lime juice, a good bit of crushed garlic (amount depending on how much garlic that you like) and even a little shot of hot sauce.  Mix the melted butter and igredients and brush it on the cooked Meat side which will be facing up.  Cook that side for 4-8 minutes.  Take the meat off and brush on a bit more of the melted butter sauce.  Try it and you will like it.  Dad

Tim Cecy AKA Bent Metal pilfers a spice rack from the Hotel manager!  Meal complete!

                  Eight inch Oyster consumed by Bent Metal at the Happy Hollow House

Please post a 'new topic' on the 'Fish Talk' forum and title it "Recipe" and it will be posted here.