Salmon & Trout recipies. Lake Michigan fishing. Chicago, Waukegan, IL



Lake Michigan Salmon and Trout Recipes. Recipes acquired from Lake Michigan captains, captains wives, and sportsman like you. Bonshell fishing charter. Waukegan, IL menu GRILLED /BROILED \| BAKED \| FRIED \| BLACKENED \| CANNED SALMON SMOKED SALMON \| SPREADS \| CEDAR PLANK SALMON RECIPES
	STEAMED SALMON STEAKS 4 fresh salmon steaks, each about 1-inch thick 1 teaspoon salt 4 green onions 2 tablespoons hoisin sauce 2 tablespoons soy sauce 2 cloves garlic, coarsely chopped 1 teaspoon minced peeled ginger Pepper to taste ¼ cup peanut oil Cilantro for garnish Blot salmon dry and sprinkle with salt. Using a large knife blade, flatten the green onions and cut them in 2-inch-long sections. Place half the onions and half the shredded ginger on a shallow, heatproof plate. Arrange the salmon steaks on top of the onions and ginger and scatter the remaining green onion sections and ginger over the steaks. Combine the hoisin sauce, soy sauce, garlic, sugar and the teaspoon of minced ginger. Spread over the salmon. Fill the bottom of a steamer with water to 1 inch from the bottom of the steamer rack. Bring the water to a boil. Place the plate of salmon in the steamer and cover. Steam over medium to high heat until done, about 10 minutes. CAJUN RAINBOW TROUT Servings: 4 1 ½ teaspoons paprika ¾ teaspoon freshly ground pepper 1 teaspoon salt 1/2 teaspoon each dried oregano, chili powder, and dry mustard Pinch cayenne pepper 1 pound rainbow trout fillets 1/2-inch thick) 2 teaspoons olive oil 2 teaspoons fresh parsley, chopped 1 green onion, chopped lemon wedges Preheat the broiler. In a small bowl, combine paprika, pepper, salt, oregano, chili powder, mustard, and cayenne pepper; set aside. Pat fillets dry and place skin side down on a broiler rack. Lightly brush both sides of fillets with oil. Sprinkle both sides evenly with paprika mixture. Broil 4 to 6 inches from heat for 4 to 5 minutes or until fish flakes easily when tested with a fork. Arrange fish on a warmed serving platter and sprinkle with parsley and chopped green onion. Squeeze one of the lemons wedges over the fish. Serve with remaining wedges. 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 ½ tsp. Rosemary leaves 2 tbsp. Lemon juice ½ 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 ¼ 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. RETURN TO MENU

	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 ¼ 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, ¼ 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 ¼ tsp. Poultry seasoning 4 tbsp. Butter ½ cup bread crumbs ½ 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 ¼ cup milk 2 eggs 2 tbsp. Minced fresh parsley 1 tbsp. Lemon juice ¼ 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) ½ 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 ½ cup vegetable oil ½ cup white wine vinegar 1 teaspoon sugar 1 teaspoon dried parsley flakes ½ teaspoon dried Italian seasoning ¼ teaspoon garlic salt ¼ 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. RETURN TO MENU

	FRIED SALMON FILLETS Salmon fillets or trout skinned Seasoned bread crumbs Flour Salt & Pepper 4 Eggs Canola oil Cut salmon fillets into 2 in. strips. Combine 1 cup of flour 2 table spoons of salt 1 table spoon of pepper in a zip lock bag. Shake wet salmon fillets till coated. Place open eggs in a bowl and beat them till fluffy. Roll fish in egg wash, then dip them in seasoned bread crumbs. Preheat frying pan with 3 inches of canola oil to about 375 degrees. Place fish in oil and cook until golden brown. FRIED LAKE TROUT Lake Trout fillets skinned Garlic Powder Salt & Pepper Margarine ( Butter may burn ) Take your Lake Trout fillets, whole, cut in half or thirds depending on size. 8 lb trout or smaller is the best. Preheat frying pan adding about ½ cup of margarine melting till its sizzling hot adding the garlic powder to taste ( same taste as garlic bread ). Salt and pepper the fillets lightly. Fry each side about 5 to 8 min. or until the flesh flakes. FRY DADDY ( FRIED SALMON ) EXCELLENT Salmon fillets skinned Salt & Pepper Flour or Seasoned bread crumbs 2 eggs Take the Salmon fillets & cut into 1 inch pieces. Salt and pepper pieces to taste. Place your eggs in a bowl and beat them till fluffy. Dip the Salmon pieces into the egg, then put the flour or seasoned bread crumbs into a large zip lock bag, putting the Salmon pieces into the bag shaking until completely coated. Ready to fry. Get the grease in your Fry Daddy to temperature. Fry salmon pieces about 3 minutes checking a thicker piece to make sure they are done ( flesh flakes ). DO NOT OVER COOK, DRY -UGH. RETURN TO MENU

	BLACKENED SALMON ¾ lb. (3 sticks) unsalted butter, melted in a skillet 6 fish fillets ½ to ¾ inch thick Seasoning mix: 3 tbsp. sweet paprika 3 tsp. Salt 3 tsp. Onion powder 3 tsp. Garlic powder 1 tsp. Ground red pepper (preferably cayenne) 1 tsp. White pepper 1 tsp. Black pepper 1 ½ tsp. Dried thyme leaves 1 ½ tsp. Dried oregano leaves Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet int he reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heating serving plate. NOTE: If you do not have a commercial hood vent over your stove, making blackened salmon will smoke you and your guests out of the kitchen and possibly the house. There is intense smoke when making this dish. It is a great dish to cook outdoors on a gas grill (a charcoal fire doesn't get hot enough to "blacken" the fish properly). RETURN TO MENU CANNED SALMON Liquid for each jar: 1 tbsp. vinegar 2 tbsp. cooking oil 1 tsp. un-iodized salt 2 tbsp. VA Tomato Juice Jars must be clean. Boil lids. Remove skin from fish fillets and cut into 1 inch cubes. Pack into 1 pint jars, leaving room for liquid. Put on canning lids. Place in pressure cooker. (Do not submerse in water - approximately half covered). Cook for 90 minutes at 10 lbs. Remove from heat and let stand till cool. PICKLED SALMON Remove skin and fillet fish into pieces no smaller than 1 inch square. Place in glass or earthenware crock. Add 5/8 cup non-iodized salt per quart of fish. Cover with white vinegar, stir lightly daily. Let stand for 5 days. Pour off liquid. Rinse till water is clear. Add 2 cups sugar, 1 quart white vinegar, 1 quart white port wine, 1/3 cup pickling spice (Wagner's or Spice Island brand), 2 medium Bermuda onions, sliced. Let stand for 5 days; stir lightly daily. Keep refrigerated. Cover crock with saran wrap. Makes 3 quarts. RETURN TO MENU 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. RETURN TO MENU SMOKED SALMON FISH DIP Ingredients: 1 1/2 Cups of smoked fish - crumbled 1/2 Cup milk 8 oz. Softened cream cheese 1/4 Cup onion - finely minced 1 Tsp. Sweet pickle relish 1 Stalk celery - finely chopped 1/2 Tsp. lemon juice 1 Tsp. Worcestershire sauce Salt and pepper to taste DIRECTIONS: In a small bowl, mix the fish and milk. Cover and chill for 30 minutes. Stir in the cream cheese, onion, celery, relish, lemon juice, and Worcestershire sauce. Add salt and pepper to taste. Cover and chill for 2 or 3 hours to allow the flavors to blend. Serve with crackers ( onion crackers ) or small bread slices. SALMON SPREAD 1 pint canned salmon ( MASHED ) ½ cup celery (chopped fine) 1 small onion (copped fine) 1 tbsp. Vinegar ½ cup mayonnaise or Miracle Whip Dash pepper Combine ingredients. Serve on crackers or rye bread. SMOKED FISH SPREAD 1 ½ lb. Smoked fish 2 tsp. Finely chopped celery 1 tbsp. Sweet pickle finely chopped 1 minced garlic clove 2 tsp. Minced onion 1 ½ cup mayonnaise 1 tbsp. Mustard Dash Worcestershire 2 tbsp. Chopped parsley Remove skin and bones from fish and mash well. Mix all ingredients together and chill 1 hour before serving. LEFT OVER GRILLED SALMON Left over grilled salmon ( Chopped and Flaked ) celery (chopped fine) 1 small onion (chopped fine) Mayonnaise or Miracle Whip Salad Dressing Dash pepper Remove skin and bones from fish and mash well. Mix all ingredients together ( TO TASTE ) and chill 1 hour before serving. Serve on crackers or rye bread. RETURN TO MENU

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