Recipes
22

 This batter mix is for 15 lbs. of fish

 

24 oz. Zatarain’s-New Orleans Style Fish Fry “Crispy Southern” mix

16 oz. Pancake mix-Buttermilk

4 oz. Drakes Crispy Fry mix

1 tbs. Heaping tbs. Lemon Pepper with zest of Lemon

1 tbs. Heaping Parsley Flakes

 

Blend in large bowl or zip lock bag

 

Cover fish pieces completely with batter, shake off excess

 

Heat oil to 360 to 380 degrees with 375 degrees being the ideal temp to maintain.

 

This makes a lot but it can be stored in the freezer in an air-tight container – just take out what you need.

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14

I have a family favorite salmon recipe which I created.  It uses a burger basket (available at Meijer's or Walmart) and a charcoal or gas grill.  Take well-trimmed salmon filets (larger fish work best) and arrange them in the open basket, drench with fresh lemon juice and season with Old Bay Seasoning.  Place thin slices of sweet onions on filets, then 3-4 slices of thin-sliced bacon.  Close the basket and turn over and repeat on the opposite side. 

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08

 

Recipe by Sue Manente
Lansing, Michigan
 
Ingredients
3 tablespoons butter, softened
3 tablespoons Dijon or other spicy brown mustard
5 tablespoons honey
1/2 cup dry bread crumbs
1/2 cup pecans, finely chopped
3 teaspoons parsley
6 salmon fillets (4 ounces each), skin and dark flesh removed
 
Preheat oven to 400 degrees F.
Rinse, then pat the salmon fillets dry with a paper towel. Spray a baking sheet with olive oil or non-stick cooking spray and lay the fillets on the pan.
 

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30

 

Recipe by Mrs. Allen J. Bell, North Muskegon, Michigan from the “Hooked on Fish” cookbook published by the Michigan Department of Community Health
 
Prepare in advance. Fish needs to marinate for 4-6 hours.
Ingredients:
4 fresh or frozen salmon steaks
(about 1 inch thick)
1/3 cup orange juice
1/3 cup soy sauce
2 tablespoons parsley, finely snipped
2 tablespoons canola oil
1 clove garlic, crushed
1/2 teaspoon dried basil, finely crushed

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12

PARMESAN SALMON

 
Salmon fillets or steaks (fresh or thawed frozen)
Light Italian dressing
Lemon pepper seasoning
Grated Parmesan cheese
 
Marinate the salmon in the Italian dressing 1 to 2 hours. Drain.
Transfer to spray-coated baking pans.

 

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26

 

1/4 cup honey
2 Tablespoons Dijon-style mustard
1 Tablespoon melted butter
2 teaspoons Worcestershire sauce
Salt and pepper, to taste
4 Salmon steaks or fillets (4 to 6 oz. each), fresh, frozen or thawed

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18

Salmon Marinade

3 - 6-oz salmon fillets, skin removed
1 cup olive oil
4 tbsp rosemary, finely chopped
Zest of 2 lemons, finely chopped
2 lemons, chopped with skins removed

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22

 

  • 2 (4 to 6 oz. each) Salmon fillets, fresh or thawed

     
  • 2 tbsp. butter
    (if desired, olive oil may be substituted for butter)
  • 2 tsp. minced garlic
  • 1 tsp. lemon pepper
  • lemon wedges

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27

 

1 pound of salmon, skinned, cut into 1 inch pieces
20 ounce can of pineapple chunks, drained—reserve juice
 
Marinade:
1/4 cup pineapple juice
2 tbsp. soy sauce
2 tbsp. sherry
2 tbsp. olive oil
1 tsp. brown sugar
1 tsp. ground mustard
1/4 tsp. lemon pepper

 

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12
1/4 cup chicken broth
2 pounds salmon fillets
1/4 cup melted butter
1 cup panko (Japanese style bread crumbs—available in the ethnic food section)
2 tsp. grated lemon peel
1/4 cup plus 2 tbsp. ground blanched almonds
1 tbsp. plus 1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

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06

 

4 — 6 ounce salmon fillets
4 tbsp. lemon juice
2 tbsp. vegetable oil
1 tsp. lemon zest
2 tsp. dried dill
2 cloves garlic, minced
 
Combine the lemon juice, zest, oil, dill and garlic in a large resealable bag.
Add salmon and turn to coat. Refrigerate for 2 hours. Preheat grill. Remove salmon from bag and place on hot grill. Brush salmon with marinade from the bag. Grill the salmon for about 4-5 minutes per side. Remove when done. Salmon should be light in color and flake easily through the thickest part

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01

Baked Salmon

  • 4 Salmon fillets, thawed
  • 2 tbsp. Dijon-style mustard
  • 2 tbsp. butter, melted
  • 1 tbsp. honey
  • 1/4 cup fresh bread crumbs
  • 1/4 cup finely chopped pecans or walnuts
  • 2 tsp. chopped parsley
Heat oven to 400 degrees Fahrenheit. Blend mustard, butter and honey in small bowl; set aside. Mix breadcrumbs, pecans and parsley in another small bowl; set aside. Season Salmon fillets/steaks with salt and pepper.
Place on non-stick or spray-coated baking sheet or broiler pan. Brush salmon with mustard-honey mixture. Pat bread crumb mixture onto top surface of salmon. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon flakes easily when tested with a fork.
25 minutes prep time. Makes 4 servings.

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27

 

CHARRED SUGAR CRUSTED SALMON
 
Dry Sugar Rub:
2 tbsp. sugar
1 tbsp. chili powder
1 tsp. black pepper
1/2 tbsp. ground cumin
1/2 tbsp. paprika
1/2 tbsp. salt
1/4 tsp. dry mustard
Dash of cinnamon
 
4-6 salmon fillets (4-6 ounces each)
2 tbsp. oil
 
Blend all ingredients for the dry sugar rub. Generously coat one side of each fillet with the rub. Heat oil in a large heavy pan over medium-high heat. Carefully place fillets in pan, seasoned side down.
Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6-8 minutes.
Cook just until fish is opaque throughout.

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17

 

Preparation
Preheat broiler.
 
Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness.
 
Brush fillets evenly with syrup; broil 1 minute.

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30

1 pound skinless fillets

1/2 cup fine dry bread crumbs
2 tbsp. butter or margarine, melted
1 tsp. finely shredded lemon peel
1/3 cup sliced almonds
lemon wedges (optional)
Place fillets in a single layer in a lightly greased baking dish. Determine dish size by the size of your fillets.  If you have thin edges, tuck under.
Bread crumb mixture: combine bread crumbs, butter or margarine and lemon peel. Stir well to mix.
Sprinkle the crumb mixture on top of the fillets and then top with sliced almonds.
Bake in a 450' oven until fish is done and crumbs are golden.

this will work with either Salmon or trout....

 

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24

 SMOKED SALMON BISQUE

Many thanks to Johanna O’Keefe, wife of Dr. Dan O’Keefe, Sea Grant Agent for SW Michigan, for sharing this recipe.
With autumn now here—this recipe will be perfect to warm body and soul—and create visions of 2013 fishing on the big lake.
 
Ingredients:
1/4 cup butter (1/2 stick) 1 cups thinly sliced leeks
1/2 chopped yellow onion 1 cup thinly sliced mushrooms
1 Tbsp minced garlic 3 Tbsp all-purpose flour
1 quart (32 oz) clam juice 3/4 pounds salmon fillet, chopped 1/2 inch cubes
2 cups canned or stewed tomatoes 2 Tbsp chopped fresh parsley
1/4 cup chopped fresh cilantro 2 Tbsp chopped fresh dill
1 cup cream 1 cup milk
Pinch black pepper Pinch crushed red pepper
1/2 teaspoon Old Bay seasoning (optional) Salt to taste
2 to 4 ounces smoked salmon (depending on how strong a smoked flavor you want, and how strongly smoked the salmon is), chopped
 

 

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31

 

Ingredients
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots (substitute a small onion)
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
 
Directions
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
 
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
SERVES 4

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25

Ingredients:

2 tablespoons butter or olive oil

2 teaspoons minced garlic

1 teaspoon lemon pepper

2 (4 to 6 ounces) salmon fillets

3 Lemon wedges

 

 

Preparation:

Melt butter in large skillet over medium-high heat. Stir in garlic. Season fillets on both sides with lemon pepper.  Place fillets in pan and cook 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork.

Flip fillets halfway through cooking to brown both sides.

Sprinkle with lemon juice before serving

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08

4 (5 ounces each) salmon fillets

2 teaspoons olive oil plus 2 tablespoons

Salt and freshly ground black pepper

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08

MAPLE GRILLED SALMON

Servings: 4

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08

POTATO SALMON PATTIES

 

Prep time: 15 mins

Cook time: 10 mins

Ready in: 45 mins

Servings: 5

 

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08

12 filets—about 1 pound

1 cup finely crusted saltine crackers

1/2 tsp. salt

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04

 

SALMON CHOWDER
2 (8-ounce) salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup butter
1 cup chopped onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
3 cups chicken broth
1/2 teaspoon salt
1 pound red potatoes, cut into 1/2-inch pieces
1 (9-ounce) package frozen corn, thawed
2 cups half-and-half
6 thick-cut bacon slices, cooked and crumbled
Preparation
Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon
Makes 9 cups
 
 

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28
PECAN SALMON BAKE
 

Ingredients

2 tbsp. Dijon style mustard

2 tbsp. butter, melted

1 tbsp. honey

1/4 cup fresh bread crumbs

1/4 cup finely chopped pecans (or walnuts)

2 tsp. chopped parsley

4—6 ounce salmon fillets or steaks (thawed if frozen)

 

Preparation:
heat oven to 400’. Blend mustard, butter and honey in a small bowl; set aside. Mix bread crumbs, nuts and parsley in another small bowl; set aside. Season salmon with salt and pepper. Place on a nonstick or spray-coated baking sheet or broiler pan. Brush salmon with mustard-honey mixture. Pat breadcrumbs mixture onto top surface of salmon. Bake uncovered for 10 minutes per inch of thickness or until salmon flakes easily when tested with a fork.

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28

4 sheets heavy duty foil (12x18 inch)

4 (4-6 ounce) Salmon fillets

4 medium carrots, diagonally sliced

1 each zucchini and yellow squash, thinly sliced

1/4 cup butter or margarine, melted

1/4 cup fresh lemon juice

2 tsp. dried dill weed

1 tsp lemon pepper

 

Preheat the oven to 450’ or preheat the grill to medium-high. Spray foil with nonstick cooking spray.

Center salmon on each sheet of foil. Arrange carrot slices around salmon. Top with squash slices.

Combine the remaining ingredients; spoon over salmon and vegetables.

Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside of the

packet. Repeat to make four packets.

Bake 17-20 minutes on a cookie sheet in the oven or 9-11 minutes in a covered grill

Serves 4

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03

Salmon BLTs

One trip to Alaska we spent a week traveling the Copper River area. We met a  Michigan transplant (South Haven area) working for the National Parks and he

recommended the Copper River Salmon BLTs at a local restaurant.  They were wonderful.

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28

2 tablespoons Cajun seasoning...

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28

Bluegill or perch fillets—about 1 pound

1/3 cup yellow corn meal...

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14

Lemon Herbed Salmon
Serves: 6 - 8

Ingredients:

2 1/2 cups fresh bread crumbed
4 garlic cloves -- minced
1/2 cup chopped fresh parsley
6 tablespoons grated parmesan cheese
1/4 cup chopped fresh thyme or
1 tablespoon dried thyme
2 teaspoons grated lemon peel
1/2 teaspoon salt
6 tablespoons butter or margarine -- melted, divided
1 salmon fillet -- (3 to 4 pounds)


 
Preparation:
1. In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside.
2. Pat salmon dry. Place skin side down In a greased baking dish. Brush with remaining butter; cover with crumb mixture.
3. Bake at 350 for 20-25 minutes or until salmon flakes easily with a fork. Serve.

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24

2 salmon fillets 1/3 cup maple syrup (real stuff) 1/4 cup soy sauce sesame seeds.  Directions Marinate the 2 salmon fillets in mixture of 1/3 cup maple syrup and 1/4 cup of soy sauce for at least 2 hours in the refrigerator.

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24

Salmon fillets—4-6 ounces each (if frozen, allow to thaw)...


 

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27
  • 5-6 ounce pieces of Salmon, skin on
  • 2 TSP. olive oil
  • 1 tbsp. chopped chives
  • 1 tbsp. fresh tarragon

Directions: Preheat oven to 425’. Line a baking sheet with foil. Rub salmon all over with the olive oil. Roast skin side down until fish is cooked all of the way through, about 12 minutes.  (Check at 10 minutes to see if fish flakes easily, baking longer only if it does not.  Using a metal spatula, lift salmon off of skin and place on serving dish. Sprinkle with herbs.

This recipe is from the Mayo Clinic website and comes with the recommendation to eat two servings of fish a week. Salmon is a good source of Omega 3 fatty acids which help keep blood from forming clots and help prevent a heart attack.

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27
  • 1-2 lbs Salmon Filets
  • ½ cup dark brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 4 tablespoons melted butter

Directions: Place salmon filet in a pan. Combine all ingredients, pour over the salmon and let it sit for 15 minutes. Grill for about 10 -15 minutes, until the salmon begins to flake, brushing with the sauce as it cooks.
 

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27

Dry sugar rub:

  • 2 tbsp sugar
  • 1 tbsp chili powder
  • 1 tsp black pepper
  • 1/2 tbsp ground cumin
  • 1/2 tbsp paprika
  • 1/2 tbsp salt
  • 1/4 tsp dry mustard
  • Dash of cinnamon
  • 4 to 6 skinless fillets (4-6 oz each)
  • 2 tbsp canola oil 

Directions: Blend all ingredients for the dry sugar rub. Generously coat one side of each salmon fillet with the mixture.

Heat oil in large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking.
 

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27
  • 4 Salmon fillets, thawed
  • 1/4 cup brown sugar, not packed
  • 3 tbsp. oil
  • 3 tbsp. soy sauce
  • 1-1/2 tbsp. minced fresh garlic
  • 1-1/2 tbsp. minced fresh ginger
  • 1 sheet (12 x 18 inch) heavy duty aluminum foil

Directions: In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and ginger. Place Alaska salmon steaks/fillets in baking dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove salmon from marinade. Cook on foil sheet on medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

Makes 4 servings.
 

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27
  • 4 Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 Tablespoon olive or canola oil
  • 2 Tablespoons of your favorite seafood seasoning
  • 1/4 cup white wine or chicken broth
  • 1 Tablespoon butter

Directions: Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.


 

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