Entries for 'awhitney'


4 (5 ounces each) salmon fillets

2 teaspoons olive oil plus 2 tablespoons

Salt and freshly ground black pepper

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Servings: 4

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Prep time: 15 mins

Cook time: 10 mins

Ready in: 45 mins

Servings: 5


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12 filets—about 1 pound

1 cup finely crusted saltine crackers

1/2 tsp. salt

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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
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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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)


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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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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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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2 tablespoons Cajun seasoning...

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Bluegill or perch fillets—about 1 pound

1/3 cup yellow corn meal...

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Lemon Herbed Salmon
Serves: 6 - 8


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)

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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