Entries for 'Martin'


 Provided by Chef Shane Moore of the Spenard Roadhouse, Anchorage, Alaska

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


Combine last four ingredients in a zippered plastic bag and shake well. Add salmon fillets and marinate for 1 hour. Remove from marinade. Season both sides of salmon. Grill salmon for 2 minutes, rotate and grill for an additional 2 minutes. Flip salmon and grill for 3 minutes.

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 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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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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Recipe by Sue Manente
Lansing, Michigan
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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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.
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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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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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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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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  • 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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1 pound of salmon, skinned, cut into 1 inch pieces
20 ounce can of pineapple chunks, drained—reserve juice
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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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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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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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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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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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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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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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.
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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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
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.

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2 tablespoons butter or olive oil

2 teaspoons minced garlic

1 teaspoon lemon pepper

2 (4 to 6 ounces) salmon fillets

3 Lemon wedges




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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