Savory Salmon Recipes for your next Fishing Expedition

Author: Posted: 04/30/2006 Word Count: 527 words Read 4773 Rating:

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Here are a few salmon recipes for your next fishing trip. They are simple to fix but very tasty. Of course you can use these at home on fish from the market too. But it won¡¯t taste as good as when you cook your fish fresh out of the water right next to the river.This recipe is perfect for Sockeye (Red) Salmon.Ingredients:Sockeye Salmon fillets (as many as you want)Marinade (you may use one of the recipes below or use a pre-mademarinade sauce such as Yoshida¡¯s Gourmet Sauce; you need enoughmarinade to coat fillets.)Also Needed:1 large (2-gallon) zip lock bag (or more, depending on how manyfillets you¡¯re cooking)Cooler with plenty of iceGood quality charcoal briquettes (do NOT use lighter fluid)Small wire grillHeavy duty aluminum foilLemon-Dill Marinade:Ingredients (makes enough for 4 fillets)? cup of vegetable oil2 tablespoons of lemon juice1 teaspoon of Worcestershire sauce1 teaspoon of dill? teaspoon of chives1 teaspoon of parsley? teaspoon of lemon pepperMake the marinade just before you leave to go fishing. If going for longer than a day, mix just prior to marinating fish. Place all ingredients in a zip lock bag, seal, and mix until evenly distributed. Store in cooler.Honey and Basil MarinadeIngredients (makes enough for 4 fillets)? cup of fresh basil leaves3 tablespoons of olive oil2 tablespoons of lemon juice2 tablespoons of honey? teaspoon of pepper and saltUse the same directions used for Lemon-Dill Marinade.3 Sauce MarinadeIngredients (makes enough for 4 fillets)1/3 cup olive oil1/3 cup soy sauce2 tablespoons steak sauce (such as A-1)2 teaspoons Worcestershire Sauce3 cloves fresh garlic (minced)1 tablespoon dry tarragonMix as with other marinades.Prep and Cooking* Place fillets in marinade in plastic bag, seal, and store in cooler for 30 minutes to 1 hour. (Do not marinate too long or fillets may start to deteriorate. Always marinate in a cold container.)* Make a small fire with charcoal.* Once coals are hot-- ashen white-- place fillets skin side down on grill, brush or drizzle with marinade, and cover with a tent of aluminum foil. (The foil acts like a lid, allowing fish to cook on both sides at once)* With the grill about 3 inches over the coals, cook the fillets for about 15-20 minutes. When the meat flakes, the fish is done. Overcooking will dry out the fish and compromise its flavor. * Serve at once.* Store any cooked, uneaten fillets in the cooler for the next day.Each of these marinades is simple to make and will keep in an iced cooler for a few days. Never reuse marinade; once you¡¯ve put raw fish in it, only use in cooking and NOT as a dipping sauce. Leaving fish too long in a marinade can turn it mushy. To be safe, marinate fillets for 30 to 60 minutes.Enjoy your fishing and good eating!This article was written by Paul Mroczka sponsored by http://www.alaskafishon.com Alaska Fish On is a licensed and registered Kenai river fishing guide service providing affordable packages for the novice or experienced fisher. Let the experts at Alaska Fish On tailor an Alaska fishing trip suited to your needs for your next vacation. Reproductions of this article are encouraged but must include a link pointing back to http://www.alaskafishon.com

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