1/4 cup bourbon ( Put another 1/4 cup in an old fashioned glass with ice for sipping at the grill)
1/4 cup Orange Juice (fresh is best)
1/4 cup soy sauce (lo sodium)
1/4 cup packed brown sugar
1/4 cup chopped green onions
3 table spoons of fresh chives
2 table spoons of fresh lemon juice
2 garlic cloves chopped
Put all 8 items above in a bag with 4 salmon fillets for 11/2 hours remove and grill for 8 minutes or until meat flakes and serve. (do not turn fish on grill just place skin side down and cook on medium high for 7 to 8 minutes dependent upon thickness. You will think you died and went to heaven when you taste them.
2 Tbs. Garlic Powder
2 Tbs. Kosher or Sea Salt
1 Tbs. Cayenne Pepper
1 Cup Brown Sugar
64 Oz. Apple Juice or cider
1/2 Cup Soy Sauce
1/2 Cup of Maple Syrup
Rinse your salmon fillet and place it in the brine for 24 hrs. Remove and rinse once and set aside to dry, or pat dry with a paper towel to speed it up a bit. Allow a pelicle to form (dry shiny surface). Place in smoker and smoke for approx. 3.5 hrs. Allow to cool, package in vacuum sealer bags, freeze till you want some. Delicious!!!
3 6” skinless smoked salmon fillets
1 lb. bag wide egg noodles
2 cans cream of mushroom soup
½ bag frozen yellow corn
½ bag frozen sweet peas
4 soup cans whole milk
1 cup grated Parmesan cheese
6 teaspoons Old Bay Seasoning
black pepper to taste
Preheat oven to 350 degrees
Prepare noodles according to package directions, drain and put back in the pot.
Crumble the smoked salmon into pieces & add to pot
Add remaining ingredients
Stir well to mix it up & dump into well-buttered 9x13 casserole dish
Cover with aluminum foil and bake for 1 hr. (Remove foil the last 15 min. to brown)
Place dish on table & guests may serve themselves
Notes: I don’t add salt to this because the smoked salmon usually has enough salt in it already. I use my smoked salmon that has been done with an apple juice/maple syrup brine and smoked with maple chips then frozen.
Also, the top of the casserole can be dressed up with crumbled potato chips and fresh parsley sprigs just prior to serving if you want to be fancy.
PS: This works well with Smoked Brown Trout also.
6 salmon fillets (walleye are exceptionally good)
12 cans or bottles of beer
1 gal. zip-lok bag
1 tin pie plate
1 frying pan
1 cup of corn meal
1/4 cup of buttermilk pancake mix
2 large eggs
1/2 tsp. black pepper
1 tsp. salt
1 tsp. Old Bay Seasoning
juice from 1/8th lemon wedge
1 bottle of peanut oil
In pie plate, stir/wisk eggs, lemon juice, 3 oz. of beer (drink remainder of can/bottle).
In zip-lok, combine dry ingredients.
Have another beer.
Pour oil into fry pan & heat until the pan "sings" (when hot it will *ping* *ping*).
Dip fillets one at a time into pie plate mixture getting a good coating on each.
Drop into zip-lok mix, seal, & toss well until all are coated.
Remove & place in hot oil & cook until golden brown.
Serve with home fried potatoes, corn, & lemon wedge.
Dip salmon fillets into milk and then into a mix consisting of 2/3 Parmesan to 1/3 bread crumbs. Place into pyrex glass with the bottom covered in butter and add 3-4 tablespoons of vermouth, 1-2 tablespoons of lemon juice, and 1-2 table spoons of Chardonnay to every 1# fillet. Add salt and pepper as needed.
(You can add the remaining Parmesan bread crumbs to the dish, but you may want to add more Vermouth, Chardonnay, and Lemon Juice.)
Bake at 450 degrees for 14-20 minutes (depending on fillet size) and enjoy.
-1/2 cup packed brown sugar
-1/2 cup bourbon
-1/2 cup apple juice or cider
-1 tsp black pepper
-1 large salmon fillet
-1 cup chopped pecans
-1 tbsp butter, melted
-1/2 tsp salt
In a large zip-loc bag, combine brown sugar, bourbon, apple juice/cider, and pepper. Seal and mix. Add salmon, seal and shake to distribute. Refrig. 2-3 hours.
Heat oven to 400 degrees. Spread chopped pecans on baking sheet. Bake pecans at 400 degrees for 5 minutes or until toasted. In small bowl, combine toasted nuts, melted butter and 1/2 the salt.
Remove salmon from marinade, place on baking sheet, and sprinkle on remaining salt. Spread pecan mixture on top of salmon. Bake at 400 degrees for around 15 minutes or until fish easily flakes with a fork. Meanwhile, place marinade in small saucepan and boil 3 minutes.
Serve salmon with cooked marinade. Great with angel hair pasta.
Ingredients- Your favorite trout or salmon fillet (skin off)
grey poupon (pardon me)
fresh rosemary (dried is too much like eating straw unless ground)
dill , thyme.
Pistacio nuts (shelled)
Rice krispies (or any puffed rice cereal, unsweetened)
olive oil (evoo) if you watch Rachael ray
This dish does take some time to make but it's well worth it in the end.
For the nut/rice coating put the shelled pistachio nuts and the puffed rice in a food processor, and puree until finely ground.
Put that mix into a shallow bowl.
In a separate bowl add flour and your favorite seasonings.
In a third bowl add the eggs, mustard, and the fresh herbs (chopped fine)
Take the fish fillet and rub in the seasoned four.
second- take the fillet and dip into the mustard/egg/herb mix until evenly coated.
Third - take the egg/ mustard/ herb fish and coat with the nut/rice mix.
Now the fish is coated. put the evoo into a sauté pan and heat on low heat.
When the oil is heated add your coated fish and cook until lightly browned , then turn the fillet and do the same.
The fillet won't be fully cooked so baking in the oven at 350degrees will be needed, or if you are very impatient the browned fish fillet could be nuked.
Like I said this dish takes a lot of time , and preparation to prepare.
Accompanying the fish with something as simple as honey, raspberry vinaigrette, a sweet barbecue sauce, or your favorite sauce, (not tarter) , would be fine.
1/3 cup Olive Oil
1 tablespoon Zatarain's blackened fish seasoning
1/2 teaspoon of garlic powder
1 tablespoon of Cavender's Greek seasoning
2 tablespoons brown sugar
1 teaspoon minced onion
Wash and dry Salmon filets. Add all the ingredients into a 1 gallon zip lock bag. Work bag until all pieces are thoroughly covered. Marinate in a fridge for 18-24hrs. Grill in a fish basket until fish is completely cooked.
Copyright © 2024 Crazy Yankee Sportfishing - All Rights Reserved.
Call us! 585-704-7996