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Salmon recipe-fish recipe-baked salmon recipe
Broiled salmon recipe and fried salmon recipe
Smoked salmon recipe Wood Plank Salmon
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Wines for your Fish

Try a spicy wine such as a dry gewurztraminer from France for fish prepared with heavy spices. You could also pair the fish with a red Burgundy from France or pinot noir from the United States.

Pair delicately flavored fish in subtle, mild sauces with lighter, more delicate wines. Very few young red wines fall under this category, so a white muscadet from France or melon from Oregon would nicely fit the bill.

Grilled salmon, whether hot or cold, pairs up with Oregon or other Pinot Noir-based wines

Consider a higher-acid wine such as a red Anjou or white Burgundy from France, or a riesling from south Australia, for a fattier, richer fish such as a hearty, oily piece of salmon.

Try a full-flavored, smoky Viognier from France or a heavily oaked, premium Napa chardonnay for any grilled fish.
Barbecued salmon steaks
Barbecued salmon steaks barbecued salmon steaks
Broiled salmon steaks
Broiled salmon steaks broiled salmon recipes
6- 6 ounce salmon steaks
1/3 cup parsley
2 tbsp grated onion
salt and pepper to taste
 1/2 cup salad oil
1/3 cup lemon juice
1/3 cup dry mustard
 5 one inch salmon steaks
4 tbsp lemon juice
2 tsp grated lemon rind
1 1/2 tbsp grated onion		 1/4 cup of cooking oil
1/4 cup marjoram
salt and pepper to taste
Place salmon steaks in shallow baking bowl. Mix all other ingredients. Pour over steak. Let stand for 2 hours. Place salmon on greased barbecue rack. Grill over hot coals for 4 to 6 minutes a side. Baste with marinade and turn. Barbecue for 4 to 6 minutes. Place salmon steaks in well greased broiling pan. Mix all other ingredients and pour over steaks. Marinade for 2 hours turning once. Drain and broil steaks 4 to 6 inches from heat for 10 minutes in each side.
Baked salmon recipe
Baked salmon recipe
Baked salmon recipe with herb butter
Baked salmon recipe with herb butter Baked salmon recipe with herb butter
8 to 10 LB salmon
6 tbsp butter
1/2 cup chopped celery
1/2 cup chopped green peppers
4 tbsp white wine
1/2 cup chopped mushrooms		 5 tsp salt
1 1/2 tsp pepper
1 cup bread crumbs
1 tsp thyme

4 to 5 LB salmon fillets
1 minced garlic clove
5 tbsp lemon juice
6 tbsp parsley
1 tsp sweet basil onion finely chopped

 1/2 cup butter
2 tsp salt
1 tsp pepper
Wash and dry whole fish. Wipe inside and out of salmon with 4 tsp of salt and 1 tsp of pepper. With half the butter, saute the onions, pepper, celery and mushrooms for 10 minutes. Stir in bread crumbs, thyme, remaining pepper and salt. Carefully stuff fish and close with string. Place salmon in greased foil. Coat fish with remaining butter and wine. Close foil and bake at 400F for 15 minutes. Open foil and bake for another 20 minutes, basting with butter once or twice.

Place salmon fillets on a piece of heavy foil and cut around fillets. The foil will stop the salmon skin from sticking to the rack. Slide the fish and foil onto the rack of a broiling pan. Blend together the other ingredients and spread over salmon. Bake fish in preheated oven for 20 to 25 minutes at 300F

 
Deep fried salmon
Deep fried salmon
Pan fried rainbow trout
Pan fried rainbow trout
1 15 LB salmon
2 cups milk
3 tsp salt
6 tbsp baking powder
 3 cups flour
4 eggs
corn or peanut oil
3 tsp garlic powder		 2 LB trout
2 tbsp lemon juice
1 cup fine bread crumbs		 1 egg beaten
salt and pepper to taste
To prepare batter, slowly mix flour , milk, baking powder, eggs, salt and garlic powder in large bowl. More milk can be added to reduce thickness. Fillet salmon into 2 inch chunks. Pour enough oil into large skillet to reach 1/2 to 1 inch level. Heat to a sizzle. Dip fillets in batter and fry turning once. When golden brown, remove and serve with lemon and vinegar. Mix egg, lemon juice, salt and pepper together. Dip pieces of fish into egg mixture, dripping off excess. Roll in bread crumbs. Fry until golden brown.

Recipe's courtesy of Darryl Choronzey

Do you have a great salmon recipe? email me

Orange-honey glazed salmon recipe
Orange-honey glazed salmon recipe Orange-honey glazed salmon recipe
Rick's hot smoked salmon
Prep time: 4 minutes
Roasting time: 10 minutes
Makes two servings		 1/2 cup orange juice
2 Tb sp each liquid honey and soy sauce
2 salmon fillets
2 green onions		 Salmon: raw, uncooked, fresh-skin on, remove scales
One liter of water/1/2 cup of pickling salt
1/4 cup of brown sugar/six crushed garlic cloves
One onion cut into 1/4 inch slices
One lemon squeezed then cut into quarters
Club house "spicey pepper medley"
Preheat oven to 400F. In a 9 inch pie plate, using a fork, stir orange juice with honey and soy sauce until honey is dissolved. Add salmon and turn a few times until evenly coated. Turn salmon skin-side up. Roast in pie plate in center of preheated oven 6 minutes. Turn salmon and baste with pan juices. Continue roasting until a knife tip inserted in center of fish comes out warm, about 4 to 6 more minutes. Meanwhile thinly slice green onions. Using a spoon pan juices overtop salmon and sprinkle with onions.
Salmon recipe courtesy of Lois Bell

Brine:
In water blend/dissolve:pickling salt, brown sugar,garlic,onion and lemon in a bowl then pour into a large zip lock freezer bag. Add one to two fillets in each bag, space allowing. Refrigerate and allow to brine for about 12 hours.
Smoking:
Remove salmon filets from brine, rinse in cold water (important) or your fish will taste salty. Place filets on racks(foil under them). Season liberally with spicy pepper medley. Place brined seasoned salmon filets in smoker for 10 to 12 hours Rick uses alder smoking chips. Temperature 120F-140F
Wood Plank Recipe   Send me your Salmon recipe
Wood Plank
Two servings Fish Fillets
Three to four tablespoons of Olive Oil
One table spoon of Coarse Salt
Any of your favorite spices
To Prepare: First obtain a Cedar or Alder plank from any large grocery store fish department.
Then soak plank in water for approximately 24 hrs. Plank must be submerged during soaking. Then apply a thin coat of Olive Oil to the finished side of the plank.
Apply a thin coat of Coarse Salt onto the Olive Oil. Place Fish Fillet skin down on the plank.
Brush a light coat of Olive Oil on the exposed meat.
Add an assortment of your favorite spices to the top of the exposed fish. Your guide recommends Montreal Steak Spice, a little Garlic and Dill.
Then place your plank on barbecue grill (Medium/Low heat).
Cook until the top of the fish is golden brown and serve on the wood plank.
Note- dont be alarmed at the large quantity of smoke that your plank produces during cooking. Watch the board while cooking, if the board catches on fire just spray with water and turn barbeque heat down.
EMAIL: roddiper@eagle.ca  Kanada Fischen Kanada Fischencharter. Viaggio di pescare del Canada Cobourg 2009©

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