Below are several, easy-to-make salmon recipes for you to enjoy your catch after you arrive home. For the most part these recipes are species-versatile and will work with any of the salmon and trout we catch. I specifically picked these recipes because they are simpler and most people will already have all of the necessary ingredients. A common question I get on the water is ‘so, how much salmon do you eat’? And while the answer is, a fair amount – most customers take home all of the fish they catch – my favorite preparation is the Salmon Cakes. enjoy! – Capt Rick
- 10oz salmon
- 1/4-1/2 onion diced
- 2 TBSP chopped parsley
- 2 TBSP mayonaise
- 2/3-1 cup dry bread crumbs
- salt and pepper to taste
- 2 TBSP olive oil
- Grill or bake (400 degrees) salmon fillet, skin side down until salmon begins to flake. Skin will separate with spatula.
- Mix Together salmon, onion, parsley, mayo, and bread crumbs. Get creative. If you like spicy, add some cayenne pepper.
- Form patties after ingredients are mixed thoroughly. You can make small patties or large patties to put on a bun for burgers.
- Cover bottom of a pan with olive oil heat at medium-high. Saute patties until golden brown on each side.
- I like to top salmon cakes with remoulade sauce or a simple, slice of butter.
- Any cajun/blackened mix found at the store. Or for your own mix use: 2 parts paprika, 2 parts oregano, 2 parts salt, 2 parts garlic powder, 1 part onion powder, 1 part ground cayenne pepper, 1 part ground black pepper, 1 part thyme. Suit the mixture to your own personal tastes.
- Any size salmon fillet
- Pre-heat oven to 350.
- Mix spices in a bowl and brush salmon fillet with melted butter.
- Rub spice mix over salmon and let season, covered in fridge for 15 minutes.
- Heat a lightly oiled skillet/pan at med-high and sear salmon fillet, skin side up until golden brown.
- If skillet/pan is oven safe, flip salmon to skin side down and place into 350 degree oven for 8-12 minutes until salmon flakes.
- If skillet/pan is not oven safe, place salmon fillets, skin side down on foil, on a cookie sheet and bake for 8-12 minutes
Simple, Grilled Salmon
- Any size salmon fillets
- Butter or olive oil
- Salt, pepper, garlic powder, oregano, paprika, dried onion flakes, seasoned bread crumbs
- Brush salmon fillets with melted butter or olive oil and sprinkle above herbs and spices – or your own blend – to suit your own tastes.
- You can either grill the salmon, skin side down on foil and place on grill then cover for 8-14 minutes until fish flakes with a fork. Or you can place fillets flesh side down, directly on a brushed, oiled grill. If you choose the direct method, then it’s easier to handle fillets that are sliced into smaller portions.
- Grill for about 4-5 minutes, flesh side down then flip, skin side down and grill another 4-6 minutes, or until fish flakes.