Salmon Spread (makes 6-8 servings)

1 pound smoked salmon (removed from the skin and bone)
1 8-ounce package cream cheese
1 tablespoon Worcestershire sauce
2 tablespoons onion (grated) , 1 tablespoon lemon juice

1 tablespoon parsley

Soften cream cheese by leaving out at room temperature.  Combine softened cream cheese, Worcestershire sauce, lemon juice and onion and blend thoroughly.  Add the smoked salmon and mix thoroughly.  Serve at room temperature with an assortment of crackers.

Maple Salmon (makes 4 servings)

4 8-ounce salmon fillets
1/3 cup pancake syrup
½ cup water
1 tablespoon Dijon mustard,1 teaspoon garlic (minced), ¼ teaspoon salt, ¼ teaspoon seasoning salt

In a saucepan, combine the syrup, water, mustard, garlic and salt.  Bring to a simmer and cook until reduced to approximately ½ cup.  Allow to cool.  Preheat the broiler.  Spray the broiler pan with nonstick cooking oil. Arrange the salmon on the pan skin side down.  Season the fillets with seasoning salt.  Broil the fillets for approximately 6 minutes. Brush the fillets with the syrup/mustard mixture while broiling an additional 4 minutes or until the fillets flake easily.

Italian Lemon Pepper Salmon (makes 4 servings)

2 pounds salmon fillet (skinned, trimmed)
½ cup Italian dressing ½ teaspoon lemon pepper
½ teaspoon garlic powder -½ teaspoon salt ½ teaspoon paprika

 

 Pour the Italian dressing into a 6X10 inch aluminum baking pan. Place the pan on a preheated grill on medium heat.  Cut the fillet(s) into serving-sized pieces.  Season the fillets on both sides with the lemon pepper, garlic powder, salt and paprika.  Place the seasoned fillets in the pan and dressing.  Cook for approximately 3 minutes per side.  Do not overcook.  For an easier no mess clean up cook in aluminum foil.

Lemon Dill Salmon (Makes 2 servings)

1 pound salmon fillets (skinned)
¼ cup butter 4 tablespoons lemon juice 1 tablespoon dried dill weed
¼ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon black pepper

 

 Preheat the oven to 350 degrees.  Spray a baking dish with nonstick cooking oil.  In a bowl, melt the butter and add lemon juice.  Mix thoroughly.  Place the salmon in the baking dish and pour the butter/lemon juice mixture over the fillet.  Season the fillet with garlic powder, pepper, salt and dill.  Bake for 30 minutes in the oven or until the fillets flake easily with a fork.

Deep Fried Salmon or Trout Fingers ~ Captain Russ’s Favorite!! (Especially good with lake trout)

Salmon/Trout fillets (skinned)

Cooking Oil (peanut oil the best or corn and vegetable oil work well also) enough oil to submerge fillets
Flour (Drake’s/Fry Magic/Shore Lunch or Pancake Mix)

Cut fillets in to ½ to ¾ inch strips.  Pour flour in to paper bag.  Add strips to flour.  May want to salt and pepper fillets before adding to flour.  Shake bag until strips are completely covered with flour.  Put strips in to moderately hot oil and cook until golden brown.  Works well with fry daddy or iron skillet on the grill.

Experience, equipment, customer satisfaction count! Whether you are fishing Lake Michigan or the St. Joseph river, you have the guarantee that Captain Russ Clark will make every effort possible to make your fishing trip an outstanding great lakes experience...

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