Fish Recipes!

Cooking and eating fish that you caught that day is a real treat! As long as it’s cooked properly, the smell is sweet, the flavors are rich, and the meat is succulent. 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-made marinade sauce such as Yoshida’s Gourmet Sauce; you need enough marinade to coat fillets.)

Also Needed:
1 large (2-gallon) zip lock bag (or more, depending on how many fillets you’re cooking)
Cooler with plenty of ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil

Lemon-Dill Marinade:

Ingredients (makes enough for 4 fillets)
¾ cup of vegetable oil
2 tablespoons of lemon juice
1 teaspoon of Worcestershire sauce
1 teaspoon of dill
½ teaspoon of chives
1 teaspoon of parsley
¼ teaspoon of lemon pepper

Make 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 Marinade

Ingredients (makes enough for 4 fillets)
½ cup of fresh basil leaves
3 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of honey
½ teaspoon of pepper and salt

Use the same directions used for Lemon-Dill Marinade.

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!

Here’s some of the recipes that you will discover in the “Fish Recipes” E-Book:

Boiled Fish
Boiled Salmon
Boiled Salt Salmon
Boiled Cod
Boiled Salt Cod
Boiled Cod With Lobster Sauce
Boiled Haddock With Lobster Sauce
Broiled Fish
Broiled Scrod With Potato Border
Broiled Fresh Mackerel
Broiled Shad Roe
Broiled Salmon
Broiled Salt Salmon
Broiled Halibut
Baked Fish
Baked Haddock
Baked Halibut
Baked Salmon Trout
Baked Salmon Whole
Baked Bluefish
Baked Fillets Of Whitefish
Baked Finnan Haddie
Baked Rock Fish
Casserole Of Fish
Creamed Codfish
Creamed Finnan Haddie
Cod Fish Balls
Codfish Soup
Dressing For Salmon Mold
Dropped Fish Balls
Escaloped Fish
Eel Soup
Eel Fry
Eels Sauce (italian)
Eels A La Tartare
Fresh Fish Fry
Fresh Salmon Fried
Fresh Herring
Fillet Of Flounder
Fish Stuffing
Fish Salad
Fish Salad With Vinaigrette
Fish Au Gratin
Fish Soup
Fish Fry
Fried Perch
Fricassee Salmon
Halibut Cutlets
Mackerel Salad
Matelote Of Codfish
Pan-fish
Pickled Salmon
Planked Fish
Rock Fish Stew
Shad Broil
Salt Fish With Dropped Eggs
Salt Fish Souffle
Sauted Fish
Sauted Smelts
Stewed Fish
Steamed Fish
Sardine Salad
Smoked Salmon
Salmon Mold
Salmon Cutlets
Salmon Pudding
Salmon Patties

So, go ahead and grab you free app on fish recipes now!