| Cooking and eating fish that you caught that day is a | | | | 3 tablespoons of olive oil |
| real treat! As long as it?s cooked properly, the smell is | | | | 2 tablespoons of lemon juice |
| sweet, the flavors are rich, and the meat is succulent. | | | | 2 tablespoons of honey |
| Here are a few salmon recipes for your next fishing | | | | ? teaspoon of pepper and salt |
| trip. They are simple to fix but very tasty. Of course | | | | Use the same directions used for Lemon-Dill Marinade. |
| you can use these at home on fish from the market | | | | 3 Sauce Marinade |
| too. But it won?t taste as good as when you cook | | | | Ingredients (makes enough for 4 fillets) |
| your fish fresh out of the water right next to the river. | | | | 1/3 cup olive oil |
| This recipe is perfect for Sockeye (Red) Salmon. | | | | 1/3 cup soy sauce |
| Ingredients: | | | | 2 tablespoons steak sauce (such as A-1) |
| Sockeye Salmon fillets (as many as you want) | | | | 2 teaspoons Worcestershire Sauce |
| Marinade (you may use one of the recipes below or | | | | 3 cloves fresh garlic (minced) |
| use a pre-made marinade sauce such as Yoshida?s | | | | 1 tablespoon dry tarragon |
| Gourmet Sauce; you need enough marinade to coat | | | | Mix as with other marinades. |
| fillets.) | | | | Prep and Cooking |
| Also Needed: | | | | * Place fillets in marinade in plastic bag, seal, and store |
| 1 large (2-gallon) zip lock bag (or more, depending on | | | | in cooler for 30 minutes to 1 hour. (Do not marinate too |
| how many fillets you?re cooking) | | | | long or fillets may start to deteriorate. Always marinate |
| Cooler with plenty of ice | | | | in a cold container.) |
| Good quality charcoal briquettes (do NOT use lighter | | | | * Make a small fire with charcoal. |
| fluid) | | | | * Once coals are hot-- ashen white-- place fillets skin |
| Small wire grill | | | | side down on grill, brush or drizzle with marinade, and |
| Heavy duty aluminum foil | | | | cover with a tent of aluminum foil. (The foil acts like a |
| Lemon-Dill Marinade: | | | | lid, allowing fish to cook on both sides at once) |
| Ingredients (makes enough for 4 fillets) | | | | * With the grill about 3 inches over the coals, cook the |
| ? cup of vegetable oil | | | | fillets for about 15-20 minutes. When the meat flakes, |
| 2 tablespoons of lemon juice | | | | the fish is done. Overcooking will dry out the fish and |
| 1 teaspoon of Worcestershire sauce | | | | compromise its flavor. |
| 1 teaspoon of dill | | | | * Serve at once. |
| ? teaspoon of chives | | | | * Store any cooked, uneaten fillets in the cooler for the |
| 1 teaspoon of parsley | | | | next day. |
| ? teaspoon of lemon pepper | | | | Each of these marinades is simple to make and will |
| Make the marinade just before you leave to go fishing. | | | | keep in an iced cooler for a few days. Never reuse |
| If going for longer than a day, mix just prior to | | | | marinade; once you?ve put raw fish in it, only use in |
| marinating fish. Place all ingredients in a zip lock bag, | | | | cooking and NOT as a dipping sauce. Leaving fish too |
| seal, and mix until evenly distributed. Store in cooler. | | | | long in a marinade can turn it mushy. To be safe, |
| Honey and Basil Marinade | | | | marinate fillets for 30 to 60 minutes. |
| Ingredients (makes enough for 4 fillets) | | | | Enjoy your fishing and good eating! |
| ? cup of fresh basil leaves | | | | |