Most Popular Fishing Charter Service!!
for salmon and trout from the North Harbor in Waukegan,IL.
Grilled or Broiled Salmon Fillets
Fresh Salmon Fillets
Make a tray out of tin foil, grease the tray with butter and place,
the salmon fillets with the skin side down. Place a patty of butter on top,
lightly use the lemon pepper, garlic powder, onion powder and give a
squeeze of fresh lemon on top. Place the tray on your broiler or grill
for about 6 minutes. Flip the fillets and you should be able to run a
knife blade across the skin and peel it off. Once again lightly use lemon
pepper, garlic powder, onion powder and give another squeeze of fresh
lemon over the fillets and cook for another 6 minutes. Flip again and
then spread a thin coat of barbeque sauce over the fillet and cook another
3-4 minutes. Flip one time with another coat of barbeque sauce and cook
for another 3-4 minutes. The cooking times will vary depending on the size
of the fillets but once you get the hang of it, you won't eat salmon any
other way. The fillets should be slightly blackened and the meat should
still be moist.
Salmon Ceasar Salad
smoked salmon, broken into bite-size pieces
2 cups prepared croutons
1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon fresh lime juice
2 teaspoons Worcestershire sauce
1 teaspoon prepared Dijon mustard
Salt and pepper (freshly ground) to taste
1/4 cup butter, melted
1. Preheat oven to 400 degrees F (200 degrees C).
2 cloves garlic, minced
Barbeque Salmon Steaks
4 4-6 oz. salmon steaks
Combine the sauce ingredients stirring thoroughly. Generously brush
both sides of the salmon steaks with mixture.
Barbeque on a well oiled grill over hot coals. Make a tent of foil
or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side
depending on the thickness of your steaks.
Baste frequently. Turn once, brushing with sauce. Steaks should flake
easily when tested with a fork.
1/4 cup butter
2 tsps lemon juice
Melt butter in Dutch oven, whisk in flour until smooth. Cook stirring
continuously for 5 minutes, gradually stir in vegetable stock and bring
to a boil. Reduce heat and simmer for 10 minutes. Add the half and half with the
next 6 ingredients cooking until warm. Add chopped salmon and top with
fresh rosemary sprigs. Makes 3 quarts of bisque.