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Great Lakes Salmon Recipes

4/3/21 @ 8:58 AM
ORIGINAL POST
SUbl
USER SINCE 8/11/17

Everyone has a favorite way of cooking salmon, this is mine. Would love to hear more ideas how you make yours!


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4/21/21 @ 5:04 PM
Jzzzzz
USER SINCE 1/19/02

sorry its 2 parts but watch if you want, my favorite way to make salmon.

https://www.youtube.com/watch?v=XRykd1QdAUs  pt 1

https://www.youtube.com/watch?v=VHobzzbThig pt 2 

Goodfishin all!

4/7/21 @ 5:12 PM
Symmetre
USER SINCE 5/11/20

I like to do salmon strips in foil packs, it works really well with fish in the 10 - 20 pound range. I fillet the fish boneless and skinless, then slice each fillet like a salami, so I get a bunch of strips about 1.5 to 2 inches wide and the full height of the fish. I freeze what I don't need right away, so I can just grab a couple of strips as needed any time. You have to thaw the fish in the frigde overnight if you're stating out with a frozen bit.

Start by pre-heating the oven to 400 degrees.

Lay out a square piece of foil on the counter. Rub the inside with a bit of butter or margarine to lightly grease it, then lay two or three thin lemon slices in the middle. Add one or two fish strips over the lemon. I like to season the fish first, with a bit of salt, pepper and bits of fresh parsley ripped into little bits - do both sides of the fish for best results.

Slice a nice sweet onion and lay a couple of the rings on top. Shallots or green onions also work well.

Now here's the good part. In a measuring cup, mix one-quarter cup of pure maple syrup (the real stuff, not corn syrup or that plasticky Aunt Jemima crap) with one tablespoon of soy sauce and a small amount of minced garlic. Pour a suitable amount of this mix over the fillet, then carefully fold up the surrounding foil so you have a little sealed packet that won't leak syrup all over the place. One pack per person works well.

Place your foil packs on top of a broiling pan to catch any spills, and pop them in the oven. Thinner fillets will be done in around 12 - 15 minutes, thicker ones take closer to 20 minutes. Check for doneness by sticking a fork in the thick part of the fillet and giving a twist, it should flake easily. Serve with corn on the cob, asparagus, baked beans, or whatever you like. 

This works great with salmon or large trout. It's real easy, and the foil pack prevents the fish from drying out so it's pretty tough to mess up and overcook it. You can also do this on a BBQ grill instead of using the oven, which is nice in the summer.

Enjoy!



 

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