MORE CAPTAIN'S RECIPES TO COME

smoked Salmon

 

make a brine

-2 1/2 to 3 gal water. 

-2 1/2 cups salt or enough salt to float an egg

-2 tbsp paprika

-4 to 8 fillets  of salmon chunked

-let salmon soak in brine for 12hours

-prepare smoker grills by cleaning and spraying with nonstick cooking spray,

-add salmon to grills do not wipe dry.

-you can coat salmon with a rub. i like covering with brown sugar or "luzianne©" cajun seasoning.

-start smoker and add grills with salmon

-smoke with apple or cherry wood

-smoke at 140° to 160° for the first 2 hours

-increase heat to 180°to 200° for 1 hour

-decrease heat and smoke one more hour

-let cool and enjoy

rANCH GRILLED SALMON


TAKE ONE FILET OF SALMON LAY ON TO TIN FOIL AND CURL UP THE EDGES TO MAKE A BOAT.  THAN SPRINKLE A DASH OF SALT AND PEPPER ON TO ENTIRE FILET. LIGHTLY COVER FILET WITH BROWN SUGaR (OPTIONAL) NOW COVER THE FILET GENEROUSLY WITH RANCH DRESSING.   ( I LIKE HIDDEN vALLeY©) hEAT UP GRILL TO 350° AND PLACE TIN FOIL AND FILET ON RACK. COOK FOR ABOUT 30 MINUTES COVERED. pERIODICALLY CHECK THE HEAT KEEPING IT CLOSE TO 350° AND THE FISH BY USING A FORK AND SEEING IF THE FILET FLAKES OPEN.

SALMON spread


you can use any left over salmon from the grill, baked, or canned.  remove all bones and crumble into a bowl.  add mayonnaise to desired creaminess. next add 1/2 to full pack of lipton© onion soup mix to your taste. spread on crackers and enjoy. 

for a little added flavor try adding a chunk of smoked salmon to your spread.

Death's Door Charters and Scenic Tours, llc © 2016 | All Rights Reserved

Canned Salmon


Filet and skin fish. No need to worry about removing bones they will cook up in the canning process and are actually a good source of calcium. fill pint jar half full with fish than add:

1/2 teaspoon pickling salt

1 teaspoon ketchup

1 teaspoon cooking oil

1 teaspoon vinegar

finish filling jar with fish and seal. pressure cook 100 minutes at 10 lbs. pressure. let cool. 

(an 18 lb. salmon will yield approximately 8 pints.)

A CAPTAIN'S FAVORITE IS TO REPLACE THE KETCHUP WITH BBQ SAUCE AND ADD A SMALL PEACE OF SMOKED SALMON TO EACH JAR.