Salmon Recipes
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Mix left over cold grilled Salmon with Miracle Whip and minced onion for a
sandwich spread. You will never go back to a tuna salad sandwich again.

Don Carlo
"The Trophy" - Waterloo, IA          dbcarlo1@mchsi.com
         Baked Salmon with Mushroom Stuffing

3-5 pounds Salmon Fillets      1 large onion (chopped)       2 tablespoons fresh lemon juice (save

1 1/2-2 cups fresh mushrooms(sliced)           2 tablespoons butter              2 cloves garlic (pressed)

1 cup soft bread crumbs              3 tablespoons milk                        salt and pepper

1 tablespoon parsley flakes              1/4 cup butter (melted)

1. Place SKINNED fillets in a roasting pan sprayed lightly with cooking oil.
2. lightly salt and pepper fillets.
3. in a large sauce pan saute onions and mushrooms in 2 tablespoons of butter till tender (DO NOT
4. add bread crumbs, milk and parsley and stir well
5. spread stuffing mixture evenly over salmon fillets
6. melt 1/4 cup butter, add lemon juice, and garlic, stir and pour evenly over the contents of the
roasting pan
7. (OPTIONAL) Lightly zest lemon over the entire pan
8. cover pan and place on the middle rack of a pre-heated 325 degree oven for 35-45 minutes or until
flake apart easily, then uncover and bake at 375 degrees for an additional 10 minutes

Steve Lorier - Sheboygan, WI                     stevel302@yahoo.com
                    SALMON PATTIES

In a mixing bowl, put 2 eggs, splash of milk, and minced onion, whisk. Add 3 cups
cooked, flaked salmon, mix. In a sandwich bag smash 10 Ritz crackers. Add
crackers and mix by hand. Form into patties (like burgers) and fry in a buttered
skillet over medium heat until golden brown, about 3-4 minutes on each side.
                                                                                   Makes 4-6 patties.

   Don Carlo
"The Trophy" - Waterloo, IA                  dbcarlo1@mchsi.com
                    BOILED SALMON

Cut a whole salmon into 4" thick steaks. Fill a large stock pot (10 or 12 qt) 2/3rds full
of water. Bring to boil. Add 1 cup of salt, stir to dissolve completely. Add 1 cup
vinegar. Bring back to a boil. Add salmon steaks. Reduce heat to a slow rolling boil
for 45 minutes. Remove salmon and rinse with cold water. Let stand 30 min or so to
cool. Flake apart, removing skin, bones, fat, and dark meat. Be careful! Too much
sampling at this point could reduce your supply of flakes. Refrigerate salmon flakes
for later use, keeps for several days. Cooked flakes can be used to make Salmon
Patties, Salmon Loaf, and Salmon Salad, or create your own recipes. Could be used
in most recipes that call for canned salmon. Also great, plain, on a Ritz cracker.

   Don Carlo
"The Trophy" - Waterloo, IA                    dbcarlo1@mchsi.com
                                           Basic Soup
1/2 salmon (6 portions, roughly)                                 6 medium - large potatoes (or your
1 large cooking onion chopped to chunks ( small - medium)             3 tablespoons salt (keep
2 tablespoons of currie powder (or more; desired amount)                          6 - 8 cups water

Cut the salmon to serving size portions. Place in a medium - large soup pot (depending
desired quantity) with 6-8 cups of water bring to boil, boil franticly add 1 tablespoon salt. Add
the onion, chopped. Keep at a constant boil, but reduce heat to med-high. Chop potatoes to
desired bite size chunk, remember they will boil down. Add potatoes. Cover and let simmer at
medium for 30 minutes. Remove any of the undesirable -crud- that may have formed at the
top, so that the stock will be transparent. Add the curry powder and remainder of the salt,
cover and allow to simmer for 15 minutes. Taste and add more salt or curry powder until you
get your desired flavor. Enjoy! Serves 6 or more depending on you! Serve with Bannock

                      C Belle                                          
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