Baked Salmon Recipes

Baked Salmon Recipes

Baked Salmon Recipes.Cooking and eating fish which you caught on that day is a real treat! As long as it’s cooked properly, the smell is good, the flavors are rich, along with the meat is succulent. Here are a few salmon recipes for your upcoming fishing trip. They are straightforward to fix but very tasty. Of course you can start using these at home on fish from the marketplace too. But it won’t taste as well as when you cook your fish fresh from the water next to the river.

This recipe is ideal for Sockeye (Red) Salmon.

Ingredients of Baked Salmon Recipes

Sockeye Salmon fillets (as much as you want)
Marinade (you can utilize one of the recipes below or work with a pre-made marinade sauce for instance Yoshida’s Gourmet Sauce; you’ll need enough marinade to coat fillets.)

Also Needed:
1 large (2-gallon) zip lock bag (or even more, depending on how many fillets you’re cooking)
Cooler with plenty ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil

Lemon-Dill Marinade Baked Salmon Recipes

Ingredients (makes enough for 4 fillets)
¾ cup of vegetable oil
2 tablespoons of lemon juice
1 teaspoon of Worcestershire sauce
1 teaspoon of dill
½ teaspoon of chives
1 teaspoon of parsley
¼ teaspoon of lemon pepper

Make the marinade prior to you leave to visit fishing. If taking longer than per day, mix ahead of marinating fish. Place all ingredients in the zip lock bag, seal, and mix until evenly distributed. Store in cooler.

Honey and Basil Marinade

Ingredients (makes enough for 4 fillets)
½ cup of fresh basil leaves
3 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of honey
½ teaspoon of pepper and salt

Use the identical directions used in Lemon-Dill Marinade.

3 Sauce Marinade

Ingredients (makes enough for 4 fillets)
1/3 cup olive oil
1/3 cup soy sauce
2 tablespoons steak sauce (for example A-1)
2 teaspoons Worcestershire Sauce
3 cloves fresh garlic (minced)
1 tablespoon dry tarragon

Mix similar to other marinades.

Prep and Cooking

* Place fillets in marinade in plastic bag, seal, and store in cooler for half an hour to 1 hour. (Do not marinate long or fillets may begin to deteriorate. Always marinate in the cold container.)

* Make a small fire with charcoal.

* Once coals are hot– ashen white– place fillets skin side upon grill, brush or drizzle with marinade, and cover having a tent of aluminum foil. (The foil acts such as a lid, allowing fish in order to smoke on both sides immediately)

* With the grill about 3 inches in the coals, cook the fillets for approximately 15-20 minutes. When the meat flakes, the fish is completed. Overcooking will dry the fish and compromise its flavor.

* Serve at the same time.

* Store any cooked, uneaten fillets from the cooler for one more day.

Each these marinades is all to easy to make all of which will keep in an iced cooler for a holiday. Never reuse marinade; once you’ve put raw fish within it, use in cooking and NOT as being a dipping sauce. Leaving fish too long in a very marinade can make it mushy. To be safe, marinate fillets for 30 to 1 hour.

Enjoy your fishing and good eating!

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