From the chill blue waters of the Pacific Ocean...



                 Home            Site Map

 F/V Evening Star


Salmon Recipes

Wild caught fish only - of course!


Honey-Lime Salmon

3  tbsp     honey

1  tsp       ground cumin

t  tsp        ground coriander

1   tsp      Dijon mustard

3/4 tsp     salt

3 tbsp      lime juice

3/4 tsp     grated lime peel

Mix the above with one tbsp. very hot water until well blended.

Spread over salmon.  Grill over medium heat turning only once.

Sprinkle with cilantro leaves and serve with lime wedges.

4 salmon fillets, approx. 3/4 inch thick, skin removed

3 tbsp chopped cilantro leaves

lime wedges


Smoked Salmon

Dissolve in   2 qts. of water:

                    1    c    salt

                    1/2    c    brown sugar

                    2    drops   liquid garlic

                    2    tsp.    Johnny's Seafood Seasoning

Brine fish for 6 hours,  rinse in cold water and air dry over night

Smoke until done


Pickled Salmon

Dissolve together:

                    2    c    brown vinegar

                    1    c    water

                    2    tbsp.    brown sugar

                    1/2  c    white sugar

                    3     bay leaves, crushed

                    1    tbsp. celery seed

                    1    tbsp. mustard seed

In large mouth jars begin layering:   fish, cut into 1" chunks. thinly sliced onion,  thinly sliced lemon

You may add peeled cloves of garlic and whole peppercorns  (I do)

Tip: if the lemon has a thick pith, you may want to peel it first as the pith is bitter



Wild West BBQ Salmon

                    1/2  c   veg. oil

                    2 tbsp. soy sauce

                    1 tbsp.   salt

                    1 tbsp. pepper

                    1 tbsp. sugar

                    1/2 cup Rye whiskey

                    1 tbsp. molasses

Split the fish down the back bone and marinade flesh side down.

BBQ skin side down until the skin separates from the flesh OR bake in an oven at 350  in heavy foil wrap.


Teriyaki Marinade

1 1/4  cups            Soy sauce

1/3  cup                 sake Japanese Rice Wine

6   tbsp                  sugar

3  garlic cloves      minced or pressed

1  tbsp                  ginger root minced or grated

Garlic salt

For Salmon:

Prior to marinade, rub garlic salt on the meat side of salmon. Marinade 2 hours, meat side down.

Cook on BBQ skin side down till skin peels off. Scrape off the dark gray meat (its actually fat and very strong tasting)  Brush sauce on the fish to keep moist. Do not over cook!

For sturgeon:  

Score meat in 1 inch squares, 3/8 inch deep. Marinade 4-6 hours.  While on the BBQ brush sauce on fish to keep moist.



Back to Recipes

F/V Evening Star LLC 2007