Below are several, easy-to-make salmon recipes for you to enjoy your catch after you arrive home. For the most part these recipes are species-versatile and will work with any of the salmon and trout we catch. I specifically picked these recipes because they are simpler and most people will already have all of the necessary ingredients. A common question I get on the water is ‘so, how much salmon do you eat’? And while the answer is, a fair amount – most customers take home all of the fish they catch – my favorite preparation is the Salmon Cakes.  enjoy! – Capt Rick

Salmon Cakes

Salmon Cakes

  • 10oz salmon
  • 1/4-1/2 onion diced
  • 2 TBSP chopped parsley
  • 2 TBSP mayonaise
  • 2/3-1 cup dry bread crumbs
  • salt and pepper to taste
  • 2 TBSP olive oil
  • Grill or bake (400 degrees) salmon fillet, skin side down until salmon begins to flake. Skin will separate with spatula.
  • Mix Together salmon, onion, parsley, mayo, and bread crumbs. Get creative. If you like spicy, add some cayenne pepper.
  • Form patties after ingredients are mixed thoroughly. You can make small patties or large patties to put on a bun for burgers.
  • Cover bottom of a pan with olive oil heat at medium-high. Saute patties until golden brown on each side.
  • I like to top salmon cakes with remoulade sauce or a simple, slice of butter.
Blackened Salmon

Blackened Salmon

  •  Any cajun/blackened mix found at the store. Or for your own mix use: 2 parts paprika, 2 parts oregano, 2 parts salt, 2 parts garlic powder, 1 part onion powder, 1 part ground cayenne pepper, 1 part ground black pepper, 1 part thyme. Suit the mixture to your own personal tastes.
  • Any size salmon fillet
  • Pre-heat oven to 350.
  • Mix spices in a bowl and brush salmon fillet with melted butter.
  • Rub spice mix over salmon and let season, covered in fridge for 15 minutes.
  • Heat a lightly oiled skillet/pan at med-high and sear salmon fillet, skin side up until golden brown.
  • If skillet/pan is oven safe, flip salmon to skin side down and place into 350 degree oven for 8-12 minutes until salmon flakes.
  • If skillet/pan is not oven safe, place salmon fillets, skin side down on foil, on a cookie sheet and bake for 8-12 minutes
Simple, Grilled Salmon


 Simple, Grilled Salmon

  • Any size salmon fillets
  • Butter or olive oil
  • Salt, pepper, garlic powder, oregano, paprika, dried onion flakes, seasoned bread crumbs
  • Brush salmon fillets with melted butter or olive oil and sprinkle above herbs and spices – or your own blend – to suit your own tastes.
  • You can either grill the salmon, skin side down on foil and place on grill then cover for 8-14 minutes until fish flakes with a fork. Or you can place fillets flesh side down, directly on a brushed, oiled grill. If you choose the direct method, then it’s easier to handle fillets that are sliced into smaller portions.
  • Grill for about 4-5 minutes, flesh side down then flip, skin side down and grill another 4-6 minutes, or until fish flakes.
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