Cooking and eating fish that you caught that day is a real treat! As long as it’s cooked properly, the smell is sweet, the flavors are rich, and the meat is succulent. Here are a few salmon recipes for your next fishing trip. They are simple to

fix but very tasty. Of course you can use these at home on fish from the

market too. But it won¡¯t taste as good as when you cook your fish fresh out

of the water right next to the river.

This recipe is perfect for Sockeye (Red) Salmon.

Ingredients:

Sockeye Salmon fillets (as many as you want)

Marinade (you may use one of the recipes below or use a pre-made

marinade sauce such as Yoshida¡¯s Gourmet Sauce; you need enough

marinade to coat fillets.)

Also Needed:

1 large (2-gallon) zip lock bag (or more, depending on how many

fillets you¡¯re cooking)

Cooler with plenty of ice

Good quality charcoal briquettes (do NOT use lighter fluid)

Small wire grill

Heavy duty aluminum foil

Lemon-Dill Marinade:

Ingredients (makes enough for 4 fillets)

? cup of vegetable oil

2 tablespoons of lemon juice

1 teaspoon of Worcestershire sauce

1 teaspoon of dill

? teaspoon of chives

1 teaspoon of parsley

? teaspoon of lemon pepper

Make the marinade just before you leave to go fishing. If going

for longer than a day, mix just prior to marinating fish. Place all

ingredients in a zip lock bag, seal, and mix until evenly

distributed. Store in cooler.

Honey and Basil Marinade

Ingredients (makes enough for 4 fillets)

? cup of fresh basil leaves

3 tablespoons of olive oil

2 tablespoons of lemon juice

2 tablespoons of honey

? teaspoon of pepper and salt

Use the same directions used for 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 (such as A-1)

2 teaspoons Worcestershire Sauce

3 cloves fresh garlic (minced)

1 tablespoon dry tarragon

Mix as with other marinades.

Prep and Cooking

• Place fillets in marinade in plastic bag, seal, and store in cooler

for 30 minutes to 1 hour. (Do not marinate too long or fillets may

start to deteriorate. Always marinate in a cold container.)

• Make a small fire with charcoal.

• Once coals are hot-- ashen white-- place fillets skin side down

on grill, brush or drizzle with marinade, and cover with a tent of

aluminum foil. (The foil acts like a lid, allowing fish to cook on

both sides at once)

• With the grill about 3 inches over the coals, cook the fillets for

about 15-20 minutes. When the meat flakes, the fish is done.

Overcooking will dry out the fish and compromise its flavor. *

Serve at once.

• Store any cooked, uneaten fillets in the cooler for the next

day.

Each of these marinades is simple to make and will keep in an

iced cooler for a few days. Never reuse marinade; once you¡¯ve

put raw fish in it, only use in cooking and NOT as a dipping sauce. Leaving

fish too long in a marinade can turn it mushy. To be safe, marinate fillets for

30 to 60 minutes.

Enjoy your fishing and good eating!