THE CAPTAIN'S RECIPES (NOW THAT YOU CaUGHT THEM WHAT NEXT?)

Canned Salmon

RANCH GRILLED SALMON

RANCH GRILLED SALMON

  • Filet and skin fish (No need to worry about removing bones they will cook up in the canning process and are actually a good source of calcium.)
  • Fill pint jar half full with fish than add:   
  • 1/2 teaspoon pickling salt 
  • 1 teaspoon ketchup   
  • 1 teaspoon cooking oil   
  • 1 teaspoon vinegar  
  •  Finish filling jar with fish and seal
  • Pressure cook 100 minutes at 10 lbs. pressure. 
  • Let cool.    
  •  (an 18 lb. salmon will yield approximately 8 pints.) 


 A CAPTAIN'S FAVORITE IS TO REPLACE THE KETCHUP WITH BBQ SAUCE AND ADD A SMALL PIECE OF SMOKED SALMON TO EACH JAR.

RANCH GRILLED SALMON

RANCH GRILLED SALMON

RANCH GRILLED SALMON

Take one filet of salmon lay on tin foil and curl up the edges to make a boat.  

Than sprinkle a dash of salt and pepper to entire filet to taste.

Lightly cover filet with brown sugar (optional)

Cover the filet generously with ranch dressing (I like Hidden Valley©)

Heat grill to 350° and place tin-foil and filet on rack.

Cook for about 30 minutes covered.

Periodically check the heat keeping it close to 350°

Check the fish with a fork and see if the filet flakes open.

SMOKED SALMON

SMOKED SALMON

SMOKED SALMON

  • Make a brine  
  • 2 1/2 to 3 gal water
  • 2 1/2 cups salt or enough salt to float an egg   
  • 2 tbsp paprika   
  • 4 to 8 fillets  of salmon chunked  
  • Let salmon soak in brine for 12hours   
  • Prepare smoker grills by cleaning and spraying with nonstick cooking spray
  • Add salmon to grills do not wipe dry
  • You can coat salmon with a rub. i like covering with brown sugar or "luzianne©" cajun seasoning
  • Start smoker and add grills with salmon   
  • Smoke with apple or cherry wood 
  • Smoke at 140° to 160° for the first 2 hours   
  • Increase heat to 180°to 200° for 1 hour   
  • Decrease heat and smoke one more hour  
  • Let cool and enjoy

Salmon Spread

SMOKED SALMON

SMOKED SALMON

  • You can use any left over salmon from the grill, baked, or canned.
  • Remove all bones and crumble into a bowl.
  • Add mayonnaise to desired creaminess.
  • Next add 1/2 to full pack of lipton© onion soup mix to your taste.
  • Spread on crackers and enjoy. 
  • For a little added flavor try adding a chunk of smoked salmon to your spread