Salmon and Halibut Recipes
Our Easiest Recipe that will astound all who eat!
Preheat oven to 350 degrees. Put salmon fillet in a glass dish. Salt and Pepper the Salmon. You can use either French dressing by itself or use a tomato/basil dressing along with the french dressing. Cook in oven for 15-20 mins. You now have a delicious dish that will amaze all who eat!
Halibut in our special Lemon Caper sauce.
Cut halibut into pieces for 4-5 guests. Try to get a uniform thickness. You might have to cut the thicker portions of the filet in half. Salt and pepper Roll in white flour Heat glass baking dish in oven to 400 degrees Fry halibut to barely cooked in generous butter–Remove and place in hot glass dish Raise heat briefly on stovetop for 1 minute and braize half cup of dry white wine–add half stick of butter Add the juice from 2 lemons, half cup of cream, quarter cup of capers and basil paste (if I cant find the stuff in the tube, I take dehydrated basil and soak it in water and olive oil for an hour. You'll want about 1/4 to 3/8 of a cup. Pour sauce over halibut in glass dish–Serve with parsely garnish
Captain Ron's Thai Sauce
This is one of Captain Ron's easiest recipes for fish!
16 oz. Salmon or Halibut
1/2 cup chopped green onions
Salt and Pepper to taste
2 tbsp. olive oil
2 tbsp. butter
2 oz. Chinese Kecap *
* Note: Chinese Kecap is not like our red ketchup but is a medium sweet, thick type of soy sauce and can be found at specialty stores. Once you have tried this product you will be buying more than one bottle on your next visit to the store.
Coat salmon or halibut fillets in seasoned flour and saute in oil and butter over medium heat. Season with salt and pepper to taste. When you turn the fish fillets add the chopped green onions. When fish are done, drizzle the Chinese Kecap over the fish and let it warm. Serve the fish fillets topped with the green onions and kecap mixture. You better have more fillets handy cause the will be wanting more!
Captain Ron's Creamed Mushroom Halibut Marsala
This is my favorite Captain Ron recipe!
4 Halibut fillets
Salt and Pepper to taste
3 oz. Masala wine (sweet)
4 oz. whipping cream
1 tbsp. butter
1/2 tbsp olive oil
1 tbsp flour optional
Cut fish fillets into serving size pieces. Season with salt and pepper. In fry pan sute the fish pieces in the oil and butter. When you turn the pieces add the Marsala wine and flambe. (if you are not cooking with gas, use a match to light the wine after it is in the pan and heated) Remove fish when done. Wisk in the whipping cream and simmer until heated. If you prefer a thicker sauce, mix the flour with hot water to form a smooth paste and stir a little at a time into the Marsala sauce until desired thickness is achieved. Saute the mushrooms in a separate pan with butter and add to Marsala cream sauce. Serve the fish fillets with the Marsala cream sauce poured over them.
Sautéed Salmon and Halibut with Shake N Bake
This is one of my favorite recipes! If salmon and halibut have skin on them, then take the fillet and put in an oiled non-stick pan on low for about 1 minute. The skin should easily peel off. If not, put the fillet of salmon or halibut in the pan for another minute.
Now take the skinless fillet and cut it up into bite sized chunks. Put some Shake N Bake in a large bowl. You may add garlic powder, paprika, or other spices. Take the salmon or halibut chunks and coat lightly with Shake N Bake then put in newly washed non-stick pan with a good amount of butter. Let it cook in the butter for about 3-5 minutes on a medium heat in butter. You can turn them over after about 2 minutes. The key is not to overcook. Serve and enjoy!
Smoked Salmon Recipe
1 and 1/2 cup of brown sugar
1/4 cup of coarse salt
1 tablespoon of molasses
1 tsp of thyme
1 tsp of garlic powder
1 tsp of sage or poultry seasoning
Directions: Put mix on salmon in large bowl in fridge for 4-8 hours. Rinse and put in smoker.
Barbecued Salmon Recipes
This is another one of my favorites.
1 3-4 lb salmon filet
1 tsp black pepper
2 tbsp garlic minced
1 cup onion, finely chopped
1/4 cup of soysauce
1/4 cup mirin, or white wine
2 tbsp brown sugar packed
4 tbsp of butter
4 tbsp olive oil
Rinse salmon fillet with water and pat dry. Rub salmon filet with pepper and 1 tbsp minced garlic. Make a tin foil boat to hold salmon filet with sides at least 1/2 inches high.
In a small sauce pan with medium heat, saute onion with butter and loive oil until just starting to turn brown. Add garlic and cook for 1 minute, or until aroma is starting to release. Add brown sugar, soy sauce and murin, reduce heat and cook for about 5 minutes, ocasionally stirring. Sauce should thicken.
Pour hot sauce over salmon fillet in foil boat, and let sit at room temperature for at least 30 minutes to an hour. Then barbeque salmon fillet in boat for 10-15 minutes untill done. Be very careful not to overcook. Salmon is best when just barely done. Enjoy!!!