Salmon & Halibut

Super Easy Salmon Recipe

Prepare to be astounded! This is all you’ll need…

  • Salmon filet
  • Salt & pepper to taste
  • French dressing
  • Tomato/Basil dressing  *optional
Preheat oven to 350 degrees. Put salmon filet in a glass dish. Salt and Pepper the Salmon. You can use the French dressing by itself or add a tomato/basil dressing, as well. Cook in oven for 15-20 min. Voila! You now have a delicious dish that will amaze all who eat it!

Halibut in Special Lemon Caper Sauce

  • Halibut filets
  • Salt & pepper to taste
  • All purpose flour
  • 1 Stick butter (divided)
  • 1/c C Dry white wine
  • Juice of 2 lemons
  • 1/2 C Cream
  • 1/4 C Capers & basil paste
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, then roll in  flour Heat glass baking dish in oven to 400 degrees. Fry halibut until barely-cooked in generous butter. Remove and place in hot glass dish. Raise heat on stovetop for 1 minute and braise half cup of dry white wine. Add 1/2 stick of butter, lemon juice, cream, capers and basil paste. (If I cant find the basil paste in a tube, I soak dehydrated basil 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 parsley 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
  • Seasoned flour
  • 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’ve tried this product you’ll want more!

Coat salmon or halibut filets in seasoned flour and saute in oil and butter over medium heat. Season with salt and pepper to taste. When you turn the fish filets, add the chopped green onions. When fish are done, drizzle the Chinese Kecap over the fish and let it warm. Serve the fish filets topped with the green onions and kecap mixture. You better have more fillets handy because your guests will be asking for more!

Captain Ron’s Creamed Mushroom Halibut Marsala

This is my favorite Captain Ron recipe!
  • 4 Halibut fillets
  • 4 mushrooms
  • Salt and Pepper to taste
  • 3 oz. Marsala wine (sweet)
  • 4 oz. whipping cream
  • 1 tbsp. butter
  • 1/2 tbsp olive oil
  • 1 tbsp flour optional
Cut fish filets into serving size pieces. Season with salt and pepper. In frying pan, saute 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. Whisk 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. Pour cream sauce over fish filets and serve.

Sautéed Salmon and Halibut with Shake-N-Bake

This is one of my favorite recipes!
If the salmon and halibut have skin on them, then put the filet in an oiled, non-stick pan on low for about 1 minute. The skin should easily peel off. If not, put the filet of salmon or halibut in the pan for another minute.

Now, take the skinless filet and cut 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. Cook in the butter for about 3-5 minutes on medium heat. Turn filets 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
Put mix on salmon in large bowl and refrigerate 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 soy sauce
  • 1/4 cup mirin, or white wine
  • 2 tbsp brown sugar packed
  • 4 tbsp butter
  • 4 tbsp olive oil
Rinse salmon filet 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, on medium heat, saute onion with butter and olive oil until filets just start to turn brown. Add garlic and cook for 1 minute, or until aroma is starting to release. Add brown sugar, soy sauce, and mirin, reduce heat and cook for about 5 minutes, occasionally stirring. Sauce should thicken.

Pour hot sauce over salmon filet in foil boat, and let sit at room temperature for at least 30 minutes to an hour. Then barbeque salmon filet in boat for 10-15 minutes until done. Be careful not to overcook. Salmon is best when just barely done. Enjoy!