How to Cook a Salmon


2021 Fishing Season and Covid 19

First and foremost, I hope you are all doing well and wish you and all of your loved ones the best during these challenging times. Currently we are still planning for our salmon season and getting out on the water for some great fishing this summer! Like all of you, we will be watching what’s going on globally and waiting to see the progress for a return to better times.

During this time of self isolation many of you are tentatively planning vacations or are looking to book a fishing trip this summer You can feel confident that you are guaranteed to be refunded any deposits if the travel advisory is still in effect or for any other health reasons. So we are waiving the standard 30 day cancellation policy to alleviate concerns of being unable to reschedule or cancel your charter dates. We are all in this together and I am sure that all of you are looking forward to getting back to doing what we love the most!

Until then, Tight Lines!!!

Your Captain, Laurel

Salmon can be baked, broiled, grilled, smoked, poached, steamed or even eaten raw in sushi. Salmon is an excellent source of protein, A and B vitamins and Omega-3 oils which are great for your heart so eat up!

Suggested Marinades or Toppings

Coat salmon with mayonnaise and brown sugar. When it is cooked, it caramelises. Delicious!

Lemon juice, lemon slices and dill is always tasty for salmon.

Equal parts soy sauce, water and brown sugar plus a couple tablespoons vegetable oil. Lemon pepper and garlic salt to taste. Marinade in a plastic bag for 2 hours before cooking.

Baked Salmon

Preheat oven to 375 degrees F (190 degrees C). Place fillets or steaks in aluminum foil, cover with marinade, then seal the foil. Place sealed salmon in a glass dish, and bake 35 to 45 minutes until it easily flakes with a fork.

Grilled Salmon

Preheat the grill for about 10 minutes prior to cooking. It is best if a grilling basket or tinfoil is used.

Keith Stanley’s Cedar Plank Salmon: soak plank up to 3 days, preheat BBQ to 350F, slather salmon fillet with Kikkoman Black Bean Sauce then cook skin side down to 145 degree internal temp, enjoy!!!

If using a plank, ensure that it is food grade and that it is soaked in water for 4-6 hours before using (you don’t want it to catch fire). Season the soaked plank with salt and pepper and place on the grill for 3-5 minutes with the cover closed. It will start to smoke and crackle but this is what you want. It is now ready for the salmon, skin side down. Have a water spray bottle handy in case the planks catch fire. The Food Network has a great recipe for Cedar Plank Salmon.

Smoked Salmon

Salmon can be hot or cold smoked. We can suggest a couple local smoke houses if you would like your salmon smoked.

If you have any salmon cooking tips that you would like to share, please send them to us. Contact us here.