Before After

    Coho Salmon Recipes:

    These recipes for salmon can be done over an open fire or in the kitchen. Maybe even on your gas grill! All are scrumptious and will please any fish lover.

      Mustard-Crusted Salmon

      4 to 6 8 ounce salmon fillets

      ¼ c. fresh garlic, minced

      3 Tbsp butter

      ¾ c. Dijon mustard (pardon me, do you have any Grey Poupon?)

      ½ c. white wine (dry wine works well here)

      3 or 4 fresh cut lemon wedges

    Wash the fish under cold running water and dry with paper towels.

    Put the fish, skin side down, on a greased broiler pan.

    Get out your skillet and melt the butter, then add the garlic.

    Cook over a medium flame for, oh say, 3 minutes until the garlic is softened.

    Separate the butter from garlic by spoonfuls, and sprinkle lightly over the salmon. Keep that garlic; we'll need it later!

    Place salmon in the broiler for about 2 or 3 minutes. The fish SHOULD be 2 to 3 inches from the flame.

    In the meantime, combine the cooked garlic with the Grey Poupon (I love that name) and white wine.

    Take your salmon from the oven without burning your fingers, and spoon the Grey Poupon mixture over the salmon, being certain to get it evenly spread out.

    Put back in the broiler for 5 minutes. The crust will be a lovely shade of golden brown, and the fish will look opaque (like an opal) at the thickest part.

    Call your family and dinner is served!

      Grilled Whiskey Salmon

      4 fresh salmon fillets (8 ounces each)

      ½ c. Sourmash Whiskey

      ¼ c. soy sauce

      ¼ c. Minute Maid orange juice, (no pulp. I hate pulp)

      2 Tbsp oil

      2 Fresh garlic cloves

    Combine all the liquids (whiskey, soy sauce, orange juice and oil) with the garlic in a bowl.

    Put the salmon in a separate dish and pour this alcoholic's nightmare over it.

    Marinate for at least one hour (60 minutes).

    Turn on the oven and oil up the cooking grate.

    Put the salmon on the grate (or grill) and cook 5 minutes per side. Watch the color of the fish. It will start to fade a bit, and that is when the fish is getting done. Check the flake factor, carefully take off of the grill and grab your fork and spoon! YUMMY!

    YIKES!! Coho salmon recipes abound. Here's another I thought you'd like.

      Corn Salmon Squares

      16 ounces cooked salmon (don't buy it, go catch it yourself!)

      cracker crumbs, 2 cups

      1 LARGE can of creamed corn (about 17 ounces)

      1 c. vitamin D milk

      2 medium eggs (and just whip the TAR out of 'em!)

      Salt, to taste

      black pepper, to taste

      1 Tbsp butter

    Oven needs to be pre-heated to 400 degrees.

    Oil up a glass baking dish.

    Take as many of the bones and darker skin as you can OUT of the salmon.

    In a large bowl, mix everything but the butter,

    Mix well.

    Spread this in the glass dish evenly.

    Divide the butter up into small "dots" all along the top of the salmon.

    Place in the oven for one (1) hour.

    When done, a butter knife jabbed into the thickest part will come out clean, like testing a cake for "doneness".

    Cool off for at least 5 minutes prior to serving.

    Cut into small squares and have a good ole time!

    We certainly hope you have enjoyed these Coho salmon recipes and that you will return often. Thank you.

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