Smoked Candied Coho Salmon
Clean salmon, remove skin and dark meat. Cut into strips, rinse under cold water and dry on paper towels. Mix salt and brown sugar together. In large container, layer the mixture with the salmon ensuring each piece gets well covered. Place in the fridge and stir the mixture every 12 hours as it turns to liquid. Once you have a liquid, you can add maple syrup and spices of your choice (optional). Brine fish for 24 to 48 hours. Remove fish from brine and hang on smoker racks using toothpicks to dry for 1 hour, aiming a fan at the fish to help dry quicker. Fish will and feel like a gummy bear when ready. Set up smoker using alder or maple wood. Smoke fish for 1 hour with no heat, then turn heat on to 150 degrees for 2.5 hours and 200 degrees for 2.5 hours. (Cooking times will vary)
Maple Bacon Salmon in the Oven
Grand Bend FISHING CHARTERS
Deep Fried Walleye
Cut the skinless, boneless walleye into thin pieces, rinse under cold water, pat dry with paper towel, sprinkle fish with lemon pepper. Whisk batter mix and above ingredients together, slowly adding cold water until the batter is the proper consistency. Dip fish into batter and fry in hot oil until done.
Preheat oven to 425 degrees F
Line cookie sheet with parchment paper, rinse salmon, pat dry and place on cookie sheet (Skin side down). Coat fish with olive oil and sprinkle on a generous amount of clubhouse maple bacon seasoning. Place in pre heated oven until cooked. Approx. 12 minutes.
Bluewater Anglers Famous BBQ Salmon Steak Sauce
Put 1" thick steaks on the grill over a medium charcoal fire. Generously spread the sauce on with a brush. Cook until crispy on both sides.
Also tastes great grilled on a cedar plank