fishing charters michigan


Prep Time: 25 minutes


  • 1-1/2 cups water
  • 1/4 cup lemon juice
  • 1 medium onion, sliced
  • 10 whole black peppercorns
  • 3 sprigs parsley
  • 2 bay leaves
  • 6 salmon steaks, cut 1 to 1-1/4 inches thick (about 2 pounds)
  • 3/4 cup mayonnaise or salad dressing
  • 3 tablespoons buttermilk
  • 2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
  • 1 tablespoon snipped fresh chives
  • 1/2 teaspoon  finely shredded lemon peel
  • 2 teaspoons lemon juice
  • Fresh dill (optional)
  • Lemon wedges (optional)


1. In a 12-inch skillet combine water, lemon juice, onion, peppercorns, parsley, bay leaves, and 1/2 teaspoon salt. Bring to boiling; add salmon steaks. Cover; simmer 8 to 12 minutes (12 to 18 minutes for frozen) or until fish just flakes easily when tested with a fork.

2. Remove Fish from skillet; discard poaching liquid. Cover; refrigerate Fish 2 to 4 hours or until chilled.

3. For dressing, in a small mixing bowl combine mayonnaise or salad dressing, buttermilk, dill, chives, lemon peel, and lemon juice. Cover and chill 1 to 4 hours. Serve salmon steaks topped with dressing. If desired, garnish Fish with dill and lemon wedges. Makes 6 servings.

Nutritional facts per serving: calories: 458, total fat: 34g, saturated fat: 5g, cholesterol: 115mg, sodium: 419mg, carbohydrate: 4g, protein: 32g


Prep Time: 15 minutes
Grill Time: 6 minutes


  • 12 ounces Fish fillets, 3/4-inch thick
  • 1/3 cup coarsely chopped fresh oregano
  • 1/3 cup coarsely chopped fresh cilantro
  • 1/4 cup sliced green onion
  • 1 clove garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


1. Thaw Salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside.

2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of Salmon with the herb mixture.

3. Cook the Fish on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the Fish just begins to flake easily with a fork. To serve, cut each Salmon piece in half. Makes 4 servings.

Nutritional facts per serving: calories: 126, total fat: 5g, saturated fat: 1g, cholesterol: 44mg, sodium: 207mg, carbohydrate: 2g, fiber: 0g, protein: 17g, vitamin A: 7%, vitamin C: 11%, calcium: 3%, iron: 5%


Prep Time : 25 Minutes
Makes 4 serving


  • 10 lbs. Fish fillet, skin on
  • 2 tablespoons chili oil (or substitute 2 Tbsp. olive oil plus hot pepper sauce to taste)
  • 2 tablespoons lime juice
  • 1 tablespoon finely chopped cilantro
  • 2 grated fresh ginger
  • 2 garlic cloves, minced


Combine just before serving…


  • 1 tomato, diced
  • 1 mango, peeled and diced
  • 1 cup chopped green onion
  • 2 tbsp. chopped cilantro
  • 1 tbsp. reserved chili oil mixture (see above)
  • salt and freshly ground pepper to taste


  1. Preheat barbecue to medium-high, oil the grill.
  2. Mix together all ingredients, except Salmon, in a small bowl.
  3. Reserve 1 Tbsp of this mixture to season the salsa (see below). Smear remaining mixture over the flesh side of the Fish.
  4. Sear Fish, flesh side down for 3 minutes, turn over, cover grill and cook another 7?10 minutes until Salmon just flakes when pressed with a fork.
  5. Alternatively, place Salmon on grill skin side down and cook, covered, for 10 to 12 minutes.

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