Fresh Fish Recipes – Crew Favorites from Lake Michigan waters

A day does not go by without our charter clients asking for out favorite recipes, the time has come to publish some of the ways we enjoy the fish that we catch. This article is designed to be updated so check back regularly for new recipes. Enjoy!

Spring Time Goodness

Coho Salmon

With icebergs afloat and the smallest hint of spring on the breeze its time to catch spring coho’s. Pier fishing for tasty coho jacks dates back more than 30 years for me. Many a day has been spent watching rods for the slightest of rattles in search of 2 to 4 pound coho salmon. They may be small this time off year compared to the adult versions in August, But Fine table fare they are.

Fresh fish most generally doesn’t need to be masked by a ton of ingredients to make incredible eats. Once frozen, the game changes and you may need to be a bit more creative. I recommend consuming your catch while it is still fresh.

Grilled Coho Salmon

• 4 – coho fillets
• Lemon juice
• Lime juice
• 2 tbls real butter
• Salt and Pepper

Preheat your grill to 350 degrees. I use a fish basket, aluminum foil works just as well. Clean and trim fillets to your liking. Place 1 or 2 fillets in foil a packet. Sprinkle with salt and pepper, spritz with lemon and lime juice. Add 1 tblspoon of butter. Seal the packet. Cook 5 to 7 minutes per side, making sure not to over cook the fish.

Serve with a fresh salad and you have a great meal even your doctor would approve of.

Captains Favorite

Deep Fried Cajun Coho Bites

• 4 – coho fillets
• 1 tbls – black pepper
• 1/4 – cup Old Bay seasoning
• 1/4 – cup Zaterans cajun Seasoning
• 1/2 – Cup corn meal
• 1 – Bottle dark beer

Cut fillets into 2 inch by 2 inch pieces, place in a bowl with the beer and marinate for an hour or so. Preheat the deep fryer to 375 degrees. Combine remaining ingredients in a quart sized ziploc bag and shake well. Remove fillets from beer and place on a dish. Place several fillets in the bag, shake until the fillets are evenly coated. Place in the hot grease until the fish starts to float.

Serve with french fries and a green bean salad. Your Doc won’t approve of this one but the Captain sure does.

The great State of Michigan offers so many angling opportunities its hard to have a favorite. But on my list of things to do each April is jigging for walleye. Whether you fish the Detroit river, Saginaw river or the reefs of lake Erie, the action can be fast and the eats are incredible.

Grilled walleye

• 4 – Walleye Fillets
• 1/2 – Vadalia sweet onion
• 1/2 Geen pepper
• Lemon juice
• Italian dressing
• Mortons seasoning salt
• 2 tbls Butter

Cut and trim fillets into desired size. Chop vegetables into edible pieces. Place fish on aluminum foil large enough to make a packet. Add onion and green pepper, sprinkle with season salt, add 1 table spoon butter. Spritz with lemon juice and add 1 to 2 tbls of Italian dressing. Seal the packets. cook over a medium flame for 5 minutes on each side or until the fish is flaky.

Serve with freshly grilled asparagus over steamed white rice.

Walleye/Perch Sandwiches

• Zatarans fish breading
• Pepper jack cheese
• Dill pickles
• Miracle whip
• Katsup
• Onion buns

Another captain favorite Walleye or Perch sandwiches are usually a crowd pleasing meal.

Pre heat the deep fryer to 375 degrees, preheat the oven to 170 degrees.

Cut fish into 4 inch pieces. Place the breading in a quart size zip loc bag. Shake until the fish is evenly coated. Deep fry until done. Set aside . Grill or toast the onion buns , Grate the cheese. Make your sandwiches with the fish and cheese and place in the oven until the cheese melts.

Chop the dill pickle into small chunks, mix with 4 parts miracle whip to 1 part Katsup. Mix well and add to you sandwich.

I serve this with a fresh pickle and home made potato chips.. Enjoy!

Summer Time Eats

Spring King salmon arrive in Manistee sometime in mid to late May. This window is short lived and may only last a couple weeks, maybe a month if we are lucky. These vile contemptuous creatures are hungry and travel in large packs hunting the ever elusive alewife. In recent history, Late May has been the best action of the season. Hunting in cold shallow water along the bank eager to stretch your line and test your angling prowess.

Salmon on the Grill

• 1 salmon fillet skin on
• Montreal steak seasoning
• 1 can of beer

Rinse your salmon fillet and place on a cutting board, season with Montreal steak seasoning. Pre heat your grill to a medium heat. Place the salmon skin side down on the grill and cook until the fish flakes (15 to 20 Minutes), basting with beer every few minutes.

I usually grill corn on the cob along side the salmon, the pair go well together. To grill the corn, fill the sink with water, soak the corn with husks still on for a couple of hours. Place on the grill.  Thats it, simply delicious eats..

Marinated Salmon on the Grill

• 1 salmon fillet skin on
• soy sauce – low sodium
• Worcestershire sauce
• Molasses
• salt/pepper

Mix 1/2 cup soy sauce, 1/2 cup Worcestershire sauce and 1/2 cup molasses in a bowl, Mix well and place in the refrigerator for 30 minutes. Rinse your salmon fillet and place on a cutting board, season with salt and pepper. Place the fish in the marinade for 1 to 6 hours. before grilling place your fillet on a cutting board  and let dry for 20 minutes. The sugar will form a light film on the fish. Pre heat your grill to a medium low heat. Place salmon skin side down on the grill and cook until the fish flakes (20 to 30 Minutes), basting with the left over marinade every few minutes.

This recipe goes well with fresh green beens and a fresh tossed salad.

Early Summer Eats

June means long days, nice weather and Lake trout. These slow growing dinosaurs move on to the gravel flats to pound rocks in search of gobies. The action can be fast, the fish can be huge, the eats are amazing! Nicknamed Lake Chickens on the deck of the Tuna Time, lake trout are a captains favorite. You can cook the the same way you cook your chicken and you will be impressed with the results. This is a great time to book a family charter with the kids in mind, Lake trout come in all sizes and kids are full of smiles cranking away on these tasty fish.

Norwegian Fish Boil

• 6 large lake trout, skin off cut into 5 inch pieces
• 1 cup salt
• 1/4 cup black pepper
• 3 pounds potatoes
• 3 pounds onions
• 1/2 pound butter
• Small bag carrots
• 12 ears of corn, shucked

This recipe is great for feeding larger groups of people, also known as poor man’s lobster. You will need 2 – 3 to 5 gallon pots. I used turkey fryer pots with a fish basket and burner. You will want to do this outside, on a still day. It takes a while to heat the water so fill both pots 1/2 to 3/4 of the way full with fresh water. Heat the pots to a good boil. you will cook your corn in one pot, and the fish and vegetables in three second pot.

While the water is heating shuck your corn, clean and cut your fish, cut your onions into quarters. Place salt and pepper in one pot (the fish pot). When you get a good boil add potatoes, onions and carrots into the fish pot. The corn into the corn pot. Cook until the potatoes are done. (30 minutes or so) When done remove the vegetables from the pot and set aside, a disposable turkey pan works well for this. Place the fish in the pot and cook for 3 to 5 minutes after returning to a boil. Melt butter and serve. 

If you are like me and like a little spice in your food you can add 1 cup of Zatarans crap seasoning the the pot.

Captains Favorite

Deep Fried Lake Trout Bites

• 4 – Lake Trout fillets
• 1 tbls – black pepper
• 1/4 – cup Old Bay seasoning
• 1/4 – cup Zaterans cajun Seasoning
• 1/2 – Cup corn meal
• 1 – Bottle dark beer

Cut filles into 2 inch by 2 inch pieces, place in a bowl with the beer and marinate for an hour or so. Preheat the deep fryer to 375 degrees. Combine remaining ingredients in a quart fillets in the bag, shake until the fillets are evenly coated. Place in the hot grease until the fish starts to float.

Serve with french fries and cold beer. Your Doc won’t approve of this one but the Captain sure does.

Grilled Lake Trout

• 1 Lake trout fillet skin on
• Mortons season salt

Rinse your Lake trout fillet and place on a cutting board, season with Mortons seasoning salt. Pre heat your grill to a medium heat. Place the trout fillet skin side down on the grill and cook until the fish flakes (15 to 20 Minutes).

I usually grill corn on the cob along side the fish, the pair go well together. To grill the corn, fill the sink with water, soak the corn with husks still on for a couple of hours. Place on the grill.  Thats it, simply delicious eats..

Cajun Fried Lake Trout

• 2 – 4 Lake trout fillets skin off
• 1/2 cup – Preparred bisquik mix
• 1/4 cup – Milk
• 1 – Egg
• 1 cup – Cornmeal
• 2 tbls – Cajun seasoning
• 1/4 tsp – Salt
• Oil for frying

In a bowl combine bisquik milk and egg, mix well. In a separate bowl combine cornmeal, seasoning and salt. Dip fillets in wet mixture then in dry mixture. Fry in hot oil until fish flakes easily with a fork. Serve with ranch dressing if you choose.

My family likes homemade potato salad with this meal alot with pickles beats.

Summer is Salmon Time

By Late July the shadows start to get longer, the days shorter. Each cold front has a hint of fall with it, its salmon time. Big schools of chinook and coho salmon start to stage off the river mouths in central Lake Michigan preparing for the spawn. Early mornings, big adult salmon, screaming drags in the pre dawn light…its salmon season.

Cedar planked salmon

• 1 – Cedar plank
• 2 – Salmon Fillets skin off
• 6 – Tbls Dijon Mustard
• 6 – Tbls brown sugar
• Salt and pepper
• Fresh dill

Soak the cedar plank for a couple of hours in salt water. Clean and de – bone your fillets. Rinse and pat dry. Season liberally with salt and pepper on  both sides. Spread Dijon mustard over one side, crumble brown sugar and fresh dill over the top.

 Pre heat the grill to a medium high heat. Place the plank on the grill for 3 to 5 minutes until you can smell the plank. Turn the plank over and place the fish on the plank. Cook for 20 to 30 minutes of until the fish flakes.

If the plank catches fire, spay it with a squirt bottle filled with water.

Serve with your favorite fresh vegetables and enjoy.

Canned Salmon

• Bulk cleaned salmon
• canning jars
• canning jar lids and rings
• Vinegar
• Katsup

Canning can be a little time consuming but it offers a great way to preserve your fish for many months to come.

Clean your fish and cut into pieces that will easily fit into canning jars. Add 1 tble spoon of Katsup and 1 table spoon on vinegar to each jar. Wash your jars in hot water. Fill the jars with fish leaving 1 inch of head space in the jar. Clean the jar top with a clean dish rag and place the lids and rings on tightly.

Place the jars in your pressure cooker, add a dash of vinegar to the pot along with the recommended level of fresh water. Pressure cook at 11 pounds for 100 minutes. Release the steam and carefully place the jars on a clean towel. Allow to cool for several hours occasionally tightening the rings. You should hear the tops seal. Store in a cool dark place.

There are many delicious recipes that can be made from canned salmon, stay tuned for more on that next.

Salmon Dip – a Party Favorite

• 1 – pint canned salmon
• 2 – containers cream cheese
• 1/4 finely choped sweet onion or scallion
• 2 – cloves chopped garlic
• 2 – stalks chopped celery
• 1/4 cup chopped chives
• Mortons season salt

In a medium mixing bowl shred your salmon, Mix remaining ingredients thoroughly and season to taste. Place in the refrigerator over nite.

Serve over crackers.

Substituting smoked salmon for canned salmon is also makes a tasty spread.

Salmon Patties

• 1 pint –  Canned salmon (or 1 pound fresh salmon)
• 2/3 cup – Mayonaise
• 2 – Stalks chopped celery
• 1/4 – Chopped onion
• 1 – Egg
• 1 box – Zaterans salmon cake mix

In a large bowl beat cake mix, egg and mayonnaise. Mix until well blended. Add salmon, celery and onion. Toss gently until well mixed. Shape into patties and refrigerate for 30 minutes.

In 1 tablespoon of oil fry patties until golden brown, 4 to 5 minutes a side.

Top with Katsup and serve with fried potatoes. Another captains favorite.

Smoked Salmon Brine

• 1/3 cup – Sugar
• 1/4 cup – Non-iodized salt
• 1 cup – Soy sauce
• 1 cup – Worcestershire sauce
• 1 cup – Water
• 1/2 tsp – Onion powder
• 1/2 tsp – Garlic powder
• 1/2 tsp – Black pepper
• 1/2 tsp – Tobasco sauce
• 1 cup – Dry wine

Brine salmon chunks overnight in a metal container, keeping refrigerated. Pre heat the smoker and fill with hickory chips. (I soak my chips before I smoke fish) Smoke for 6 to 12 hours depending on the thickness of your fillets. It usually take 2 to 3 pans of chips. Place the largest fillets closest to the heat. Let cool and enjoy. You can freeze smoked fish for enjoyment at a later time as well.

This is just a sample of how we prepare our Lake Michigan fish, book your charter fishing trip today and you can try these tasty treats for yourself.