Cook Your Catch
FIN AND ALE
Marinate salmon filet with skin on or off in Italian dressing, lemon pepper, or something similar for a few hours.
Get grill nice and hot. Drop filet, skin side up onto the grill.
Cook for about 5 minutes, then peel skin away by hand.
Carefully flip filet over and cook for about another 5 minutes and you should have filet that’s slightly charred on both sides.
Place filet skin side down in tin foil. Spread lemon pepper, butter, or any type of marinade onto the filet.
Add a few onion slices or maybe some bell pepper slices.
Then close foil over the filet to form a cover.
Place the package onto a moderately hot grill and cook for less than ten minutes
The fish is done when the meat gets flakey and is a consistent color all the way through.
This one is a sleeper. To see how this is done, check out the video on YouTube.
Take a spring coho filet (smaller spring fish are the best) and remove skin and a small strip of pin bones.
Cut the remaining meat into smaller pieces, I like them about 1”x3”.
Lightly pat them with a paper towel to remove excess moisture.
Roll the fish into your favorite frying batter (I like shore lunch) and drop it into your Frydaddy or even pan fry.
Enjoy!!