Fall across Lake Ontario means trout and salmon fishing. So many of us enjoy eating and smoking some of the fish we catch. Here are just a few of our favorite recipes. Try them and let us know what you think.

Marinated Grilled Salmon

2 tablespoons white vinegar
2 tablespoons sugar
1 tablespoon dill weed
3/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
4 salmon steaks (1 inch thick)

Mustard Dill Sauce

3 tablespoons mayonnaise
3 tablespoons Dijon mustard
3 tablespoons dill weed
1 tablespoon sugar
4 teaspoons white vinegar
1/4 teaspoon pepper

 In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally.
 In a small bowl, combine the sauce ingredients; cover and refrigerate. Drain salmon, discarding marinade.
 Coat grill rack with nonstick cooking spray before starting the grill. Grill salmon over medium hot heat for 5 minutes. Turn and grill 7 to 9 minutes longer or until fish flakes easily with a fork. Serve drizzled with the mustard dill sauce. Serves 4.

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Smoked Salmon Bisque

1/4 cup butter
1/3 cup all-purpose flour
1 quart vegetable stock
1 quart half & half
1/2 cup dry white wine
1 tbsp worcestershire sauce
2 tsp lemon juice
1 tsp tabasco sauce (optional)
1/2 tsp garlic salt
1/4 tsp ground pepper
8 oz. smoked salmon, finely chopped

 Melt butter in Dutch oven, whisk in flour until smooth. Cook stirring continuously for 5 minutes, gradually stir in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add half & half and next 6 ingredients cooking until warm. Add chopped salmon. Makes 3 quarts.

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The following recipe was given to me by our good friend Terry Young of Trappers Place, it is a very old recipe that was her mothers.

Stuffed Salmon  
By Teresa (Terry) Young

3 - 1/2 lb. Salmon Fillets
1/2 teaspoon salt
1 cup soft bread crumbs
1/8  teaspoon black pepper
1 tablespoon chopped onion
1 teaspoon capers
1 tablespoon chopped parsley
2 tablespoons butter
1 teaspoon lemon juice
 Slice salmon fillets in half lengthwise to make a pocket and place in well greased baking pan. Saute’ onion in butter for approximately 3 minutes. Add parsley, salt, pepper, capers, and lemon juice. Stir mixture into bread crumbs. Stuff salmon fillets with bread crumb mixture. Spread the top of the fillets with butter and bake at 375 degrees for 30 minutes or until fish flakes.
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The following two recipes were sent in by a good friend/client Todd Poteet from Red Hook, NY. They sound great and we can't wait to try them. Thanks Todd.

Lemon Dill Salmon

By Todd Poteet

Grease shallow baking sheet with olive oil
Lightly salt 1/2 of a large or 1 small Salmon fillet
Place salmon fillet on shallow baking sheet
Bake at 350 till fillets easy flake, about 25-30 minutes

In separate pan, melt 1 cup of butter. Add 1 table spoon of lemon zest. Simmer for 2 minutes. Add 1 cup of heavy cream and 2 tbsp of sour cream. Add 1/3 cup of fresh dill (finely chopped). Bring to simmer stirring often. Pour mixture over cooked fillets and serve. Serves 4 - 6.

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Salmon Cakes with Pepper Coulis
By Todd Poteet

Coulis:
Place 2 orange bell peppers in food processor and puree. Add 1 teaspoon of rice vinegar, 1/2 teaspoon of poppy seeds, 1/4 teaspoon of salt, and blend. Place mixture in a small pan and bring to a simmer.

Salmon Cakes:
Cook lightly salted and peppered salmon fillets (approximately 2 lbs.) at 400 for about 25 minutes. Let cool. Flake the salmon into a bowl (remove any bones). Add 1/2 cup finely chopped red onion, 1/4 cup finely chopped orange bell pepper, 1/2 cup Italian bread crumbs, 1 tbsp basil. Mix together. Add one beaten egg, 1 teaspoon of Worcestershire sauce, 1 tbsp of chili pepper sauce and mix together. Form mixture into 3 1/2" cakes. Place on buttered baking sheet and bake at 350 for about 10 - 15 minutes, until golden brown. Serve cakes with coulis drizzled over top or on the side. Serves 4 - 6.

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By Wild Bill

Hey Shelley,
I wanted to send my recipe that almost got me thrown out of the house (smell of grease was bad). I wanted to find a way to really like salmon, I've tried the grill, the oven and the fry-pan but I found out that I like a dry fish. So, I spent two weekends with my deepfrier and plenty of air freshener.
It's simple:
A box of seasoned fry mix(McCormicks) for seafood
A package of Ortega Fajita season mix

Mix Them together. Strip the salmon filet into fish stick sizes, dip in milk and roll in the mix and deep fry. You can spice it up or tone it down, but I think that for those of us who like a deep-fry we've over look this incredible fish.

Thanks
Wild Bill

Toast & Roast
By Shelley Creasy

I've been dying to try the new cedar planks, having seen various recipes in several magazines. While at the ICAST show we stopped at Luhr Jensen's booth and talked to Dave Tonn, their sales and promotions director. Dave started telling us about some of their new products they have for the bar-b-que ennthusiast, including their introduction of grilling planks. Of course, I had to have some. They come 3 to a pack in 3 different flavors, Alder, Cedar and Hickory. Dave gave me a package of the cedar planks to try, I kept one and gave the other two away. Below are some of the recipes that were tried using Luhr Jensen's planks.

Cedar-Planked Salmon with Maple & Pecans
This recipe was one that my good friend Patty Duggan from N. Brookfield, MA tried on one of Luhr Jensen's cedar planks that I had given to her. I'll be sure to try this one next.
1 Luhr Jensen cedar plank
1 salmon fillet (2-4 lbs.), skin on
11/2 teaspoon kosher salt
1/4 cup maple syrup
1/2 cup finely chopped pecans
olive oil
Soak plank 45-60 minutes. Light one side of gas grill on high for 15 minutes. While grill is heating, rinse salmon fillet, pat dry and sprinkle with salt. When grill is hot, lay a sheet of foil on the unlit side of the grill. Put plank on top of foil, close lid and let heat for 5 minutes. Once heated, brush plank with olive oil, lay salmon on plank, skin side down. Brush salmon lightly with maple syrup, sprinkle with pecans and close lid. After 10 minutes, turn plank 180 degrees. Plank will smolder around edges, if it is really burning, spritz it with water. Check after 15 minutes. Fish is done when it flakes. A large fillet make take longer, continue to check periodically.

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Smokey Rub Salmon
Troy & I tried this recipe, which is on the back of the cedar planks package from Luhr Jensen. We highly recommend it.
1 Luhr Jensen cedar plank
1 Salmon or Steelhead fillet
2 tablespoons brown sugar
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon liquid smoke (optional)
1 teaspoon salt
Mix all ingredients in a shallow bowl. Lay fish, skin side down on a plate. Lightly score fish with knife if thicker than 1". Gently, but firmly rub mixture into fish fillet. This can be sticky & needs to be slowly worked into the fish. If your fish doesn't have the skin on it, then rub the mixture into both sides of fillet. You can cook immediately or marinate for up to 8 hours. While fish is marinating, soak plank in water for 45-60 minutes. Bring plank to cooking temp by heating for 5 minutes on BBQ grill. Lightly brush top surface of plank with olive or cooking oil. Place fillet on plank & place plank directly over heat source on the lowest setting of a gas grill or low charcoal heat. Close lid, grill 15-25 minutes or until fish flakes into large chunks. Discard plank after use.
Note: We have an older gas grill and found that we needed to adjust the temperature of our grill.

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Honey Mustard Salmon
By Joan Creasy (My favorite Mother-in-law)

1/2 cup Mayonaise
2 Tbls. Mustard (deli variety)
2 green onions, chopped
1 Tbls. honey
1 Tbls. apple cider vinegar
salt & pepper to taste
4 salmon fillets or steaks (approx. 1 1/2 lb.)

Blend all ingredients,except salmon. Reserve 1/3 cup of mixture. Grill or broil salmon, brushing with mixture. Cook until salmon flakes, turning once. Serve salmon with reserved mixture & garnish with additional green onions. Serves 4.

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Broiled Salmon Steaks and Asiago Tomatoes

By LOO Staff
This recipe is a great if you like thick salmon steaks, with a slightly sharp marinade and a crumb coating that brings all the flavors together.

4 salmon steaks
2 garlic cloves, minced
3 flat anchovies (Optional)
2 teaspoons dried oregano
4 tablespoons worcestershire sauce
8 tablespoons olive oil, divided
4 small tomatoes
1 cup bread crumbs
4 tablespoons crumbled Asiago cheese (Or your favorite kind)

In a small bowl combine the garlic, anchovies, oregano, worcestershire, and 4 tablespoons olive oil into a sauce, stir and allow to marinate for half an hour. Cut off and discard the top 1/3 of each tomato. With a sharp knife make deep cuts across the inside of the tomato meat, preserving the skin, but cutting so as to open the space slightly. Spoon 1 tablespoon of the sauce over the top of each tomato and set them aside.
Take the bread crumbs and the cheese and blend briefly to combine. In a large skillet heat 4 tablespoons of olive oil over medium-high heat, and saute one side only of the salmon steaks for 5 minutes, pushing them around to avoid sticking. Remove the salmon and scant cooking oil remaining, to four individual ovenproof serving dishes, placing each steak, cooked side up, in a separate dish.
Spoon one tablespoon of the remaining anchovy sauce over the top of each. Place one tomato, open side up, inside the ring of each salmon steak.
In an oven preheated to 400?, broil the 4 dishes in the upper 1/3 of the oven for 10 minutes, avoid burning.
Scatter 1/4 of the cornbread and cheese mixture over each steak and tomato (especially on the tomatoes) and return to the broiler for an additional 5 minutes, or until the cheese melts. Center each hot dish on a cool plate for handling and serve.

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Linguine with Pesto Sauce and Fresh Salmon
By Nancy M. Farrell

Ingredients:
3/4 cup fresh basil leaves
3-4 cloves garlic, peeled
3 tbsp. pine nuts
1/2 tsp. salt
1 large tomato, chopped
5 tbsp. olive oil
1/2 cup freshly grated goat cheese
1 lb. Linguine
8 oz. fresh salmon
freshly ground black pepper

Directions:
Place the basil, garlic, pine nuts, tomatoes, 3 tbsp. olive oil, salt and pepper in a blender or food processor and process until smooth. Coarsely chop the fresh salmon. In a skillet, saute the salmon in 2 tbsp. of the olive oil for 4 minutes. Set aside. Cook the pasta in a large pan of rapidly boiling salted water until it is "al dente." Prior to draining the pasta, take about 4 tbsp. of the cooking water and stir it into the pesto sauce. Drain the pasta and toss with the salmon and pesto sauce. Serve immediately.

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Here is a great Salmon dish and it is very healthy. (No Fat)

Grilled Salmon with Orange and Mint

8-6 oz. Salmon Fillets (skin on)
12 Navel Oranges
? cup Red Onion (chopped finely)
4 Radishes (sliced thin)
1 tsp. Salt
? tsp. Red Pepper (crushed)
2 tbsp. Vegetable Oil or Olive Oil
? cup Fresh Mint (minced)

Heat grill. Peel oranges removing all white pith and cut orange along the membranes allowing section and juice to fall into bowl. Stir in red onions, radishes, salt (1/2 tsp), and red pepper (1/4 tsp.). Cover and store at room temperature.
Brush vegetable or olive oil over rack. Brush Salmon fillets with oil and season with remaining salt and red pepper. Grill Salmon skin side up for 5-6 minutes then turn and grill other side 3-4 minutes.
Stir mint into orange mixture. Arrange Salmon (skin side down) on large platter and top with orange and mint mixture and garnish with mint sprigs.

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Salmon Glaze

By Randy Lantiegne

1 stick butter

1/3 cup light brown sugar

1 Tbsp. lemon juice

Salmon Fillets

Melt butter, add sugar and lemon juice. Mix well. Cook over low heat until sugar is dissolved. Spread glaze on fillets and grill. This will make a golden brown carmel glaze that is delicious.

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Asparagus Salmon Bake

By Betty Jones

1 lb. asparagus cut into 1" pieces (approx. 2 cups)

4 green onions thinly sliced

1 1/2 cups shredded swiss or cheddar cheese (approx. 6 oz,)

6 oz. cooked flaked salmon

1 cup milk

1/2 cup original Bisquick mix

1/2 tsp. basil

2 eggs

Preheat oven to 400 degrees. Grease a 9" pie plate. Sprinkle asparagus, onions, salmon, and 3/4 cup cheese into pie plate. Stir remaining ingredients except cheese into a bowl. Blend well and pour over salmon mixture. Bake for 30-35 minutes or until knife comes out clean. Sprinkle with remaining cheese and bake until cheese melts. Let stand for 10 minutes before serving. Note: You can use frozen asparagus, just thaw and drain well. Decrease milk to 3/4 cup and increase Bisquick to 3/4 cup.

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Salmon Roll

By Betty Jones

1 egg

16 oz. cooked boneless salmon, flaked

2 1/4 cup original Bisquick

2/3 cup milk

additional Bisquick for flouring

Sauce:

2 Tbsp. butter

2 Tbsp. flour

2 cups whole milk

1/2 - 2/3 cup canned peas, drained (optional)

Gently mix salmon with egg & set aside. Mix Bisquick with milk to make a sticky dough. On a Bisquick floured board, roll out dough into 8"x10" rectangle. Spoon salmon mixture over dough to within 1 inch from edge. Start with smaller edge and roll up dough, tucking edges in. Seal seam by pinching dough. Place in lightly greased loaf pan, seam side down. Dot with butter. Bake in 350 degree oven for 30 minutes or until dough feels slightly crusty when tapped.
Sauce: In medium frying pan, melt butter, blend in flour, slowly add milk and stir until thickened. Add peas. Sauce will be slightly thin. Serve sauce over slices of salmon roll.

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Grilled Salmon with Mustard Vinaigrette
By LOO Staff

1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp. Dijon Mustard
1 clove minced garlic
2 Tbsp. minced onion
5 Tbsp. chopped fresh herbs; parsley, basil, thyme, rosemary, oregano
4 salmon fillets
salt & pepper to taste
Preheat grill and spray with olive oil. Rub fillets with olive oil and season with salt & pepper. Grill three minutes per side, a little longer for thicker fillets. For Vinaigrette: combine lemon juice, oil, mustard, garlic, onion, herbs, salt & pepper in a bowl. Mix well and set aside. Transfer fillets to plates, spoon vinaigrette over and serve.

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8 oz. mozzarella cheese, shredded
16 oz. jar of your favorite salsa (hot, medium or mild)
2 lbs. fresh fish fillets (you can use salmon, trout, bass or walleye)
chopped chives (optional)

Wash fish fillets. Put fillets and salsa in a large ziplock bag and mix thoroughly. Marinate in the refrigerator for 4-12 hours. Place marinated fillets along with the salsa in a large baking dish. Top fillets with mozzarella cheese and sprinkle with chopped chives. Cover with foil and bake for 20 minutes or until fish flakes. Serve hot. Enjoy!

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Pepper Crusted Maple-Glazed Salmon

By LOO Staff

3/4 cup maple syrup

1/4 cup low sodium soy sauce

4 six-oz. fresh salmon fillets, skin removed

2 Tbsp. whole mixed peppercorns, coarsely crushed

1/2 tsp. olive oil

In a Ziploc bag, mix maple syrup and soy sauce. Add salmon fillets; make sure that the marinade completely covers them. Marinate in the refrigerator for a minimum of 4 hours, with 24-48 hours being the best, occasionally turning fillets. Sprinkle crushed pepper on a plate. Remove salmon from marinade and pat one side into the pepper. Place fillets, pepper side up onto foil. Place on hot grill over high heat and grill for approximately 3 minutes per side. Salmon is done when it has turned pink but is still moist. Serve over Panzella (recipe below); serves 4.

Panzella (Bread and Tomato Salad)

By LOO Staff

1/2 cup peasant-style Italian bread, crust removed, cut into cubes

1 cup tomatoes, diced

3/4 cup cucumber, peeled, seeded and diced

1/3 cup chopped red onion

6 fresh basil leaves, or 1/2 tsp. dried basil

3 Tbsp.. olive oil

1 Tbsp. red wine vinegar

1/4 tsp. freshly ground pepper

Preheat oven to 425 degrees. Toast bread cubes on a baking sheet for 15 minutes or until crisp. Set aside to cool. In a medium sized bowl, combine tomatoes, cucumber, onion and basil with oil and vinegar. Add croutons, toss to coat. Separate into four servings, place 1 salmon fillet on top and serve immediately.