Fish Recipes

Maple/Teriyaki Smoke Brine [a.k.a The Viking Brine] Named after the Hierta Brothers:)

posted Jan 9, 2009, 12:58 PM by John Keating   [ updated Jan 9, 2009, 1:00 PM ]

For 2 - 6 pounds of fish (double if more than 6 pounds)

1-Gallon distilled water.

1-Cup Teriyaki or Soy sauce (I prefer Soy)

1-Cup Pure maple syrup

1-Cup Non-Iodized salt

1 1/2 tspn Old Bay seasoning

1 1/2 tspn Onion Powder

1 1/2 tspn Garlic Powder


Mix all together very thoroughly and submerge fillets or pieces in brine and let sit in refrigerator for at least 12 hours.  24 hours works well with this brine...

Remove and rinse fillets with cold water and set onto racks as desired. Allow fillets to air dry at room temp for at least 30 minutes, preferably one hour. There should be a nice glaze on fillets before they enter the smoker.

As smokers vary in heat so should you consider this in the times and heat that you smoke for.


With my smoker I like to set heat to 145 - 150 degrees and smoke for 9 - 11 hours depending on the amount and thickness of the fillets. You can periodically check fillets after 9 hours to check for doneness.

Fall River Salmon Chowder (courtesy of Mark Krankel a.k.a. the Kranks)

posted Jan 9, 2009, 12:57 PM by John Keating

½ Pound thick slice bacon, medium dice
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
½ cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
½ cup flour
1 pound white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds Fresh SALMON, Skinned, Fat & Dark Meat Removed, Chunked Bite Size
2 tablespoons finely chopped parsley
     Salt & Pepper

 In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring to simmer. Add the SALMON and simmer for 2 minutes or cooked through. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.

Parmesan Crusted Walleye (or Salmon)

posted Jan 9, 2009, 12:55 PM by John Keating

(Depending on the amount of fillets quantities may vary.) 
1 - 1/2 cup of grated paresan cheese.

1 - 1/2 cup seasoned bread crumbs (or regular crumbs just add seasoning)
2 - eggs  
1 - 1/4 cup milk 
1 - tbsn Olive oil
1 - 1 inch piece of butter.
Lay out your fillets and pat dry with paper towel, make sure they are very dry. Mix milk and eggs together in a small deep dish or bowl. Soak fillets in egg mixture and let stand. 
Mix the cheese and seasoned bread crumbs in a 1 gallon plastic ziplock type bag and shake thoroughly. Place 1 or 2 fillets at a time into bag and shake until they are totally covered with mixture. Preheat the skillet with the oil and butter until very hot. Place the fillets in skillet for 4 - 6 minutes depending on thickness - flip and repeat on the other side. they should be golden to dark brown in color. You may have to cut into one to check for done-ness. 

Quick, easy and awesome! Enjoy!  

Blackend Salmon (or walleye or trout)

posted Jan 9, 2009, 12:54 PM by John Keating

1 tbsp Paprika
1 tbsp salt
1 tbsp Garlic Powder
1-1/2 tspn Black Pepper
1-1/2 tspn Onion Powder
1-1/2 tspn Cayenne Pepper
1-1/2 tspn Oregeno
1-1/2 tspn Thyme
1/2 cup Butter
 Lay out Salmon fillets and dry thoroughly.  Mix all ingredients (not the butter) together and set aside.  Melt the butter and brush over dried fillets until covered. Evenly the spice mixture over fillets and set on a pre-heated Cast Iron Skillet. flip and repeat with butter and spice on the other side of fillets.
Fry for approximately 4-7 minutes per side depending on thickness of fillets.
 This is the best blackend fish you'll ever have!!! Thanks Krankel... 

Teriyaki Salmon:

posted Jan 9, 2009, 12:49 PM by John Keating   [ updated Jan 9, 2009, 12:53 PM ]

     1/2 cup soy sauce
     2 tbsp cooking sherry
     1 tbsp  brown sugar
     3 press garlic cloves
     2 tbsp sesame seed oil
      ginger root (just slightly over 1 tbsp)
       (I buy tubes of grated Ginger at my local food mart.)
Mix all ingredients together and pour over Salmon fillets.  Let sit  with mixture in the refrigerator
for at least half an hour (overnight is usually better).
Remove fillets and grill  for 5 to 10 minutes a side, depending on thickness of fillets.
I must tell you that You can't over cook these if you baste regularly with the remaining sauce.

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