Captain Jim’s Lake Ontario Recipes

Captain Jim’s Favorite Baked Lake Ontario Trout or Salmon

Remove pin bones from fillets, either pull them out one by one or cut above and below and remove the entire section with the bones. Ask your crew for specific instructions. Also remove any remaining lateral line (dark meat on skin side of fillet) check for spinal bones on inside of fillets. Cut into serving size portions and rinse with fresh water.

Place sections into a glass baking dish loosely don’t over crowd. Sprinkle fillets liberally with Old Bay seasoning, sprinkle fillets liberally with Montreal Steak Seasoning. Lightly Sprinkle Garlic Powder. Take a real butter stick and cuts pats and place one on each portion. Preheat oven to 400 degrees .Bake for 6-8 minutes or until some browning of the fillets and butter takes place.

salmon

Remove dish from oven and carefully spoon the melted butter over each section. Return to oven until the internal temp of the thickest fillet is 145 degrees. Or until fish flakes easily with a fork. Approximately 6-8 minutes for a total cook time of 12-16 minutes. Cooking time varies greatly and depends on thickness of fillets. Use a meat thermometer and get it right.

Leftovers are even better. Take two slices of white bread, smear mayo on one and sweet pickle relish on the other. Put cold fillets on and you have a great sandwich.


Baked Salmon

ingredients

  • 2 garlic cloves, minced
  • 6 tablespoons light olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 2 (6 ounce) salmon fillets

Remove pin bones from fillets, either pull them out one by one or cut above and below and remove the entire section with the bones. Ask your crew for specific instructions. Also remove any remaining lateral line (dark meat on skin side of fillet) check for spinal bones on inside of fillets. Cut into serving size portions and rinse with fresh water. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.

  • Place salmon fillets in a medium glass baking dish, and cover with the marinade.
  • Marinate in the refrigerator about 1 hour, turning occasionally.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place fillets in aluminum foil, cover with marinade, and seal.
  • Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Asian Salmon

ingredients

  • 1 1/2 lbs. of wild Salmon
  • 1 tbsp. Dijon mustard
  • 1 1/2 tbsp. soy sauce
  • 1 tsp. sesame oil
  • 2 tbsp. olive oil
  • 1 tbsp. water
  • 1 tsp. honey
  • 1 clove of garlic, minced
  • freshly cracked black pepper, to taste

Remove pin bones from fillets, either pull them out one by one or cut above and below and remove the entire section with the bones. Ask your crew for specific instructions. Also remove any remaining lateral line (dark meat on skin side of fillet) check for spinal bones on inside of fillets. Cut into serving size portions and rinse with fresh water.

Whisk together the mustard, soy sauce, sesame oil, olive oil, honey, water, and garlic together in a small bowl. Preheat the oven to 450 degrees. Line a baking sheet with tin foil (for easier clean up). Coat the tin foil with cooking spray.

Lay the salmon, skin side down, on the baking sheet. Pour half of the marinade on top of the salmon making sure to spread it evenly. Reserve the remaining marinade. Season the top of the fish with freshly cracked black pepper, to taste. Let the fish sit for 10 minutes while the oven preheats.

Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with reserved marinade. Serve immediately. Enjoy.


Grilled Salmon

ingredients

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 4 green onions
  • 1 tbsp. parsley
  • 1 tbsp. rosemary
  • 1 tsp. thyme
  • ½ tsp. salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. garlic powder

Remove pin bones from fillets, either pull them out one by one or cut above and below and remove the entire section with the bones. Ask your crew for specific instructions. Also remove any remaining lateral line (dark meat on skin side of fillet) check for spinal bones on inside of fillets. Cut into serving size portions and rinse with fresh water.

Combine all ingredients in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.

Preheat grill for medium heat and lightly oil the grate.

Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.


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