Fish & Seafood Recipes

Maple Syrup Salmon

  •     1/4 cup maple syrup
  •     2 tablespoons soy sauce
  •     1 clove garlic, minced
  •     1/4 teaspoon garlic salt
  •     1/8 teaspoon ground black pepper
  •     1 pound salmon
  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow baking dish, coat with maple syrup mixture. Cover dish, marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees
  4. Place the baking dish in the preheated oven, bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Grilled Salmon

  •     1 1/2 pounds salmon fillets
  •     lemon pepper to taste
  •     garlic powder to taste
  •     salt to taste
  •     1/3 cup soy sauce
  •     1/3 cup brown sugar
  •     1/3 cup water
  •     1/4 cup vegetable oil
  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Barbecued Firecracker Shrimp

Adjust the cayenne pepper according to your taste.

Prep Time:  15 minutes
Cook Time:  8 minutes
Serves 6

  • 2 lb lg. uncooked shrimp
  • 2 Tbls.  olive oil


  • 2 tsp. black pepper
  • 1/2 tsp.  salt
  • 1 tsp. onion powder
  • 1 tsp. dried chili flakes
  • 1 tsp. ground sweet paprika
  • 1/2 tsp. cayenne pepper
  • 1 tsp. ground dried oregano
  • 1 tsp. thyme
  • 1 tsp. garlic powder

Shell the shrimp, leaving the tails on.  Skewer six shrimp on each skewer.  Brush with olive oil.  Mix dry ingredients and sprinkle over the shrimp on both sides.  Cook on HOT barbecue grill for 4 minutes each side or until shrimp are pink and tender.

Cornflake Crusted Walleye

  • 3-4 lb. Walleye fillets, cut fillet in 2 if lg.
  • 1 box Cornflakes crushed as finely as possible
  • 4 eggs with dash of milk for batter
  • 1/2 tsp. cayenne pepper to crushed Cornflakes, if desired

Heat oil (1-1 1/2 inch deep) to 350 degrees or frying temperature. Dip walleye fillet in egg batter and let excess drain or slide off with fingers. Roll fillet in crushed Cornflakes and place in heated oil. Turn fish once or twice until easily pierced with a fork. Drain on plate lined with paper towels.

Recipe From:

Parmesan Caesar Walleye

  • 1 bottle Caesar dressing
  • Soda cracker crumbs
  • Parmesan cheese
  • Walleye fillets

Marinate walleye fillets in Caesar dressing 30 minutes or longer. Mix equal parts of cracker crumbs and Parmesan. Coat fillets with cracker mixture. Bake on greased pan 12 to 15 minutes at 500 degrees.

Recipe From:

How To: Clams

To Clean:  Scrub shells with brush under cold running water.  Cover clams with cold salted water (1/3 cup salt to 1 gal. water).  Let stand 5 min. to allow clams to cleanse themselves of sand.  Repeat 2-3 times.  Discard any opened cherrystones (hard shells).  Open steamer clams will have some constriction of neck or siphon when clam is touched (an indication they are alive).  Should keep alive in refrigerator 1-2 days.

On The Half Shell:  Allow 6 per person
Shuck and cut both muscles free from two halves of the shell.  Remove only one of the shells.  Place 6 half-shell clams on a bed of crushed ice in 6 shallow bowls or plated, with a container of cocktail sauce in center.  garnish with lemon wedges and watercress.

Steamed Clams:  Allow 20 clams per person
Place scrubbed clams in 1/2 inch of salted water.  Cover and steam just until clams open (6-10 min.).  Discard any clams that do not open.  Serve with melted butter and cups of seasoned broth (season cooking liquid with onion and celery salt, parsley flakes and pepper).