Fish & Seafood Recipes

Crab Pizza Dip

  • 1 c. sour cream
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. lemon juice
  • 1 tbsp. horseradish
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 6 oz. seafood cocktail sauce
  • 6 oz. crab meat, drained
  • Parsley

Blend first six ingredients. Spread on a 10 inch serving plate. Spread cocktail sauce on like you would pizza sauce. Sprinkle crab and parsley on top. Serve with crackers.

Recipe from:

Ginger Soy Marinated Salmon

  • 4- 8 oz pieces fresh salmon
  • 2 tsp grated fresh ginger
  • 1 tsp black pepper
  • 3 Tbl soy sauce                              
  • 1 clove chopped garlic           
  • 1 tbl brown sugar
  • 2 tbl sesame oil                                                                                             

Combine in medium size bowl; soy sauce, brown sugar, garlic, ginger, and pepper. Slowly wisk in sesame oil. Add salmon pieces to bowl making sure to coat them all, and marinate for 1 to 2 hours.  Set oven to 350. Place salmon on baking dish, pour remaining marinade over salmon and bake for 12-15 minutes until golden brown.

Serving suggestions, rice and green beans.

Smoked Salmon Appetizer

1 large pkg Philadelphia Cream Cheese

1 large sweet onion, finely minced

1/4 tsp garlic powder

1/2 tsp onion powder

8 oz smoked salmon or lox bits

Cut the onion into quarters and place into the bowl of a food processor. Process with a few pulses until it is evenly chopped but be careful not to liquefy. Break the cream cheese into 4-5 sections and add to the processor. Add the onion powder and garlic powder and process the mixture just until the onions are finely minced. Cut smoked salmon into strips just large enough to fit on club crackers. Spread the cream cheese mixture on the cracker and cover it with a strip of salmon.

Optional: Top with a sliver of onion or a sprinkle of onion powder. These can be made into bite-sized stuffed salmon rolls if you roll up the cream cheese mixture inside a small strip of salmon and place each one on a circular cracker

Recipe from:

Elegant Salmon Picata

  • 4 - 6 oz. salmon fillets
  • kosher salt and pepper
  • 1 Tbsp. butter
  • 1 clove garlic, minced
  • 1 up all-natural chicken broth
  • Juice from one lemon (about 3 Tbsp.)
  • 1 Tbsp. all-purpose flour
  • 2 Tbsp. capers, drained
  • 2 Tbsp. finely minced fresh parsley

Preheat the oven to 375 F 

Sprinkle both sides of the salmon with salt and pepper, place on a baking dish and cook until the salmon flakes easily with a fork, about 12-14 minutes.  While the salmon is cooking, melt the butter in a small saucepan over medium heat.  Add the garlic and cook for 30 seconds.  Whisk together the broth, lemon juice and flour until well blended and add to the saucepan.  Bring the mixture to a simmer, stirring constantly.  Continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes.  Stir in the capers and parsley.  Place the cooked salmon on a plate and drizzle with the sauce.  Serve with rice and broccoli on the side.

Smoked Salmon Pizza

4.5 ounces chunked Morey's Smoked Salmon
1 large cooked pizza crust
6 oz alfreddo sauce
1 cup reduced fat shredded mozzarella cheese
red pepper
green pepper
red onion
black olives

Spread sauce over the top of the pizza crust.  Evenly sprinkle mozzarella cheese over the pizza.  Chunk Morey's Smoked Salmon and add to pizza.  Add the remaining ingredients and cook at 450 degrees for 8-10 minutes or until cheese is melted through.

Parmesan Coated Salmon

1 lb. salmon filet salt pepper dill weed paprika grated Parmesan cheese Remove skin from salmon filet. With a sharp knife, remove grey colored fat from skin side of filet. Cut into 3 or 4 pieces, place on sheet of tin foil or paper. Salt and pepper the filets. Sprinkle with dill weed on both sides. Dust with paprika. Coat thoroughly with Parmesan cheese and pat cheese to make it adhere well. Place about 1/8 inch of olive or granola oil in large frying pan over medium heat. When oil is hot, add filets. Brown on both sides. Let filets cook until brown (about three minutes) and turn. Don't move filets around in pan until brown on one side before turning. This helps the cheese adhere. Do not over-cook or salmon will get dry and hard.

Serves two or three people.

Broiled Walleye

  • 4 walleye fillets (about 1 1/2 lb.)
  • 1/3 c. sliced almonds, crushed
  • 2 tsp. lemon juice
  • 1 tbsp. prepared mustard 1
  • tsp. soy sauce
  • 1 tsp. sugar
  • A dash of red pepper
  • 1/4 c. heavy cream

Mix all ingredients well and spread evenly over walleye fillets. Place fillets on a greased broiled pan and broil five inches from the heat in a preheated broiler for about 10 minutes or until the fish flakes when probed with a fork.

Serves 4