I love fish that my boys gather out of Lake Michigan. My husband and sons are happy to get out on the water of the big lake and it is always a bonus if they bring back something for momma to cook up and turn into a meal. The most common fish that end up at the end of my boys’ fishing poles are salmon, steelhead, pike and sheepshead. No, I do not have a good recipe for sheepshead so don’t ask…
My favorite way to cook freshwater fish, particularly salmon, is on the grill, wrapped in foil, the filet in good company with a lot of onions, lemons, butter, white wine,minced garlic and fresh herbs. Allow the fish to steam in all the goodies. Depending on the size and thickness of the filet, remember that cooking times can vary.
Salmon and Steelhead are frequently brought in from the big lake by my boys. This is what I do with their catch.
- Freshwater salmon filet or steelhead - 3 pounds (or more if you are lucky)
- Extra Virgin Olive Oil - 2 Tablespoons
- Unsalted Butter - 2 Tablespoons
- Fresh Ground Pepper - To taste
- Kosher Salt - To taste
- Fresh Lemon, Sliced - 1 each
- Sweet Onion, sliced - 1 each
- Garlic Clove, pressed or minced - 3 each
- Fresh Herbs, various - Suggested herbs: dill, parsley, thyme, rosemary, chives
- Dry White Wine (Pinot Grigio, Chardonnay) - 3/4 cup (or whatever momma splashes in there)
Prepare a long sheet of foil with olive oil and butter. Place salmon filet in center of foil and sprinkle with salt and ground pepper. Next, layer with onions, lemon slices, minced garlic and cut up fresh herbs. Add white wine before sealing the fish in a packet by folding the foil. Place on a hot grill and close the lid. Depending on the size of the filet, cooking times vary. I always check on the Steelhead within 10 minutes of placing them on the hot grill because they are smaller and cook quickly. Salmon may take longer, depending on how "done" you like your salmon. Actually, safe serving temperatures for salmon is 145 degrees F. However, my family prefers the salmon to cook longer than that, until the center of the fish flakes when a fork is placed in the middle, probably close to a medium-well. When done cooking to your preference, remove the foil packet from the grill and place it on a platter. Move the cooked onions and herbs to the side, slice and serve the fish.
I often serve this with cooked brown rice and a steamed or grilled vegetable in season.