In a large resealable plastic bag combine first five ingredients. Add
salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning
occasionally. In a small bowl combine the sauce ingredients; cover
and refrigerate.

Drain salmon, discarding marinade. Grill salmon, covered, over
medium-hot heat for 5 minutes. Turn; grill 7-9 minutes longer or until
fish flakes easily with a fork. Serve with Mustard Dill Sauce.

Salmon Steaks
2 T. white wine or cider vinegar
2 T. sugar
1 T. dill weed
3/4 t. salt
1/8 to 1/4 t. pepper
4 salmon steaks (1 inch thick)

Mustard Dill Sauce
3 T. mayonnaise
3 T. Dijon mustard
3 T. dill weed
1 T. sugar
4 t. white wine or cider vinegar
1/4 t. pepper (optional)

Cut fillets into serving pieces. Place in greased shallow baking dish;
sprinkle with salt, pepper, paprika, and lemon juice.

Make a white sauce with butter, flour, seasonings and milk; pour
over fillets. Sprinkle with crumbs and parsley. Bake at 350 degrees
for 35 minutes. Makes 6 servings.

2 pounds of fresh fish fillets
1/4 t salt
1/4 t paprika
dash pepper
juice of 1 lemon
2 T butter or margarine
2 T flour
salt and pepper
1 T dry mustard
1 cup milk
1/2 cup buttered bread crumbs
1 T minced parsley

Place half of the bread cubes in bottom of a buttered 2 1/2 qt.
casserole. Mix together salmon, onion, celery, green pepper and
mayonnaise. Spread over bread cubes. Beat eggs and blend with
milk and soup. Pour over salmon and bread mixture. Cover and
refrigerate overnight. Top with grated cheese and bake at 350
degrees for 1 hour and 15 minutes – 6 servings.

4 cups bread cubes (6 slices)
1 can ( 7 3/4 oz) salmon
3/4 cup chopped onion
1 cup diced celery
1/2 cup chopped green pepper
1/2 cup mayonnaise
4 eggs
2 cups milk
1 can cream of mushroom soup
1/2 cup grated sharp cheddar cheese

Preheat oven to 350 degrees.In a mixing bowl,mix cream,eggs and
egg yolks. Season lightly with salt and pepper,cayenne pepper and
nutmeg. Add Dijon mustard,smoked salmon and the spinach. Pour
mixture into the pie shell. Bake for 45 minutes,or until set.

4 cups cream
8 eggs
2 egg yolks
Salt and pepper
Cayenne pepper
Ground nutmeg
2 tablespoons Dijon mustard
3/4 pound smoked salmon,crumbled
1 pound frozen chopped spinach,thawed,drained and squeezed dry
1 (9-inch) unbaked pie shell

In 1 1/2 qt mixer bowl combine all Pike ingredients except pike
fillets. Beat at medium speed until well mixed 1 to 2 minutes. Divide
butter mixture even between pike fillets. Wrap each pike fillet
around each portion of butter mixture; secure with wooded picks.
Place seam side down in ungreased 13×9″ baking dish. Bake at 350
for 25 to 35 minutes until fish flakes with fork. Meanwhile, in heavy 2
qt. saucepan melt 1/4 cup butter over medium heat for 2 to 4
minutes. Add mushrooms and parsley, stir to blend. Continue
cooking over medium heat stirring occasionally until mushrooms are
tender (4 to 6 minutes). To serve, pour hot butter sauce over pike
fillets.

PIKE MIXTURE:

1/4 cup butter (softened)
1/4 cup crumbled blue cheese
3 oz. pkg. cream cheese softened
2 T. chopped green onion
1 T. chopped parsley
1 tsp. dried chives or fresh chopped chives
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp garlic powder
1 T. lemon juice
1 T. milk
1/8 tsp. hot pepper sauce
8 fresh skinless walleyed pike fillets (about 2 lbs)

SAUCE:

1/4 cup butter
2 cups sliced fresh mushrooms
1 T. chopped fresh parsley

Preheat Oven to 350.

On a clean surface lay out the sheet of aluminum foil place a small
amount of olive oil, about ¼ tsp, on it. Using a spoon or clean hand
coat aluminum foil lightly to prevent the fish from sticking. Cut
medium lemon in half and squeeze lightly over the oil. Place cleaned
fish skin side down in center of aluminum foil. Sprinkle and lightly
rub spices onto the fish to personal taste. Lightly coat with olive oil
and lemon juice. Zest with lemon peel. Wrap fish in aluminum foil so
a pouch is formed. Place on cookie sheet and bake in 350 degree
oven or place aluminum foil pouch on prepared grill. Cook until fish
is done taste. A large trout or 2 large salmon fillets take about ½ hr
in the oven. Serve hot, with remaining lemon juice for taste.

This recipe has been tested with both salmon and fresh trout, but
can be applied for other types of fish.

1 Sheet Aluminum Foil, large enough to cover the fish in a pouch

Spices:
Rosemary
Parsley
Thyme
Salt and Pepper
Dried Onion Flakes
Garlic
Original Ms. Dash
½ to 1 Medium Lemon
Olive Oil

Crush Rice Krispies in a sealable plastic bag,then pour crumbs onto
a plate, or cutting board. Dip fillets in beer, and than roll them in the
Rice Krispies crumbs. Season to taste with the crushed red pepper,
and salt and pepper. Fry until golden brown.

These are very tastey cooked this way!

2 pounds crappie fillets
2 cups crushed Rice Krispies
1 cup of beer
crushed red pepper to taste
salt and pepper to taste