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There are  many fine chefs with wonderful and delicious sounding recipes using Alaska salmon 
and halibut. Here are a few samples of recipes that have been tested and sampled by some very
sophisticated palates. The very most important thing in preparing fresh fish is to never overcook it.

1 whole sockeye or silver salmon skinned; 1 1/2 cups melted butter; 3/4 cup seasoned bread crumbs; 1/4 cup old bay seasoning; 1/2 bunch chopped parsley; 1 lemon juiced; sea salt; and 2 sliced lemons. Lay salmon on large sheet of foil placed on a cookie sheet. Melt butter and add bread crumbs, old bay seasoning, chopped parsley and lemon juice. Mix Well. Salt the salmon inside and outside. Spread some of the mixture inside of the cavity of the fish. Spread remaining mixture on top of the fish. Cover with another sheet of foil and seal edges. Bake at 350 degrees for one hour then check to see if it is done. Don't overcook. Garnish with lemons slices and parsley.      


8 Small or 4 large steaks; 1/2 cup olive oil; 1/3 cup soy sauce; 1/4 cup fresh lemon juice; 1 teaspoon grated lemon peel; 1 minced clove garlic; Cilantro or Parsley for garnish. Pierce fish on both sides and put in shallow baking dish. In bowl mix oil, soy sauce, lemon juice and peel and garlic. Pour over fish and let set in refrigerator several hours or overnight turning occasionally. Drain and reserve marinate. Grill on foil over hot coals about 8-10 minutes while brushing with the saved marinate. When fish flakes it is done, do not over cook


3/4 cup chopped onion; 2 minced garlic cloves; 1 1/2  cup of water; 1 cup salsa; 1 cup white rice; enough halibut fillets to feed guests; 2 tablespoons fresh chopped cilantro; 1/2 cup fresh chopped tomatoes; 1/2 cup grated cheddar cheese;  1/2 cup sour cream; 2-3 tablespoons chopped green onion; chopped black olives; 1 tablespoon olive oil. Saut� onion and garlic in oil, then add water and salsa and bring to boil. Add rice, cover and simmer until rice is tender ( about 10-12 min) but don't over cook. Put rice in bottom of baking dish and arrange halibut fillets on top then sprinkle with cilantro. Bake at 400 degrees until halibut flakes then remove from oven. Spread the remaining ingredients on top of halibut and serve. 


Halibut fillets for enough to serve guests; sliced fresh mushrooms; minced fresh garlic; thinly sliced onion; salt and pepper to taste. Place halibut on Parchment Paper and season, place mushrooms, garlic and onion on halibut. Seal Parchment and Bake at 400 degrees for 8 to 10 minutes.



1 large can or two small cans of smoked silver or sockeye salmon (if you are not using smoked then add 3-4 drops of liquid smoke); 2 packages of 8 ounce cream cheese; 3 tablespoons lemon juice; 2 teaspoons dill weed; 1/4 cup sliced green onions; 1 tablespoon horseradish; 1/2 teaspoon Worcestershire sauce. Drain salmon. Beat cream cheese with lemon juice and dill weed. Beat with mixer until nice and fluffy. Beat in salmon and green onion until thoroughly combined. Chill for several hours to allow flavors to blend. Serve with crackers or French bread. 


1/2 cup soft butter; 1/2 cup ripe smashed avocado; 5 tablespoons fresh lemon juice; 2 tablespoons minced fresh parsley; 2 cloves minced garlic; salt to taste. Beat butter until creamy, add avocado, lemon juice, parsley, garlic and salt. Cover and refrigerate. Makes 1 cup

4 eggs; 2 cups evaporated milk; 2 teaspoons dill weed; 2 tablespoons onion; 1 pound can salmon flaked or use leftover cooked salmon; 1/2 cup grated Swiss cheese; salt and pepper to taste. Beat eggs with milk. Add all other ingredients except cheese. Put cheese in bottom of pie dish then pour egg mixture on top. Bake at 425 degrees for 15 minutes, then 325 degrees for about 40 minutes.

6 slices diced bacon; 1 chopped onion; 4 large diced potatoes; 1 pound of cubed halibut; 2-3 stalks of diced celery; 1 teaspoon of thyme; 2 teaspoons Worcestershire sauce; 2 cups water; 2 cups milk; 2 cups cream; 1/2 cube of butter and salt and pepper to taste. Saut� bacon until crisp and remove from pan. Drain bacon grease saving 2 tablespoons to brown the onion and celery in. Stir in halibut, potatoes, water and seasonings. Simmer until potatoes are done. Add bacon, butter, milk and cream heat until ingredients are hot. Add instant mashed potatoes to thicken broth is desired. Garnish with diced cilantro. You could use salmon instead of halibut if desired.

1/2 cup bread crumbs; 1 1/4 cup grated parmesan cheese; 3 tablespoons unsalted butter, melted; 5 ounces finely diced smoked salmon; 2 pounds soft cream cheese; 4 eggs; 3/4 cup chopped chives or parsley; 2 teaspoons grated lemon zest; 1/2 teaspoon salt; 1 cup sour cream and fresh ground pepper to taste. Heat oven to 350 degrees. Spray a 9 inch spring form pan with cooking spray. Put the bread crumbs and 1/4 cup of parmesan cheese in pan and mix. Add melted butter and mix. Press mixture into bottom of spring form pan. With an electric mixer beat cream cheese until smooth. Beat in remaining parmesan cheese. Add the eggs one at a time mixing well after each addition. Add 1/2 cup of the chives or parsley, lemon zest, salt, and pepper to taste mixing well. Fold in the sour cream. Remove 2 cups of the cheesecake batter and add the smoked salmon and blend well. Pour the remaining batter into the spring form pan and level with spatula. Spoon the reserved batter with the salmon in it over the top of the other batter and level with spatula. Place on middle rack in oven and bake for 50 minutes. Turn off oven and cheesecake in oven for 30 minutes. Remove and garnish with remaining 1/4 cup of chives or parsley and fresh mint leaves. This can be served either warm or cold.

2 Pounds kosher salt; 1 cup water; 2 pounds of fish preferably a whole fish; 1 lemon and extra virgin olive oil. Heat oven to 450 degrees. Stir salt and water until combined well. Spread 1/2 of salt mixture on cookie sheet which should be a little larger than the fish. Then place the fish on top of the salt mixture. Cut lemon in slices and place 1/2 of it in the cavity of the fish. Pat remaining salt over the top of fish to completely cover. Bake 30 minutes. Rap on all edges of salt to loosen, then remove the crust. Brush with olive oil and squeeze lemon juice on fish, garnish with lemon slices.




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Smokin Joe's Lodge
PO Box 11
Soldotna, Alaska  99669-0011
Phone: (907) 262-1575 ~ Cell: (360) 591-5950
E-Mail: arlenejhager@gmail.com
URL: www.smokinjoeslodge.com