Muckboy Fish Recipe Page

Muck Boy Smoked Salmon
In a large stainless steel pot combine all ingredients and stir until all the salt and sugar are dissolved. Slice the salmon filets in the portions you desire. I normally slice them into 1 1/2 to 2 inch wide pieces. Rinse the pieces to make sure they are clean, put into the brine and refrigerate for at least 8 hours. I normally let them soak overnight 10 to 12 hours. Remove the pieces form the brine, pat dry with paper towel and then allow them to air dry before smoking. Smoke fish with apple or hickory wood until the thickest part of the fish is 150 degrees.	Ingredients: 1 gallon water 3 cups kosher salt 1 cup dark brown sugar Crushed Garlic to taste (1 large teaspoon) 2 salmon filets with skin Optional: Molasses
Muck Boy Salmon Spread
Smoke the salmon with your favorite smoking process. In a food processor combine cream cheese and the smoked salmon and process to your desired consistency. Some like more salmon and some like more cream cheese? The cream cheese does not seem to matter either - low fat, fat free etc... As you can see this is a very versatile recipe. Serve with capers, finely diced onions and your favorite crackers.	Ingredients: Cream Cheese Optional: Onion Flavored Cream Cheese
Muck Boy Grilled Fish
Layout enough aluminum foil to lay the fillets on. Spray the foil with non-stick spray. Lay the fillets on the foil and melt butter 2 tbsp per fillet and spread on fillets, season with Paul Prudhomes Seafood Magic Seasoning , splash fillets with lemon juice. Cover with more aluminum foil creating a tent, cook on your grille until fish flakes with a fork. We use this recipe when returning from a trip and the fish are really fresh what a great lunch.	Ingredients: Paul Prudhomes Seafood Magic Seasoning Lemon Juice Optional:
Lemon Pepper Fillets
Start your gas grill and set to high. Wash and pat dry salmon or steelhead fillet, season both sides with garlic salt, lemon pepper and dried dill weed to taste. Cover and allow to marinade in the refrigerator for about one hour. Layout enough aluminum foil to lay the fillet on, fold the sides up about 1/2 inch, pour in desired amount of extra virgin olive oil. Place the fillet on the oiled foil, cover with more foil and roll up the sides tight. Put the package on the grill - if the fillet was thin turn the burners down to low, if the fillet was thicker turn the burners down to medium (Note: poke a small hole in the top of the foil). Depending on the grill cook for 15 minutes, that's what mine takes, you may have to adjust by a minute or two. Enjoy	Ingredients: Salmon or Steelhead fillet Lemon Pepper Garlic Salt Dill Weed Extra Virgin Olive Oil
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