What to Bring

Herb-Crusted Salmon

Something extraordinary happens when fresh herbs in an olive oil-based paste meet the searing heat of a grill. They turn smoky and create an earthy crust for salmon.

2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh basil
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
4 tablespoon olive oil
1 teaspoon soy sauce
6 salmon fillets, skin on, each 6 to 7 ounces and 1 inch thick

Combine the parsley, cilantro and basil in a small bowl. Add the chili powder, salt pepper, olive oil, and soy sauce. Mix thoroughly to create a paste. Evenly spread the paste over the flesh of the salmon fillets.

Place the salmon fillets, flesh side down, directly over medium heat. Grill, turning once, until just opaque at the thickest part, 10 to 12 minutes total.

Cilantro Lime Bruschetta Coho

3 Limes freshly squeezed 
2 tablespoon Cilantro
2 Garlic Cloves
1/2 tablespoon Cumin
1 tablespoon olive oil
1 Jalapeño
1 Tomato
1/4 Red Onion

Mix above ingredients in a bowl and marinate for 20 minutes
Sprinkle 2 Coho filets with Kosher salt

Place the salmon fillets, flesh side down, directly over medium heat. Grill, turning once, until just opaque at the thickest part, 10 to 12 minutes total.

Rainbow Trout (Steelhead) – With their desire to fly out of the water this is my favorite fish on the lake! Best time to catch this acrobatic fist is May - July Illinois State Record 31lbs 6.72oz. Wisconsin State Record 27lbs 2oz. Indiana State Record 26.62lbs
Brown Trout – Fishing for browns is most active in the early Spring as they exit the rivers and harbors. Illinois State Record 36lbs 11 1/2oz. Wisconsin State Record 35lbs 1.9oz. Indiana State Record 24.18lbs
Chinook Salmon (King) – The Kings are caught year round however the best time to catch the big one is July – September. Illinois State Record-37lbs. Wisconsin State Record 44lbs 15oz. Indiana State Record 38lbs.
Coho Salmon (Silver) – The Coho fishing is best Late April – June, when limits (5 per person) can be caught. As Spring ends and Summer starts we catch less Coho but they get bigger! Illinois State Record 20lbs 9oz. Wisconsin State Record 26lbs 2oz. Indiana State Record 20lbs 12ozs.
Coho Salmon
Steelhead Trout
Chinook Salmon
Brown Trout
Lake Trout – Lakers are generally caught between August and November, but we are sometimes surprised in the spring. Illinois State Record 38lbs 4oz Caught August 1999 (Pending) Wisconsin State Record 47lbs. Indiana State Record 29lbs 4oz.
Lake Trout

Salmon or Trout fillets skinned
1 cup Crushed Frosted Flakes
1 cup Flour
Salt & Pepper
4 Eggs
Olive oil

Cut  fillets into 2 in. strips. Combine 1 cup of flour 2 table spoons of salt 1 table spoon of pepper in a zip lock bag. Shake wet  fillets till coated. Place open eggs in a bowl and beat them till fluffy. Roll fish in egg wash, then dip them in seasoned bread crumbs. Preheat frying pan with 3 inches of canola oil to about 375 degrees. Place fish in oil and cook until golden brown.
Salmon Ceviche

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing.

¼ teaspoon sugar
1 tablespoons sea salt
½ teaspoon chili powder
¼ cup fresh lime juice (must be squeezed from Limes)
¼ teaspoon fresh ground pepper
¼ teaspoon cumin
¼ cup extra virgin olive oil
1 clove garlic, minced
¼ cup minced red onion
1 ripe tomato, finely diced
2 tablespoons minced fresh cilantro
1 pound very fresh Lake Michigan salmon fillets, thinly sliced

In a large glass or plastic bowl, Stir sugar, salt, chili powder, pepper and cumin. in the olive oil, garlic, onion, tomato, and cilantro. 

Place Salmon pieces into a bowl, and squeeze limes into the bowl. Place in frigidaire overnight.

Gently mix in the salmon and lime juice with other ingredients, cover, and refrigerate for 4 hours.

To serve, drain the excess liquid from the salmon and allow to rest at room temperature for 15 minutes.