Jun 202016

Zucchini Salmon AppetizerThis is a quick, delicious, summer appetizer that I came up with. We’re always looking for new uses for zucchini. I will usually make this from the first zucchini off the vine and it celebrates the beginning of the summer bounty.

Quantities are approximate and of course it all depends on the size of your zucchini and how much salmon you have. Seasonings are of course to taste.

Smoked Salmon Basil & Zucchini Appetizer
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  • 4 - 6 oz. piece of smoked salmon (not lox)
  • Whipped cream cheese
  • Garlic powder
  • Paprika
  • 2 small to medium zucchini
  • Fresh basil leaves, sliced into strips
  • Small jar roasted red peppers, sliced into strips and then 1 inch lengths, or pimento


  1. Shred the salmon with a fork into a small bowl.
  2. Add enough cream cheese to make a spreadable mixture.
  3. Season with garlic powder and paprika and mix well.
  4. Slice the zucchini into 1/4 inch rounds.
  5. Spread with the salmon mixture.
  6. Top with basil and 1 or two pieces of red pepper.
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Sep 012015

Smoked salmon is a staple of our diet and is the primary food that I make in my smoker. This is a quick recipe for a delicious spread that can be used on crackers or thinly sliced french bread or probably even as a vegetable dip. I used smoked chunk salmon in this recipe as opposed to the thinly sliced Lox that you would put on a bagel, but that would probably work, too. I just haven’t tried it.

Smoked Salmon Spread
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  • 8 oz. Smoked Salmon (Chopped fine)
  • 8 oz. Whipped Cream Cheese
  • 1 Large Jalapeno pepper (Chopped Fine)
  • 1 bunch of green onions (Slit and chopped fine) or equal amount chopped chives
  • 2 tsp. granulated garlic (to taste)
  • 1 tsp. sweet paprika (to taste)


  1. Blend all ingredients thoroughly with a spoon.
  2. Taste and adjust seasonings.
  3. Chill to let flavors blend.
  4. Serve on crackers or thin slices of baguette.


You can use mayonnaise instead of cream cheese in case you are avoiding dairy, or happen to like that flavor profile better. Add enough to hold the spread together, probably about 4 oz.

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Dec 142011

Jared got this one from his friend Denise McCarthy. It is wonderful not only on Salmon, but on chicken and other meats as well.

Salmon Rub (South of the Border Spice Rub)
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  • 3 tablespoons of brown sugar
  • 2 teaspoons of salt
  • 1.5 teaspoons of coriander
  • 1.5 teaspoons of cumin
  • 1.5 teaspoons of paprika
  • 1 teaspoon of ground pepper
  • 1 teaspoon of chili powder
  • .25 teaspoon of cayenne


  1. Mix all ingredients together.
  2. Lightly coat meat or fish with Olive Oil.
  3. Coat with rub.
  4. Grill.
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Dec 092011

When I got my first smoker, probably in the late 1990’s, I went over to see my backyard neighbor, Dudley Welch who had been smoking fish for quite a while. Dudley had a marinade recipe that he swore by, from his son-in-law, Dan Janssen. Dan is a trained Chef and now owner of a Barbecue restaurant in Kansas City, so I figured the recipe must be good. It is.  I get lots of requests for my smoked salmon even from people who don’t like salmon.


Smoked Salmon
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1 ratings

Prep Time: 1 hour, 30 minutes

Cook Time: 2 hours

Total Time: 3 hours, 30 minutes

Yield: Whatever you can fit in your smoker.


  • 3 or 4 lbs. Fresh Salmon
  • 3 c Water
  • ½ c Sugar
  • ¼ c Salt
  • 4 Bay Leaves
  • 1 Tbsp Granulated Garlic
  • 1 tsp Nutmeg
  • Black Pepper


  1. Marinate the Salmon for an hour or so and soak your wood chips in water for about the same time.
  2. Rinse well and dry with a paper towel and cut into 4 to 6 inch pieces.
  3. Spray your rack with cooking spray or oil and arrange the salmon on each rack leaving space between the pieces for the smoke to get through.
  4. Sprinkle the salmon heavily with fresh coarse ground black pepper and let the salmon air dry for 20 minutes or so. A sticky coating will form on the salmon that helps absorb the smoke flavor.
  5. Get your smoker going and put the soaked chips on the hot coals or in the wood chip basket.
  6. When the chips start producing good smoke, put the fish into the smoker. I typically smoke the salmon for 2 hours at a temperature of 200 degrees.


All smokers work differently and you'll need to experiment for optimum results. The smoking time is less in the summer when it's hot out than in the winter.

I get my best results with hickory chips, but again you'll need to experiment.

I've smoked White Bass in this same manner and the results were excellent, although the smoking time was less as the filets were thinner.

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Dec 082011

I came up with this one a few summers ago when we started cooking salmon on the grill. Natalie likes spicy, and this recipe can be as spicy as you like depending on the amount of jalapenos that you add. It is almost as good prepared in the oven. This works well for a large group and we have done that a couple of times.

Salmon With Mark’s Soon to Be Famous Salsa
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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 servings

Serving Size: 1 - 6 oz. Piece of Salmon


  • 6 Salmon steaks – approx. 6 oz. each
  • 1 Large sweet red pepper
  • ½ Large onion
  • 4 Jalapeño peppers
  • ½ lbs Mushrooms
  • 10 Garlic Cloves
  • 2 Limes
  • 2 Tbsp Olive oil
  • Black pepper


  1. Dice onion and peppers fine, press garlic and sauté all in the olive oil for 5 minutes.
  2. Add the finely chopped mushrooms and sauté until the mushrooms soften.
  3. Add the juice of two limes.
  4. Arrange the salmon on a pan or foil, sprinkle with black pepper, and then cover with the salsa.
  5. Bake in a 350° oven or grill over indirect heat until flaky. (About 20 min.)
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