Muskie Lures and game calls
Salmon or Steelhead on the Grill

This makes enough sauce for a 15 pounder.

1/2 cup of mayonnaise (lite is OK)
1/2 cup of barbecue sauce (any brand)
1/4 teaspoon worcestershire sauce
1/4 teaspoon of hot sauce
1/2 teaspoon of lemon juice
A healthy squirt of honey or brown sugar to sweeten.

Mix all ingredients together in a bowl.
Cover a cookie sheet with tin foil and crimp up the edge so the juices won't run off while grilling. Place the fillets
skin down on the foil and cover completely with the basting sauce. Carry the fillets to the grill and carefully slide
the foil from the cookie sheet onto the grill. Try not to rip the foil. The fish should be bubbling in the sauce while
cooking. Do not spray the foil with oil. You want the skin to stick to the foil. Most Great Lakes fish have a mud line
and thin section of strong tasting meat between the skin and firm flesh. When the fish is done (20 minutes) slide
a spatula just above the skin and with a little practice you can leave the entire mudline and skin on the foil and
just have the most succulent meat for serving. Place the cooked fillets back onto the cookie sheet for serving.
After the grill cools the foil can be folded up with the skin inside and discarded making clean up a breeze.      
Baked Salmon

Mix into paste:
1 tablespoon chopped onion
7 tablespoon sour cream
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 stalk of finely chopped celery
1/3 cup of Progresso Italian bread crumbs
1 tablespoon olive oil
& a splash of milk to thin if needed

Place fish in baking pan.
Spread paste evenly on top of fillet
Bake at 350 for 40 minutes.
DRAKES  - Deep Fry Coating Mix - Best You Can Buy - Yellow Box / White Duck. Buy It - Try It - You'll Never Go Back - Great on
veggies too.
Steelhead Heaven
After trying this recipe I had to move it right to the top of the list.
There are only two ingredients: Olive oil and McCormicks Montreal steak seasoning.
Fillet, skin and remove mud line of a fresh steelhead.
Cut in grilling size pieces and put in a plastic zip lock bag.
Add enough olive oil drench fillets and sprinkle in a generous amount of Montreal steak seasoning. Marinate in
fridge for at least 1/2 an hour flipping the bag every 15 minutes. An hour is plenty of time. Grill for five minutes
on each side.
Be alert for a grill flare up as the oil will drip down on the flame when you first toss them on.   You will be amazed
!!  - Just tried it on walleye and was it was fantastic!!!

2 lbs. of salmon steaks
3/4 cup half & half
2 tablespoons of grated onion
1 1/4 teaspoons of dill weed
1 teaspoon of salt
Dash of pepper
1 tablespoon of butter

baking dish. Sprinkle steaks with onion, dill weed, salt and pepper. Dot with butter and pour half & half over fish.
Bake at 350 for 25 to 30 minutes.
Potato Pike Classic

2.5 lbs. of boneless pike fillets
3/4 cup of flour
2 cups of instant potato flakes
1 teaspoon paprika
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of garlic powder
1/4 teaspoon of cajun seasoning
2 beaten eggs
3 bowls
Olive oil

Mix flour, paprika, salt, garlic powder, pepper and cajun seasoning in bowl 1. The two beaten eggs go in bowl 2.
Bowl 3 holds the potato flakes. Dredge the fillets in bowl 1, dip in the egg wash and then dredge again in the
potato flakes. Heat the olive oil in a skillet add fillets when the oil is at cooking temperature. Place the cooked
fillets in a warm oven to stay hot. I always do this because it keeps me from over cooking the fish in the skillet.
(Any thick spots finish cooking in the oven. Fry your thickest fillets first.)      
6 skinless trout fillets
Salt & Pepper
1/2 cup chopped fresh parsley
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/2 cup mayonnaise
1/2 teaspoon dill weed
4 egg yolks, beaten slightly
1/2 cup dry white wine
1/2 cup grated swiss cheese
1/2 cup fine bread crumbs
1/2 cup silvered almonds
Lemon and parsley for garnish

Sprinkle trout fillets with salt and pepper. Mix parsley, onions and mushrooms together. Spread mixture in a
shallow buttered baking dish. Coat fillets with mayo. Place the fillets on top of the mixture in the baking dish,
sprinkle on the dill and bake at 400 in a preheated oven for 10 minutes. Mix up the egg yolks, wine, cheese and
bread crumbs. Spoon the mixture over the fish and continue baking until the crumbs are brown. Sprinkle with
Baked Fish Nuggets

3 lbs. of cubed skinless fish fillets
6 large mushrooms, sliced thin
2 tablespoons of chopped fresh chives
1 can of tiny cocktail shrimp
1 cup of lemon flavored yogurt
2 teaspoons of corn starch
1.5 teaspoons of powdered sugar
1/3 cup crushed cracker crumbs
1/3 cup grated Parmesan cheese
1/2 stick of melted butter
1 tablespoon of fines herbs

Cut fish into nuggets and place in the buttered baking dish. Top with sliced mushrooms and chives. Rinse and
drain shrimp. Then sprinkle evenly over fish. Mix the yogurt, corn starch and sugar together and pour over the
fish and shrimp. Now mix the cheese and crumbs together and sprinkle over the top. Stir the fines herbs into
melted butter and drizzle over all. Bake at 325 for 20 minutes and serve spooned over a brown rice pilaf.
Baked Mustard Fish

1.5 lbs. of skinless fish fillets
2 tablespoons of Lemon juice
1 tablespoon of margarine
1 tablespoon of all purpose flour
1/8 teaspoon of pepper
1 cup of skim milk
1 tablespoon of cider vinegar
1 tablespoon of Dijon style mustard
Chopped parsley

Preheat oven to 425. Place fillets in a lightly greased baking dish. Sprinkle with lemon juice. Cover with foil and
bake for 8 to 10 minutes. Meanwhile make up the mustard sauce. In a sauce pan, melt the butter over low heat
and stir in the pepper and flour. Stir until smooth and bubbly. Reduce heat, and gradually stir in the milk. Now
bring to a boil while stirring constantly. Simmer for one minute. Remove from heat and add the vinegar and
mustard. Pour two tablespoons of the sauce over each fillet and sprinkle with parsley.
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