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Nuechterlein Family Salmon Recipes

   Some of our favorites and others to try...

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For the Simpletons of the Cooking World                 No Mess!

Lay 2 sheets back to back, shiny side up of HEAVY DUTY tinfoil on your cookie sheet, crimp up the edges to make it look like a cookie sheet itself so the oil and fish juice doesn’t ruin your new capris.  Drizzle a healthy amount of olive oil on the tinfoil, lay the fillets skin side down on the tinfoil AFTER YOU SCALE THEM IN YOUR SINK.  If you don’t know how to scale these fillets just run your sharp knife from tail to head on the fillet while holding it under slow running water in your sink.  You will see them come off.  Now season with a lot of Old Bay seasoning, and Lawry’s,  then garnish with onion circles and put on the grill on medium to high heat until top is no longer clear looking but cooked.  Finish by ladling a ¼ stick of butter over the works.  
Serve with dirt if you want cause it’s so dang good it won’t matter!

Basic Grilled Salmon with Mango Salsa       
  (Awesome Flavors)

Use this salsa for a basic grilled salmon with your favorite seasonings, only double the salsa recipe as it will go fast.  As usual, remove skin and discolored meat next to skin with a sharp fillet knife, and remove row of bones by shoulder of fillet by cutting down each side.  Season the fish with your favorite seasoning before grilling.   Always let your salmon fillets warm to near room temp just before cooking and always cook salmon hot and fast, almost to a crisp, spray fillets with oil, and the grill grate with oil, try to flip only once.  We have one of those grill thingies that you can put the fillets in and flip the whole thing.  It works great.  Spray it and the fillets both with oil.  Bring salsa to the table cool or room temp and spoon over fillet before eating.

Mango Salsa Recipe


1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) 
1/2 medium red onion, finely chopped
1 Jalapeño chili, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1/2 cup)
3 tbsp fresh cilantro leaves, chopped
4 tbsp fresh lime juice
Salt and pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. Let stand at least 1 hour.

Brown Sugar/Honey/Maple
Teriyaki Sauce

(A crowd favorite)

¾ C Soy Sauce

½ C Brown Sugar

½ C Honey

½ C Homemade Maple Syrup

½ C Orange Juice

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Grilled Salmon -  Teriyaki
Brown Sugar/Honey/Maple 


Remove skin and colored flesh that is right next to skin with a fillet knife
Debone all meat by running a fillet knife along each side of the one row of bones in the front half of the fillet.  The back half is boneless.
In a Ziploc combine all ingredients and squish around until well mixed.  Put fillets in, marinate for 6 hours minimum. Pull out of the fridge and let come to room temp before grilling.
Heat grill to hot, hot!  Spray grill grate with cooking oil.  Drop on fillets, cook hot and fast so grill marks and some burnt shows, don’t flip more
than once, so be patient on that first flip.  On high, this stuff will be done in minutes.  If you want to check the thickest piece, break and see if the meat is clear or opaque.  
Opaque is done, clear is not.  
Don’t overcook salmon.
Serve on a bed of rice mixed with black beans and fresh cilantro

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