GovernmentDepartmentsOnline ServicesExploreHow Do I - Help Center
Click to Home
Freshwater Fish
Chinook Salmon
Laura Salmon.jpg
Laura Gressett
Building & Planning

My 24 lb chinook salmon this September 2016.

Beer Batter Trout
Laura Gressett
Building & Planning

Trout Fillets
Pancake Mix
1 Can Stale Beer (open 6-8 hours)
1 Tablespoon Sugar
Canola Oil

Dry fillets. Make thin batter (as it thickens on standing). Dip fillets in batter and fry quickly until golden brown in 1 inch hot oil. Turn fish. Remove from oil and rest on paper towels. Serve immediately with lemon.

The Hunt for Salmon is On!
Stephanie Dunn
Human Resources

Salmon fishing is opening up in the bay - if we would just stop monkey'n around, we might find one!

Grilled Salmon with Strawberry Jalapeno Salsa
Laura Gressett
Building & Planning

Grilled Salmon
            4 salmon fillets
            kosher or sea salt & black pepper to taste

 Strawberry Jalapeno Salsa
            1 lb fresh strawberries; diced
            1 jalapeño; seeded, deveined and finely diced
            1/2 cup cilantro leaves; chopped & loosely packed
            1/3 cup purple/red onion; diced
            1 lime - juiced
            Kosher or sea salt and black pepper to taste


1) In large bowl combine all of the ingredients for the salsa and stir together until combined.  Let rest.

Grilled Salmon
2)  Preheat grill to medium high heat
3)  Season the salmon fillets with salt and pepper
4)  Oil the grill grates or spay with cooking spray - then place salmon fillets on the grill each side for approximately 3-4 minutes or until desired degree of doneness is reached
5)  Top the salmon with strawberry salsa and serve

One Pan Salmon Dinner
Laura Gressett
Building & Planning

Serves 2

2 cups Broccoli Florets

2 cups Carrots, sliced
1 cup Cremini or Portobello Mushrooms, thick sliced
2 Tablespoons Olive oil
2 Teaspoons Kosher or Sea Salt
2 Teaspoons Ground Black Pepper

2 Salmon Fillets (3 to 5 oz each)


¾ Cup Brown Sugar
3 Tablespoons Soy Sauce or Bragg Liquid Aminos
½ Cup Honey
2-3 Tablespoons mustard (any variety)
2 Tablespoons Sesame Seeds (optional)

Preheat oven to 400 degrees

On rimmed baking sheet, combine broccoli, carrots, mushrooms, olive oil, salt and pepper. Mix thoroughly to make certain all vegetables are coated. Arrange in center of tray in a flat layer.  Lay the 2 salmon fillets on top of vegetables.

In medium bowl:  Combine brown sugar, soy sauce, mustard, honey and sesame seeds. Whisk until there are no lumps. Spread glaze over salmon fillets.

Bake 12 minutes.

Remove salmon from vegetables onto plates. Toss the vegetables in roasting juices and transfer to plates. Glaze salmon with any remaining juices.  Excellent with a side of wild or brown rice.

Smoked Salmon Corn Chowder
smoked salmon chowder.jpg
Stephanie Dunn
Administrative Services

• ¼ lb. peppered bacon, sliced in small pieces
• 1 cup coarsely chopped onion
• 4 cups peeled potatoes cut in cubes
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram, crushed
• 1/8 teaspoon freshly ground pepper
• ½ pound smoked salmon broken into chunks (add more if desired)
• 2 17-ounce cans cream-style corn
• 1 17-ounce can whole-kernel corn, drained
• 1 12-ounce can evaporated milk (or low fat milk if preferred)

1. In a Dutch oven or kettle, cook bacon until crispy. Add onion until the onion is translucent.
2. Stir in potatoes, water, salt, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
3. Add the smoked salmon, cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.

Salmon Filet
Laura Gressett
Building & Planning

Drizzle salmon generously with Bragg's Liquid Amino Seasoning - let sit for 5 to 10 mins.
Baste with Dijon Mustard
Sprinkle generously with No-salt seasoning
Drizzle with fresh lemon
Bake at 400 degrees for approximately 20 mins, or until salmon is no longer dark pink.
Let sit for 5 mins prior to serving.
Enjoy with your favorite salad and greens.



Go To Search