Delicious Recipes for Cooking Your Salmon Caught at Sointula Lodge

Planning a summer adventure at Sointula Lodge next summer? You’ll be bringing home a unique souvenir that’ll beat a t-shirt or snow globe any day.

After each day on the water, your guides expertly clean, cut, and pack your fresh fish to be stored until your trip is over. Your catches are packaged in wax boxes for your flight so that they arrive home with you just as tasty as they were the day you caught them.

Once home, it’s up to you to decide how you enjoy your salmon, halibut, or cod.

While nothing tastes as good as a fish you caught yourself, the right recipe will help you enhance the flavors of your catch and serve up a dish that’s sure to impress.

Keep reading for a few salmon recipes perfect for your wild-caught King, Coho, Pink, Sockeye, or Chum caught during your next fishing excursion with Sointula Lodge. And if you’re eagerly awaiting your 2022 visit, these recipes can also be made with salmon purchased at your local grocery store — while you won’t enjoy the satisfaction of knowing you caught your meal yourself, it’s a great way to start getting excited and squeeze in a little practice before your next visit to the Lodge!

Salmon with Lemon, Capers, and Rosemary

The flavors of your fresh, wild-caught salmon will shine through with ease with this light, simple recipe. Salmon with lemon, capers, and rosemary is fast and easy to prepare, making it perfect for a summer grill-out or easy weeknight dinner. 

The ingredient counts for this recipe are designed for preparing four salmon filets that are around six ounces each.


  • ¼ cup of extra-virgin olive oil
  • ½ teaspoon of salt
  • ½ teaspoon of freshly ground black pepper
  • 1 tablespoon of minced fresh rosemary leaves
  • 8 lemon slices
  • ¼ cup of Marsala wine or white wine
  • 4 teaspoons of capers


Start by brushing the tops and bottoms of each salmon filet with olive oil, as well as a dash of salt, pepper, and fresh rosemary. Lay each filet on a large piece of foil, then top each filet with two slices of lemon, two tablespoons of your chosen wine, and one tablespoon of lemon juice, each. Finally, top with around one teaspoon of capers per filet. With the filets topped and dressed, wrap each in the foil, sealing the edges tightly.

Next, choose a grill pan large enough to hold all of your foil packed. Heat the grill to medium-high heat and place the foil packets on the hot grill top.

For each one inch of thickness to your filets, you should cook your foil packets for 10 minutes. Wait to open the foil packets when you’re ready to serve and enjoy your creation.

Cedar Plank Salmon

Another simple recipe that’s easy to prepare is this Cedar Plank Salmon. While it will take a bit longer to prepare and cook, with just a few simple ingredients and the help of a cedar plank, this recipe is perfect for anyone new to preparing salmon. 

As long as your cedar plank is large enough, this recipe can be made with any size or number of filets, though the mustard and brown sugar measurements in this variation are for two salmon filets weighing about one and a half pounds total.


  • 1 cedar plank
  • Salt and ground black pepper
  • 6 tablespoons of Dijon mustard
  • 6 tablespoons of brown sugar


Start by soaking the cedar plank in saltwater for two hours. Drain the plank and set it aside. Then, prepare your salmon by seasoning it with salt and pepper, making sure to season both sides of your filets. Lay the salmon on the cedar plank, placing what would have been the skin side down.

Spread mustard over the top and sides of each filet. Pour your six tablespoons of brown sugar in a bowl, then, using your fingers, crumble to break up any clumps. Lightly sprinkle over your salmon filets.

Set your grill for indirect grilling at medium-high heat. You’ll want to place your cedar plank with the filets in the center, away from direct heat. Close the grill top and allow it to cook for between 20 and 30 minutes. Use a thermometer to check that the internal temperature of your filets is 135 degrees Farenheit before serving.

Baked Garlic Butter Salmon

Not in the mood to fire up the grill? Luckily, there are plenty of other ways to prepare your salmon. This Baked Garlic Butter Salmon recipe is easy to prep and cooks in the oven in just 25 minutes. 

The portions in this recipe are measured for use with one large salmon filet, around 3 pounds total.


  • 2 lemons, sliced thin
  • Kosher salt
  • Ground black pepper
  • 6 tablespoons of butter, melted
  • 2 tablespoons of honey
  • 3 cloves of garlic, minced
  • 1 teaspoon of chopped thyme leaves
  • 1 teaspoon of dried oregano


Preheat your oven to 350 degrees. Using a large baking sheet with a rim, line the sheet with aluminum foil, using enough to be able to fold the foil over your filet. Grease the foil with butter or cooking spray. Starting at the center of the sheet, lay out lemon slices in an even layer. 

Take your salmon filet or filets and season the top, bottom, and sides with salt and pepper. Lay it on the lemon slices.

Whisk together your butter, honey, garlic, oregano, and thyme in a bowl. Pour the mixture over your salmon. Then, fold the foil over the filet. Bake the salmon in the over until it is cooked through, or about 25 minutes. Once the salmon is cooked, turn your oven on broil, then leave the pan in the oven for 2 minutes. This will cause your butter mixture to thicken.

Prepping Your Salmon

Even if it’s your first time working with salmon, these simple recipes, combined with your delicious, fresh-caught salmon, are sure to be a hit.

Don’t have a trip booked with Sointula Lodge yet? Spots are filling up fast for our return to excursions in summer 2022! Book your trip today to guarantee your spot!