Congratulations! You caught the big one!

NOW WHAT?

Here are some of our family's favorite ways to prepare salmon:

• Preheat grill to medium heat.
• Take a sheet of heavy duty aluminum foil that is larger then your fish. Coat foil with olive oil. Place fish on the olive oil.
• Sprinkle fish with a generous amount of dill weed. Then cover with a good quality, spicy brown mustard.
• Seal fish in foil and bake on grill for about ½ hour. Open foil and finish cooking until desired doneness (approximately 15 more minutes).

• 1-lb piece salmon (approx. 1" thick, skin on)
• 1/2 tsp. coarse salt
• 1/2 tsp. pepper
• 3 Tbsp. brown sugar
• 1 piece of untreated cedar shingle

Soak the cedar shingle in cool water overnight.

Preheat the grill to high heat. Season the salmon with the salt and pepper, then spread the brown sugar evenly over the top.

Place the salmon, skin side down, on the wet cedar shingle (thickest end) and place it on the grill over indirect heat. Close the lid and grill for 30 minutes (less for a smaller piece). Check occasionally and have some spray water on hand in case wood flames.

Test salmon with fork to desired degree of doneness. Flesh will separate easily when done. Enjoy warm or cold.

• 1-lb piece salmon (approx. 1" thick, skin on)
• 1/2 tsp. coarse salt
• 1/2 tsp. pepper
• 1 Tbsp. fresh rosemary (or 1 tsp. dried)
• 2 cloves garlic, crushed
• 1/2 c. white wine

Preheat grill to medium heat.

Cut a sheet of heavy duty aluminium foil that is larger than your fish. Place the salmon, skin side down, on the foil. Pull the edges of the foil up slightly so the wine doesn't spill off the foil; pour the white wine over the salmon. Sprinkle the salmon with remaining ingredients (salt, pepper, rosemary, garlic).

Seal fish in foil and bake on grill for 30-40 minutes.

Test salmon with fork to desired degree of doneness. Flesh will separate easily when done.

Can also be baked in the oven at 350^o.

One of the best ways to serve your fish is smoked. If by some miracle you have a little left over, you will be able to make this dip:

Smoked Fish Spread

2 cups smoked fish
2 8oz pkgs cream cheese
1 cup sour cream
1 tsp lime juice
¼ tsp pepper
¼ tsp salt
1 tsp cayenne
2 cloves garlic minced
½ cup green olives stuffed with pimento diced
horseradish to taste

Mix all the ingredients together and refigerate till ready to serve. Serve on crackers.