Recipes courtesy of the Captain's wife, Sandi Williams

• 2 tsp Paprika
• ½ tsp Cayenne Pepper
• ¼ tsp Black Pepper
• ½ tsp dried Thyme
• ½ tsp. Dried Oregano
• ½ tsp Salt
• 4 salmon fillets

Combine dry spices and set aside.

Pre-heat grill on high. Prepare a tinfoil pan made from a double layer of aluminum foil with the edges rolled up and spray with non-stick cooking spray. Place salmon on foil skin side down. Spray with non-stick cooking spray and sprinkle with above spice mixture. Turn grill down to low and place foil pan on grill. Cook on low 20-30 min.

Depending on thickness of fillets. DO NOT FLIP FILLETS OVER!

• 1 pint canned salmon or 2-3 grilled salmon fillets flaked and de-boned
• 1 large celery stalk w/ leaves
• 1 small onion
• 1 TBS mustard
• 2 TBS Mayo
• 1 Egg
• ¼ tsp salt
• ¼ tsp paprika
• ½ tsp parsley flakes
• ¼ tsp black pepper
• ¼ cup bread crumbs
• ¼ tsp poultry seasoning

Mix everything together. Form into balls & flatten into patties. Fry in a pre-heated skillet at med to high for 5-7 minutes per side.

• 1 pre-made pizza crust
• Flaked smoked salmon or flaked grilled salmon
• Favorite bottle of barbeque sauce
• Mozzarella cheese
• Assorted pizza toppings

Preheat oven according to pizza crust directions.

Spread a layer of barbeque sauce on pizza crust. Add a layer of mozzarella cheese, salmon and favorite pizza toppings. Bake according to directions on packaging for crust.

• ½ cup Butter
• ½ cup Brown sugar
• ¼ cup Soy Sauce
• 1 TBS Lemon juice
• 4 salmon fillets

Pre-heat grill on high. Prepare a tinfoil pan made from a double layer of aluminum foil with the edges rolled up and spray with non-stick cooking spray. Melt butter, blend sugar, soy and lemon juice.

Place salmon on foil skin side down drizzle melted butter mixture over top. Grill on low for 20-30 minutes. Don not let sugar mixture burn..

• 1 9-inch deep dish pie shell, pre baked
• 1 ½ cup cooked, flaked and de-boned salmon
• 1 cup very small shrimp, peeled and deveined
• 1 ½ cups heavy cream
• 2 eggs plus 2 egg yolks
• 1 cup shredded cheese, Colby Jack works well or a Sharp Cheddar
• ½ tsp Old Bay Seasoning
• 1 TBS chopped fresh dill
• 1 TBS chopped fresh chives

Heat oven to 375 degrees. Arrange salmon and shrimp in the bottom of the pre-baked pie shell. Whisk eggs, cream, cheese and spices together. Pour mixture into the shell and bake for 25 to 30 min or until custard puffs and a knife inserted in the center comes out clean.

Let quiche rest for 15 minutes before cutting.

• Fresh salmon cut into 1 inch chunks
• Bacon, cut in half
• BBQ sauce of your choice
• Toothpicks
• Foil
• Hot grill

Wrap salmon chunks w/ bacon and secure w/ a toothpick Place on foil Place foil on hot grill and cook until bacon is crispy Pour BBQ sauce over wraps and just heat until sauce is warmed.

Remove from grill and enjoy!