GreatMich.com Fishing Report and More....

Set oven to broil and place a cookie sheet or pan under broiler approx. 5-6 inches away from top. Pull out a sheet of aluminum foil large enough to set fillet/s on and put fillets on sheet of foil skin side down.Spread mayonnaise on unseasoned fillets like you were making a peanut butter sandwich. make sure pan is hot now and set foil/fillets on pan it should sizzle when you put fish on. watch and take out when golden brown on top, sprinkle with lemon/juice and that's it .If fillets are really thick and fish is not done inside you can microwave to finish.When you take fillets off skin will stick to tin foil.

take gutted (fresh) fish and clean slime/scales off fish, rinsing thoroughly. Lay out sheet of tin-foil on table large enough to wrap whole fish and fold edges over. Place fish on tin-foil with belly facing up.I leave the head on you can remove if wife objects. place margarine cut lemon wedges cut onion and seasonings in the belly of your catch. fold the aluminum foil up around the sides and over the belly of the beast covering the tail and head ( if left on ).Leave a hole in the middle of the flap or hem. With fish still belly up take the bottle of wine minus two glasses that you've poured that are in refriferator chilling, and pour into the belly of the beast. Now seal up tin foil around opening and place in roasting pan. Place in pre-heated oven and bake at 350 degrees anywhere from 45 minutes to eternity depending how big your fish is . You can take out and check with fork or temp. 160 degrees at thickest point.

Place Salmon on hot grill skin down tell skin looks like it is going to peal off. Season with lemon pepper. Push spatchula in between the skin and the meat and flip, removing the skin at the same time. This is also the time to spice up with the lemon pepper. Cook for a few more minutes tell you its is at the temp you want. Some like a little pink in the middle. Remove and enjoy.