Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Chinook Salmon
(Oncorhynchus Tshawytscha)

Chinook Slamon

Click on each item to learn more

Chum Salmon
(Oncorhynchus Keta)

Chum Slamon


Sockeye Salmon
(Oncorhynchus Nerka)

Sockeye Slamon

Coho Salmon
(Oncorhynchus Kistuch)

Coho Slamon


(Cynoscion Striatus)




  • 1 ½ cups water
  • ¼ cup dill pickle juice
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp Johnny salt
  • ½ of a salmon or 2 large filets


  • ¼ cup mayonnaise
  • 2 tsp dill or sweet pickle relish
  • 1 tsp dill pickle juice
  • 1 tsp Catalina salad dressing



In a large skillet, combine the water, pickle juice, salt, pepper and seasoned salt. Add salmon and bring to a boil. Reduce heat. Cover and simmer for 12-16 minutes or until fish flakes easily with a fork.
Meanwhile, in a small bowl, combine the mayonnaise, relish, pickle juice and salad dressing. Serve over salmon. Garnish with sliced lemon.

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