Salmon Recipes
Smoked Clam Chowder - Tiffany Haugen
Move over New England and Manhattan Clam Chowders and step up Smoked Clam Chowder in the Pacific Northwest. Historically, the first “clam chowders” didn’t have dairy added at...
Smoked Clam Chowder - Tiffany Haugen
Move over New England and Manhattan Clam Chowders and step up Smoked Clam Chowder in the Pacific Northwest. Historically, the first “clam chowders” didn’t have dairy added at...
Baked Halibut Mushroom Gratin - Tiffany Haugen
Last season’s ocean fishing continued to produce, and now is a good time to make sure some of that great eating bottom fish doesn’t get lost in the back of...
Baked Halibut Mushroom Gratin - Tiffany Haugen
Last season’s ocean fishing continued to produce, and now is a good time to make sure some of that great eating bottom fish doesn’t get lost in the back of...
Taste The Rainbow Trout Cakes - Tiffany Haugen
With an abundance of home-canned fish from salmon to tuna to trout, we are always looking for interesting creations to use up this pantry staple. Taking color from...
Taste The Rainbow Trout Cakes - Tiffany Haugen
With an abundance of home-canned fish from salmon to tuna to trout, we are always looking for interesting creations to use up this pantry staple. Taking color from...
Honey Mustard Smoked Fish - Tiffany Haugen
When it comes to adding smoke flavor to fish, there are many options. Completely cooking in the smoker, start to finish, is what’s usually thought. Another option is to partially...
Honey Mustard Smoked Fish - Tiffany Haugen
When it comes to adding smoke flavor to fish, there are many options. Completely cooking in the smoker, start to finish, is what’s usually thought. Another option is to partially...
Pellet Smoked Salmon Bellies - Tiffany Haugen
After writing the book, Smoking Salmon & Steelhead, we have dozens of different wet and dry brines that add unique pizazz to smoked fish. As fun as new tastes...
Pellet Smoked Salmon Bellies - Tiffany Haugen
After writing the book, Smoking Salmon & Steelhead, we have dozens of different wet and dry brines that add unique pizazz to smoked fish. As fun as new tastes...
SCALLOP PICO DE GALLO - Tiffany & Scott Haugen
In a medium bowl mix all liquids with onion, pepper, garlic and zest. Add scallops and refrigerate 4-6 hours. Right before serving, add remaining ingredients, stirring gently. Salt and pepper...
SCALLOP PICO DE GALLO - Tiffany & Scott Haugen
In a medium bowl mix all liquids with onion, pepper, garlic and zest. Add scallops and refrigerate 4-6 hours. Right before serving, add remaining ingredients, stirring gently. Salt and pepper...