Join us on this episode of Addicted Life where we collaborated with one of the best wild game chefs around! We are heading out to the Columbia River to catch the most expensive salmon in the world, and then turn it into 4 of the best salmon recipes of all time! Did we mention we're catching and cooking these right on the boat?! Thanks for watching ADX, we hope you like this one!!

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Salmon Sandwich
4 salmon fillets
Salt
Pepper
Garlic Powder
Onion Powder

Dressing:
1 cup mayo
¼ cup sour cream
7 basil leaves, chopped fine
¼ cup chives, chopped
1 scallion, minced
¼ tsp salt
½ tsp pepper
2 cloves garlic, minced

Other:
Butter lettuce
Brioche buns
Red onion, sliced
Butter

Directions:
Season salmon fillets with salt, pepper, onion and garlic powder. Grill or bake at 350º until internal temp reaches 135º140º
While salmon is cooking combine mayo, sour cream, basil, chives, scallions, garlic, salt and pepper in a bowl and mix well. Refrigerate until ready to use.
With 1–2 minutes left cooking on the salmon butter your buns and place them on the grill to toast.
To build your sandwich add 1 tbsp dressing to bottom and top bun, place 1–2 pieces of butter lettuce on bottom bun. Followed by salmon, red onion and topped with bun.

Salmon Pattie Cakes
w/ Cajun mushroom tartar
23 cups cooked salmon
(Season salmon with salt, pepper and garlic powder and cook until 135º140º internal temp)
1 sweet onion, minced fine
1 red bell pepper, chopped fine
3 tbsp salted butter, soft
1 cup panko
½ cup parmesan cheese
2 large eggs
1 tbsp Worcestershire sauce
¼ cup parsley, minced

Tartar Sauce:
1 cup mayo
1 tbsp dill relish
1 tsp dill relish juice (from jar)
¼ red onion, finely diced
¼ tsp black pepper
½ tsp mustard powder
1 tbsp Cajun Seasoning
2 cloves minced garlic, use a micro planer to get fine paste
(optional)
1 tsp mushroom powder (I make my own by drying mushrooms and then crushing)

Directions:
In mixing bowl add cooked flaked salmon and remaining ingredients. Mash and mix everything together. You want to be able to pinch the mixture and have it stay together. Add more panko if needed to get texture strong enough to hold without falling apart.
For meatball size rounds of salmon mixture and press out into patties roughly the size of a hockey puck.
In a hot castiron skillet or nonstick pan add 3 tbsp of oil.
Place each patty down in oil and give one more good press. Cook 34 minutes per side until you build a nice crust. If cakes are burning turn down heat.
While cakes are cooking start working on the tartar sauce.
Mix all ingredients until fully combined, place in fridge until ready to use, or store in airtight container for 7 days.
Remove cakes from skillet and place some fresh tartar on top, top with chives and enjoy.

Salmon & Red Wine Teriyaki
Salmon Filet
Salt
Pepper

Sauce:
1 cup low sodium soy sauce
¼ cup red wine
4 cloves garlic, minced and mashed (I use a micro planer)
2 tsp ginger (I use a micro planer)
½ cup brown sugar
½ tbsp cracked pepper

Directions:
1. Preheat grill to 350º (can use oven if needed)
2. Season salmon with salt and pepper and place in center of grill, close lid and cook 5
minutes.
3. While salmon is cooking in a small saucepan over med heat add your ingredients for
your teriyaki sauce. Bring to a boil and reduce heat to a simmer.
4. Once your salmon has cooked for 5 minutes take your sauce off the heat and start
basting your salmon with teriyaki sauce. Do this every minute until salmon is cooked
medium 135º140º that sweet spot.
5. Remove from heat and allow to rest 5 minutes basting as it rests.
6. Sprinkle with sesame seeds and serve alongside veggies and or rice.

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