Seattle Washington Fishing Trips

Fish Dip Sandwiches

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Fabulous Fish Dip Sandwiches

This is creative way of eating fish that my artist friend Michael Hail showed me. It is another easy cooking recipe that uses few dishes and takes little time to prepare and may be cooked outdoors on the grill or in the oven. 

  • Salmon or Ling Cod or Rockfish fillets… nearly any good saltwater fish will do.
  • French rolls or Hoagie rolls
  • Vegetable and/or Knorr Fish bullion
  • Butter
  • Lemon, a couple of thin slices
  • Seasoning salt, black pepper and garlic powder. Saffron or dill optional
  • Heavy duty aluminum foil

  1. Start the BBQ or preheat the oven to 375 degrees.
  2. Prepare the fish by skinning and/or de-boning if necessary and cutting into pieces that will fit onto the bread that you have when done.
  3. Fashion a boat like pan from the foil that is of the proper size for the fish that you have and with high sides that will hold the juice created when the fish cooks.
  4. Place the cut fish into foil and  put some butter on top of each piece then season the fish with seasoning salt, pepper, light garlic powder and light saffron OR dill if desired. Do not use both saffron and dill.
  5. Place a thin slice of lemon in the pan with the fish and cover the fish pan with another piece of foil and place the fish onto the BBQ or into the oven.
  6. While the fish is cooking make some broth with the bullion on the stove top or in the microwave following the directions on the bullion box.
  7. Rolls may be heated at this time if desired.
  8. Fish is done when it separates easily at the thickest point.
  9. With hot pads or gloves carefully pour the fish broth from the foil pan into the bullion broth.
  10. Put the fish into the rolls and serve with the broth in dipping bowls like a French dip.
  11. These sandwiches are good served with green salad and thousand island dressing or Caesar salad.


The first time we made this was in Aberdeen Washington where Michael lived at the time and where Curt Cobain of Nirvana was originally from. We used fresh King Salmon that we had caught while wading in the freezing cold Humptulips River. The hot fish dip sandwiches really hit the spot that night with hot crunchy French rolls dipped into the steamy broth. The Humptulips river is about 2 hours drive from where we usually go fishing in Seattle