I’m a terrible cook and one of my biggest challenge is coming up with ideas. I catch mostly salmon, crab, and rockfish, and I have a BBQ and Traeger.
I’m not looking for recipes, but more general ideas. Please tell me what’s your favorite way to cook your catch and what do you serve with it?

Mine might be: Salmon on the grill, mashed potatoes, green beans

If you have fish or seafood, what are you making?

something I added to my mix recently is putting a miso glaze on salmon fillet and cooking it in either an air fryer or small oven.

my glaze is basically 3 equal parts of:
1- white miso (Trader Joes has it, grocery stores usually have it in the produce area, it lasts forever in the fridge).
2-  low sodium soy sauce or coconut aminos (lowest sodium possible because the miso is salty), or ginger/soy dressing (like Neuman's).
3- honey, flavored honey, blackberry/huckleberry jam have been my favorites, just needs to be something thick enough to not make the glaze too runny plus add some sweetness and flavor.

I start with about a tablespoon of each item and then add as needed, if it needs to be thicker (miso) or thinner (#2), and sometimes I add some wasabi.  Make enough to cover the salmon plus have some left to dip in.  Spread the glaze in top of the salmon, it needs to not just run off the top, and cook at 320 to 350F to your normal internal temp. 

 

For Chinook I like to switch it up between:

Salt/pepper on the grill or broiled
Miso glaze under the broiler
Kinder brand Caramelized Onion Butter seasoning on the grill

But my favorite is to make poke.  I advise doing your own research to become comfortable as far as making your salmon suitable for poke, but I vacuum seal and freeze for sufficient time/temp, thaw, cube, marinate, eat.  Basic marinade for 1 lb of cubed salmon is 1/4C soy sauce, 1tsp sesame oil, 1 tsp rice vinegar, then add flavors/seasonings to your liking (e.g. garlic, ginger, chili, etc).

For Kokanee I mostly like to smoke them after 1-2 days in a wet brine, but also very good blackened with seasoning like lemon pepper.

Grilled Fish Tacos -
    2lbs Rockfish, Cabezon, or Lingcod fillets
    marinate for 30 min in...
    Juice of two limes
    1/4 up neutral oil (vegetable, peanut, canola oil)
    1/2 t ground cumin
    1/2 t ground coriander
    1/2 t paprika
    1/4 t cayenne pepper
    1/2 t salt
    1/4 t black pepper
    Grill until done, serve with cabbage, avocado, salsa, queso
 

Crab recipe - Singapore chili crab style
     Remove legs from the live crab (see video at bottom of post)
     Separate each leg by cutting it from the leg bracket.  Be sure to include the body meat on each leg.
     Give each leg segman a quick crack by hitting with the backside of you knife.  You don't want to go completely though, just cracking it to make eating easier later and to allow some of the sauce to penetrate while cooking.

     Ingredients:
         2 crabs cleaned as above
         Ginger paste:   
                5 garlic cloves minced
                1 in fresh ginger minced
                red chiles (to taste) minced
         Sauce:
               3 T ketchup
               1 T Siracha
               1 tsp salt
               1 T light soy sauce
                1/2 C chicken stock

         Other:
              Green onion finely chopped
              1 egg beaten
              2 limes (one juiced, one cut into wedges)
              1/2 C corn starch
              2 T C cooking oil

 Toss the individual legs in corn starch to coat.
 
 Add oil to hot pan, toss in crab legs
 Cook on both sides nice and red and starting to brown on edges.  About 3 min
 Add ginger paste, fry until fragrant, about 1 min
 Add sauce, cover and cook for 2-3 more minute
 Remove cover, add egg, lime juice, and green onion
 Gently fold crab into the rest of the ingredients
 Garnish with lime wedges
 Serve over rice


How to clean live crabs...

 )

Those pichitto sheets are great for sashimi - improved texture and flavor for sure.

These are all great, and much different from what I normally make.
Had salmon with rogerdoger's miso glaze on Friday....so good.
Thanks to you all for the ideas!