Welcome to Wild Al's Food Truck!

Savory Spice Rubs! Original Sauces! Food Truck & Mobile Catering!

Wild Al's Fantastic Fish
Baked Parmesan Salmon  (Basic Rub)
  • (1) 6 oz frozen salmon (fillet) (feel free to  double everything)
  • 2 tsp olive oil
  • 2 T grated parmesan cheese
  • Wild Al's Basic Rub
    1. Preheat oven to 400 degrees (F)
    2. Rub salmon fillet with olive oil and coat with Wild Al's Basic Rub
    3. Place salmon in the center of  a 12x12 inch piece of aluminum foil and top with Parmesan  cheese.  Take the foil side closest to you and the side across from you and bring the ends together,  fold the ends (together) down twice.  Now scrunch each of the other two sides so you've got a pouch (but the sides and the top of the foil aren't actually touching the fish).
    4. Place the pouch on a cookie sheet or directly on the middle oven rack.  Bake for 30 minutes.

    **This is so easy to bake up right alongside Sweet Potato Fries - two dishes at once!

Grilled Salmon   (Basic Rub)
  • Salmon fillets, steaks, or whole fish
  • Wild Al's Basic Rub - sprinkle or rub to your taste before placing fish on grill
Now, I'm not about re-inventing the wheel.  So, for those who are a bit new to cooking salmon, here's information from eHow to tell you just how to do it.  Using Wild Al's Basic Rub is all you have to do for seasoning!  You can also use a grill pan or even a skillet if you don't have a grill.
  1. Prepare the grill. Prior to heating, scrub the grill rack with a stiff wire brush. Rub the grill rack with a small amount of canola oil to prevent the salmon from sticking.

  2. Preheat the grill. The grill is ready when you can hold your hand 4 inches above the grill for no more than 3 or 4 seconds.

  3. Season the flesh side of the salmon fillets with the dry mix of your choice. Keep the skin on to prevent the fish from breaking apart as it cooks. If desired, you may remove the skin after the salmon has cooked.

  4. Set both burners on a low setting. The dials should be just above the off position. The low heat setting will allow you to better monitor the cooking time to prevent overcooking.

  5. Place the salmon fillets on the preheated grill with the flesh side down. Close the lid. Do not open the lid again until you are ready to turn the fillets.

  6. Estimate the cooking time for your fillets according to thickness. Generally, a 1-inch fillet cooks for 8 minutes. Carefully flip the fillets halfway through the estimated time so that the skin side is down and the flesh side is up. Use a thin spatula. Brush the flesh side with melted to keep the fillets moist. Close the lid.

  7. Press the top of the fish with your finger to test to see if the fish is done. If it flakes or crumbles, it is done. You may also insert a thin metal skewer, similar to a cake tester, into the fish. Leave it there for 20 seconds. If the skewer is very hot to the touch when you remove it, the fish is done.

Fish Tacos  (Fajita Rub)
  •  1 lb fresh cod, cut into 4 pieces
     1 Tbsp olive or canola oil
  •  Wild Al's Fajita Rub
  •  4 whole wheat medium sized soft tortillas
  •  1 cup fresh Cilantro
  •  2 cup romaine lettuce
  •  1/2 cup monterey jack cheese
  •   Medium green salsa
  •   If desired: fresh lime juice & avocado wedges
  1. Heat oil in non-stick skillet over medium-high heat
  2. Place cod into skillet and top liberally with Wild Al's Fajita Rub
  3. Heat for about 5-6 minutes, assertively slide a spatula beneath one piece.  If you can get the spatula beneath the fish and separated easily from the skillet, you're ready to turn the fish.  Turn the rest of the pieces and apply Wild Al's Fajita Rub liberally again
  4. Cook an additional 5-6 minutes until fish is firm to the touch and no milky fluid is noted coming from the fish
  5. Assemble your tacos with 1 piece of fish, 1/4 cup cilantro, 1/2 cup lettuce, 1/8 cup cheese, and salsa to taste (also, add your lime juice, avocado if desired)

Salmon Limon'    (Fajita Rub)

  • 2 (4-o) salmon fillets
  • 1 Tbsp olive oil
  • Wild Al's Fajita Rub
    1 lime
  1. Heat oil in a non-stick skillet over medium heat.  Place salmon fillets in skillet and heavily add Fajita rub.  Cook about 5-8 minutes then flip.
  2. Add rub to side facing up and allow to complete cooking - perhaps another 5-8 minutes, until fish is firm and no white milky fluid comes from the fish when it's pressed.
  3. Transfer fish to plate and allow to rest for about 5 minutes.  Gently roll the lime on the counter to release the juices.  Squirt salmon with lime juice and enjoy!
Savory Tuna Salad  (Island Rub)
  • 1 - 6 oz can of good tuna packed in water, drained
  • 3 to 4 T of real mayonnaise (depending on how "dry" you like it)
  • 1/2 tsp of Wild Al's Island Rub (more to taste)
  • 1/8 tsp minced garlic
  • 1 T minced red or white onion
  • 1 1/2 to 2 T finely chopped celery

 Mix all ingredients and enjoy on crackers, pita chips or bread, or even toast (sourdough's great!)

Take Me Back to "In the Kitchen" Recipe Page

Sauteed Island Shrimp  (Island Rub)
  • 1 lb medium shrimp, about 31-40 pieces per pound  (this recipe used frozen - already cleaned, peeled, de-veined)
  • 1 tsp Wild Al's Island Rub
  • 3 T olive oil
  • Feel free to add your favorites: diced onion or peppers, pineapple, tomatoes; adjust your oil and rub accordingly if you add a lot of extras
  1. Heat a 10-inch skillet on medium heat.  When heated add the oil.
  2. To the heated oil, add Wild Al's Island Rub, stirring gently into the oil.  Warming the spices in the oil will release the delicious aromatics in the rub!
  3. Add the shrimp, stirring occasionally, until the shrimp turn from gray color to partially pink.
  4. Turn up the heat to medium-high to high,watching carefully, because it won't take long! Stir frequently.  This will cook off a lot of the oil and shrimp fluid/water, and will concentrate the flavorful spices!
  5. In about 10 minutes, or when the shrimp are completely pink, you're ready to enjoy!  Don't let it go too long or over cook as your shrimp could end up too chewy.

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