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Salmon and Trout Recipes

salmon with cucumber sauce recipe

Photo by Holly A. Heyser

I do an awful lot of salmon and trout fishing, and have so many recipes for these fish that I’ve separated them out on this page. The default species for these salmon recipes are king salmon and for trout recipes it’s rainbow trout, or steelhead, but in most cases these dishes will work just fine with all sort of other salmonids, ranging from Arctic char to sockeye salmon, other trout, pinks, silvers — yes, even farmed, store-bought Atlantic salmon.


Some baseline techniques you will find useful as you cook your salmon and trout. Many of these apply to so many different kinds of seafood it’s worth compiling them here.

Photo by Holly A. Heyser

A Simple Fish Sandwich

Who doesn’t love a fish sandwich? I used Pacific rockfish for this, but trout works great, too.
Photo by Holly A. Heyser

Simple Grilled Fish with Basil

Grilling a whole fish is an important skill to know. It requires a clean, hot grill, some oil, and lots of finesse.
Photo by Hank Shaw

How to Butterfly a Fish

This is how I butterfly and debone small fish like trout and small bass. You can either prep them for the pan, or for stuffing.


Photo by Holly A. Heyser

How to Smoke Salmon

My method for smoking salmon is very simple, but I’ve perfected it over many years. It’s a wet-brine with a maple glaze, although I prefer Alaskan birch syrup when I can get it.
Photo by Holly A. Heyser

Smoked Salmon Candy

This method of smoking salmon uses a dry cure with lots of brown sugar. You also glaze the strips of salmon with maple syrup to make this some of the best road food you’ll ever eat.
Photo by Shel Zolkewich

Smoked Lake Trout

Lake trout are similar to salmon, and you can use the recipe above for your lakers, but I like this recipe better. It reflects the cold, Northern lakes these fish swim in.
Photo by Holly A. Heyser

Salmon Burgers

I make these when I bring home salmon; I use meat scraped from the carcasses to make these patties, but you can use any salmon, trout or char.
Photo by Holly A. Heyser

Seared Salmon with Cucumber Sauce

An elegant salmon recipe that isn’t too hard to make. It’s a great dish for a nice Sunday dinner or date night.
Photo by Holly A. Heyser

Poached Salmon with Dill-Horseradish Cream

Butter poached salmon with a simple sauce of sour cream, mixed with dill and horseradish.
Photo by Holly A. Heyser

Salmon with Avocado Salsa

Simple seared salmon (skin on or off), served with an avocado salsa that’s basically a deconstructed guacamole.
Photo by Hank Shaw

Simple Salmon Salad

Salmon salad made from the racks of salmon or large trout that are grilled. Once you get a nice crispy crust, you pick all the meat off the bones. Best salmon salad you’ve ever eaten.
Photo by Holly A. Heyser

Smoked Salmon Deviled Eggs

Smoked salmon, mixed into a rich, spicy deviled egg? Yes, please.
Photo by Holly A. Heyser

Salmon Dip

Mix high-quality raw salmon with smoked salmon and this is what you get. A great party appetizer.
Photo by Holly A. Heyser

Salmon Dip

The key here is the combination of both smoked and freshly poached salmon or trout. A great, easy appetizer for a party… or for watching the game.
Photo by Holly A. Heyser

Salmon Chowder

Salmon, steelhead or other trout made into a lovely light Pacific Northwest-style chowder.
Photo by Holly A. Heyser

Salmon with Peas and Cranberries

A Swedish-inspired dish with spring salmon, peas, pickled cranberries and spruce tips. It’s sooo goood…
Photo by Holly A. Heyser

Grilled Salmon Collars with Ponzu Sauce

Meaty, rich and fun to eat, salmon collars are my favorite part of the fish, and they are made for grilling. Marinate it, grill it, then eat with your fingers. Super fun!
Photo by Holly A. Heyser

Salmon Tartare

A fancy, classy salmon tartare: Horseradish, dill and a little roasted pumpkinseed oil give it a Northern European flair.
Photo by Holly A. Heyser

Pine Nut Crusted Trout and Trout Risotto

A dish dedicated to the Paiute Indians of Nevada, where I caught these Lahontan cutthroat trout.
Photo by Holly A. Heyser

Salmon Head Soup

This is what you do when you have a whole salmon head. There is a lot of meat on one, and by gently stewing it and the picking off all that meat, you get a rich salmon broth and plenty of salmon bits for the soup. Don’t worry, no eyeballs in this recipe…
Photo by Holly A. Heyser

Fried Trout with Peas

Boneless, butterflied trout dusted in flour and served with peas and a lemon-butter sauce.
Photo by Holly A. Heyser

Grilled Trout

Grilled whole trout are a wonderfully easy summertime meal. Even better when you catch them and cook them over a campfire!
Photo by Holly A. Heyser

Trout with Orange-Saffron Sauce

Seared trout with a bright, flavorful orange-saffron sauce. Serve it with simple greens, like spinach.
Photo by Holly A. Heyser

Trout with Morels and Wild Onions

A springtime classic, Sierra Nevada style. You can use any morels or any wild onions you want, though.
Photo by Holly A. Heyser

Steelhead with Sorrel Sauce and Salsify

Fresh steelhead seared and served with a tangy sorrel sauce. My version of a springtime classic.

How to Make Trout Caviar

If life gives you a salmon, trout or steelhead with roe, use this technique to make your own caviar. It’s easy, and will last in the fridge for a week or so.

Salmon Recipes from My Pages

3 responses to “Salmon and Trout Recipes”

  1. Bailey

    Its a little rough, but here is my favorite recipe for trout. I was surprised to see it missing from your list.

    Trout provençale en papillot

    1 cleaned, pan sized trout
    Yellow nugget potatoes
    Fresh, crisp bunch Carrots
    Optional: Asparagus or green beans or fiddlehead ferns

    Olive oil
    1 small Shallot
    Salt and Pepper
    Herbs de Provence
    Minced fresh rosemary
    Lemon juice
    100ml DRY White wine
    Parchment paper

    Create an envelope with the parchment paper. Wash trout and dry off, place trout inside
    Drizzle with olive oil
    Squeeze lemon juice in and over fish
    Liberally douse with herbs de provence, and salt/pepper to taste inside and out
    Slice shallots thinly and place evenly across fish
    Pour in white wine
    Add pats of butter here and there and inside fish

    Cut potatoes into 1/8″ slices so they cook evenly. Toss potatoes in olive oil and s+p and minced rosemary.

    Place carrots and potatoes around the outer edge of fish.

    Seal up envelope and place in oven @ 400 for 40 mins.

    If fish is a bit smaller, you can get away with 350 for 40 mins.

  2. Bob

    What is herbs de provence ?

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