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Finding the Forgotten Feast

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Salmon Recipes

salmon with cucumber sauce on the plate
Photo by Holly A. Heyser

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  • About
  • General advice: Trout or Salmon | Whole or Fillet | Fresh or Frozen
  • Basics: Techniques | Whole Fish | Grilling | Deboning | Kokanee
  • Recipes: Salmon | Trout | General Fish Recipes
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About

I do an awful lot of salmon and trout fishing, and have so many salmon recipes and trout recipes that I’ve separated them out on this page.

The default species for these 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 sorts of other salmonids, ranging from Arctic char to sockeye salmon and kokanee, other trout, pinks, silvers — yes, even farmed, store-bought Atlantic salmon or rainbows.

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General Advice

Keep in mind that the designations in the recipes below are suggestions. I’ve made trout recipes with salmon and salmon recipes with trout.

In general, you will be dealing with salmon fillets. I prefer skin-on fillets because I like the crispy skin, but any such recipe will work perfectly well with skinless salmon fillets, too.

The bigger the fish, the more likely you’ll use a piece of salmon and not the whole fillet or side, or even the whole fish. Smaller salmon, like kokanee and pinks, interchange perfectly with trout. Similarly, very large lake trout and steelhead or char can sub in perfectly for salmon.

A word on fresh salmon vs. frozen salmon (or trout). Fresh is better if you catch it yourself of have access to freshly caught fish. Fresh salmon will taste better, be less fishy and won’t stink up your kitchen. But if you have to buy salmon from a market, buy frozen — unless you can be assured that the fish is pristine.

Prefrozen salmon will taste cleaner than “fresh frozen,” which is market-speak for thawed. Oh, and thaw your fish this way: Remove from any packaging and wrap in paper towels. Put in the fridge to thaw over a day or so. Every so often, replace the paper towels if they get damp. This will go a long way toward stinkless salmon.

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Basics

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.

Two hands holding a fried fish sandwich

A Simple Fried Fish Sandwich

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

Read More about A Simple Fried Fish Sandwich

Broiled trout with Nordic flavors

Broiled Trout

Mastering the art of broiling a thin fillet like a trout. Garnish with something tart and some herbs.

Read More about Broiled Trout

A bowl of salmon stock with kelp

Salmon Stock

Salmon or trout stock can be wonderful, but it is ephemeral. Make it, enjoy it, move on. I don’t store this stock more than a week.

Read More about Salmon Stock

Whole fish on the grill

Simple Grilled Whole Fish

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

Read More about Simple Grilled Whole Fish

Butterflied trout with peas and parsley on a plate.

How to Butterfly 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.

Read More about How to Butterfly Fish

Four fresh kokanee fish on a cutting board.

How to Cook Kokanee

Kokanee are small, landlocked sockeye salmon. Like a salmon the size of a trout. Here’s how best to cook them.

Read More about How to Cook Kokanee

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Salmon Recipes

finished smoked salmon recipe, with fish on cooling rack

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.

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pieces of candied salmon on a cutting board.

Smoked Candied Salmon

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.

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Finished smoked trout recipe

Smoked Trout or Kokanee

Here is how I smoke whole, small trout. It’s a bit different from smoking large lakers or salmon.

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salmon burger recipe

Salmon Patties

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.

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Cucumber sauce for salmon on a pretty plate

Cucumber Sauce for Salmon

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

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Butter poached salmon with dill sauce on a plate

Butter Poached Salmon

Butter poached salmon with a simple sauce of sour cream, mixed with dill and horseradish.

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Salmon with avocado salsa on the plate

Seared Salmon with Avocado Salsa

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

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salmon salad recipe

Grilled 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.

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smoked salmon deviled eggs recipe

Smoked Salmon Deviled Eggs

Smoked salmon, mixed into a rich, spicy deviled egg? Yes, please.

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A plate of smoked salmon pasta

Smoked Salmon Pasta

Smoked salmon, flaked out and served with a hearty, whole wheat pasta.

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salmon rillettes

Salmon Rillettes

Think of this as a rough pate, or a chunky dip. A great party appetizer.

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Salmon dip on a cracker topped with caviar.

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.

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Closeup of a bowl of salmon chowder

Salmon Chowder

Salmon, steelhead or other trout made into a lovely light Pacific Northwest-style chowder.

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A bowl of salmon soup

Icelandic Salmon Soup

A Nordic take on salmon chowder, this is surprisingly light. Works well with trout, too.

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grilled salmon collars recipe

Grilled Salmon Collar 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!

Read More about Grilled Salmon Collar with Ponzu Sauce

salmon tartare recipe

Salmon Tartare

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

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salmon head soup recipe

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…

Read More about Salmon Head Soup

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Trout Recipes

smoked lake trout recipe

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.

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trout cakes recipe

Trout Cakes

These are fish cakes made specifically for trout: herbs and a bit of mustard and Worcestershire make them unique.

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A bowl of smoked trout dip

Smoked Trout Dip

An ode to the Great Lakes, smoked trout dip is great on crackers, toast or as a sandwich filling.

Read More about Smoked Trout Dip

A plate of pan fried trout with peas

Fried Trout with Peas

Boneless, butterflied trout dusted in flour and served with peas and a lemon-butter sauce.

Read More about Pan Fried Trout with Peas

Grilled trout on a platter

Grilled Trout or Kokanee

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

Read More about Grilled Trout or Kokanee

Saffron sauce with fish and greens on a plate.

Saffron Sauce with Fish

Seared trout with a bright, flavorful orange-saffron sauce. Serve it with simple greens, like spinach.

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trout with morels on a platter, ready to eat

Trout with Morels

A springtime classic. You can use any mushrooms you want, though.

Read More about Trout with Morels

Trout Caviar

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.

Read More about How to Make Caviar

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Reader Interactions

Comments

  1. Avatar for K JacksonK Jackson says

    December 30, 2022 at 1:37 pm

    Hank,
    Before I read your recipe for fish stock I made 4 quarts that have been in the freezer for about 4-6 months. I don’t remember removing the gills before BOILING. Should I toss it?

    Reply
  2. Avatar for Adam J. BrubakerAdam J. Brubaker says

    November 19, 2019 at 12:01 pm

    All looks delicious. Elected to cater my daughters wedding reception with 120 people, I had 70 pounds of silver salmon flown down from Alaska. ( a gift) With little time and 5 huge fish & $700 of food from Costco, I had to cook them whole in a gas oven. It was almost a crime, but I stuffed them with herbs and veggies and lemons and seasoned and put liquid smoke on them. Cooked all night from 8 pm til 6 am the next morning. Everyone loved it and it was a huge success. I just wish I had time to prepare the fish right.

    Reply
  3. Avatar for KyleKyle says

    October 23, 2019 at 4:16 pm

    Which one of these recipes would be your first choice for an upper slot cutthroat out of Pyramid?

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 23, 2019 at 4:20 pm

      Kyle: Use a salmon recipe, because those fish are pretty large. If you smoke it, use the lake trout recipe.

      Reply
  4. Avatar for Marylyn ScottMarylyn Scott says

    July 20, 2019 at 9:50 am

    In the salmon head soup recipe, you said not to worry, no eyes; but I saw no mention of removing the eyes. Or how to do so. And are the eyes bad for you? I’ve heard they harbor some illness-producing thing; but do not recall the whole story. I didn’t have any salmon heads then; but do now. Thankyou for any advice you may offer. I’m an elder and have limits to what I can do.

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 20, 2019 at 10:08 am

      Marylyn: Nope, you leave them in. You get no eyes in your soup because you strain the broth. And no, they are not bad for you.

      Reply
  5. Avatar for Ron GleichnerRon Gleichner says

    July 3, 2019 at 10:39 am

    Hank – ran-across your site in response to my curiosity being piqued on seeing some pics of Long Island Stripers and noted the recipes.

    Saw some of your other recipes and started to drool over my monitor screen..

    A few other tasty suggestions that I have enjoyed over the years:
    -Cioppino and Italian Fish Stew in a light but spicy broth (great with some good crusty bread and a cold beer)
    -Pescestocco Fritto (Sicilan?) dish with a tomato-caper-olive sauce with wedges of potatoes
    -Chillo en Mojito Isleno (Puerto Rican) Ideally, Snapper but almost any firm white fish will work – sauted with a sauce (rings of onion, capers, olives, peppers, oregano) with flavors that magically mingle
    -Cobia – Simply marinate in Mojo Criollo (bottled or make from scratch) and then toss slabs of the stuff on the grill (medium heat, indirect)
    -Halibut poached in white wine with a (french word – mirapoire?) diced mix of onion, carrots, and celery over the top (From “The Way to Cook” by Julia Child) it’s an old-school classic but simple, easy, and tasty!

    Reply
  6. Avatar for KARL MARLOWEKARL MARLOWE says

    December 13, 2018 at 6:52 pm

    I do Cajun blackened salmon with a mango salsa on a semi-regular basis, especially when I have a piece that the vacuum seal failed and became a little freezer burned. There’s no reason you couldn’t do that with trout or char as well. For blackened seasoning one can “cheat” and use Penzey’s Cajun or if desperate, Paul Prudome’s red fish magic. I prefer to make my own, from a recipe I found on epicurious (blackened halibut).

    Reply
  7. Avatar for Paul B.Paul B. says

    September 18, 2018 at 9:14 pm

    Hi Hank,

    My wife and I have thoroughly enjoyed a few of your wild rabbit, squirrel, and venison recipes. I live in Michigan and am an avid trout fisherman. My wife absolutely loves Cajun dishes. I was wondering if you have any Cajun recipes that you’ve made with brown, rainbow, or brook trout even though those fish are not from that area?

    Reply
  8. Avatar for kristopher ludwigkristopher ludwig says

    June 3, 2018 at 4:31 pm

    dear hank, have you consider doing a fish and seafood cookbook

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 10, 2018 at 7:17 am

      Kristopher: Yes.

      Reply
  9. Avatar for BobBob says

    July 2, 2015 at 7:12 pm

    What is herbs de provence ?

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 3, 2015 at 11:12 am

      Rob: It’s a mix of savory, marjoram, thyme, oregano and sometimes lavender.

      Reply
  10. Avatar for BaileyBailey says

    April 27, 2015 at 9:13 pm

    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

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

    Butter
    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.

    Reply

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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