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 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.
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.
A Simple Fish Sandwich
Who doesn’t love a fish sandwich? I used Pacific rockfish for this, but trout works great, too.
Broiled Trout
Mastering the art of broiling a thin fillet like a trout. Garnish with something tart and some herbs.
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.
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.
SALMON and TROUT RECIPES
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.
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.
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.
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.
Trout Cakes
These are fish cakes made specifically for trout: herbs and a bit of mustard and Worcestershire make them unique.
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.
Poached Salmon with Dill-Horseradish Cream
Butter poached salmon with a simple sauce of sour cream, mixed with dill and horseradish.
Salmon with Avocado Salsa
Simple seared salmon (skin on or off), served with an avocado salsa that’s basically a deconstructed guacamole.
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.
Smoked Salmon Deviled Eggs
Smoked salmon, mixed into a rich, spicy deviled egg? Yes, please.
Salmon Rillettes
Think of this as a rough pate, or a chunky dip. A great party appetizer.
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.
Salmon Chowder
Salmon, steelhead or other trout made into a lovely light Pacific Northwest-style chowder.
Icelandic Salmon Soup
A Nordic take on salmon chowder, this is surprisingly light. Works well with trout, too.
Salmon with Peas and Cranberries
A Swedish-inspired dish with spring salmon, peas, pickled cranberries and spruce tips. It’s sooo goood…
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!
Salmon Tartare
A fancy, classy salmon tartare: Horseradish, dill and a little roasted pumpkinseed oil give it a Northern European flair.
Pine Nut Crusted Trout and Trout Risotto
A dish dedicated to the Paiute Indians of Nevada, where I caught these Lahontan cutthroat trout.
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…
Fried Trout with Peas
Boneless, butterflied trout dusted in flour and served with peas and a lemon-butter sauce.
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!
Trout with Orange-Saffron Sauce
Seared trout with a bright, flavorful orange-saffron sauce. Serve it with simple greens, like spinach.
Trout with Morels
A springtime classic. You can use any mushrooms you want, though.
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.
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.
What is herbs de provence ?
Rob: It’s a mix of savory, marjoram, thyme, oregano and sometimes lavender.
dear hank, have you consider doing a fish and seafood cookbook
Kristopher: Yes.