Salmon & Trout Recipes
Easy Baked Trout Fillet
- 1 pound trout fillet
- 2 sprigs fresh parsley
- 1 lemon
- Olive oil
- Salt to taste
- Pepper to taste
- Preheat the oven to 400°F (or 205°C).
- Line a large rimmed baking sheet with a large piece of aluminum foil. The foil piece should be slightly larger than the trout.
- Next, place the trout on the aluminum foil. The skin side should face the foil. Cooking trout in an aluminum foil packet helps trap in moisture to keep the fish flesh juicy and tasty, rather than dried out.
- Drizzle olive oil on both sides of the trout. Then sprinkle with salt and pepper. Slice the lemon into thin rounds and cover the fish with lemon slices, then the fresh sprigs of parsley. These will infuse the fish with flavor as it cooks in the oven.
- Next, use the excess aluminum foil to wrap the trout and keep everything in place. Crimp the edges of the foil over each other to seal the packet closed. The idea is to keep all of the lemon juice and steam inside this packet as it cooks.
- When the oven reaches the temperature, place the baking sheet inside. Cook the trout for 10 to 20 minutes, depending on the size of your fillet.
- After 10 minutes, take the baking sheet out and check the fish. Use a fork to gently prod the flesh in the thickest part of the fillet. It should be tender and flake easily when it is done cooking.
Broiled Salmon With Teriyaki Glaze
- 1 ¼ cups water, divided
- 2 tablespoons cornstarch
- ¼ cup soy sauce
- ¼ cup brown sugar
- ½ teaspoon sesame oil
- 1 clove garlic, minced
- 1 ½ pounds salmon fillets
- 1 medium green onion, thinly sliced
- 2 teaspoons toasted sesame seeds
- Combine 1/4 cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch has dissolved. Set aside.
- Combine remaining 1 cup water, soy sauce, brown sugar, sesame oil, and garlic in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and stir in the cornstarch mixture. Simmer until sauce has thickened, about 5 minutes. Remove from heat. Measure out 1/2 cup of teriyaki glaze and set aside.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush on all sides with teriyaki glaze.
- Broil salmon for 12 minutes. Turn broiler to high. Brush reserved glaze over the top. Broil on high until salmon flakes easily with a fork, about 3 minutes. Serve garnished with green onion and sesame seeds.
- 2 pounds salmon fillets
- 1 serving cooking spray
- ½ cup water
- 1 (8 ounce) can crushed pineapple
- ¼ cup reduced-sodium teriyaki sauce
- 3 tablespoons pineapple preserves
- 3 tablespoons Asian sweet chili sauce
- 2 teaspoons reduced-sodium teriyaki sauce
- Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
- Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
- Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.
Cedar Plank Grilled Salmon
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2lbs skin-on salmon fillets
- 2 cedar planks
- Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
- Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.
Baked Salmon With Creamy Lemon Dill Sauce
- 1 large side of salmon - or 4 to 6 4-6 ounce salmon fillets
- Salt and pepper - to taste
- 1 lemon, thinly sliced - plus juice of 1 medium lemon (about 3 tablespoons)
- ½ cup butter - melted
- 4 tablespoons honey
- 1 tablespoon minced garlic
- 1 teaspoon dried dill
Creamy Dill Sauce:
- ⅓ cup plain greek yogurt - (or sour cream)
- ⅓ cup mayo - (i use reduced fat)
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh dill - plus additional for topping
- ⅛ teaspoon black pepper
- Milk to thin - as needed
- Preheat oven to 400 degrees and line a large baking sheet with nonstick foil. Season salmon generously with salt and pepper on both sides and place on prepared pan. Fold foil up around the sides slightly to create "walls" around the salmon to keep the juices from running out.
- In a small bowl whisk together melted butter, honey, juice of lemon, garlic, and dried dill. Pour sauce over salmon. Add sliced lemons over salmon.
- Bake for 15 minutes, then broil for 3-5 minutes until edges begin to darken.
- While salmon is baking, prepare the sauce by stirring together greek yogurt, mayo, lemon juice, dill, and pepper. Add milk 1 tablespoon at a time until mixture is very smooth.