The Best Marinated Salmon Or Steelhead Trout With Maple Walnut Recipes

Steps:

• Place fish filet in a gallon resealable plastic bag.
• Wisk together the OJ, soy sauce, honey and syrup.
• Pour marinade over the fish, seal the bag, place it in a container (in case the bag has a small leak - you never know) and put it in the fridge to marinate.
• I like mine VERY marinated, so I let mine marinate for 6 hours. 4 hours is probably a great starting point for the first time you make this recipe and then go up or down from there in the future based upon your taste buds.
• Line a baking sheet with foil and preheat the oven to 350 degrees.
• NOTE: If you fish has skin, then do not grease the foil. If your fish has had the skin removed, you MUST grease your foil.
• Cut filet into 4-6 pieces (depending on the size of your filet), place fish on the baking sheet with the smaller pieces (such as the tail part) in the middle - and putting skin side down on the foil. Discard the marinade.
• Cook fish at 350 degrees (uncovered) for approximately 20-30 minutes depending on how you prefer your fish cooked (20 minutes will be more medium while 30 minutes will be pretty well done).
• About 5 minutes before the fish is done, you can warm up the sauce ingredients in a sauce pan over medium heat just until the sugar is melted - then turn the heat to low.
• Remove the fish from the oven, then remove each filet from the foil with a spatula (leaving the skin stuck to the foil), plate up the fish and pour the sauce over the top.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
• Arrange trout fillets in the baking dish. Mix lemon juice, pepper & salt seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
• Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
• till,than heat butter in a pan add vinegar,soy sauce,sugar,lemon juice,garlic and wait up-to boil and than take it off from the gas and let it cool.
• Take out the fish after baking and brush with above mixture and bake for another 4-5 minutes.
• Serve it hot ,garnish with chopped coriander leaves and sliced cucumber enjoy.

Steps:

• Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
• Preheat broiler.
• Mix together all remaining ingredients except fish into a well-blended paste.
• Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
• Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
• Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
• Serve with steamed vegetables, salad, orzo salad, whatever.

Steps:

• Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
• Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
• Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
• Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
• Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine apricots (reserve juice), pineapple, green onions, and bell pepper.
• Sprinkle with lime juice and cilantro.
• Toss all and chill for at least one hour.
• Place trout/salmon filets in lightly greased 9x11 inch baking dish (I use butter to grease the pan).
• Cover trout with salsa.
• Gently pour reserved apricot juice over all.
• Place in oven and bake for approximately 30 minutes.

Steps:

• To make the sauce, combine the vinegar, salt and shallots in a small, non corrodible saucepan.
• Cook over high heat until the mixture is reduced by half.
• Reduce the heat to very low and remove the pan from the heat.
• Whisk in the butter cubes one at a time, making sure each cube is absorbed before adding another. Do not let the sauce boil or it will separate.
• Regulate the heat by moving the pan on and off the burner.
• The sauce will gradually thicken to the consistency of heavy cream.
• Remove from the heat.
• Stir in the lavender leaves.
• Preheat the barbecue to high.
• Salt and pepper the fish.
• Dip both sides in the flour, then into the oil.
• Grill 2-3 minutes on each side until done to your liking.
• Remove from the grill and place on heated plates or a large platter.
• Pour the sauce over the filets and serve immediately.

Steps:

• Melt the butter in a small sauce pan over low heat. Whisk in the ingredients. Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes. Got it? The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

Steps:

• Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
• Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
• **** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.

Steps:

• Mix marinade ingredients and place in baking pan approximately the size of the fish fillet. Marinate fillet for 2 to 3 hours.
• Grill fish for 4 to 5 minutes per side depending on temperature of fire and thickness of fillet.

Steps:

• COVER FILLET WITH MARINADE 1 HOUR PRIOR TO GRILLING. GRILL ON EACH SIDE TO 5 MINUTES.