Recipe: Easy oven-baked salmon trout (Asian + Western-style)

Salmon is a fish which I love eating raw (salmon sashimi) or even smoked, but not so much when it is cooked. However, give me oven baked or pan fried salmon trout, and I would happily eat it. Strange but true. I find that salmon trout still have a very smooth and tender texture even when cooked, as well as a more delicate flavour which I prefer.

Salmon trout is also known as steelhead trout, rainbow trout, sea trout or Oncorhynchus mykiss. Yeah, so many different names just to add to the confusion. Salmon trout is basically a trout that, brought up in fresh water decides, at about two years old that it wants to head for the sea and develops glands that allow it to survive in salt water. It is similar to salmon in colour, however comparing both side by side, salmon trout will be a slightly lighter shade of pink/orange.  Salmon trout is an oily fish like salmon, and is high in essential omega-3 fatty acids.

Oven-baked salmon trout in teriyaki sauce (Asian style)

We bought two large Norwegian salmon trout fillets, about 1 inch thick (220-250g each). I decided to wrap it in foil and bake it in the oven in two different sauces. For every inch thickness, cook the fish for 10-12 minutes. The best texture and flavour is when the flesh has just become opaque and flakes easily with a fork.

The two sauces I chose to cook the salmon trout in are teriyaki sauce and a butter and herb sauce. Very very simple, simply mix the ingredients for the teriyaki sauce together and pour over the fish. As for the butter-herb sauce, simply dot the fish with butter and sprinkle with herbs (I used dried parsley). I also rubbed the fish with some ginger wine to get rid of any "fishy smells" that some people do not like (I didn't do it for the teriyaki sauce one since it already contains mirin and sake which will work the same). Baking in foil keeps the fish nice and moist.

Oven-baked salmon trout fillet with butter and parsley (Western style)

My father liked the Asian style teriyaki sauce fish whereas my mum preferred the Western butter-herb sauce fish. Win-win situation, I say as I get the best of both worlds :) I really like the silky smooth texture of the salmon trout. The teriyaki sauce is a mix of sweet-salty flavours whereas the butter-herb sauce is slightly salty. I garnished with the fish with some fresh dill from the garden.

Healthy and delicious... so good for you!

Love how smooth the fish is, flaky and nice!

After dinner we enjoyed some of these sugar apricots... :)

Oven-baked salmon trout with butter and parsley
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 10-12 minutes
Serves 1-2


Ingredients
1 x 220-250g salmon trout fillet
20g butter, cut into small cubes
1/2 tsp dried parsley
1/2 tbsp ginger wine
Salt and pepper
Dill, to garnish
Cherry tomatoes, to garnish

1. Preheat oven to 180°C.

2. Prepare a piece of tin foil enough to form a parcel for the fish and place inside a baking tray.

3. Wash the fish fillet and pat dry with a kitchen towel. Place fish in the tin foil and drizzle with the ginger wine. Dot the butter all over the fish and then season with salt and pepper. Sprinkle the dried parsley on the fish, then bring the sides of the tin foil together, and pinch to seal and form a parcel.

4. Bake in preheated oven for 10-12 minutes, once a skewer/chopstick can go through, the fish is cooked.

5. Remove foil from baking tray and place onto serving plate. Garnish with some dill on top and cherry tomatoes on the side.

Oven-baked salmon trout fillet with teriyaki sauce
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 10-12 minutes
Serves 1-2

Ingredients
1 x 220-250g salmon trout fillets
1/2 tbsp extra virgin olive oil
Salt and pepper
Dill, to garnish
Cherry tomatoes, to garnish

For the teriyaki sauce
1 tbsp Japanese soy sauce
1 tbsp mirin
1 tbsp sake
3/4 tbsp soft brown sugar

1. Preheat oven to 180°C.

2. Prepare a piece of tin foil enough to form a parcel for the fish and place inside a baking tray.

3. Wash the fish fillet and pat dry with a kitchen towel. Place fish in the tin foil and drizzle with olive oil. In a small bowl, mix the ingredients for the teriyaki sauce, then pour over the fish. Season with some salt and pepper. Seal the foil by bringing the sides of the tin foil together, and pinching to form a parcel.

4. Bake in preheated oven for 10-12 minutes, once a skewer/chopstick can go through, the fish is cooked.

5. Remove foil from baking tray and place onto serving plate. Garnish with some dill on top and cherry tomatoes on the side.

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