Over the years we have enjoyed this dish prepared by Andy’s sister Katie and husband Rick many times. Rick lightly smokes the fish, then Katie takes over and semi-poaches/bakes the lightly smoked fish in the oven. And every time we love eating this dish and threaten to learn how it’s prepared.

So a few months ago, we were all together and Rick taught Mr. C. how to smoke fish. And then I watched Katie do her magic in the kitchen to add even more flavor to this easy preparation. And wow, we followed their guide and the other evening we had a delicious dinner featuring this easy to prepare new favorite.

The first thing we learned was that Rick and Katie prefer to use Steelhead trout for this recipe (see below for information about this delicious fish) instead of salmon because it contains just the perfect amount of fat. Plus it’s high in omega-3 acids. Who knew? Not me, that’s for sure. But the proof is always in the pudding (so to speak), and their smoked and baked salmon was always the best we ever tasted. (Restaurants should prepare their salmon entrees this well. They would increase their profit margins considerably.)

So now you have a choice to make. (Not whether or not to make this dish. You should just do so at your earliest convenience.) No, your choice is whether to buy Steelhead trout or stick with your favorite   salmon variety. So, take your pick. And truly, any choice you make is going to be the right one. You simply can’t go wrong with this preparation.

No wait, that’s not exactly true. You could inadvertently bake the fish too long. Don’t do that! This is the time to pay attention and check the temperature of the fish frequently.

As always, keep cooking fun and wonderful new dishes with which to thrill and delight your family and friends. (Social distancing protocols in place of course!) And while you’re at it, have fun doing so! Food simply tastes better when it’s prepared with love. (One of the magic ingredients.) Peace and love to all. (And please vote!)

1-2 lb. Steelhead trout or salmon fillets, lightly smoked* (we all prefer Steelhead Trout**)

3 T. unsalted butter, melted

¼ tsp. kosher salt

freshly ground black pepper

¼ c. dry white wine

2 T. fresh lemon juice

2 tsp. chopped fresh parsley

lemon slices 

Melt butter in a small pan. Stir in the salt, pepper, white wine, lemon juice, and parsley.

Place salmon in a single layer, skin side down in a baking dish. Pour the butter mixture over the fish and place lemon slices on top.

(Please note: I used the ingredients listed above. But you can add fresh dill or capers, or change the ingredients altogether to better suite your own taste. This recipe is more about the method than the ingredients. My choice of ingredients just happened to work out well for us.)

Bake in a pre-heated 325 degree oven for 12-25 minutes, depending on thickness. When the fish is done, it should register no more than 125 degrees on an instant-read thermometer. Or you can check for doneness by using a fork to pull back on a section of the thickest part of the filet. If the salmon is done, the flesh will look opaque and a knife will slide easily through the flesh. Remove from oven and let rest for about 2 minutes before serving.

*Rick suggests and Andy concurs that about 45 minutes using alder chips is the perfect amount of time and the best smoking wood for this recipe. Thank you gentlemen. And thanks again to Katie and Rick for this wonderful recipe.  

** Native to the West Coast and Alaska, steelhead trout are a silvery fish with a similar taste and look as Pacific salmon. Steelhead trout lack the fatty mouthfeel of some salmon, offering a more delicate flavor and flaky texture. Steelhead trout are often mistaken for salmon, as they both have bright orange-pink flesh that cooks to opaque. Steelhead trout can be substituted for salmon in most recipes.

Compared to Atlantic salmon, which is often found in thick cuts, steelhead trout are smaller and thinner, and cook more quickly. Steelhead trout are often confused with rainbow trout. While they’re of the same species, rainbow trout spend their lives in fresh water, and steelhead trout are anadromous (spend parts of their lives in fresh and salt water). Rainbow trout tend to be smaller, with paler flesh and a gamier flavor.