STEELHEAD SALMON TASTE RECIPES

Name: The Best Marinated Salmon (Or Steelhead Trout) With Maple Walnut
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3-6 serving(s)
Ingredients: 1 large salmon fillet (may sub steelhead trout); 1/4 cup fresh squeezed orange juice (blood orange works well too); 1/4 cup soy sauce; 2 tablespoons honey; 2 tablespoons maple-flavored syrup (I used light butter flavored pancake syrup); 1/4 cup margarine (I used light margarine with no issues); 1/4 cup firmly packed brown sugar; 3 tablespoons maple-flavor syrup; 1/4 cup coarsely chopped walnuts (may sub pecans)

THE BEST MARINATED SALMON (OR STEELHEAD TROUT) WITH MAPLE ...

The Best Marinated Salmon (Or Steelhead Trout) With Maple ... image

So I thought I was following another recipe, doing it from memory (and obviously my memory failed me) and voila - a new recipe was created! Good mistake this time! SO wonderful. If you like to hide the fishy taste of salmon/steelhead then this recipe is definitely for you! If you prefer yours more natural tasting, I recommend decreasing the marinating time to only 2 hours. Prep time listed does not include marinating time.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 3-6 serving(s)

Number Of Ingredients 9

Ingredients

1 large salmon fillet (may sub steelhead trout)
1/4 cup fresh squeezed orange juice (blood orange works well too)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons maple-flavored syrup (I used light butter flavored pancake syrup)
1/4 cup margarine (I used light margarine with no issues)
1/4 cup firmly packed brown sugar
3 tablespoons maple-flavor syrup
1/4 cup coarsely chopped walnuts (may sub pecans)

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!

Nutrition Facts : Calories 477.7, FatContent 18.7, SaturatedFatContent 3, CholesterolContent 48.8, SodiumContent 1541.5, CarbohydrateContent 54.3, FiberContent 0.9, SugarContent 38.6, ProteinContent 26

THE BEST MARINATED SALMON (OR STEELHEAD TROUT) WITH MAPLE ...

The Best Marinated Salmon (Or Steelhead Trout) With Maple ... image

So I thought I was following another recipe, doing it from memory (and obviously my memory failed me) and voila - a new recipe was created! Good mistake this time! SO wonderful. If you like to hide the fishy taste of salmon/steelhead then this recipe is definitely for you! If you prefer yours more natural tasting, I recommend decreasing the marinating time to only 2 hours. Prep time listed does not include marinating time.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 3-6 serving(s)

Number Of Ingredients 9

Ingredients

1 large salmon fillet (may sub steelhead trout)
1/4 cup fresh squeezed orange juice (blood orange works well too)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons maple-flavored syrup (I used light butter flavored pancake syrup)
1/4 cup margarine (I used light margarine with no issues)
1/4 cup firmly packed brown sugar
3 tablespoons maple-flavor syrup
1/4 cup coarsely chopped walnuts (may sub pecans)

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!

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