Recipes

Jack's Favorite Salmon and Trout Recipes

When you take a fishing charter with the experienced captains at Jack’s Charter Service, you are guaranteed to catch fish. That being said, you will need to know how to prepare your catch to maximize the flavor and ensure you continue to enjoy your charter fishing experience. Below is a list of just a few of the ways that you can prepare your Salmon or Trout. Let us know how you prepare your fish and share any new recipes that you have.

GLAZED SALMON WITH BROCCOLI RICE

1/4 cup brown sugar
2 tablespoons low-sodium soy sauce
1 cup long-grain white rice
1 head broccoli, florets only, chopped (about 2 cups)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
Kosher salt and black pepper

Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
Serve the salmon and onion with the rice and the remaining glaze.

GINGERY SALMON WITH PEACHES

1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1 teaspoon fresh thyme leaves
4 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 medium red onions, cut into wedges
3 peaches, cut into wedges
4 6-ounce salmon steaks (about 1 inch thick)

Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
Drizzle the salmon with the vinaigrette and serve with the onions and peaches.

SALMON CAKES WITH LEMON RICE

2 14 3/4-ounce cans red or pink salmon, drained, any skin and large bones removed
1 1/4 cups dry bread crumbs
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Worcestershire sauce
1/4 cup capers, drained
1 1/2 teaspoons dried tarragon
Kosher salt and black pepper
2 cups instant brown rice
4 tablespoons vegetable oil
2 tablespoons minced fresh parsley (optional)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 lemon, quartered

In a bowl, combine the salmon, ½ cup bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, tarragon, and ¼ teaspoon each salt and pepper.
Mix together well and form into 12 small patties. Coat the patties in the remaining ¾ cup bread crumbs.
Cook the rice according to the package directions. When done, remove from heat and leave covered.
Meanwhile, heat the vegetable oil in a large, nonstick skillet over medium-high heat until the oil is hot but not smoking.
Sauté the patties in batches for 2 to 3 minutes on each side, or until golden brown.
Toss the rice with the parsley, olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon cakes and lemon quarters.

BLACKENED SALMON AND RICE

2 cups instant rice (such as Minute Rice)
2 1/2 tablespoons paprika
3/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 teaspoons kosher salt
3 1/2 tablespoons unsalted butter
Juice of 1 lemon
4 6-ounce salmon fillets, skinned
1 11-ounce can corn kernels, drained
1/3 cup finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges

Heat oven to 400° F. Cook the rice according to the package directions.
Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.

SALMON BURGERS

2 pounds salmon fillet, skin removed
2 egg whites
1 tablespoon Dijon mustard
1/2 cup fresh bread crumbs (1 slice white bread, ground in a food processor)
2 tablespoons chopped fresh dill
Kosher salt
2 tablespoons olive oil (if cooking on a stovetop)
4 brioche buns, toasted

Heat grill to medium.
Finely chop the salmon. Place half in a large resealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.
Place all the salmon in a large bowl. Combine with egg whites, mustard, bread crumbs, dill, and ½ teaspoon salt. Form 4 ¾-inch-thick patties.
Place the patties on grill; cook 4 to 5 minutes per side. (On a stovetop, heat the oil in a grill pan over medium heat and cook patties 5 minutes per side.)
Serve the patties on the brioche buns.

SALMON, SWEET POTATO, AND BROCCOLI CHOWDER

1 large onion, chopped (2 cups)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups chicken broth
2 cups whole milk
1 large sweet potato, peeled and diced (1 1/2 cups)
1 bay leaf
1 teaspoon fresh thyme leaves
Kosher salt and black pepper
1 pound skinless salmon fillet, cut into 1-inch pieces
1 small broccoli stalk, cut into pieces (about 1/2 cup)

In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes.
Add the flour and stir until smooth. Whisk in the broth and milk, then add the sweet potato, bay leaf, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
Bring to a boil, reduce heat, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes.
Add the salmon and broccoli and simmer until the salmon is cooked through and the broccoli is tender, about 5 minutes more.

SALMON FILLET WITH CITRUS AND THYME

1 3-pound piece skinless salmon fillet
1 tablespoon olive oil
Kosher salt and pepper
1 orange, thinly sliced
1 lemon, thinly sliced
12 sprigs fresh thyme

Heat oven to 375° F. Place the salmon on a parchment-lined baking sheet.
Drizzle the salmon with the oil and season with ¾ teaspoon salt and ½ teaspoon pepper. Scatter the orange, lemon, and thyme around it.
Roast until the salmon is opaque throughout, 20 to 25 minutes.
Using 2 large spatulas, carefully transfer the salmon to a platter and scatter the orange, lemon, and thyme on top of it.

TERIYAKI SALMON

3/4 pound salmon fillet
2 tablespoons soy sauce
2 tablespoons sugar
1/4 cup mirin (rice wine) or dry sherry
1 teaspoon grated fresh ginger
1 teaspoon fresh lime juice
1 teaspoon wasabi

Cut the salmon crosswise into 1-inch strips.
Combine the remaining ingredients in a bowl.
Heat broiler. Arrange the salmon skin-side down in a broiling pan and brush with the sauce. Cook 2 minutes and brush again.
Repeat until the salmon is just flaky, about 10 minutes total.

SALMON PASTA WITH GARLIC CREAM SAUCE

8 oz. dry penne pasta
16 oz. salmon, skin removed and diced to about ½ inch
1 tablespoon all-purpose flour
3 tablespoons butter
1 tablespoon minced fresh garlic
2 tablespoons onion, finely diced
½ cup fresh mushrooms, sliced
¼ cup white wine
¾ cup heavy cream, at room temperature
¼ teaspoon salt
¼ teaspoon pepper
½ cup frozen peas
Optional: fresh parsley, grated parmesan

Cook the pasta in a large pot of salted boiling water according to package instructions. Drain.
While the pasta boils, prepare the fish and sauce. Toss the salmon in flour.
Melt butter in a large skillet or Dutch oven over medium-high heat. Add salmon and saute for 1 minute. Add garlic, onion, mushrooms, salt and pepper. Cook until garlic is golden and mushrooms are tender, about 5 minutes. Stir in white wine.
Reduce the heat to medium-low and simmer until the sauce is reduced by half. Add cream and reduce to a medium consistency. Stir in frozen peas and cook for 1-2 more minutes, or until heated through. Remove from heat.
Add cooked pasta to the skillet and toss to coat. Taste and season with additional salt and pepper, if necessary. Top with fresh parsley and serve.

TUSCAN GRILLED TROUT

8 oz. dry penne pasta
16 oz. salmon, skin removed and diced to about ½ inch
1 tablespoon all-purpose flour
3 tablespoons butter
1 tablespoon minced fresh garlic
2 tablespoons onion, finely diced
½ cup fresh mushrooms, sliced
¼ cup white wine
¾ cup heavy cream, at room temperature
¼ teaspoon salt
¼ teaspoon pepper
½ cup frozen peas
Optional: fresh parsley, grated parmesan

Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes.
Remove the sauce from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets.
To serve, whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

1.5 lbs trout or salmon (2 large fillets with skin on the bottom)
2 tablespoons olive oil, or more, if needed
1 tablespoon Italian seasoning (dried thyme, oregano, parsley)
1/4 teaspoon salt to taste
4 garlic cloves, diced
3 tablespoons lemon juice
2 tablespoons white wine
2 tablespoons butter, softened
2 tablespoons parsley chopped

Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom – no need to season the skins.
In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated, but not smoking. Add fish fillets to the hot skillet skin side up & flesh side down. Cook for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
Remove the skillet from heat, replace the lid, and let the fish sit for 5-10 minutes, until flaky and cooked through completely.
After the fish is cooked through, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
Add fish to the pan, spoon sauce over the fish, top the fish with the remaining 1 tablespoon of parsley. Serve.

MAPLE BALSAMIC RAINBOW TROUT

1.5 lb rainbow trout fillets (2 large or 3-4 smaller)
salt and pepper
2 green onions, finely chopped
2 tbsp chopped fresh parsley for garnish (optional)
Maple Balsamic Sauce/Glaze
1 1/2 tbsp good quality balsamic vinegar
1 1/2 tbsp maple syrup
1 1/2 tbsp fresh lemon juice
1/2 tsp sriracha or more (optional)
2 tsp olive oil
1 tsp cornstarch (optional)

Preheat oven to 400°F.
Make Sauce/Glaze: Whisk together all ingredients in a small glass measuring cup or bowl. If you want a slightly thicker glaze, whisk in the cornstarch and microwave sauce for 45-60 seconds. If you prefer a thin glaze, don’t use the cornstarch.
Prepare Trout: Line a pan, large enough to fit the trout, with parchment or tin foil sprayed with oil. Generously sprinkle trout with salt and pepper. Sprinkle chopped green onions over fish. Drizzle on half the sauce/glaze, reserving the rest for serving.
Bake trout for 8-11 minutes depending on the thickness of the fish. Remove from oven and cut into portions. If you want to remove skin, slip a spatula between the bottom of the flesh and skin, then lift trout off. Drizzle on the remaining sauce and garnish with chopped parsley, if desired.

Use lime instead of lemon and add some lime or lemon zest when serving.
Substitute the maple syrup with honey.
Vary the heat with as much sriracha (or chili flakes) as you like.

PARMESAN BAKED TROUT

2 lb trout fillet
2 tbsp olive oil
1 to 2 cloves garlic, minced
2 tbsp finely chopped fresh parsley
1 lemon (half sliced, half juiced)
3 tbsp fresh Parmesan cheese
sea salt and freshly ground pepper to taste

Preheat oven to 400°F. Line baking sheet with aluminum foil.
Place fillet skin side down on baking sheet.
In small bowl, stir together olive oil, parsley, garlic and juice from ½ of the lemon.
Pour oil mixture over fish gently rub to coat.
Sprinkle with sea salt and pepper to taste.
Top with Parmesan cheese and sliced lemon.
Bake for 12 to 15 minutes or until fish is flaky. Optional: Broil for 1 to 2 minutes at the end of cooking to slightly brown filet.
Serve immediately.

SMOKED-TROUT CHOWDER

1 tablespoon butter
2 ribs celery, chopped
6 scallions (white bulbs and green tops chopped and separated)
2 cloves garlic, minced
1 pound baking potatoes
¼ cup dry white wine
2 cups water
1 quart low-sodium chicken broth or homemade stock
1 teaspoon dried thyme
1 bay leaf
1 ¼ teaspoons salt
1 cup half-and-half
2 fillets trout, skin removed, smoked
1 teaspoon fresh-ground black pepper

In a large pot, melt the butter over moderately low heat. Add the celery, the chopped scallion bulbs, and the garlic. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the potatoes, wine, water, broth, thyme, bay leaf, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
Stir the half-and-half into the soup. Simmer until the soup starts to thicken, 2 to 3 minutes. Remove the pot from the heat and stir in the trout and the scallion tops. Remove the bay leaf from the soup.

GARLIC BUTTER TROUT IN FOIL

1 pound trout filet, skin removed
2 tablespoons butter
1/2 a lemon, juice squeezed
1–2 cloves garlic, minced
1 teaspoon parsley, minced (optional)
salt and pepper to taste

Preheat oven to 375°F.
Spray a sheet of aluminum foil with cooking spray and place the trout filet in the center. Fold up the sides of the foil. Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.
Melt butter in microwave safe bowl, stir in fresh minced garlic, and pour over the trout. Top with fresh minced parsley.
Fold the sides of the foil over the trout and seal together. Place directly on oven rack and bake until cooked through, about 15-20 minutes.

SMOKED TROUT SALAD

Creamy Horseradish Dressing:

¼ cup plain yogurt
1 tablespoon walnut oil or extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon minced shallot
2 teaspoons prepared horseradish, fresh
½ teaspoon kosher salt
Zest of ½ a lemon (about ¼ teaspoon)
¼ teaspoon honey
Black pepper to taste

Salad:

3 cups arugula
½ cup radishes, halved and thinly sliced
2 tablespoons chives, thinly sliced
2 tablespoons fresh dill
1 tablespoon capers, drained and roughly chopped
8 oz. smoked trout, skin removed & torn into 1-inch pieces

Dressing:

Whisk together first 8 ingredients.
Season with black pepper, to taste.