Savory Baked Trout

A few days ago my family participated in a free kids' fishing day that happens every year here. It was a great family outing and fun for our little girls to catch two trout each. Then they were excited about the prospect of eating them. We don't have a lot of experience yet with catching and eating fish, but we're trying to learn.

I had my tried and true, favorite salmon recipe, which I have tried with trout before, but it's just not as good without the salmon. So I searched the internet for a different recipe and found this one on allrecipes.com. After reading the accompanying comments, I opted for a variation that included flavors we like and had on hand, and excluded ones we don't like (or that our kids don't). The result was fabulous! (Now if we could just figure out the best, most efficient way to remove all those itty bitty bones...)

Savory Baked Trout

2 rainbow trout fillets (we used 4 small ones)

1 Tb. olive oil

2 tsp. garlic salt

1 tsp. ground black pepper

1 tsp. dill weed

1 Tb. lemon juice

Preheat oven to 400 degrees. Rinse fish, and pat dry.

Place each fillet on a large sheet of aluminum foil which is placed on a baking sheet. Rub fillets with olive oil, season with above listed spices. Sprinkle lemon juice over all. Carefully seal all edges of foil to form enclosed packets.

Bake in preheated oven for 15 to 20 minutes, depending on size of fish. Fish is done when flakes easily with a fork.

Scrumptious Herbed Salmon

Here's another recipe I've been in raptures over--but in this case, for a few years running. (Maybe one reason is that we don't get it that often, because salmon is expensive where I live.) It is just so, so good...

Scrumptious Herbed Salmon
Yield: 4 side servings

1 1/2 pounds boneless salmon fillet, about 1-inch thick
1 tsp. lemon juice
1 tsp. mayonnaise
1/2 tsp. salt (optional--I think this makes it too salty)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried dill weed
1/4 tsp. paprika

Preheat oven to 475 F. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet by folding a long piece in half and folding up all four sides, with the dull side up. Spray the entire inside of the foil tray with cooking spray. Place the foil tray on a baking sheet.

Place the salmon fillet in the foil tray skin-side down. Sprinkle lemon juice over salmon and spread mayonnaise over the top.

In a small bowl, mix together salt (optional), onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Place baking pan with foil tray in oven. Cook for 10 minutes per inch of thickness of the fish fillet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Use a spatula to lift the salmon away from the skin to serve.