Brazed Salmon or Trout With Rice

Introduction: Brazed Salmon or Trout With Rice

 Eating fish as often as I do can make meals a bit tedious if you only cook fish one way, this is my brazed salmon or trout recipe. This is a tasty meal easy to make and prepared in 30 minutes from scratch, whether you are cooking trout or salmon. With trout and salmon I don’t always worry about whether the filets are skinned or not just as long as they are boneless I cook them the same.

 I am an extreme fisherman I have been a fisherman all my life and I never go fishing without catching something, my wife Ann calls “Gone Fishing” to “Gone Shopping.” I even make my own rods and lures. My wife loves it when I go fishing, I always catch fish and she gets a break from cooking. I caught this salmon off Georgian Bay this fall, it was about 20 inches, and this size makes it ideal for making 4 filets to suit my wife and sons.

Step 1: Ingredients

Fresh Trout or Salmon Filets one for each person.
Soy Sauce about two oz.
Hickory Smoke Flavoring one tablespoons.
Black Pepper
Garlic Powder
Chicken Broth four cups or salt free powdered instant.
Rice two cups.
Steamed Diced Vegetables one cup.

Step 2: The Marinade

Place the filets in a large bowl, sprinkle with garlic powder and black pepper. To a measuring cup add one tablespoon of hickory smoke flavoring and one oz. of soy sauce and fill with two cups water. Stir the mix and add to the fish filets. Make sure the marinade covers the filets and place in the fridge to soak for twenty minutes while you prepare the side dish. Use garlic powder not garlic salt or it can dry out the filets.

Step 3: The Side Dish

For a side dish I made my chicken flavored rice cooked in a microwave, in a large one liter bowl add one cup of steamed diced vegetables, one oz. of soy sauce, two cups rice, and four cups hot chicken broth. For this I used two table spoons salt free powdered chicken broth and four cups hot water. Set the microwave on high for five minutes, when the timer goes off stir the ingredients and reset the microwave on high for five minutes. Heat the rice four times then let stand for five minutes before serving.

Step 4: Cooking the Salmon Filets

While the rice is cooking get ready to cook the Salmon start by removing the salmon from the marinade and place it on a plate meat side up, sprinkle the filets with black pepper and garlic powder. Plug in your griddle and preheat it to 450 degrees. When the griddle is hot add butter to the griddle and spread it around.

Step 5: Brazing the Salmon

After you have stirred the rice and reset the microwave for the fourth time, place the filets on the griddle spiced side down. Sprinkle the skin side of the filets with black pepper and garlic powder and grill until the fish is cooked half way through the meat is a whiter color with a white foam along the cooked edge and it is lightly browned. The filets should be ready to turn over at the same time you take the rice out of the microwave and let stand for five minutes. Once you have brazed the meat side flip the filets over and cook while the rice is standing. Both the rice and the brazed salmon should be ready to serve at the same time.

Step 6: Serving

I like mine plain however you may want yours served on a hot plate with tartar sauce or a sprinkle of lemon and a sprig of parsley.

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    3 Discussions


    6 years ago on Introduction

    The fish looks fantastic! You may consider renaming the dish though, as "braising" involves cooking the dish on low heat after it has been seared.

    Josehf Murchison
    Josehf Murchison

    Reply 6 years ago on Introduction

    I considered Blackened Salmon since it is almost the same recipe but it is not that black.


    7 years ago on Introduction

    The smoke from the rice is so appealing! Good job with the pic!