Salted Rainbow Trout at Home
The most delicious and aromatic fish on your table! Salting rainbow trout at home is quite simple. It makes a great addition to boiled or fried potatoes. This fish is wonderful on its own with a slice of fresh bread or a piece of black bread. Try it!
Updated : 19 August, 2025
Easy
More than 1 hour.
Ingredients
3
Trout
3
Onion
2 tablespoon
Salt
to taste
Ground black pepper
to taste
Greens
6 tablespoon
Olive oil
0.5
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose fresh, unfrozen trout. If frozen, thaw overnight in the fridge on the bottom shelf. Clean the fish, remove innards, and rinse thoroughly.
Step 2
Remove fins, tails, and heads from each fish. Save heads and tails for fish stock (remove gills first). Pat trout dry with paper towels.
Step 3
Cut the fish into 1-1.5 inch thick steaks.
Step 4
Split each steak along the backbone. Alternatively, fillet the trout, removing bones and skin, as preferred. Usually, I salt with the skin on.
Step 5
Sprinkle the pieces with salt and mix well. Place in a food container or thick plastic bag and refrigerate overnight or slightly longer.
Step 6
The next day, taste the fish. If too salty, rinse under cold running water and pat dry. Prepare a flavorful dressing: in a deep bowl, mix olive oil (or vegetable oil), ground black pepper, and juice from a small lemon (about 1/4–1/2 lemon). Optional: add dried basil, rosemary, or a pinch of ginger powder.
Step 7
Peel and rinse onions. For color, I use regular and red salad onions. Slice thinly into half-rings or feathers. Chop fresh herbs finely. Mix onion and parsley into the oil.
Step 8
Mix thoroughly.
Step 9
Add the onion mixture to the fish, mix again, cover, and refrigerate for several hours to marinate.
Step 10
Before serving, optionally drizzle with more lemon juice and garnish with fresh herbs.