Captain’s Favorite Salmon & Trout Recipes


This zesty tropical recipe found its roots in St. Barth, the French West Indies. This recipe uses the local fruits, cooked into a chutney. The salmon topped with the sauce is sealed in parchment and when baked develops a refined aroma



4 5-ounce salmon fillet, boned, & skinned
4 sheets parchment paper
1/2 cup sweet red pepper, julienned
2 medium fresh tomatoes, julienned
1/2 cup fresh ginger, julienned
1/2 cup papaya, julienned
1/2 cup plantain banana, julienned
1/2 cup fresh pineapple, julienned
1/2 cup fresh mango, julienned
2 tablespoons orange blossom honey
3 tablespoons balsamic vinegar
1/4 teaspoon cinnamon, ground
1/4 teaspoon curry
1 lime
3 tablespoons olive oil
to taste salt and pepper
3 cups rice, cooked


Arrange each salmon papillotte on warm plates.
Unmold rice molds on plates.

Serves 4


Preheat oven to 350 degrees.
Cut the red pepper in half, remove seeds, and cut across into fine julienne.

Peel the tomatoes by dipping in boiling water for about 30 seconds. Transfer to cold water. Peel the pulp off the tomatoes, leaving the seeds and inside for other use.

Peel the fresh ginger. Slice into fine julienne strips.
Peel the papaya. Cut in half, remove seeds, and cut into julienne. Peel the plantain banana. Cut across in 2-inch sections. Slice sections into julienne strips, Remove outer skin of pineapple. Slice lengthwise, and cut into 2-inch long julienne strips. Peel the mango. Cut into slices, and julienne strips.

In a heavy bottom medium saucepan, combine the honey and vinegar. Add the red pepper, tomatoes, ginger, papaya, banana, pineapple, and mango. Bring to boil over medium heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add the cinnamon, curry, and lime. Simmer for 5 more minutes.
Heat the olive oil in a medium frying pan. Season the salmon fillets with salt and pepper. Sauté over high heat for 30 seconds on each side. Transfer to a warm plate.

Cut each parchment sheet into large heart shapes. Place salmon in center of each parchment sheet. Top salmon with 2 heaping tablespoons of the sauce mixture. Seal the paper, and bake for about 8 minutes. Pack the hot steaming rice in 6-oz individual round molds.


JB's Smoked Fish

¼ Cup Salt per quart of water
Add ¼ Cup extra salt per gallon
Add 2 tablespoons Oregano
2 Bay leaves
Soak fillets with skin on in pot in fridge (about 24 hours, maximum 30 hours)
Spray entire smoker including lid with PAM, over spray grill to stop sticking.
Fill charcoal area to the maximum, crown coals to eliminate need to add addl coals. Start hickory chips soaking when charcoal is started - soak at least 20 min. or until charcoal is ready. Drain all but one inch of water off chips, just enough to keep them wet. When charcoal is ready, fill water pan with hot water and add 2 tablespoons of Tarragon.
Put water pan in place. and put fish on grill(s) sideways to great pattern.
Put some of the chips on charcoal
Add chips whenever the smoke stops coming out Smoke 3-4 hours or until top is a walnut brown color - do not let top side burn Remove and place onto cookie sheet for cooling
Wrap in plastic wrap to lock in moisture - then freezer wrap to freeze Double wrap with plastic wrap, store in Rubbermaid container in fridge. Will last 2-3 weeks this way. For best results and longer storage life you should vacuum seal the fillets. This method fish will last up to (6) six months.