Fresh Norway salmon (Trouts) (4.5kg+-)

To prepare the salmon trout fillets, pat them dry with paper towels and season them with salt and pepper. Heat olive oil in a large skillet over medium-high heat, and place the fillets skin-side down. Press gently with a spatula to ensure the skin crisps evenly. Cook for 4-5 minutes until the skin is golden brown and crisp. Flip the fillets and cook for another 2-3 minutes, until the flesh is opaque and flakes easily. Adjust cooking time based on fillet thickness.

To prepare the herbed butter, reduce heat to medium, add butter to the skillet along with minced garlic, and cook until garlic is fragrant. Stir in lemon juice, lemon zest, and chopped herbs. Mix well. Drizzle the herbed butter over the cooked salmon trout fillets and serve with fresh lemon wedges.

The salmon trout is a great choice for a complete meal, and it can be paired with a variety of foods, such as roasted asparagus, garlic mashed potatoes, or a light cucumber and dill salad. The delicate flavor of the salmon trout pairs beautifully with citrus, garlic, and fresh herbs.

For a smoky flavor, you can marinate the salmon trout with olive oil, garlic, lemon, and herbs and grill it. Alternatively, you can bake the salmon trout with herbs at 200°C (400°F) with lemon slices, dill, and garlic for 10-12 minutes. If you have a smoker, smoking the salmon trout gives it a rich, deep flavor.