Ingredients
1.5 pounds salmon or rainbow trout fillets
kosher salt and black pepper
paprika
2 green onions, finely chopped
2 tablespoons chopped fresh parsley for garnish (optional)
Maple Balsamic Sauce/Glaze
1 1/2 tablespoon good quality balsamic vinegar
1 1/2 tablespoon maple syrup (or brown sugar)
1 1/2 tablespoon fresh lemon juice
1/2 teaspoon sriracha or more (optional)(or use a pinch of red pepper flakes)
2 teaspoon olive oil or vegetable oil
1 teaspoon cornstarch (optional)
Instructions
HEAT OVEN to 400F. Line a baking sheet, large enough to fit the fish, with parchment or disposable foil, sprayed with cooking oil (for easy clean up).
MAKE SAUCE/GLAZE: Whisk together all ingredients in a small glass measuring cup or bowl. If you want a slightly thicker glaze, whisk in cornstarch and microwave sauce for 45-60 seconds. I prefer a thicker glaze
PREPARE FILLETS: Generously sprinkle trout with salt, pepper, and paprika. Drizzle on enough glaze to cover the fish, about half the sauce/glaze, reserving the rest for serving. Place fish, skin side down, on pan.
CHARBROIL/BAKE: for 8-11 minutes depending on the thickness of the fish. *Remove from oven to a large flat dish and cut into portions. If you want to remove skin, slip a spatula between the bottom of the flesh and skin, then lift fish off. Drizzle on the remaining sauce and sprinkle parsley, green onions or other fresh herbs on maple balsamic if desired and enjoy!