KOKANEE RECIPES

Delicious Kokanee Recipes

These Kokanee recipes are delicious with many different kinds of fish, including, Kokanee Landlocked Chinook King Salmon, Landlocked Coho Salmon, Rainbow Trout, Lightning Trout, Brown Trout, and Mackinaw or Lake Trout.

Grilled Parmesan Kokanee Recipe

2 to 4 Kokanee Fillets 1 Tbsp Lemon Pepper 1 Tbsp Garlic Salt 1 Tsp Onion Powder ½ Cup parmesan cheese Place fillets on an aluminum foil tray which will set right on the grill. Mix up the seasonings, and sprinkle fillets with generous amounts of the seasonings on both sides. Cook for 10 to 15 minutes on the grill, until you are able to flake the fish apart. Put some wood chips, we like to use alder, on an aluminum tray or a smoker box, and place on the grill to add smoke flavor. Alternatively, you can also cook the fish over alder wood coals for outstanding smoked fish flavor! Any red meat fish will taste great with this recipe.

Z Grills Pellet Grill Sale - Grill or Smoke Kokanee

Grilled Kokanee Recipe

Kokanee Fillets 8 ounces butter 4 tablespoons lemon pepper 1 teaspoon minced garlic Warm up the bbq grill to medium heat. Place the fish fillets on tin foil and fold up the edges so the butter and the juices will stay inside the aluminum foil. Sprinkle lemon pepper generously on both sides of the fish. Sprinkle garlic generously on both sides of the fish. Cut the butter into slices and place evenly on top of each fish fillet. Place on the aluminum foil holding the fish onto the grill and grill for 5 to 7 minutes, being careful to not overcook. Remove the fish from the grill, and serve with your favorite vegetables and rice.

Panko Crusted Kokanee Fillets Recipe

6 Kokanee Fish Fillets 2 Cups of Flour 4 Eggs 1 Teaspoon Melted Butter Canola Oil Salt & Pepper Seasoning Mix 3 Tablespoons Lemon Pepper 1 ½ Teaspoons Sugar 2 Tablespoons Dried Dill 1 Teaspoon Dried Chives 1 Teaspoon Dried Parsley 1 Teaspoon Garlic Powder 1 Teaspoon Onion Powder 1 Teaspoon Cornstarch 3 Cups of Panko Bread Crumbs Lemon Juice Take the Kokanee and fillet them into nice fillets, remove the skin and remove the pin bones. Wash the fillets off with water and then pat them dry with a paper towel. Season the fillets with salt and pepper to give them some base flavor. Put the flour into one bowl, the eggs, and melted butter in another bowl. Beat the eggs and butter mixture together. In a large dish or mixing bowl combine Panko, seasonings mix, and cornstarch together until they are evenly mixed well. Dip the Kokanee fillets into the flour, and then into the egg mixture. Let the eggs run off the fillets and then place the fillets into the Panko mixture. Generously coat the fillets with the Panko and seasoning. Place onto a baking sheet. Baked Option: Bake the Kokanee fillets at 350F for 20 to 25 minutes for a healthier option. Fried Option: Heat a frying pan with canola oil high enough to cover the fillets. The oil temperature needs to get between 350 to 375F degrees or the fillets will come out greasy. The panko crust will burn if the oil is hotter than 375F. Fry each side of the fillets for about three minutes, or until the batter is golden brown and the fish meat starts to flake. Once the fillets are cooked, put them onto a plate with a paper towel and let them sit for a few minutes before serving. Drizzle fresh lemon juice over the fillets and serve with a side of tartar sauce, and enjoy!

Candy Smoked Kokanee Fillets Recipe

Kokanee Brine Recipe 1 Gallon of Water ½ Cup Salt 2 Cups Dark Brown Sugar 1 Cup Maple Syrup 1 Cup Soy Sauce 1 Tbsp Lemon Pepper 1 Tsp Dill Seasoning Fish Fillets 5 lbs Kokanee Fish Fillets Basting Mixture 3⁄4 Cup Honey 1⁄4 Cup Water

Smoked Kokanee Recipe Instructions

Rinse the kokanee fillets so they are clean. Cut the fish fillets into strips of the size you like, or use whole fillets. Mix together all of the brine ingredients and stir until all ingredients are dissolved. Add Fish Fillets to the brine and refrigerate for 3 to 4 hours. Remove fish and place on racks ready for the smoker. Place fillets into smoker and smoke for 6 to 8 hours or until you have achieved your desired dryness of the meat (times will vary depending on your smoker). Use the 3/4 cup honey mixed with the 1/4 cup water for basting during cooking, and be sure not to over cook. Let cool and enjoy! About The Author Mike Mendenhall is the the founder of Mendenhall Outdoors. This website is an extension of the Mendenhall family’s lifestyle and passion for the great outdoors. Everything that they learn, and experience, along the way that they find may be valuable to our website visitors is on the site for you to enjoy. We highlight products and services that you might find interesting. We frequently receive free products from manufacturers to test. This does not drive our decision as to whether or not a product is featured or recommended. If you click a link on this page, then go on to make a purchase, we might receive a commission – at no extra cost to you, and does not impact the purchase price of any products that you may purchase. The Most Delicious Kokanee Recipes Eating Experience Awaits!