Kokanee are a type of salmon that are landlocked and only live in fresh water. Their closest relatives, sockeye salmon, live in both fresh water and salt water and are normally larger. Kokanee are make a healthy diet addition because they are low in fat and high in protein. What fat they do contain is mostly made up of omega-3 fatty acids, which are known to help lower blood pressure and cholesterol levels. When cooking kokanee, use delicate flavors that do not overpower the taste of this freshwater fish. Before cooking, clean and filet your kokanee. Removing the skin is optional.
Preheat your oven and a ceramic dish large enough to hold your kokanee filets to 375 degrees F.
Sprinkle your kokanee filets with salt and pepper to taste.
Put 4 tbsp. of butter in the preheated ceramic dish along with your seasoned kokanee filets. If you left the skin on your filets, place the skin side down.
Roast in the oven for approximately 10 minutes, or until the flesh is opaque and flaky. Remove and serve.
Preheat your gas or charcoal grill to medium-high heat. If you don't have a thermometer on your grill, test the temperature by holding your hand a few inches above the grill grate. The temperature is medium-high when you can hold your hand there for about three seconds before it gets too hot.
Arrange your kokanee filets on a baking sheet lined with aluminum foil. If the skin is on, put them skin side down.
Season the filets to taste with salt, pepper and your favorite grill seasonings. Consider adding sliced shallots, garlic, fresh herbs or lemon wedges to the baking sheet.
Place the baking sheet of filets on the grill and cook for approximately eight minutes, or until the meat is opaque and flaky. Remove from the grill and serve.
Because of their similarity, you can substitute kokanee for almost any recipe that calls for trout or salmon.