IF you can get Coho salmon, this recipe was created with that fish in mind. But trout or another salmon will work just fine. The idea was to have the fish butterflied – taking the spine out through the stomach but leaving the head on. But filets will work also. And, maybe best of all, you can bake, broil or grill the fish.
If you are going to bake the fish, preheat the oven to a hot temperature.
Make a marinade of 3 parts olive oil to 1 part vinegar. Sprinkle the fish with sale and red pepper.
Coat the fish flesh well with the marinade. Let it rest at least 30 minutes, turning from time to time. Turn one last time before cooking. You an broil it, grill it, or bake it in the hot oven, skin side down, until a fork penetrates the meat easily.
Serve at once, with lemon slices, if available.
Loosely based on a recipe by Pino Luongo