**Steelhead trout**, a highly prized fish known for its delicate flavor and firm texture, offers a delightful culinary experience. This versatile fish can be prepared in various ways, each highlighting its unique qualities. From the classic pan-seared steelhead trout with its crispy skin and tender flesh to the indulgent steelhead trout en papillote, where the fish is steamed in parchment paper with aromatic herbs and vegetables, the possibilities are endless. Explore our curated collection of steelhead trout recipes, ranging from simple yet flavorful to more elaborate dishes that showcase the fish's versatility. Whether you prefer a quick weeknight meal or an impressive dish for a special occasion, our recipes provide a culinary journey that will leave you craving for more.
Let's cook with our recipes!
STEELHEAD TROUT BAKE WITH DIJON MUSTARD
This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.
Provided by Nora
Categories World Cuisine Recipes European French
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
- Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g
STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE
Steps:
- Melt the butter in a small sauce pan over low heat. Whisk in the ingredients. Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes. Got it? The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.
GRILLED STEELHEAD TROUT
Steps:
- Lightly oil the grate of your grill. Arrange lemon slices on the grate so they overlap slightly and form a shape slightly larger than your trout fillet.
- Preheat grill for medium heat to 350 degrees F (175 degrees C).
- Heat olive oil in a small skillet over medium-high heat.
- Saute garlic and onion in the hot oil until the garlic browns slightly, 2 to 3 minutes; season with salt and pepper. Squeeze the reserved lemon ends over the garlic mixture.
- Gently lay the trout fillet onto the lemons with the skin side down. Brush the garlic mixture over the top of the fish.
- Cook trout on hot grill until the fish flesh flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 6.9 g, Cholesterol 44.5 mg, Fat 25.1 g, Fiber 2.7 g, Protein 16.7 g, SaturatedFat 4.2 g, Sodium 107.6 mg, Sugar 0.1 g
BROILED STEELHEAD TROUT WITH ROSEMARY, LEMON AND GARLIC
This recipe would also work for many other types of fish, like catfish or salmon, but Steelhead is what I had on hand. So yummy!
Provided by kitchengrrl
Categories Trout
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
- Preheat broiler.
- Mix together all remaining ingredients except fish into a well-blended paste.
- Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
- Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
- Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
- Serve with steamed vegetables, salad, orzo salad, whatever.
HONEY STEELHEAD TROUT
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.4 g, Cholesterol 61.1 mg, Fat 5.3 g, Fiber 0.4 g, Protein 20.6 g, SaturatedFat 1.5 g, Sodium 1656.7 mg, Sugar 23.2 g
SMOKED STEELHEAD TROUT (SALMON)
Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.
Provided by SHADOWS1
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 13h40m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
- Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
- Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
- Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
- Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 1.3 g, Cholesterol 125.6 mg, Fat 10.1 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 18955.6 mg
BARBEQUED STEELHEAD TROUT
A steelhead is really just a rainbow trout that has been to either one of the Great Lakes or to the ocean for most of its life and has returned to it's birthplace to spawn. This is a twisted way to serve steelhead or any other trout or salmon. It may sound odd, but this is a delicious dish.
Provided by zeppelin68
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
- Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 4.3 g, Cholesterol 100.7 mg, Fat 16.2 g, Fiber 0.1 g, Protein 28.8 g, SaturatedFat 7.3 g, Sodium 220.8 mg, Sugar 2.9 g
BOURBON STEELHEAD TROUT
Make and share this Bourbon Steelhead Trout recipe from Food.com.
Provided by CPA Chef
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix marinade ingredients and place in baking pan approximately the size of the fish fillet. Marinate fillet for 2 to 3 hours.
- Grill fish for 4 to 5 minutes per side depending on temperature of fire and thickness of fillet.
Nutrition Facts : Calories 154.2, Fat 13.6, SaturatedFat 1.9, Sodium 1026.1, Carbohydrate 2.1, Fiber 0.2, Sugar 0.7, Protein 2
BAKED STEELHEAD TROUT/SALMON WITH APRICOT SALSA
This is a recipe I emulated from a top restaurant in Denver. It turned out great. Friends and family give it rave reviews. I serve this with Long Grain and Wild Rice.
Provided by Classic Chef
Categories Sauces
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, combine apricots (reserve juice), pineapple, green onions, and bell pepper.
- Sprinkle with lime juice and cilantro.
- Toss all and chill for at least one hour.
- Place trout/salmon filets in lightly greased 9x11 inch baking dish (I use butter to grease the pan).
- Cover trout with salsa.
- Gently pour reserved apricot juice over all.
- Place in oven and bake for approximately 30 minutes.
Nutrition Facts : Calories 534.2, Fat 16.3, SaturatedFat 2.7, Cholesterol 131.5, Sodium 129.7, Carbohydrate 47.3, Fiber 8.3, Sugar 35.7, Protein 52.2
BROILED STEELHEAD TROUT WITH ROSEMARY, LEMON AND GARLIC
Steps:
- Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil. Preheat broiler. Mix together all remaining ingredients except fish into a well-blended paste. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh. Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs. Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
BROILED RAINBOW/STEELHEAD TROUT
Steps:
- Preheat broiler and brush roasting pan with olive oil. Mix together all ingredients except fish into a well-blended paste. Use a mortar and pestle if available. Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh. Broil in middle rack for 5 minutes or less, just enough to sear flesh but not burn herbs. Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion. Serve with roasted asparagus and rice or quinoa!
SUGAR & SPICE RUBBED STEELHEAD TROUT WITH ASIAN GINGER VEG
A great way to show off fresh fish....any fish works well! http://dosesofnourishment.blogspot.com/2010/02/sugar-spice-rubbed-steelhead-with-asian.html
Provided by HannahBanana aka Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- THE RUB:.
- Blend well together and rub into both sides of fish. Let sit in the fridge for at least an hour before baking or grilling. Store extra rub blend in an airtight container and save for another day. This is also nice rubbed on large scallops or prawns!
- THE MAIN DISH:.
- Rub salmon with sugar & spice mix and set aside in fridge for at least an hour. Cut up broccoli into bite sized pieces and trim up peas and beans. Slice up bok choy. In a baking dish, grease lightly with olive oil and place fish in dish. Bake at 400F for 10 minutes -- this will depend on thickness. Mix equal parts soy sauce and brown sugar to make a sweet "slurry", adding a pinch or two of cornstarch. While fish bakes, heat up a teaspoon of sesame oil in a large frying pan or wok, add ginger and garlic and fry 30 seconds, then add broccoli. Stirfry for 1 minute, then add snap peas, beans, and bamboo shoots. Stirfry another couple minutes until veggies are still "al dente". Add bok choy and soya sauce mix and stirfry one more minute. Serve the fish on top of the veggies, with a little of the sauce from the veggies drizzled on the fish. Enjoy!
STEELHEAD TROUT WITH LEEKS AND MUSTARD CREAM
Make and share this Steelhead Trout With Leeks and Mustard Cream recipe from Food.com.
Provided by Brookelynne26
Categories Trout
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Liberally season the fish on both sides with salt and pepper. In a large frying pan, melt the butter over medium heat until it is foaming. Add the fish and saute for 2 minutes on each side. Transfer to a warm plate. Reduce heat to medium-low, add the wine and leeks, and saute until the leeks are soft, about 5 minutes. Stir in the cream and mustard. Add the fish to the pan, baste with the sauce, cover, and cook over medium-low heat until still translucent in the center, about 5 minutes. The fish will continue to cook through off heat. Serve topped with sauce.
Nutrition Facts : Calories 272.3, Fat 15.2, SaturatedFat 6, Cholesterol 89.5, Sodium 486.2, Carbohydrate 5.2, Fiber 0.7, Sugar 1.4, Protein 24.4
BROILED STEELHEAD TROUT WITH ROSEMARY, LEMON AND GARLIC RECIPE - (4.3/5)
Provided by atallman
Number Of Ingredients 9
Steps:
- Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil. 2 Preheat broiler. 3 Mix together all remaining ingredients except fish into a well-blended paste. 4 Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh. 5 Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs. 6 Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion. 7 Serve with steamed vegetables, salad, orzo salad, whatever.
Tips:
- Choose the right steelhead trout: Look for fish that is firm to the touch and has bright, clear eyes. Avoid fish that is slimy or has a dull color.
- Prepare the steelhead trout properly: Clean the fish thoroughly and remove the gills and entrails. If you are cooking the fish whole, score the skin in several places to help the heat penetrate.
- Season the steelhead trout liberally: Use a variety of spices and herbs to flavor the fish. Some good options include salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Cook the steelhead trout to perfection: The best way to cook steelhead trout is to bake it, grill it, or pan-fry it. Cook the fish until it is cooked through, but not overcooked. The flesh should be flaky and tender.
- Serve the steelhead trout with your favorite sides: Some good options include roasted vegetables, mashed potatoes, or rice.
Conclusion:
Steelhead trout is a delicious and versatile fish that can be cooked in a variety of ways. By following these tips, you can cook steelhead trout that is flaky, tender, and full of flavor. So next time you're looking for a healthy and delicious meal, give steelhead trout a try!
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