Best 4 Steelhead Trout Bake With Dijon Mustard Recipes

Thinking of a delightful and nutritious meal? Look no further than the Steelhead Trout Bake with Dijon Mustard. This delectable dish combines the delicate flavor of steelhead trout with a savory Dijon mustard sauce, roasted vegetables, and aromatic herbs. Prepared using simple techniques, this recipe promises a flavorful and visually appealing main course. If you're seeking alternatives, there are other enticing recipes within this article, including a zesty Lemon Butter Trout recipe, a rich and creamy Trout Meunière, and a flavorful Trout Amandine with toasted almonds. With detailed instructions and helpful tips, these recipes cater to a range of preferences and cooking skill levels. Embark on a culinary journey and discover the delightful flavors of trout prepared in various enticing ways.

Here are our top 4 tried and tested recipes!

HONEY STEELHEAD TROUT

Honey Steelhead Trout image

Yummy honey baked salmon. Sooo good!

Provided by IWishUWell

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound steelhead trout fillets
⅓ cup honey
2 tablespoons mesquite seasoning
1 teaspoon ground black pepper
1 teaspoon seasoned salt (such as LAWRY'S®)

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

BAKED HONEY LEMON STEELHEAD TROUT

Baked Honey Lemon Steelhead Trout image

Provided by Victor

Time 30m

Number Of Ingredients 15

Ingredients

1 steelhead trout fillet ((scaled, skin on or off, about 2 lbs))
2 Tbsp honey
2 Tbsp lemon juice ((or lime juice))
2 Tbsp extra virgin olive oil
3 Tbsp low sodium soy sauce
2 Tbsp Dijon mustard
1 inch ginger root ((peeled and grated or thinly sliced))
2 cloves garlic ((pressed, minced or thinly sliced))
1 tsp kosher salt ((or sea salt))
1 tsp ground pepper
1/4 tsp cayenne pepper
1 Tbsp fresh finely chopped parsley
1 Tbsp fresh finely chopped cilantro ((or use another tablespoon of parsley))
2 Tbsp white wine ((you can skip it if you don't any on hand, but I highly recommend adding it))
2 Tbsp fresh finely chopped parsley ((or cilantro, or a combination of both))

Steps:

In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
Preheat the oven to 450F.
Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
For better browning, place the rack in the second position from the top. You can also turn on the broiler on high about 12 minutes into baking to achieve even better browning. If the fish is browning too much before it is done, turn off the broiler and move the baking sheet down a couple of positions.
Serve with roasted vegetables, salad or rice.

Nutrition Facts : Calories 351 kcal, Carbohydrate 12 g, Protein 42 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 116 mg, Sodium 1132 mg, Sugar 9 g, ServingSize 1 serving

BARBEQUED STEELHEAD TROUT

Barbequed Steelhead Trout image

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

Categories Seafood Fish

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

2 pounds steelhead trout fillets
¼ cup butter, melted
2 tablespoons lemon juice
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
¼ cup barbeque sauce

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

CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES

Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes image

Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.

Categories Fish Garlic Ginger Onion Roast Dinner Lemon Seafood Salmon Healthy Maple Syrup Soy Sauce Simmer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
2 1/2-pound center-cut salmon fillet with skin
Greens from 1 bunch scallions
Mustard Mashed Potatoes, to serve
Special Equipment
An untreated cedar plank (about 17x10 1/2") if desired

Steps:

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

Tips:

Choose the freshest steelhead trout you can find. Look for fish with bright, clear eyes and firm, pink flesh.
If you're using frozen steelhead trout, thaw it in the refrigerator overnight before cooking.
To make the Dijon mustard sauce, use a good-quality Dijon mustard. The better the mustard, the better the sauce will be.
If you don't have white wine, you can use chicken broth or vegetable broth instead.
Serve the steelhead trout bake with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This steelhead trout bake with Dijon mustard is a delicious and easy-to-make dish that's perfect for any occasion. The trout is flaky and tender, and the Dijon mustard sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.