Baked Steelhead Trout Recipes

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STEELHEAD TROUT BAKE WITH DIJON MUSTARD



Steelhead Trout Bake with Dijon Mustard image

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

cooking spray
1 pound skinless steelhead trout fillets
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

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

BAKED SALMON TROUT



Baked Salmon Trout image

Easy to make, effortless and super delicious dinner for the family

Provided by Lyubomira

Categories     Main

Number Of Ingredients 7

2 lb salmon trout
3 tbsp melted butter
3 garlic cloves (minced)
1 tsp sea salt
1/4 tsp black pepper
1/8 tsp paprika or Cayenne pepper (hot!)
Lemon slices (chopped parsley and dill)

Steps:

  • Preheat oven to 375 F (190 C).
  • In a small bowl combine the butter, salt, pepper, garlic and paprika.
  • Line a baking sheet with aluminum foil.
  • Place the fish skin side down.
  • Pour the butter mixture over the fish, make sure the top is covered with it. Wrap with foil and bake for 20 minutes. Uncover the fish and broil (at 400 F) for 3-5 minutes, until the fish turns golden on top and looks "baked", not steamed. Serve immediately.

Nutrition Facts : Calories 416 kcal, Carbohydrate 1 g, Protein 47 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 776 mg, Sugar 1 g, ServingSize 1 serving

ULTIMATE STEELHEAD TROUT RECIPE



Ultimate Steelhead Trout Recipe image

This is the ultimate steelhead trout recipe. Topped with shallots, garlic, lemon and fresh herbs, it's so juicy and flavorful. It's so simple but looks impressive.

Provided by Olga's Flavor Factory

Time 30m

Yield 6

Number Of Ingredients 7

1 steelhead trout or salmon fillet (1 1/2 - 2 1/2 lbs)
4 Tablespoons butter
1 shallot, minced
2 garlic cloves, minced
1-2 Tablespoons fresh dill, minced (you can also use other herbs, like parsley, chives))
salt, ground black pepper, to taste
1 lemon (1 teaspoon of zest and all the freshly squeezed juice)

Steps:

  • Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
  • In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
  • Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
  • Place the fish on the prepared baking sheet. If it's really big, lay it diagonally across the baking sheet. Season with salt and pepper.
  • Spoon the butter over the fish.
  • Sprinkle with half of the minced dill.
  • Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.
  • Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it's easier.)
  • Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE



STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE image

Categories     Marinade     Fish     Bake     Quick & Easy     Healthy

Yield 2 to 4 people

Number Of Ingredients 7

1/4 cup butter
2 garlic cloves
2 TBSP honey or maple syrup
2 TBSP brown sugar
2 TBSP rice vinegar (feel free to experiment with other types like cider)
2 TBSP Dijon mustard
2 TBSP Soy sauce

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.

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