Baked Honey Lemon Steelhead Trout Recipes

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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.

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

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

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 HONEY LEMON STEELHEAD TROUT



Baked Honey Lemon Steelhead Trout image

Provided by Victor

Time 30m

Number Of Ingredients 15

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

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

HONEY BALSAMIC STEELHEAD TROUT



Honey Balsamic Steelhead Trout image

Honey Balsamic Steelhead Trout blends slightly tart & sweet flavors to create an lightly glazed trout. Pair with roasted broccoli.

Provided by Eric Jones

Categories     Dinner

Time 30m

Yield 3

Number Of Ingredients 13

2 lb. Steelhead Trout Filet
1/4 cup Honey
1/4 cup Brown Sugar
1/2 cup Balsamic Vinegar
1 tbsp. White Wine
1 tbsp. Minced Garlic
1 tsp. Lemon Juice
1 tsp. Sea Salt
1/4 tsp. Black Pepper
1/4 tsp. Creole Seasoning
1 lb. Broccoli Florets
1 tbsp. Olive Oil
1/4 tsp. Oregano

Steps:

  • Pre-heat oven to 375 degrees. Grease an enabled cast-iron skillet with butter or olive oil.
  • Slice your steelhead into equal portions. Season with 1/2 tsp. sea salt, black pepper, and creole seasoning. Add fish to the (oven-safe) skillet. Set to the side.
  • Add honey, balsamic vinegar, lemon juice, white wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on low heat, then slightly increase heat to medium and cook until it begins to thicken for an additional 5 to 10 minutes if needed. Remove from the heat and allow to cool for a few minutes.
  • Pour the honey balsamic glaze over the steelhead trout fillets in the skillet.
  • Toss your broccoli florets in olive oil and 1/2 tsp. salt.
  • Place broccoli in the same pan as the fish. Add oregano over the fish and broccoli.
  • Bake for 10 minutes.

Nutrition Facts : Calories 431 calories, Sugar 28g, Sodium 732mg, Fat 15.4g, Carbohydrate 35.1g, Fiber 3.1g, Protein 68.3g, Cholesterol 168mg

HONEY & LEMON TROUT WITH WILTED SPINACH



Honey & lemon trout with wilted spinach image

This simple seafood supper is quick, easy and packed with good-for-you ingredients such as oily fish and spinach

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

small handful thyme sprigs
280g pack of 2 trout fillets, skinned
juice and zest 1 lemon
3 tsp rapeseed oil
3 garlic cloves , 1 crushed, 2 sliced
260g bag baby spinach
½ tsp ground nutmeg
1 tsp honey , preferably manuka

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.
  • Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.

Nutrition Facts : Calories 333 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium

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.

BAKED HONEY LEMON STEELHEAD TROUT



Baked Honey Lemon Steelhead Trout image

Categories     Fish     Bake

Number Of Ingredients 14

2 pounds Steelhead Trout Fillet
2 tablespoons Honey
2 tablespoons Lemon or Lime Juice
2 tablespoons Olive Oil Extra Virgin
3 tablespoons Soy Sauce Low Sodium
2 tablespoons Dijon Mustard
1 tablespoon Ginger Root paste
2 cloves Garlic minced
1 teaspoon Kosher or Sea Salt
1 teaspoon Pepper ground
1/4 teaspoon Cayenne Pepper
1 tablespoon Parsley fresh chopped
1 tablespoon Cilantro fresh chopped
2 tablespoons White Wine

Steps:

  • Garnish: 2 Tablespoons finely chopped parsley and cilantro
  • Preparation:
  • 1. In a small bowl, whisk together all the ingredients for the sauce. Set aside.
  • 2. Place the trout in a plastic bag. Cover the fish with sauce and place in the refrigerator for at least one hour and up to 4 hours.
  • 3. Preheat the oven to 450*
  • 4, Transfer the trout, with the sauce into a foil boat, place on a baking sheet and bake at 450*F for about 15-20 minutes.
  • 5. Do not overcook. If you start seeing albumin coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
  • 6. 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. 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.
  • 7. Serve with roasted vegetables, salad or rice.

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