18 Delicious Steelhead Trout Recipes for Every Occasion

Ingredients

• 1 lb fresh steelhead trout fillet, skin-on
• 2 tbsp rich unsalted butter
• 1 tbsp fresh lemon juice
• 1 tsp finely chopped garlic
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1 tbsp finely chopped fresh parsley
• 1.5 lbs fresh steelhead trout fillet, skin-on
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 2 6-oz steelhead trout fillets, skin-on
• 1/2 cup sliced almonds, lightly toasted
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 lb fresh steelhead trout fillets, skin-on
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 2 tbsp extra virgin olive oil
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 8 small corn tortillas, warmed
• 1 lb fresh steelhead trout fillet, skin-on
• 2 tbsp high-quality olive oil
• 1 tbsp fresh dill, finely chopped
• 1 lemon, thinly sliced
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1 lb fresh steelhead trout, skinless and diced into 1/2-inch cubes
• 2 cups cooked sushi rice, slightly warm
• 1/4 cup soy sauce, low-sodium
• 2 tbsp toasted sesame oil, rich and aromatic
• 1 tbsp honey, pure and smooth
• 1 tsp ginger, freshly grated
• 1 garlic clove, finely minced
• 1 avocado, ripe and sliced
• 1/2 cup cucumber, thinly sliced
• 1/4 cup green onions, finely chopped
• 1 tbsp sesame seeds, toasted
• 1 lb fresh steelhead trout, skin removed and diced into 1/2-inch pieces
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup diced red onion
• 1 jalapeño, seeds removed and finely diced
• 1 tsp sea salt
• 1 avocado, diced
• 1 tbsp extra virgin olive oil
• 1 lb fresh steelhead trout fillets, skin removed and finely chopped
• 1/2 cup panko breadcrumbs, lightly toasted
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp rich extra virgin olive oil
• 1/4 cup finely diced red onion
• 2 tbsp freshly chopped dill
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp fresh lemon juice
• 4 whole wheat burger buns, lightly toasted
• 1 lb fresh steelhead trout fillet, skin on
• 2 cups mixed baby greens, washed and dried
• 1 large navel orange, juiced and zested
• 1/4 cup rich extra virgin olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 8 oz steelhead trout fillet, skin-on and fresh
• 8 oz fettuccine pasta, high-quality
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 cup heavy cream, full-fat
• 1/2 cup grated Parmesan cheese, freshly shredded
• 1 tbsp unsalted butter
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1 tbsp fresh parsley, finely chopped
• 1 lb fresh steelhead trout fillets, skin-on
• 1 tbsp fragrant curry powder
• 1 can (13.5 oz) rich coconut milk
• 2 tbsp vibrant red curry paste
• 1 cup crisp snap peas
• 1 tbsp freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp fish sauce
• 1 tbsp coconut oil
• 1/2 cup fresh cilantro, chopped
• 1 lb fresh steelhead trout fillets, skin removed and cut into 1-inch pieces
• 2 cups fresh sweet corn kernels
• 1 cup diced Yukon Gold potatoes, peeled
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 3 cups whole milk
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley
• 1 cup sushi rice, short-grain and sticky
• 1.5 cups water, filtered and cold
• 2 tbsp rice vinegar, seasoned and slightly sweet
• 1 tbsp sugar, fine and granulated
• 1 tsp salt, sea and finely ground
• 4 sheets nori, crisp and dark green
• 8 oz steelhead trout, fresh and skinless
• 1 avocado, ripe and sliced thin
• 1/4 cup mayonnaise, creamy and full-fat
• 1 tsp wasabi paste, hot and vibrant
• 1 tbsp soy sauce, dark and rich
• 1 tsp sesame seeds, toasted and golden
• 1 lb fresh steelhead trout, skin removed, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch chunks
• 8 wooden skewers, soaked in water for 30 minutes
• 1 lb fresh steelhead trout fillet, skin-on
• 1 cup diced ripe mango, juicy and sweet
• 1/4 cup finely chopped red onion, crisp and sharp
• 1/4 cup chopped fresh cilantro, fragrant and bright
• 1 jalapeño, seeds removed and finely diced, for a subtle heat
• 2 tbsp fresh lime juice, zesty and tangy
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1/2 lb steelhead trout fillet, skinless and diced
• 1 cup fresh spinach, roughly chopped
• 1/2 cup feta cheese, crumbled
• 4 large farm-fresh eggs
• 1 cup heavy cream
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 whole steelhead trout (about 3 lbs), cleaned and deboned
• 1 cup lump crab meat, freshly picked
• 2 tbsp unsalted butter, melted
• 1/4 cup fresh breadcrumbs, finely ground
• 2 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest, freshly grated
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 lemon, thinly sliced
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 lb fresh steelhead trout fillet, skin-on
• 2 cups mixed vegetables (carrots, Brussels sprouts, and red bell peppers), chopped into 1-inch pieces
• 3 tbsp rich extra virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tbsp pure maple syrup
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush the steelhead trout fillet with extra virgin olive oil on both sides.
3. Season the fillet with sea salt and freshly ground black pepper.
4. Place the fillet skin-side down on the grill. Close the lid and cook for 4 minutes.
5. Flip the fillet carefully using a spatula. Cook for another 3 minutes with the lid closed.
6. While the fish cooks, melt unsalted butter in a small saucepan over low heat.
7. Add finely chopped garlic to the butter. Cook for 1 minute until fragrant.
8. Remove the saucepan from heat. Stir in fresh lemon juice and finely chopped fresh parsley.
9. Transfer the grilled steelhead trout to a plate. Drizzle with the lemon butter sauce.
10. Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
11. Place the steelhead trout fillet skin-side down on the prepared baking sheet.
12. In a small bowl, mix together the olive oil, minced garlic, lemon juice, black pepper, and sea salt.
13. Evenly spread the garlic and herb mixture over the top of the trout fillet.
14. Sprinkle the chopped parsley and dill over the fillet for added freshness.
15. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
16. Pat steelhead trout fillets dry with paper towels. Season both sides with sea salt and finely ground black pepper.
17. Dredge each fillet lightly in all-purpose flour, shaking off any excess.
18. Heat rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
19. Place fillets skin-side down in the skillet. Cook undisturbed for 4 minutes until skin is crispy and golden.
20. Flip fillets carefully. Add unsalted butter and fresh lemon juice to the skillet. Baste the fillets with the butter mixture for 2 minutes.
21. Sprinkle lightly toasted sliced almonds over the fillets, pressing gently to adhere. Cook for another 2 minutes until almonds are golden and fish is cooked through.
22. Remove from heat. Let rest for 1 minute before serving.
23. Preheat your grill or skillet to medium-high heat (375°F).
24. Rub the trout fillets with smoked paprika, garlic powder, and sea salt. Drizzle with olive oil.
25. Grill the trout skin-side down for 4 minutes. Flip carefully and cook for another 3 minutes until the fish flakes easily.
26. While the trout cooks, mix avocados, red onion, jalapeño, cilantro, and lime juice in a bowl for the salsa.
27. Remove trout from heat. Let it rest for 2 minutes before flaking into chunks.
28. Warm corn tortillas on the grill for 30 seconds per side.
29. Assemble tacos with flaked trout and top generously with avocado salsa.
30. Preheat your smoker to 225°F, using applewood chips for a mild, sweet smoke.
31. Brush the steelhead trout fillet evenly with olive oil on both sides.
32. Sprinkle the fillet with sea salt and black pepper, ensuring even coverage.
33. Lay the lemon slices on top of the fillet, then sprinkle with fresh dill.
34. Place the trout in the smoker, skin-side down, and smoke for 1.5 hours or until the internal temperature reaches 145°F.
35. Remove the trout from the smoker and let it rest for 5 minutes before serving.
36. In a medium bowl, whisk together soy sauce, toasted sesame oil, honey, ginger, and garlic until well combined.
37. Add diced steelhead trout to the bowl, gently tossing to coat. Marinate in the refrigerator for 15 minutes, no longer, to prevent overcooking.
38. Divide warm sushi rice between two bowls, spreading it evenly at the bottom.
39. Arrange marinated steelhead trout, avocado slices, and cucumber slices on top of the rice.
40. Drizzle any remaining marinade over the bowls for extra flavor.
41. Sprinkle with green onions and toasted sesame seeds before serving.
42. In a large glass bowl, combine the diced steelhead trout and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque.
43. Drain the lime juice from the fish, reserving 2 tablespoons for later use.
44. Gently fold in the chopped cilantro, diced red onion, jalapeño, and sea salt into the fish mixture.
45. Add the diced avocado and reserved lime juice to the bowl, mixing carefully to avoid mashing the avocado.
46. Drizzle with extra virgin olive oil and toss lightly to combine.
47. Serve immediately or chill for up to 1 hour for flavors to meld.
48. Preheat a non-stick skillet over medium heat with 1 tbsp olive oil.
49. In a large bowl, combine chopped trout, panko, egg, red onion, dill, black pepper, and sea salt. Mix gently to avoid overworking the mixture.
50. Form the mixture into 4 equal patties, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
51. Place patties in the skillet. Cook for 4 minutes on each side, or until golden brown and firm to the touch.
52. While patties cook, mix mayonnaise, pickle relish, and lemon juice in a small bowl to make the tartar sauce.
53. Toast the burger buns lightly in a toaster or on a grill for 1 minute until golden. Tip: Brush buns with remaining olive oil for extra crispness.
54. Assemble burgers by placing a trout patty on each bun bottom, topping with a generous spoonful of tartar sauce, and covering with the bun top.
55. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
56. Place the steelhead trout fillet skin-side down on the prepared baking sheet. Season with sea salt and finely ground black pepper.
57. Bake for 12-15 minutes, or until the trout flakes easily with a fork. Tip: For extra crisp skin, broil the last 2 minutes.
58. While the trout bakes, whisk together the orange juice, zest, olive oil, honey, and Dijon mustard in a small bowl to create the vinaigrette.
59. In a large bowl, toss the mixed baby greens with half of the orange vinaigrette.
60. Once the trout is cooked, let it rest for 2 minutes before flaking into large pieces.
61. Arrange the dressed greens on plates, top with flaked trout, and drizzle with the remaining vinaigrette. Tip: Serve immediately to enjoy the contrast of warm trout and cool greens.
62. Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.
63. Heat olive oil in a large skillet over medium heat. Place trout fillet skin-side down and cook for 4 minutes. Flip and cook for another 3 minutes until opaque. Remove and flake into chunks.
64. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
65. Pour in heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 minutes to thicken slightly.
66. Stir in Parmesan cheese, black pepper, and sea salt until the sauce is smooth and creamy.
67. Add cooked pasta and flaked trout to the skillet. Toss gently to coat evenly with the sauce.
68. Garnish with fresh parsley before serving.
69. Heat coconut oil in a large skillet over medium heat until shimmering.
70. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
71. Stir in red curry paste and curry powder, cook for another minute to release flavors.
72. Pour in coconut milk, bring to a gentle simmer, stirring occasionally.
73. Add steelhead trout fillets skin-side down, cook for 5 minutes.
74. Flip fillets carefully, add snap peas, and cook for another 5 minutes until fish flakes easily.
75. Remove from heat, stir in lime juice and fish sauce.
76. Garnish with fresh cilantro before serving.
77. In a large pot, melt butter over medium heat until frothy.
78. Add onion and garlic, sauté until translucent, about 3 minutes.
79. Sprinkle flour over onions, stirring constantly for 1 minute to create a roux.
80. Gradually whisk in milk and heavy cream, ensuring no lumps form.
81. Add potatoes, corn, smoked paprika, salt, and pepper. Bring to a simmer.
82. Reduce heat to low, cover, and cook until potatoes are tender, about 15 minutes.
83. Gently fold in steelhead trout pieces, cooking until opaque, about 5 minutes.
84. Stir in fresh parsley just before serving.
85. Rinse the sushi rice under cold water until the water runs clear, about 3 times.
86. Combine the rinsed rice and 1.5 cups of cold water in a rice cooker. Cook on the sushi setting for 20 minutes.
87. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Heat the mixture slightly to help dissolve the sugar faster.
88. Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a rice paddle. Let it cool to room temperature.
89. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
90. Arrange slices of steelhead trout and avocado in a line at the bottom edge of the rice-covered nori.
91. Roll the sushi tightly from the bottom, using the bamboo mat to help. Tip: Wet the top border of the nori slightly to seal the roll.
92. Repeat with the remaining nori sheets and ingredients.
93. Mix the mayonnaise and wasabi paste in a small bowl to make the wasabi mayo.
94. Cut each sushi roll into 8 pieces with a sharp, wet knife. Tip: Clean the knife between cuts for neat slices.
95. Drizzle the rolls with soy sauce and sprinkle with sesame seeds. Serve with the wasabi mayo on the side.
96. Preheat grill to medium-high heat, 400°F.
97. In a large bowl, whisk together olive oil, lemon juice, black pepper, and sea salt.
98. Add trout cubes to the bowl, gently tossing to coat. Marinate for 10 minutes.
99. Thread marinated trout, bell pepper, zucchini, and onion onto skewers, alternating ingredients.
100. Place kebabs on grill. Cook for 3-4 minutes per side, until trout is opaque and veggies are charred.
101. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
102. Place the steelhead trout fillet on the prepared baking sheet, skin-side down. Drizzle with olive oil and season evenly with sea salt and black pepper.
103. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork. Tip: Avoid overcooking to keep the trout moist.
104. While the trout bakes, combine diced mango, red onion, cilantro, jalapeño, and lime juice in a medium bowl. Stir gently to mix. Tip: Let the salsa sit for 10 minutes to allow flavors to meld.
105. Once the trout is cooked, remove it from the oven and let it rest for 2 minutes.
106. Serve the trout hot, topped with the mango salsa. Tip: For an extra crunch, serve with a side of roasted vegetables or a crisp green salad.
107. Preheat oven to 375°F. Place a baking sheet inside to heat.
108. Combine flour and butter in a bowl. Use fingers to blend until mixture resembles coarse crumbs.
109. Gradually add ice water, stirring until dough forms. Wrap in plastic; chill for 30 minutes.
110. Roll dough on a floured surface to fit a 9-inch pie dish. Trim edges; prick bottom with a fork.
111. Line crust with parchment; fill with pie weights. Bake on hot baking sheet for 15 minutes.
112. Remove weights and parchment; bake for 5 more minutes until golden. Cool slightly.
113. Whisk eggs, cream, salt, and pepper in a bowl. Stir in trout, spinach, and feta.
114. Pour mixture into crust. Bake for 35-40 minutes until set and lightly browned.
115. Let quiche stand for 10 minutes before slicing. Tip: For extra flavor, garnish with dill.
116. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
117. In a bowl, gently mix crab meat, breadcrumbs, parsley, lemon zest, salt, and pepper. Tip: Avoid overmixing to keep the crab meat chunks intact.
118. Pat the trout dry inside and out with paper towels. Stuff the cavity evenly with the crab mixture.
119. Brush the outside of the trout with melted butter. Tip: This ensures a golden, crispy skin.
120. Arrange lemon slices on top of the trout. Drizzle with olive oil.
121. Bake for 25-30 minutes, until the flesh flakes easily with a fork. Tip: Check doneness by inserting a fork at the thickest part; it should meet no resistance.
122. Let rest for 5 minutes before serving to allow juices to redistribute.
123. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
124. In a large bowl, toss the chopped vegetables with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
125. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway, until tender and slightly caramelized.
126. While the vegetables roast, pat the trout fillet dry with paper towels. Brush both sides with the remaining 1 tbsp olive oil and season with the remaining salt, pepper, and garlic powder.
127. In a small bowl, whisk together the balsamic vinegar and maple syrup to create the glaze.
128. After the vegetables have roasted for 20 minutes, push them to one side of the baking sheet. Place the trout fillet, skin-side down, on the other side.
129. Brush half of the balsamic glaze over the trout. Return the baking sheet to the oven and bake for 12-15 minutes, until the trout flakes easily with a fork.
130. Remove from the oven and drizzle the remaining glaze over the trout and vegetables. Let rest for 2 minutes before serving.