Herb-Crusted Steelhead Trout Ready in 25 Minutes
This protein rich and heart healthy steelhead trout is a perfect alternative to salmon and is ready in less than 30 minutes. Steelhead trout has 16 grams of protein per serving, less fat than salmon, 300 mg of Potassium, more Omega 3 Fatty acids than salmon and 125% of your daily Vitamin D.
What is Steelhead Trout?
Despite its orange color, Steelhead trout is NOT salmon. Salmon sprawn up river and then die, but Steelhead can head back out to brackish waters.
The flavor is milder, but it is firm and almost meaty.
Why I Love this Recipe:
- Farm raised Steelhead trout is a great alternative to salmon
- One bowl, parchment paper and a rimmed baking sheet- easy clean up
- This recipe bakes in the oven, so no messy cooktop or stinky kitchen
- Only 8 ingredients and most of them are pantry staples
- This recipe is ready in about 30 minutes
Equipment Needed:
- Mixing bowl
- Spoon
- Rimmed sheet pan
- Parchment paper
- Fish spatula or thin metal spatula
More about cooking with Steelhead Trout:
Steelhead trout fishing in Montana is nearly non existent now, so in the winter months serious anglers head to the cold waters of Idaho and Washington state and fish the Upper Snake and Salmon rivers.
Fly Fishing for Rainbow trout on the Chimehuin River in Patagonia, Argentina: the same migratory spirit as steelhead, thousands of miles from Montana.
The fish is so rare only one fish per day can be kept from the Salmon river. But, when you can find Steelhead (they are basically a migratory rainbow trout) at local restaurants in the Pacific Northwest, it is definitely worth ordering.
When you do find steelhead, at a trusted fishmonger or restaurants in the PNW, it is absolutely worth it. Firm, mildly flavored, and deeply nutrias, it earns a place at any serious table.
What to serve with Steelhead Trout
Serve this fish with a baked potato, fresh greens, summer tomato salad or roasted carrots and a Willamette Valley Pinot Noir such as the 2018 Hyland from McMinville. You can purchase it a Tim’s Wine shop for only $25 a bottle.
What to Serve with Steelhead Trout:
- Kale and Sugar Snap Pea Veggie Skillet
- Pomme Dauphinoise
- Sheet Pan Roasted Vegetables
- Make Perfect Rice
- Spinach Au Gratin
Baked Steelhead Trout with Herb Panko Crust
Ingredients
- 1 ½ lbs steelhead trout cut into 4 filets, skin on
- ½ cup olive oil
- 1 cup panko bread crumbs
- 1 TBPS Herbs de Provence
- 2 TBSP finely chopped fresh dill plus extra for garnish
- 1 tsp sea salt
- ½ tsp fresh ground pepper
- 1 unit zest of large lemon
Instructions
- Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- In a mixing bowl, combine panko bread crumbs, Herbs de Provence, fresh dill, lemon zest, sea salt and pepper. Gently fold in olive oil until the mixture holds together loosely.
- Place fish, skin side down- on the prepared parchment lined baking sheet. Blot dry with a paper towel. Spoon approximately 1/4 cup of the panko mixture over the fish, pressing down gently so it adheres to the fish.
- Bake for 10-15 minutes until crust is golden brown and fish flakes easily with a fork. Serve immediately with a lemon wedge and a sprig of fresh dill.
Thanks so much for sharing this recipe! I made this last night, it was SUPER simple and delightfully delicious, juicy, flavorful and left a great impression with my dinner guest!
I actually added lemon juice to the breadcrumb mixture and lightly seasoned the fish on both sides.
Lemon juice sounds like a great idea. So Glad you enjoyed it.
I’m always so intimidated by fish. This recipe is so simple. I now serve it to guests. It alwasy gets rave reviews.
So glad you liked it.