“Steelhead trout looks and tastes like a mild salmon and is typically more budget-friendly.” – April Ferre
Honey Lemon Steelhead Trout
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Lemon Juice
- 2 Tablespoons White Wine
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Honey
- 3 Tablespoons Light Soy Sauce
- 1 Inch Ginger Grated
- 2 Cloves Garlic Pressed
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Cayenne Pepper Optional
- 1 Tablespoon Cilantro Chopped
- 1 Tablespoon Parsley Chopped, Plus Extra for Garnish
- 1 2- Pound Steelhead Trout Fillet Skin Off
Instructions
- In a small bowl, combine all ingredients except trout. Mix well to combine.
- Trout fillet may be kept whole or portioned into single servings.
- Place trout in a Ziploc bag and pour over sauce. Let marinate for at least an hour or up to 4 hours for best flavor.
- Preheat oven to 450 degrees.
- Place trout in a foil boat on a baking sheet. Pour sauce over trout and bake until fish is tender and flakes easily. approximately 10 minutes for a single portion or 15 to 20 for a whole fillet. Do not over cook.
- During the last couple of minutes of cooking, remove fish from oven and set it to broil.
- Broil fish on the second position from the top until lightly browned. Serve immediately.
2026 Adapted Recipe – April Ferre – Adapted from Craving Tasty