One of our Favorite Steelhead Recipes

Grilled Steelhead with Cajun Pecan & Garlic Butter

One of the great Steelhead recipes~ or recipe for fish of almost any kind. Steelhead has a mild salmon flavor- between a salmon and trout almost. Very nice fish, while still having a nice oil content as well. The texture is slightly finer than regular salmon. This is also easy and fast, easy enough for the campsite too.

This recipe for pecan butter sauce will work on all grilling fish, especially nice on the salmon clan or white-fleshed fish.

4 servings

4 5 to 7 ounce cuts of steelhead, salmon or the fish of your choice

4 teaspoons blackening spices (or to your taste)

2 tablespoons olive or vegetable oil to prep the fish for the grill

salt to taste

Grill your fish to medium or medium rare (preferred).

Pecan and Garlic Butter Sauce

Really a variation from the French Meuniere sauce, a seafood classic. The addition of the pecans and blackening spices “Americanizes” this recipe rather significantly.

½ cup pecans sliced

4 cloves garlic chopped fine

4 tablespoons butter

1 tablespoon olive oil

1 teaspoon Worcestershire sauce

1 teaspoon blackening spices

1-2 teaspoon of lemon juice to taste

2 teaspoons finely chopped Italian parsley

Heat oil and butter over medium heat, as the butter reaches temperature, add the garlic and sauté for a minute. As the butter gets hotter and begins to foam a bit add the pecans, toast for a moment. Make sure the butter does not burn. Add the blackening spices, lemon and Worcestershire sauce.

Top your Steelhead or fish with the sauce. Enjoy!

Grilled Steelhead with Spicy Hoisin Glaze

This grilled steelhead recipe is nice and easy and a great entertaining dish as well. In this recipe we are using some beautiful Steelhead Trout filets but this also works really well on grilled Salmon too. This glaze has classic Chinese flavors with a bit of zip for grilling.

Serves 2 persons

2 6-8 ounce portions of Steelhead or Salmon filet. Skin on will make turning it much easier and maintain moisture. Once cooked it is easy to remove.

2 tablespoons olive or peanut oil

Kosher salt to taste

Light your fire or heat your grill for indirect heat. Prepare the Hoisin Glaze as follows.

Spicy Hoisin Glaze

1/4 cup Hoisin Sauce

1 tablespoon fresh ginger chopped

1 teaspoon fresh garlic chopped

1 teaspoon dry Sherry wine

1/2 teaspoon Five Spice powder

1 teaspoon Sriracha or Chile Garlic paste * if you like spicy add more to taste.

1/2 teaspoon sesame oil

Mix all well.

When grilling with this glaze apply at the finishing moments and be cautious of direct high heat it will burn if too hot. Indirect is best and keep an eye on it once you have applies the glaze.

Grill your Steelhead and put some nice marks on the meat side first. Then flip to the skin side on the cooler indirect side to finish cooking through with the glaze. I like to serve this with basmati rice. For wine I suggest a nice classic Chardonnay such as J. Lohr’s Arroyo Vista Chardonnay.

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