Steelhead Recipes

[Wookiee]

Anybody have any good ones for grilling and/or baking them?

[grousehunter]

I normally just grill them skin side down with some italian dressing poured over the top. Simple..but I think its pretty good.

I'm sure there are better recipes out there though.

[Hookmaster]

Marinade overnight in either soy sauce or teryaki with either brown sugar or honey and minced onion. Grill skin side down and flip for a few seconds to put some grill marks on the flesh if desired.

[Dark Cloud]

I like to marinate the fillets in a combo of - OJ, olive oil, redwine vinegar, garlic powder, black pepper, salt, and maybe some honey and red pepper too. Then I grill them on a fine mesh rack I have for fish. I like the skin off and carefully flip the filet with two spatulas after a few minutes on one side, then a bit on the other side till the meat flakes...

Or I bake em with a butter/wine/almond sauce.

Toast some slices or chopped almonds in a dry pan - carefull they will go from toasted to burnt quick. In another pan get a half of an onion sliced thin sauteing in a little butter. When they are almost done add a bit of white wine. Now add your almonds, some more butter, a little fresh lemon juice, and salt n pepper. Cook for a few minutes then pour over your filets in a baking dish. Bake at 350 ish till the meat flakes apart. Overdo it and the meat starts to dry out...

Your favorite fresh herbs go good with both of these also...

[Early Riser]

When we lived in Hovland we ate quite a few of them over the years back before more restrictive harvest laws. I released most of them, but saved a few each year for fresh fish from Lake Superior after eating mostly inland fish all winter. We had friends in Grand Portage that always had a lot of them from netting which kept me in plenty of fresh spawn for my angling.

Locally steelhead are not thought of as the best for baking (although I didn't have a recipe like Dark Cloud's). I liked them on the Weber skin down in tin foil with butter, seasoning and fresh sliced onion.

We also ground them up for fish cakes and smoked them prior to pressure canning.

[loosegoose]

Find a good marinade recipe and grill them skin side down on a water soaked cedar plank using indirect heat. The cedar adds incredible flavor.

[shortfatguy]

Fillet them like you would a walleye. Skin and bones removed. on a piece of foil place 2 strips of bacon. Lay a fillet on top of the bacon. Season with cracked pepper and sea salt and what ever else you want. Wrap the foil into a package to seal the fish in. Place on the grill bacon side down and do not turn while cooking. this also works good over the campfire. The bacon keeps the fish from sticking to the foil or burning and gives it a great flavor. If you have never tried trout that was cooked without the skin on it you will not believe it is the same fish!