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ByBeth Neels
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This Smoked Steelhead is our favorite Steelhead Trout Recipe. It is easy and delicious and only takes a few minutes hands on time.
Rainbow trout and steelhead trout are actually the same species of fish, although looking at them, you wouldn’t know it. They are both closely related to the salmon species and often referred to as steelhead salmon.
Rainbows live in fresh water almost exclusively. Their common name comes from the fact that they have a pink or red stripe down the sides.
Steelhead are anadromous. They live in the oceans and come into fresh water to spawn. Their common name is fairly appropriate because they are mostly silver, resembling stainless steel.
These fish are native to North America, west of the rockies but have been introduced into most large US lakes as they are a great sport fish.
These particular fish were caught on Lake Ontario in about 400-450 feet of water in mid July. The average size for steelhead taken in this area (6-10) pounds, although the current Lake Ontario record is 40.7. It’s not uncommon to find a few big ones, 25-35 pounds. Lots of fish mongers will only have larger fillets, each one may weigh 6-10 pounds. Once smoked the fish has a buttery taste and a great texture.
What you need
For steelhead
- steelhead trout fillet – keep the skin on. The fish will stay together better and you won’t need to use foil.
- brown sugar
- salt
- dry mustard
- garlic powder
- onion powder
- black pepper
- cayenne pepper or chipotle pepper powder
- orange – use the zest for the dry brine and the juice for the glaze
For glaze
- honey – Local honey is best. You can also substitute maple syrup.
- orange juice – Use the juice from half of the orange that you used for the zest in the dry brine.
- kosher salt or sea salt
- black pepper – use fresh cracked if you have it.
How to prepare fish
- Make a vertical cut down with a very sharp fillet knife, just in back of the gills.
- Once you get to the rib cage, turn your knife and angle it horizontally. Follow the rib cage all the say down to the tail
- After removing the filet, You must remove the belly bones. Angle the knife and follow those bones all the way to the bottom edge of fish, as in the photos below.
Remove as many pin bones as you see with needle nose pliers.
How to make it
- Add all ingredients for dry brine to a large bowl. Grate orange zest directly above the bowl.
- Mix well. If the brown sugar clumps up, get it there with your hands to break it apart and mix. Add a generous layer to a plastic or glass container, large enough to fit the fillets.
- Slice the steelhead into chunks. Leave the tail end larger than the rest so that it cooks in about the same amount of time. Add a layer of fish, skin side down on top of the brown sugar & salt mixture.
- Cover with another generous layer of the brine mix. Continue until all pieces are covered.
- Place the fish in the fridge for at least 6 hours or overnight. Notice how the fish lose some of their moisture?Pin
- Rinse fillets off well with cold water. Pat dry with paper towels. Place them on a cooling rack. Dry the pieces in a cool place, or the fridge for a couple hours to develop a pellicle. The fish will feel slightly tacky after the pellicle forms. This will keep moisture in the fish as it’s smoking and increase the smoky flavor. A small fan will help the fish dry faster.
- Spray the skin side with non stick spray to make clean up easier.
- Place the fish skin side down on the smoker racks. Brush with the honey glaze.
- Smoke at 180°F / 80°C for about 4-5 hours until internal temperature measures 140°F / 60°C with an instant read thermometer. We like to smoke fish with a light smoke of fruit wood. Apple and cherry work well.
Let the fish cool to room temperature before storing.
How to store smoked steelhead
The smoked fillets can be stored in the refrigerator with 4-6 days in an air tight container.
For longer storage, vacuum pack portions or freezer bags with as much air removed as possible. Add a date and identification. Freeze up to one year.
Pro tips for your success
- Smoke fish on low heat for best outcome.
- Don’t overcook. This fish is very lean and will become dried out if it’s overdone.
- Glaze fish a few times during the cooking process.
How to serve the smoked trout
We serve it in much the same manner as well do kippered snacks or smoked oysters, lox or herring.
- Use it with cream cheese or goat cheese smeared on a slice of rye bread or a bagel. Top with sliced radishes and a thin slice of red onion.
- Avocado toast topped with smoked trout is a great way to use it.
- Make salads. Add sliced citrus or fresh pea shoots and edible flowers for a fun presentation.
- Serve with eggs, scrambled or poached.
- Make a tasty smoked steelhead dip with cream cheese, mayonnaise, horseradish and lemon juice processed in the food processor. Serve on crackers or toasts.
- Use it for tacos or tostadas.
- Add it to grazing platters or grazing boards.
- Make a chowder.
- Make fish cakes.
- Sliced cucumbers topped with trout and a creamy dill dip make for a delicious appetizer.
Other delicious fresh fish recipes
- Fried perch
- Panko crusted catfish
- Northern pike
- Fried smelt
- Rainbow trout
- Bullhead
- filet knife
- cutting board for meat
- gas grill / smoker
Enjoy this delicious steelhead trout any time of the year.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Pin
Steelhead Trout Recipe
This Smoked Steelhead is our favorite Steelhead Trout Recipe. It is easy and delicious and only takes a few minutes hands on time.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 5 votes
Print Pin Rate
Course: entree, Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 5 hours hours
Brining time: 8 hours hours
Total Time: 13 hours hours 10 minutes minutes
Servings: 12 servings
Calories: 459kcal
Author: Beth Neels
Cost: $3
Ingredients
For trout
- 2 steelhead trout fillets 2-3 pounds
- 6 cups brown sugar
- 1½ cups coarse kosher salt or sea salt see recipe below
- 2 tablespoons dry mustard
- 2 tablespoons garlic, granulated
- 2 tablespoons onion powder
- 1 tablespoons cracked black pepper
- 3 teaspoons cayenne pepper or chili powder
- 1 orange zest from whole orange
For glaze
- ¼ cup honey
- 2 tablespoons Juice from orange
- 1 teaspoon coarse kosher or sea salt
- ½ teaspoon cracked black pepper
Instructions
For glaze
Add honey, orange juice salt and pepper to a small bowl.
2 tablespoons Juice from orange, 1 teaspoon coarse kosher or sea salt, ½ teaspoon cracked black pepper, ¼ cup honey
Cover and refrigerate until needed. If the honey is really thick, microwave it for about the 30 seconds.
Add all ingredients for dry brine to a large bowl. Grate orange zest directly above the bowl.
6 cups brown sugar, 1½ cups coarse kosher salt or sea salt, 2 tablespoons dry mustard, 2 tablespoons garlic, granulated, 2 tablespoons onion powder, 1 tablespoons cracked black pepper, 3 teaspoons cayenne pepper or chili powder, 1 orange zest
Mix well. If the brown sugar clumps up, get it there with your hands to break it apart and mix. Add a generous layer to a plastic or glass container, large enough to fit the fillets.
Slice the steelhead into chunks. Leave the tail end larger than the rest so that it cooks in about the same amount of time. Add a layer of fish, skin side down on top of the brown sugar & salt mixture.
2 steelhead trout fillets
Cover with another generous layer of the brine mix. Continue until all pieces are covered.
Place the fish in the fridge for at least 6 hours or overnight. Notice how the fish lose some of their moisture?
Rinse fillets off well with cold water. Pat dry with paper towels. Place them on a cooling rack. Dry the pieces in a cool place, or the fridge for a couple hours to develop a pellicle. The fish will feel slightly tacky after the pellicle forms. This will keep moisture in the fish as it’s smoking and increase the smoky flavor. A small fan will help the fish dry faster.
Spray the skin side with non stick spray to make clean up easier.
Place the fish skin side down on the smoker racks. Brush with the honey glaze.
Smoke at 180°F / 80°C for about 4-5 hours until internal temperature measures 140°F / 60°C with an instant read thermometer. We like to smoke fish with a light smoke of fruit wood. Apple and cherry work well.
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Notes
** Nutrition facts stated below are not accurate since the dry brine will be mostly discarded.
Smoke fish on low heat for best outcome.
Don’t overcook. This fish is very lean and will become dried out if it’s overdone.
Glaze fish a few times during the cooking process.
For serving suggestions, see article.
Nutrition
Calories: 459kcal | Carbohydrates: 117g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14381mg | Potassium: 214mg | Fiber: 1g | Sugar: 113g | Vitamin A: 165IU | Vitamin C: 6mg | Calcium: 117mg | Iron: 1mg
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Beth Neels
Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, AP news, and Parade.
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We loved how this turned out, the flavors were awesome. Time to go fishing!Reply
It’s just about time here too. I can’t wait Thanks Emily!
Reply
Love how easy this was to prepared and turned out so delicious!Reply
Thanks Rachel. I’m so glad you liked it.
Reply
This trout looks delicious, and those tips on how to fillet a fish yourself are super helpful, I’ve never done that before. Can’t wait to try this recipe!Reply
It’s really very easy. Thanks Nathan. Hope it helps.
Reply
We have a steelhead trout in the freezer and now I know what to do with it. The brine seasonings are perfect and so is the glaze. Can’t wait!Reply
Ahh! Then my timing is perfect. Let me know how you like it Colleen.
Reply
Love this recipe. I really love the mustard powder and garlic combo taste. A great way to mix up steelhead trout!Reply
Thanks Andrea. I’m so glad you liked it.
Reply