Smoked Steelhead Trout Recipes

BAKED SALMON TROUT

Baked Salmon Trout image

Easy to make, effortless and super delicious dinner for the family

Provided by Lyubomira

Categories Main

Number Of Ingredients 7

Ingredients

2 lb salmon trout
3 tbsp melted butter
3 garlic cloves (minced)
1 tsp sea salt
1/4 tsp black pepper
1/8 tsp paprika or Cayenne pepper (hot!)
Lemon slices (chopped parsley and dill)

Steps:

Preheat oven to 375 F (190 C).
In a small bowl combine the butter, salt, pepper, garlic and paprika.
Line a baking sheet with aluminum foil.
Place the fish skin side down.
Pour the butter mixture over the fish, make sure the top is covered with it. Wrap with foil and bake for 20 minutes. Uncover the fish and broil (at 400 F) for 3-5 minutes, until the fish turns golden on top and looks "baked", not steamed. Serve immediately.

Nutrition Facts : Calories 416 kcal, Carbohydrate 1 g, Protein 47 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 776 mg, Sugar 1 g, ServingSize 1 serving

SMOKED STEELHEAD TROUT (SALMON)

Smoked Steelhead Trout (Salmon) image

Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.

Provided by SHADOWS1

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 13h40m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds steelhead trout fillets
2 tablespoons olive oil
4 cloves garlic, chopped
1 ½ tablespoons dried rosemary, crushed
1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 quart water
ground black pepper to taste
1 pound alder wood chips, soaked in water or wine

Steps:

Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 1.3 g, Cholesterol 125.6 mg, Fat 10.1 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 18955.6 mg

SMOKED STEELHEAD TROUT

Smoked Steelhead Trout image

Smoking steelhead trout give it the textures and flavor of salmon.

Provided by Mary

Categories Main Course Seafood

Time 1h5m

Number Of Ingredients 3

Ingredients

1 pound steelhead trout cut into two or three pieces (skin intact)
2 TBS Potlatch seasoning
Apple wood chips (soaked in water for 30 minutes)

Steps:

Heat the smoker to 180-200 degrees. Generously season the non-skin side of the fish with Potlatch seasoning. Place the fish, skin side down on non-stick aluminum foil. Place the foil in the smoker.
Let the fish smoke for an hour, then check it. When it is firm to the touch and doesn't give when poked, it is done. Remove from the smoker and serve with a green salad. Can be eaten hot or cold.

Nutrition Facts : Calories 603 kcal, Protein 97 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 481 mg, Sodium 336 mg, UnsaturatedFat 9 g, ServingSize 1 serving

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