Steelhead Trout Air Fryer Recipes

STEELHEAD TROUT BAKE WITH DIJON MUSTARD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
• Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

HONEY STEELHEAD TROUT

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

QUICK AND SIMPLE STEELHEAD TROUT RECIPE

Steps:

• Preheat the oven to 450 °F. Line a baking sheet with aluminum foil as the skin will stick to the pan.
• In a small skillet or saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
• Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
• Place the fish on the prepared baking sheet and season with salt and pepper, to taste.
• Spoon the butter sauce over the fish.
• Sprinkle with half of the minced dill.
• Roast in the oven for about 15 minutes. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.
• Use two spatulas to take the fish off the baking sheet in one piece, or cut it into sections for serving.
• Squeeze the other half of the lemon juice over the fish and garnish with a little more fresh dill.

ULTIMATE STEELHEAD TROUT RECIPE

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
• In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
• Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
• Place the fish on the prepared baking sheet. If it's really big, lay it diagonally across the baking sheet. Season with salt and pepper.
• Spoon the butter over the fish.
• Sprinkle with half of the minced dill.
• Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.
• Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it's easier.)
• Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

BAKED HONEY LEMON STEELHEAD TROUT

Steps:

• In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
• Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
• Preheat the oven to 450F.
• Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
• For better browning, place the rack in the second position from the top. You can also turn on the broiler on high about 12 minutes into baking to achieve even better browning. If the fish is browning too much before it is done, turn off the broiler and move the baking sheet down a couple of positions.
• Serve with roasted vegetables, salad or rice.

GARLIC BUTTER BAKED STEELHEAD TROUT

Steps:

• Preheat the oven to 400 degrees F.
• Place the steelhead trout fillet onto a baking pan lined with foil.
• Combine the salt, pepper, garlic, butter, and lemon zest in a small bowl. Mix thoroughly.
• Spread the garlic butter mixture onto the flesh side of the trout. Sprinkle with fresh parsley.
• Cover the trout with another sheet of aluminum foil, then crimp the edges together to form a pouch.
• Bake the trout for 15 minutes.

BAKED SALMON TROUT

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.

PAN-FRIED TROUT WITH LEMON THYME BUTTER

Steps:

• Pat dry fillets thoroughly with paper towel. Salt and pepper on all side.
• In a large skillet (I use non-stick), heat olive oil over medium-high heat. Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes. Then flip each fillet and continue to cook until cooked through, about 2 minutes. Remove onto a plate skin-side up and loosely cover with a foil, while prepare the sauce. Don't cover the fillets tightly, or the crispy skin will get soggy.
• To make the sauce, add lemon juice, thyme and salt in a medium skillet. Bring it to a boil over medium heat and cook until it until reduced in half. Remove thyme, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.
• Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.

PERFECT AIR FRYER SALMON

Steps:

• Remove any bones from your salmon if necessary and let fish sit on the counter for an hour. Rub each fillet with olive oil and season with paprika, salt and pepper.
• Place fillets in the basket of the air fryer. Set air fryer at 390 degrees for 7 minutes for 1-1/2-inch fillets.
• When timer goes off, open basket and check fillets with a fork to make sure they are done to your desired doneness.

PAN-SEARED STEELHEAD TROUT WITH LEMON THYME BUTTER SAUCE

Steps:

• To cook trout, pat dry fillets thoroughly with paper towel. Salt and pepper on all sides.
• In a large skillet, heat olive oil over medium-high heat.
• Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes.
• Then flip each fillet and continue to cook until cooked through, about 2 minutes.
• Remove onto a clean plate skin-side up and loosely cover with a foil, while prepare the sauce. (Don't cover the fillets tightly, or the crispy skin will get soggy.)
• To make the sauce, add lemon juice, thyme and salt in a medium skillet.
• Bring it to a boil over medium heat and cook until it until reduced in half.
• Remove thyme sprigs, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. (Note: The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.)
• Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.

AIR FRYER PECAN CRUSTED TROUT

Steps:

• Using a paper towel, dry your trout fillets, then season with salt and black pepper.
• Start by combining the breadcrumbs, pecans, olive oil, basil, lemon juice, salt, and black pepper in a small bowl. Mix well. Press the trout into the coating mixture.
• Spray your air fryer basket with cooking spray, and then set your trout in the basket. Spray the tops with cooking spray. Set the temperature to 400 degrees F for 8-10 minutes.
• Check the internal temperature of the fish. Before removing it from the air fryer basket, the internal temperature should be 145 degrees F.
• Plate, serve, and enjoy!

HONEY BALSAMIC STEELHEAD TROUT

Steps:

• Pre-heat oven to 375 degrees. Grease an enabled cast-iron skillet with butter or olive oil.
• Slice your steelhead into equal portions. Season with 1/2 tsp. sea salt, black pepper, and creole seasoning. Add fish to the (oven-safe) skillet. Set to the side.
• Add honey, balsamic vinegar, lemon juice, white wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on low heat, then slightly increase heat to medium and cook until it begins to thicken for an additional 5 to 10 minutes if needed. Remove from the heat and allow to cool for a few minutes.
• Pour the honey balsamic glaze over the steelhead trout fillets in the skillet.
• Toss your broccoli florets in olive oil and 1/2 tsp. salt.
• Place broccoli in the same pan as the fish. Add oregano over the fish and broccoli.
• Bake for 10 minutes.

BAKED FISH IN AIR FRYER

Steps:

• Divide your fish into 3 -4 medium fillets.
• Salt, pepper, spice it up to your liking fish fillets.
• Place fish fillets into the air fryer.
• Set temperature to 370F, set time to 20 minutes.
• Open air fryer after 10 minutes of baking. Carefully pour Smokey Barbeque sauce or any sauce you like over fish fillets. Close and continue cooking.
• Once the air fryer beeps - your fish is ready to be plated and served. I use vegetables like asparagus to serve with any fish.

STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE

Steps:

• Melt the butter in a small sauce pan over low heat. Whisk in the ingredients. Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes. Got it? The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.