Steelhead Trout Recipe
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
5 hrs
-
Additional Time
8 hrs
-
Total Time
13 hrs 10 mins
-
Servings
12 servings
-
Calories
459 kcal
-
Course
Main Course
-
Cuisine
American
Steelhead Trout Recipe
Report
This Smoked Steelhead is our favorite Steelhead Trout Recipe. It is easy and delicious and only takes a few minutes hands on time.
Share:
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
Add to Shopping List
Instructions
For glaze
- Add honey, orange juice salt and pepper to a small bowl.
- 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.
- 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?
- 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.
Equipments used:
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 Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
117g
(39%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
14381mg
(599%)
Potassium
214mg
(6%)
Fiber
1g
(4%)
Sugar
113g
(226%)
Vitamin A
165IU
(3%)
Vitamin C
6mg
(7%)
Calcium
117mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 117g | 39% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 14381mg | 599% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 113g | 226% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
