Honey Baked Steelhead Trout

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Instructions

  1. Make the Marinade: In a medium bowl, whisk together the soy sauce, honey, lemon juice, olive oil, Dijon mustard, minced garlic, grated ginger, paprika, salt, and red pepper flakes until smooth and well combined.

  2. Marinate the Fish: Place the trout fillet in a large shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring it is fully coated. Cover the dish or seal the bag and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.

  3. Preheat and Prepare: When ready to cook, preheat your oven to 450°F (230°C). Line a rimmed baking sheet with a large piece of aluminum foil, large enough to fold up around the fish.

  4. Bake: Remove the trout from the marinade and place it skin-side down (if applicable) on the prepared foil. Fold the edges of the foil up around the fish to create a “boat” or rimmed tray to contain the juices. Pour the remaining marinade evenly over the top of the fillet.

  5. Cook to Perfection: Bake on the center rack for 15-18 minutes, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork.

    • Pro Tip: For a more caramelized, golden-brown top, switch the oven to a high broil for the final 2-3 minutes of cooking. Watch closely to prevent burning.

  6. Serve: Carefully remove the baking sheet from the oven. Drizzle the melted butter over the hot trout. Garnish with fresh lemon slices and herbs if desired. Serve immediately.

Notes

  • What is Steelhead Trout? Steelhead is very similar to salmon in flavor, texture, and color, but is technically a type of trout. If you can’t find it, salmon is an excellent substitute.

  • Don’t Skip the Marinate: This crucial step allows the flavors to penetrate the fish, making it more tender and flavorful.

  • Checking for Doneness: The 145°F internal temperature is a safe guideline. The fish should be opaque and separate easily into flakes.

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