• Skip to main content
  • Skip to primary sidebar

Oh, That's Good

menu icon
go to homepage
  • All Recipes
  • For Two
  • Collections
  • About
  • Tips
  • Appetizers
  • Soups
  • Cookies
  • Pies & Tarts
  • Cake & Muffins
  • Sides
  • Savory Breakfast
  • Sweet Breakfast
  • Pasta & Rice
  • Bread & Pastry
  • Ice Cream & Puddings
  • Beef
  • Poultry
  • Pork
  • Sandwich & Burger
  • Pizza
  • Sauce & Condiments
  • Asian
  • Mediterranean
  • Tex-Mex
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • For Two
    • Collections
    • About
    • Tips
    • Appetizers
    • Soups
    • Cookies
    • Pies & Tarts
    • Cake & Muffins
    • Sides
    • Savory Breakfast
    • Sweet Breakfast
    • Pasta & Rice
    • Bread & Pastry
    • Ice Cream & Puddings
    • Beef
    • Poultry
    • Pork
    • Sandwich & Burger
    • Pizza
    • Sauce & Condiments
    • Asian
    • Mediterranean
    • Tex-Mex
    • Email
    • Facebook
    • Pinterest
  • ×
    HOME » Recipes » Seafood & Fish

    Published: Jul 10, 2014 · Modified: Apr 9, 2021· This website generates income via ads · by Mary

    Smoked Steelhead Trout

    Jump to Recipe

    Steelhead trout are related to Pacific salmon, but they are actually the same species as rainbow trout.

    Steelhead on a bed of lettuce with sliced pears.

    Steelhead live in streams and rivers all along the California coast.  Steelhead trout grow much bigger than rainbow trout, which stay in streams. They may spend one to four years in freshwater, then one to four years in the ocean. They usually migrate back to freshwater after two years in the ocean. Unlike salmon, steelhead do not necessarily die after they spawn. They will often go back to the ocean, and then return to fresh water to spawn again. This makes them more sustainable and less expensive than salmon.

    The last salmon I bought was expensive and a big disappointment at the dinner table. The taste was fishy and the flesh was mushy instead of firm.

    As I stood in front of the seafood counter yesterday trying to decide what to buy, the butcher asked if I wanted salmon. I related my experience with the last salmon I bought and told him I wasn't ready to try it again. He asked if I had ever eaten Steelhead. He explained about it being almost identical to salmon in taste and texture and less expensive. I decided to give it a, asking for a pound, cut into two filets. He took a whole large filet from the case, cut two generous portions from the thickest part of the fish, wrapped it, and give it to me, free of charge. I thought that was quite nice considering it had been weeks since the salmon purchase and I didn't have a receipt. I appreciate it when someone makes an effort to keep my business.

    We decided to smoke the steelhead since that was the way we prepared the salmon. It would be the best way to make a comparison. I seasoned the fish with my favorite Potlatch seasoning and took it outside to the smoker. Michael guided me through the process of lighting the smoker from the safety of a floating lounge in the pool. I lit the smoker, ignited a ball of propane that built up while I fiddled with the knob, and burned all the hair off my right arm. Things could only get better from there.

    We smoked the fish at a low heat of about 180-200 degrees for about an hour and a half, until it was firm to the touch. While the salmon smoked, I made a salad of fresh spring greens, sliced pear, and Wingnuts, a locally made trail mix and gourmet topping, made all the better with poppy seed dressing.

    The fish looked and smelled great and best of all, it was wonderful! We devoured it with glee. I would not have known it wasn't salmon if I didn't already know. It was not too fishy and we loved the firm texture created by smoking it. We liked it so much that I returned to the store today and bought another four pounds. We actually had the same meal for dinner again tonight!

    If you don't have a smoker, you can get the same result on your grill using indirect heat and wood chips in a small tray. Make sure to soak the chips for at least 30 minutes in water so that they smoke and don't burn.

    Filet of salmon on a bed of greens and sliced pears.

    Smoked Steelhead Trout

    Smoking steelhead trout give it the textures and flavor of salmon.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 5 minutes mins
    Course
    Main Course
    ,
    Seafood
    Servings 1
    Budget
    Frugal

    Equipment

    • Smoker or smoking tray for outdoor grill

    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

    Instructions
     

    • 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

    Calories: 603kcalProtein: 97gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 481mgSodium: 336mgPotassium: 1982mgVitamin A: 522IUCalcium: 100mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!
     

    More Seafood & Fish

    • Various fish dishes with sides and garnish.
      31 Easy, Healthy, Air Fryer Fish Recipes, No Breading
    • Two slices of salmon on a plate with a green salad.
      Can You Put Salmon in the Air Fryer? Yes, you can!
    • A plate of cooked white rice with sticky sauced shrimp.
      Honey Garlic Shrimp Saute
    • Shrimp and scallops in light sauce oner rice.
      Healthy Mediterranean Shrimp and Scallops Recipe

    Sharing is caring! Thanks for supporting us!

    6 shares
    • Facebook
    • Email

    Reader Interactions

    Comments

    No Comments

    Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A woman wearing a vintage 1949 t - shirt.

    I am Mary, the blogger behind "Oh That's Good!" I live with my husband, Michael and our little mutt, Lucky in a lovely retirement community in northern California. We are cooking for two, without breaking the bank!

    more about

    Footer

    ↑ back to top

    • Privacy Policy
    • Nutritional Disclaimer
    • Contact
    • Work With Me