Fresh grilled steelhead trout
We live in such a fertile rich valley here on the NW Oregon coast that some of our wonders are easily overlooked, like the fact that we have one of the most abundant winter steelhead runs in the US. Fisher people all know this fact, as steelhead are one of the most sought after game fish in the nation, but to the folks who don’t fish, they are under the radar.
First let’s define what steelhead are, they are a rainbow trout on steroids. (Or maybe I should say on seafood) They are commonly mistaken for being a salmon but they are a trout that goes to sea for 1-4 years, then comes back to spawn in the rivers that they were born in, just like a salmon. It is easy to see why there is so much confusion between the two.
In fact, until 1988 they were considered a type of salmon, Salmo gairdneri, an altogether a different species from the rainbow trout. Then by genetic research and some (ahem) cross breeding for the hatchery stock, their species was changed to the same as rainbow trout, Oncorhynchus mykiss.
Steelhead also eat a similar diet to salmon while out to sea like juvenile fish, squid and amphipods (aka krill) so therefore their flesh can be the same intense orange color as salmon and taste very similarly. Though some steelhead who eat less krill will have remarkably light colored flesh and taste similar to a trout. So even though steelhead are technically a trout, I treat them much like salmon when cooking them.
Our steelhead run in the Nehalem from around Thanksgiving till April. There are actually two runs, the hatchery run starts around Thanksgiving till about March and then the native steelhead run starts in January and goes till April or so. The natives are protected are a gorgeous large fish that can get up to 50 pounds, but are mostly around 12-15 pounds. The hatchery fish, which we can keep and eat, are smaller, weighing about 6-9 pounds.
Caveman Hubby with two steelhead
If you have never had fresh NW winter run steelhead, and you love salmon, you are in for a delight! My husband is an avid fisherman and so keeps us well supplied in hatchery steelhead for our winter larder. If you do not have a fisher person to keep you in fish, you can buy them commercially.
The American Indians of the NW have fishing rights to sell a certain amount of steelhead so they can be bought at our local stores and fish marts this time of year. If you see some, buy it! Just make sure and buy the steelhead with orange flesh, it has more flavor. (And of course test for freshness, always! I give fish the “sniff” test. If it smells fishy, then it is old. You want it to smell like the ocean, slightly salty and clean)
My husband and I have cooked steelhead in many ways (in fact he has a couple in the smoker right now) but our favorite way is to grill it after marinating it. Even though steel head is remarkably like salmon it does have a bit more delicate of a nature, so be careful not to overcook. This recipe is one of our old standbys. Ii is excellent with any fish, but particularly steelhead and salmon. Enjoy this winter bounty that we are so lucky to have.
Steelhead trout taste a lot like salmon but more delicate
- The marinade
- 3 Tabls of coconut sugar
- 3 Tabls of dark rum
- 2 Tbls of coconut aminos or organic soy sauce
- 1 Tbls of grated fresh ginger (peels on)
- The zest and juice of one lime
- 3 cloves of garlic, pressed
- Splash of your favorite hot sauce (I used Sriracha)
- ¼ tsp of black pepper
- The fish
- 4 (6 oz) steelhead fillets or steaks
- Garnish with sesame seeds
- (I used Vivi Tallman’s seaweed sprinkles)
- Combine the all the ingredients for the marinade in a medium bowl and whisk up till well combined. Nestle the steaks (or fillets) in the marinade and then cover, and tuck in the fridge for a half hour for super fresh fish or up to an hour if the fish is not as fresh. Turn a few times during the marinating.
- Ok, now you have two ways to cook this fish, grill it or fry it, depending on the weather. (And I suppose your desire too) We prefer to grill it. Here are instructions for the two ways to do it;
- Grilling; Spray your clean grill racks with high heat oil then turn on the grill to high to get things nice and hot. Put the steelhead steak on the grill (discard the marinade) and then turn it down to med-high heat and grill for 6-8 minutes on each side till you cut into one steak and see it still lightly pink in the center. (Don’t be bashful about cutting into one steak to check where your cooking time is) Take it off the grill at this point, it will cook the rest of the way.
- Frying; heat a large iron or stainless steel skillet over medium high heat with 1 tabls of high heat cooking oil in it, like coconut or avocado, and add the fish and marinade to the pan. Cook fish 4-5 minutes on each side or until the fish flakes easily when tested with a fork. Place one fillet or steak on each plate, drizzle each serving with the pan juices, sprinkle with sesame seeds and serve with salad and veggies.
Yum yum yum, my friend! What a simple yet very tasty yummy recipe! A great post!
Oh we use this recipe all the time. It’s a keeper. Making some cornbeef and cabbage today!
🙂