Garlic Maple Steelhead Trout

Steelhead trout is very similar to salmon, which I’m sure anyone reading this is well aware, is my favorite fish. It can be prepared in many similar ways, but it possesses a firmer texture, and a slightly less fishy, more savory flavor. Rather than rely on one of my previous recipes, or Mom’s reliable mustard-mayo-dill sauce, I decided to use some of my Maine maple syrup, some fresh garlic, and a little yellow mustard to glaze it. The only change I would make would be to score the flesh so that the glaze had more surface area to stick to, because it was delicious.


Garlic Maple Steelhead Trout

  • 1 lb steelhead trout fillet
  • 1/2 stick butter
  • 4 cloves of garlic, minced
  • 2 tbsp maple syrup
  • 2 tbsp prepared mustard
  • salt and pepper to taste

Preheat oven to 350°F. Melt butter and whisk together with garlic, maple, mustard and salt and pepper. Allow to cool slightly until thickened, then pour over trout in baking pan. Cook for 30 minutes, or until done.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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