This baked steelhead is easy enough for a weekday. When I want to serve fish but salmon and grilling are both out of season, this works. I’ve had good results with baking steelhead and don’t worry about it as I once did. Check the fish a few minutes before the recipe says it should be done since ovens vary. Steelhead is much paler when done and a fork goes into the fish easily and flakes it.
When fresh wild salmon is unavailable I buy previously frozen Alaskan sockeye, pricey but excellent, or this farmed steelhead from Costco, an economical choice and very good.Though each source of seafood deserves individual scrutiny, farmed rainbow trout and steelhead have received a best choice for sustainability from Monterey Bay Aquarium’s Seafood Watch. It’s raised in the USA under stricter environmental controls than many other countries. Atlantic salmon is on the ‘avoid’ list for many of its sources, including Canada, Chile and Norway (Chile and Norway are Costco’s sources).
For this fish I whipped up a sauce out of mostly common ingredients like parsley, lime, and olive oil. I also used sumac to give a little different flavor and some extra zing, but if you don’t have that it will still be good. This Baked Salmon with Garlic and Dijon from Natasha’s Kitchen is also a good recipe that we enjoy, I like the mustard in the sauce.
- ¼ cup extra virgin olive oil
- juice of 2 small limes
- a few small garlic cloves, about 1 tsp. chopped
- 1 tsp. sumac (optional)
- Italian parsley, a little less than an ounce or ¾ cup very roughly chopped
- steelhead fillet, 2 #
- salt and pepper to taste
- Preheat oven to 450 F.
- Combine first five ingredients in a food processor.
- Process until the parsley is finely chopped and integrated with the rest of the ingredients.
- Cover a baking sheet with aluminum foil.
- Place steelhead fillet on the foil.
- Spread topping on the fillet.
- Bake for about 12 minutes.
- Fish is done when it is pale and flakes through, you can check with a fork.