Garlic Butter Steelhead Trout in Foil Recipe (2024)

FAQs

At what temperature is steelhead trout fully cooked? ›

Steelhead Trout Cooking Guide

Like most fish, Steelhead should be cooked to an internal temperature of 145° F.

Salmon. Steelhead trout is often mistaken for salmon, as they both have bright orange-pink flesh that cooks to opaque. Substitute steelhead trout for salmon in most recipes. Compared to Atlantic salmon, which is often found in thick cuts, steelhead trout are smaller and thinner, and cook more quickly.

The same serving of farmed salmon contains around 177 calories, 19 grams of protein, and 10 grams of fat, including 2 grams of saturated fat. In comparison, a 3-ounce serving of steelhead contains around 119 calories, 20 grams of protein, and 3 grams of fat, including 1 gram of saturated fat.

According to the USDA's Safe Minimum Cooking Temperature Guide, cook fish until the center reaches 145°F on an instant-read or meat thermometer.

Salmon is more expensive than steelhead trout because it can only spawn once, making the stock of salmon more limited than other seafood.

While Steelhead has the same coloring as Salmon and it is a related species with a similar environment (born in fresh water-acheives maturity in sea water) it does taste different. Its cooked meat has a similar consistency but has a milder and less distinctive flavor.

It is rich in lean protein, vitamins, minerals and omega-3 fatty acids while containing a low level of contaminants like mercury, pesticides, dioxin and polychlorinated biphenyls, or PCBs. Steelhead is one of the best fish to grill and tastes great broiled or roasted.

Rinse the fish under a faucet, using the tip of the knife to scrape out any black stuff that remains behind (usually along the fish's spine at the bottom of the cavity). After cleaning out the insides, cut off the head (just before the pectoral fin). Rinse the trout thoroughly, inside and out.

Rainbow trout fillets are a delicate fish, and they can easily become overcooked and dry if left in the pan or oven for too long. Here are a few tips for cooking rainbow trout fillets without drying them out: Preheat your oven or pan to a moderate temperature (350-375°F).

The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.

Can steelhead trout be medium rare? ›

Preheat broiler or grill. Cook the steelhead trout, turning once — five to six minutes each side for medium rare.

Once your smoker is preheated, remove the fillets from the brine. Smoke the trout fillets until your trout reaches an internal temperature of 145 degrees F. At this point, your trout should be cooked throughout and should flake easily.

Optimum stream temperatures for steelhead (when they will be most active) are 45 to 58 F. Steelhead tend to move upstream on rising and falling water and hold steady in low flows or flooding conditions.