April 15, 2015 The Steelhead Trout recipe uses fresh trout fillets for a delicious and easy recipe. The Steelhead Trout are from the cold, pristine waters of the Columbia River in Washington. They are sustainable fish. I thought the Steelhead Trout was going to look like the trout we’d fish for in lakes. Surprise! The Steelhead Trout are so much bigger. I was mistaken as so many others are too. Often people mistake the Steelhead Trout for Salmon that we showcase because of the color. There definitely is a price difference between the Steelhead Trout and Wild Caught King Salmon. The King Salmon is seasonal so we thought customers would choose the wild caught King Salmon once the season began. Not true, some simply love the Steelhead Trout and continue ordering it over the King Salmon. Skin-on or Skin-off either way the Steelhead Trout is moist and tasty. This Steelhead Trout recipe is stunning addition to our Sunday family dinner which uses only a few ingredients. I made the Steelhead Trout recipe recently for a friend’s college graduation party and the 5 pounds disappeared in front of my very eyes! Go ahead and make this Steelhead Trout recipe tonight. Your family will thank you for it! Try this recipe and then go ahead and experiment with the Steelhead Trout. Ingredients Steelhead Trout Recipe Steelhead Trout fillet Honey Black Pepper Mesquite Seasoning (dry ) Kosher Salt Preheat your grill or oven to 450 degrees. If grilling place the trout on grill pan ideal for fish or aluminum foil. If baking place on aluminum covered baking pan. Cover Steelhead Trout with Honey and sprinkle the seasonings over the honey. Cook for 15 minutes or until the fish flakes.; – Adjust the amount of Honey and seasoning to the size of your fillets. Can’t wait to try the Honey and Mesquite Seasoning on Wild King Salmon and Halibut! I actually used on frozen steelhead fillet – just as amazing as fresh fillets!