Pecan-Crusted Steelhead Trout with Roasted Potatoes and Cranberry Salad

There’s something magical about the combination of tender, flaky fish and a crunchy, nutty topping. This pecan-crusted steelhead trout delivers exactly that-and more. The fillets are first brushed with a creamy honey mustard sauce, then coated in a mixture of crushed pecans, panko breadcrumbs, fresh thyme and melted butter. As the fish bakes, the crust turns golden and toasty while the trout stays moist and succulent.

On the side, we’ve got thyme-roasted potato rounds that are crispy on the outside and fluffy within, plus a simple salad of mixed greens and dried cranberries dressed with lemon and olive oil. It’s a complete, restaurant-quality meal that feels luxurious but is surprisingly easy to pull off on a busy weeknight. Ready in just 35 minutes!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. Slice potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems and roughly chop until you have 2 teaspoons. Finely chop pecans or crush them in their bag using a heavy pan or rolling pin.
2. Lightly oil a baking sheet. Toss potato rounds on the sheet with a drizzle of oil, half the chopped thyme, salt and pepper. Roast on the top rack until browned and tender, 22-24 minutes total. (You’ll add the trout after 12 minutes.)
3. While potatoes roast, in a small bowl, combine honey, mustard and mayonnaise. Place 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme and a pinch of salt and pepper.
4. Pat trout fillets dry with paper towels; season with salt and pepper. Drizzle the skin sides with oil and rub to coat. Once potatoes have roasted 12 minutes, place trout skin side down on a second baking sheet. Evenly spread the tops with a thin layer of the honey mustard sauce (reserve the rest for serving). Mound the pecan mixture on top, pressing firmly to adhere. Transfer potatoes to the middle rack and place trout on the top rack. Roast until the crust is golden brown and the trout is cooked through, 10-12 minutes.
5. Meanwhile, quarter the lemon. In a large bowl, combine mixed greens and dried cranberries. Drizzle with olive oil and squeeze in lemon juice to taste. Season with salt and pepper and toss gently.
6. Divide the trout, potatoes and salad among plates. Drizzle the trout with the remaining honey mustard sauce and serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or rainbow trout would work well as substitutes. Adjust cooking time as needed based on thickness.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs in place of regular panko. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store the trout, potatoes and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the trout and potatoes in a 350°F oven to restore crispness.