Pecan-Crusted Steelhead Trout with Honey Mustard and Apple Salad

This pecan-crusted steelhead trout is the perfect weeknight dinner that feels special. The fish is coated in a creamy honey mustard sauce, then topped with a crunchy mixture of pecans, panko and fresh thyme. Baked until golden and flaky, it pairs beautifully with thyme-roasted potato rounds and a crisp apple-studded salad.

Ready in just 35 minutes, this dish brings together nutty, sweet and tangy flavors for a balanced meal. The pecan crust adds a delightful crunch, while the honey mustard sauce doubles as a dip. Serve it all with a side of mixed greens and apple slices for a fresh finish.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; chop leaves 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 potatoes on the sheet with a drizzle of oil, half the chopped thyme, salt and pepper. Roast on the top rack for 12 minutes (you’ll start the trout after this).
3. While potatoes roast, place 2 tablespoons butter in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme and a pinch of salt and pepper. In a small bowl, combine honey, mustard and mayonnaise.
4. Pat trout dry with paper towels; season with salt and pepper. Drizzle skin sides with oil and rub to coat. After potatoes have roasted 12 minutes, place trout skin-side down on a second baking sheet. Reserve half the honey mustard sauce in a small bowl for serving; spread a thin layer of the remaining sauce over the tops of the trout. 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 trout is cooked through and the crust is golden brown and potatoes are tender and golden, 10-12 minutes.
5. Meanwhile, halve, core and thinly slice the apple. Quarter the lemon. In a large bowl, combine mixed greens, apple, a drizzle of olive oil and lemon juice to taste. Season with salt and pepper.
6. Divide trout, potatoes and salad among plates. Drizzle trout with reserved honey mustard sauce and serve. (Trout is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon or another firm white fish. Adjust cooking time as needed.

How do I store leftovers?

Store leftover trout, potatoes and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the trout and potatoes in the oven to maintain crispiness.

Can I make this recipe nut-free?

Yes, omit the pecans and use additional panko or crushed pretzels for crunch.