Pecan Crusted Steelhead Trout with Apple Salad and Thyme Roasted Potatoes

This pecan crusted steelhead trout brings together tender, flaky fish with a crunchy, nutty topping that’s absolutely irresistible. The secret? A creamy honey mustard sauce that doubles as both a binder and a finishing drizzle and a pecan-panko crust that turns golden and crisp in the oven. Paired with thyme-roasted potato rounds and a fresh apple-studded salad, this dish is weeknight luxury at its finest.

Ready in just 35 minutes, this recipe is perfect for those evenings when you want something special without spending hours in the kitchen. The combination of buttery trout, sweet honey mustard, earthy thyme and crisp apples creates a symphony of flavors and textures that will impress family and guests alike.

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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 unit AppleView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable 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 oven to 450°F. Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 teaspoons. Finely chop pecans or crush them in their bag with a heavy-bottomed pan or rolling pin.
2. Lightly oil a baking sheet. Toss potatoes on the sheet with a drizzle of vegetable oil, half the chopped thyme, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes total. (You’ll add the trout after 12 minutes.)
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, Dijon mustard and mayonnaise.
4. Pat trout dry with paper towels; season with salt and pepper. Drizzle the skin sides with vegetable 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, halve, core and thinly slice the apple. Quarter the lemon. In a large bowl, combine mixed greens, apple slices, a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.
6. Divide trout, potatoes and salad between plates. Drizzle trout with the remaining honey mustard sauce and serve.

Recipe Tips

FAQ

Can I use another type of fish instead of steelhead trout?

Yes, you can substitute salmon or any firm white fish like cod or halibut. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your Dijon mustard and mayonnaise are gluten-free. The rest of the ingredients are naturally gluten-free.

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 crispness.