Pecan-Crusted Steelhead Trout with Apple Salad and Thyme Potatoes

There’s something magical about a crunchy, nutty topping on tender, flaky fish. This pecan-crusted steelhead trout delivers exactly that: a golden crust made from crushed pecans, panko, fresh thyme and butter, baked right onto the fillet. The secret? A thin layer of honey mustard sauce that helps the topping stick and adds a subtle tangy sweetness.

On the side, we’ve got thyme-roasted potato rounds and a simple salad of mixed greens with crisp apple slices. It’s a complete, satisfying meal that feels fancy but is surprisingly simple to pull off. Perfect for a busy weeknight when you want something special without the fuss.

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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 Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Cut the potatoes into ¼-inch-thick rounds. Strip the thyme leaves from the stems and roughly chop until you have 2 teaspoons. Finely chop the pecans or crush them in their bag using a heavy pan or rolling pin.
2. Lightly oil a baking sheet. Toss the potato rounds 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 the potatoes roast, place 2 tablespoons butter in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in the pecans, panko, remaining chopped thyme and a pinch of salt and pepper. In a small bowl, combine the honey, mustard and mayonnaise to make the sauce.
4. Pat the trout dry with paper towels and season with salt and pepper. Drizzle the skin sides with oil and rub to coat. After the potatoes have roasted for 12 minutes, place the trout skin side down on a second baking sheet. Spread a thin layer of the honey mustard sauce over the tops (reserve the rest for serving), then mound the pecan mixture on top, pressing firmly to adhere. Transfer the potatoes to the middle rack and place the trout on the top rack. Roast until the crust is golden brown and the fish is cooked through, 10-12 minutes.
5. Meanwhile, halve, core and thinly slice the apple. Quarter the lemon. In a large bowl, combine the mixed greens, apple slices, a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper and toss to combine.
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, you can substitute steelhead trout with salmon, arctic char or any firm-fleshed fish fillet. Adjust cooking time as needed based on thickness.

Can I make this recipe nut-free?

Absolutely! Replace the pecans with an equal amount of crushed pretzels, sunflower seeds or additional panko breadcrumbs for a nut-free crust.

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 a 350°F oven until warmed through; the salad is best enjoyed fresh.