Pecan-Crusted Steelhead Trout with Apple Salad and Thyme Potatoes

This pecan-crusted steelhead trout is the perfect weeknight dinner that feels like a special occasion. The fillets are coated in a creamy honey mustard sauce, then topped with a crunchy mixture of crushed pecans, panko, fresh thyme and butter. Baked until golden and crispy, the fish stays moist and flaky inside.

On the side, we serve thyme-roasted potato rounds and a simple salad of mixed greens and apple slices. A squeeze of lemon and a drizzle of the remaining honey mustard sauce tie everything together. Ready in just 35 minutes, this meal brings gourmet comfort to your table.

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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 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 and roughly chop until you have 2 teaspoons. Finely chop pecans or crush them in a bag with a 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, mustard and mayonnaise.
4. Pat trout dry with paper towels and 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 (save the rest for serving). Mound the pecan mixture on top, pressing firmly to adhere. Move potatoes to the middle rack and place trout on the top rack. Roast until the crust is golden brown and 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 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 a different fish instead of steelhead trout?

Yes, you can substitute with salmon or any firm-fleshed fish fillet. Adjust cooking time as needed.

Can I make the pecan topping ahead of time?

Absolutely. Prepare the topping and store it in the refrigerator for up to 2 days. Apply just before baking.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed crackers work well. For a gluten-free option, use almond flour or gluten-free panko.