Pecan-Crusted Steelhead Trout with Thyme-Roasted Potatoes and Apple Salad

There’s something magical about the combination of tender, flaky fish and a crunchy, nutty topping. This recipe takes steelhead trout fillets and coats them in a creamy honey mustard sauce, then presses on a mixture of crushed pecans, panko breadcrumbs, fresh thyme and melted butter. As the fish roasts, the topping turns golden and crispy, while the fish stays moist and succulent inside.

On the side, we’ve got thyme-roasted potato rounds-crispy on the outside, fluffy within-and a simple salad of mixed greens and crisp apple slices, brightened with lemon juice. It’s a complete, satisfying meal that feels luxurious but comes together in just 35 minutes. Perfect for a special weeknight dinner or when you want to impress without spending hours in the kitchen.

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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 to 450°F. Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop until you have 2 teaspoons. Finely chop pecans or crush in their bag with a heavy pan or rolling pin.
2. Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes total. (You’ll start 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; season with salt and pepper. Drizzle skin sides with oil; rub to coat. Once potatoes have roasted 12 minutes, place trout skin sides down on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. Transfer potatoes to middle rack and place trout on top rack. Roast until crust is golden brown and trout is cooked through, 10-12 minutes.
5. Meanwhile, halve, core and thinly slice apple. Quarter lemon. In a large bowl, combine mixed greens, apple, 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 remaining honey mustard sauce and serve.

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.

Can I make this recipe nut-free?

You can omit the pecans and increase the panko to 1/3 cup or use crushed seeds like sunflower seeds for crunch.

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 to refresh the crust.