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

This pecan-crusted steelhead trout brings together tender, flaky fish with a crunchy, nutty topping that’s simply irresistible. The creamy honey mustard sauce adds a touch of sweetness, while the pecan-panko crust turns golden and crispy in the oven. Paired with thyme-roasted potato rounds and a fresh apple-studded salad, this dish is a perfect weeknight luxury that comes together in just 35 minutes.

Every element of this meal is designed to complement the others: the earthy thyme on the potatoes, the bright lemon and apple in the salad and the rich, buttery fish. Whether you’re cooking for family or impressing guests, this recipe delivers restaurant-quality results with minimal fuss.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 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 Columbia River 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; roughly chop leaves until you have 2 teaspoons. Finely chop pecans or crush them in their bag with a heavy pan or rolling pin.
2. Toss potatoes on a lightly oiled baking 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. (We’ll add more to the oven after 12 minutes.)
3. Meanwhile, place 2 tablespoons butter in a medium microwave-safe bowl. Microwave until melted, 20-30 seconds. Let cool slightly, then stir in chopped 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 for 12 minutes, place trout skin sides down on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (reserve remaining sauce for serving), then 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, quarter lemon. Halve, core and thinly slice apple. 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, you can substitute steelhead trout with salmon or another firm-fleshed fish. Adjust cooking time as needed.

Can I make this recipe nut-free?

To make it nut-free, omit the pecans and use additional panko breadcrumbs or crushed pretzels 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 the oven to maintain crispness.