Sweet Soy Glazed Steelhead Trout with Sesame Kale Salad

This sweet soy glazed steelhead trout is the ultimate quick and satisfying dinner. In just 20 minutes, you can have a restaurant-quality meal featuring perfectly seared fish, a vibrant kale and cabbage salad and tangy pickled vegetables. The sweet soy glaze adds a rich, savory-sweet finish that pairs beautifully with the crunchy peanuts and sesame dressing.

Whether you’re looking for a light yet filling weeknight dinner or a dish that feels special without the fuss, this recipe delivers. The combination of textures-crisp fish skin, tender greens and crunchy toppings-makes every bite exciting. Plus, it comes together in one pan, so cleanup is a breeze.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steelhead trout dry with paper towels and season generously with salt and pepper on both sides.
2. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Place the trout skin-side down and cook until the skin is crispy, about 5-7 minutes. Flip and cook until the fish is opaque and cooked through, 1-2 minutes more. Transfer to a plate and drizzle with sweet soy glaze to taste.
3. While the fish cooks, prepare the pickled vegetables: Halve, peel and thinly slice the red onion. In a small microwave-safe bowl, combine the onion, shredded carrots, rice wine vinegar, ½ teaspoon sugar and a pinch of salt and pepper. Cover with plastic wrap and microwave for 1-2 minutes. Set aside to pickle, tossing occasionally.
4. Remove any large stems from the kale and chop the leaves into bite-sized pieces. In a large bowl, combine the kale with a drizzle of olive oil and a pinch of salt. Massage the kale with your hands until tender, about 1 minute. Add the coleslaw mix, season with salt and pepper and add 1 teaspoon of the pickling liquid from the vegetables. Drizzle with sesame dressing to taste and toss to combine.
5. Divide the salad between serving bowls. Top with the glazed trout and as many pickled vegetables (drained) as you like. Sprinkle with peanuts and serve. For extra flavor, toast the peanuts in a dry pan over medium heat for 1-2 minutes before adding.

Recipe Tips

FAQ

Can I use salmon instead of steelhead trout?

Yes, salmon works perfectly as a substitute. Adjust cooking time as needed based on thickness.

How do I store leftovers?

Store the cooked fish and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a pan.

Can I make the pickled vegetables ahead of time?

Absolutely! The pickled onion and carrots can be made up to 3 days in advance and stored in the refrigerator.