Recipes for steelhead

Just a few over the Internet I like:

Lemon-Butter Steelhead

2 Steelhead Fillets
1/8 Tbsp Garlic Powder
1/2 Tbsp Lemon Pepper
1/4 Stick of Butter
1/8 Tbsp Salt

In a small bowl place the stick of butter and micowave it on low for a few seconds till the butter becomes fluid. Add the garlic powder,lemon pepper and salt to the butter and mix well. Turn on the barbecue to medium and place a sheet of tin foil across the grill. Cut the steelhead fillets into quarters and remove the skin. When the grill has become hot, brush a little of the butter mix onto the tin foil and add fish quarters. Brush the fish with the butter mix every few minutes or until it is all used up. Fish should be cooked in about 12-15 minutes.

Smoked Steelies

2 pounds steel head trout or salmon fillet, fresh
2 tablespoons olive oil
4 cloves garlic, diced
1 1/2 tablespoon rosemary, crushed, either fresh or dried
1 cup Morton tender quick
1 quart water
pepper to taste
alder smoking chips, soaked in water or wine

Rinse fish in cold water. Place in glass ( not metal ) shallow roasting dish. Pour olive oil over fish, cover with minced garlic and rosemary. Rub into both sides well. Let sit in fridge over night (at least 8 hours). Make a brine of Morton's Tender Quick and water. Pour the brine into the dish with the fish and let marinate for 15 minutes per half inch thickness of fish. Meanwhile, prepare your smoker or grill for a four hour slow burn (150 F to start).
Remove fish from brine and drain. Place fish on foil shaped as close as you can to the contours of the fillets. Place this on the rack of grill or smoker. Add alder chips to coals or firebox, cover and let smoke for 2 hours. Add smoke chips as needed. Increase heat to 200f and let smoke until internal temperature reaches 165 degrees F. Remove from grill or smoker and allow to cool for 20 minutes . Serve.

Throw on skillet slow cook with butter and blacken. AND ADD CAJAN

do a search of past threads. i bet there are a hundred of them.

ORIGINAL: Mountian Man

Just a few over the Internet I like:

Lemon-Butter Steelhead

2 Steelhead Fillets
1/8 Tbsp Garlic Powder
1/2 Tbsp Lemon Pepper
1/4 Stick of Butter
1/8 Tbsp Salt

In a small bowl place the stick of butter and micowave it on low for a few seconds till the butter becomes fluid. Add the garlic powder,lemon pepper and salt to the butter and mix well. Turn on the barbecue to medium and place a sheet of tin foil across the grill. Cut the steelhead fillets into quarters and remove the skin. When the grill has become hot, brush a little of the butter mix onto the tin foil and add fish quarters. Brush the fish with the butter mix every few minutes or until it is all used up. Fish should be cooked in about 12-15 minutes.

Smoked Steelies

2 pounds steel head trout or salmon fillet, fresh
2 tablespoons olive oil
4 cloves garlic, diced
1 1/2 tablespoon rosemary, crushed, either fresh or dried
1 cup Morton tender quick
1 quart water
pepper to taste
alder smoking chips, soaked in water or wine

Rinse fish in cold water. Place in glass ( not metal ) shallow roasting dish. Pour olive oil over fish, cover with minced garlic and rosemary. Rub into both sides well. Let sit in fridge over night (at least 8 hours). Make a brine of Morton's Tender Quick and water. Pour the brine into the dish with the fish and let marinate for 15 minutes per half inch thickness of fish. Meanwhile, prepare your smoker or grill for a four hour slow burn (150 F to start).
Remove fish from brine and drain. Place fish on foil shaped as close as you can to the contours of the fillets. Place this on the rack of grill or smoker. Add alder chips to coals or firebox, cover and let smoke for 2 hours. Add smoke chips as needed. Increase heat to 200f and let smoke until internal temperature reaches 165 degrees F. Remove from grill or smoker and allow to cool for 20 minutes . Serve.

Those are both great but i just eat them right out of the stream and then just sprinkle a little copenhagen on it and your good to go. 

I have two recipies for steelhead tha taste rather good. But only with very fresh fish like right out of the lake. If they get above Rt 5 they start to get a little strong. One is for steelhead almondine, done just like trout almondine only you cook the steel for about 10 min longer. And crabmeat stuffed steelhead. In this one you take a frest steelhead, scale it, and clean it remove the head and gills, then mix up a dough" of crab meat , seasoned bread crumbs and rice and stuff it in the body cavity of the fish and sew shut, wrap the entire fish in aluminum foil with about 4 tablespoons of butter and two small bay leaves and some garlic and celery powder. Bake for 20 minutes and open the foil for the last 5 minutes to let the fish get crispy on top. Serve the fish in steaks with the stuffing on the side and a light lemon glaze. Green beans (french cut) go well to add some color to the meal.

I like the Instant Steelhead recipe from the Recipes link on the Fishusa home page.

Eat the board.

Last year, we baked one of mine with a lemon dill rub and some white wine. Awesome.

Has anyone ever heard of steelhead dip if so is it like a tuna salad

ORIGINAL: Chromer78

Has anyone ever heard of steelhead dip if so is it like a tuna salad

no

Oldies but goodies...
http://www.fishusa.com/FishErie/Recipes_.asp

I heard Sabreenas around you could get some crabs to go along with your steelies....

I used to eat them fairly regularly, but for every one that tasted fine, you got one that tasted too strong to enjoy, so now I just fish for them. They usually came out pretty good if you left them whole and stuffed there cavity with lemon slices, dill, garlic and butter. Rub the skin (scaled - a pain because of their slime) with olive oil and salt and pepper. Throw in a hot smoker for about an hour until cooked through. This way was my favorite. And, surprisingly, the tail comes out like afishy potato chip that tastes delicious. best part of the whole fish is the smoked tail - go figure. I would just as soon let them go now, but every once in a while I'll fillet them, cure them and hot smoke the hell out of them and mix them to make a dip with cream cheese and onions - thats good too. I've made fish pies out of them which are pretty good too. The closer to the lake they are the better. Chrome is the way to go - no dark fish for me.

yes i do release 95% of my fish but i do keep a couple each year to smoke myself.

i followed your directions and I burned down my kitchen...
 
you'll hear from my lawyer about this!