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Baked steelhead

Steelhead is one of the wild fish species on the Skagit River, an ocean-going rainbow trout. It has few contaminants, is light in flavor and less oily than salmon. Our son-in-law, Camas Logue, used a gas fired outdoor grill and coated his filet with herbs. It turned out tasty. My recipe is simple and allows each bite to be enjoyable with the light flavor.


Steelhead, 2 filets

Olive oil, 1 T

Garlic powder or granules, a few shakes to taste


Preheat oven to 350 degrees. Line the baking sheet with aluminum foil. Lay the steelhead skin-side down. Add a drizzle of olive oil do...


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