Steelhead are, well, salmon-ish. They taste similar to salmon, they can be cooked using the same techniques as salmon and they have the same “salmon colored” flesh, but there are not salmon. Steelhead are rainbow trout that spend a large portion of their lives in the ocean and then (like salmon) return to their hatching ground to spawn.
Steelhead are delicious when grilled on a cedar plank.
- 1 Steelhead fillet
- 1 Large Wildwood Grilling Outlet Cedar Grilling plank
- Olive Oil
- Salt + Fresh Ground Pepper
- Dill Sauce
- 6 oz. of Greek Yogurt (one single serving container)
- 2 tbs. of fresh dill, chopped
- 1 clove of garlic, finely minced
- 1 tsp. lemon juice
- Soak your Wildwood Grilling Outlet grilling plank in water for one or more hours, the longer the better. Use something heavy to weigh the plank down as it soaks to keep it completely submerged.
- Add steelhead fillet to the soaked cedar plank. Brush with olive oil, and add salt and pepper.
- Preheat your grill to 400ºF. Place your plank with seasoned steelhead on the grill. Cook with the lid closed (to keep in all the flavorful smoke) until the trout is grilled to your liking. This process should take about 20 minutes. *Keep a spray bottle of water nearby to douse flare-ups.
- Combine the minced garlic, chopped dill, yogurt and lemon and blend until smooth.
- Remove fish from the grill and serve with dill sauce.