You just caught a large trout or salmon? This recipe is perfect! Steaks are a great unique way to enjoy trout, and teriyaki is simply unbeatable!
The Best Teriyaki Lake Trout Steaks
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
1 kg of trout steaks (or fillet), cut 1” thick
4 garlic cloves, thinly sliced
2 tbsp of fresh ginger, thinly sliced
1/3 cup of soy sauce
1/4 cup of maple syrup
2 tbsp of rice vinegar
1 tsp of vegetable oil
salt and pepper to taste
Directions
- In a plastic bag, mix the garlic, the ginger, the soy sauce, the maple syrup and the rice vinegar. Add the trout steaks. Marinate in the refrigerator for 2 hours, or a minimum of 20 minutes.
- Heat a large skillet under medium heat. Remove the steaks from the marinade, pat the steaks dry and reserve the marinade. Sprinkle salt and pepper on the steaks. When the skillet is hot, add the oil and the steaks, without overlap.
- Cook for 2-3 minutes per side. Return the steaks on first side. Strain and add the marinade, cook for an additional 2 minutes per side while basting the steaks with the sauce. When done, remove the steaks, and add a few splashes of water to the marinade if too thick.
- The trout steaks are done! Serve with a generous amount of teriyaki sauce left in the skillet, and your choice of rice, stir fry, or grilled vegetables.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The lake trout steaks can be replaced with a grocery bought rainbow trout or salmon fillets or steaks. Adjust the cooking depending on the thickness of the fillet.
- The lake trout steaks can be replaced with any trout or salmon fillets or steaks, such as rainbow trout, speckled trout, brook trout, brown trout, chinook salmon, Atlantic salmon, Coho salmon, to name a few.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
J’ai essayé cette recette avec du touladi et de la truite moucheté cette semaine. Ma conjointe et moi avons adoré ! Définitivement à refaire et à recommander. Merci Philippe!