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Grilled Whole Steelhead Fillet
By Eduardo Garcia
Complement your catch with zesty flavor. Chef Eduardo Garcia's recipe combines fresh fillets with three different rubs, and a hint of citrus and ginger, all cooked on the Traeger for perfectly flaky results.
Prep Time
5 Minutes
Cook Time
30 Minutes
Pellets
Big Game Blend
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| (2-1/2 to 3 lb) steelhead or salmon fillet, skin-on | |
| 2 Tablespoon | Montana Mex Sweet Seasoning |
| 1 Teaspoon | Montana Mex Jalapeño Seasoning Blend |
| 1 Teaspoon | Montana Mex Mild Chile Seasoning Blend |
| 2 Tablespoon | Montana Mex Avocado Oil |
| 2 Tablespoon | grated fresh ginger |
| 1 | lemon, thinly sliced |
Step
1
Coat fillet evenly with all three dry seasonings, avocado oil, grated ginger and thinly sliced lemon.
2
When ready to cook, set Traeger temperature to 380°F and preheat, lid closed for 15 minutes.
380 ˚F / 193 ˚C
00:15
3
Place the fish skin-side down on the grill grate and cook for 20 minutes.
380 ˚F / 193 ˚C
00:20
4
Remove fillet from grill and let rest for 5 minutes. Enjoy!
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