Simple Pecan Crusted Trout with Honey Lemon Mustard Glaze

Skamania. Have you ever heard of such a word? When I hear it I think of  1.) a type of Tasmanian devil 2.) someone who is a maniac in schematics? Well? WRONG. Way off! Apparently in old folklore (or quite possibly a made up story (PAUL!) it was the Indian name given to the Rainbow trout which means crazy fish!

My father is an avid and extremely talented fisherman and He recently traveled to Sheboygan, WI to fish. Sheboygan, you say? Shenanigan! (says my auto correct) I might as well just get this out there: I know what your thinking… John Candy + back of a truck + flights are delayed due to bad weather + polka polka. No? Okay how about THIS: Macaulay Culkin + AHHHHHHHHH (hands on face). Yes! Home Alone!! That is the only time in my life I have heard of Sheybogan until two weeks ago.

Its just another skamanic monday…wish it was Sunday

FACT: Rainbow trout (aka steelhead, aka skamania) are ray-finned fishes in the salmon family and they happen to be not only the TOP sports fish to catch in the US but they are DELICIOUS. (citation My fish school (founded about 5 mins ago NOT A FACT)

I created a very simple yet extremely delicious (and fancy lookin) recipe. The pecan crust is perfectly seared on the fillets and then drizzled with a honey, lemon and mustard glaze, popped in the oven for 10 mins and BAM. Perfection ALL THE WAY. Don’t tell anyone how easy it was..let them think you are a fish extraordinaire 🙂

One thing is for sure these crazy fish are crazy delish…maybe that’s what the Indians meant..? No, probably not (says my dads sore arm).

Though I may be able to mouth EVERY word to Home Alone (mad skills yo’) Now you know a little more about Trout AND how to cook it perfectly! Also thanks Dad- I love you!


(I tossed in a printable recipe below!)


The Guiding Spoon

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Simple Pecan Crusted Trout with Honey Lemon Mustard Glaze

  • Servings: 4
  • Difficulty: easy
  • Print



  • 4 trout fillets
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup of pecan halves
  • a few sprigs of rosemary (3)
  • salt and pepper to taste
  • 1-2 tbsp butter


  • 1/2 cup of honey
  • 2 tbsp lemon juice (fresh)
  • 2 tbsp stone ground mustard
  • 2 tbsp Marsala cooking wine or soy sauce
  • salt and pepper to taste


  1. Add panko, rosemary, pecans and salt/pepper into a food processor. If you don’t have a processor: You can 1.)  use a blender 2.) mix and put into a Ziploc bag and crush it finely.
  2. Whisk all glaze ingredients and divide into two small bowls.
  3. Dredge each fillet into the pecan mix and set aside.
  4. Preheat oven at 400 degrees and heat butter in a cast iron skillet or saucepan.
  5. Add fillets and sear each side around 2 mins or until golden brown and remove from heat. If you are using a cast iron skillet you will bake the fillets in this. You can also use a normal baking dish.
  6. Drizzle one half of your glaze on the fillets and place your pan/dish in the oven and bake 10 minutes.
  7. Remove from heat and serve! Use remainder glaze to drizzle before eating!

  1. You can also use Salmon fillets instead of trout!







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