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Teriyaki-Baked Steelhead Over Noodles


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

15 minutes


4 servings


1/4  cup  brown sugar

3  tablespoons  rice vinegar

3  tablespoons  soy sauce

1/2  teaspoon  ground ginger

1/2  teaspoon  garlic powder

1  pound  Steelhead Trout Fillet

*  salt and ground black pepper

1  (5 ounce) box  vermicelli noodles

2  teaspoons  sesame oil

1  teaspoon  soy sauce

1/2  teaspoon  salt

1/4  cup  chopped scallions


Combine brown sugar and next 4 ingredients in a 1-gallon sealable plastic bag; add fish and toss to coat.

Place in refrigerator, skin-side up, and marinate 30 to 60 minutes.

Heat oven to 450 degrees F.

Spray a medium baking dish with non-stick spray.

Place fillet and marinade in baking dish, skin-side down.

Season top of fillet with salt and pepper.

Bake 10 to 15 minutes or until fish turn from clear to opaque and just begins to flake with a fork (rule of thumb: cook fish 10 minutes per inch of thickness).

While fish bakes, bring 4 cups water to a boil in a 3-quart pot over High heat.

Drop noodles in boiling water; cook 2 minutes and drain.

Blend sesame oil, soy sauce and salt; chop scallions.

Remove salmon from oven; cut into 4 portions and place on individual plates or a platter.

Toss noodles in baking dish with hot marinade, sesame oil mixture and scallions. Serve with trout.
Nutritional Information
No Nutritional Information Available

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