Steelhead Basting Sauce

Nick Loprire

Make’s the best steelhead I’ve ever had. Will handle 4-5 good pieces of steelhead

4 Tbls Butter (1/2stick)
2 Tbls Finely chopped onion or shallots
2 Tbls Dijon Mustard
1 Tbls Balsamic Vinegar or (lemon juice) I prefer the balsamic vinegar
.5 tsp. Paprika
2 Tbls Honey
Salt and Pepper to taste

In a small pan sauté’ the onions in the butter on medium heat until translucent. Add other ingredients and stir until mixed evenly.

I suggest grilling the steelhead on a grill. Wipe the grate of the grill with a paper towel that has cooking oil on it to prevent the fish from sticking. Salt and pepper the salmon and lay skin side down on the grill at medium heat. Immediately baste each piece with the sauce, using a basting brush. Cook about 5-7 minutes depending on the thickness. Baste again after a few minutes of cooking. After 5-7 minutes use a spatula and flip each piece over and cook another 2-3 minutes. DO NOT OVER COOK. When the fish flakes, it is done. I have never had better!