Steelhead Salmon with Parsley and Sundried Tomato Crust and a Butter Corn Purée
Steelhead Salmon with Parsley and Sundried Tomato Crust and a Butter Corn Purée

 Steelhead is a cross between salmon & trout and has a light fresh mild taste and flakey texture. Here I have given then fish the most amazing crust with fresh parsley and sun-dried tomatoes then a base of sweet buttery corn. It is beautiful on a plate and delicious in my belly!


6-8 oz Steelhead salmon fillet


4 Tbsp fresh parsley, chopped

2 garlic cloves, grated

3 Tbsp sun dried tomato, diced

1 Tbsp lemon zest

2 tsp butter


6 oz corn

3 Tbsp butter

Salt to taste



  1. Preheat the oven to 500 F
  2. Remove the fish from the fridge and allow it to come to room temperature
  3. place butter into a small pot and place corn overtop.  Place over medium heat and cook for 2-3 minutes until warmed through.
  4. Prepare the crust for the fish. Chop the sun-dried tomato and parsley and place in a bowl.
  5. Grate garlic and lemon zest into the bowl and combine all of the crust ingredients together.
  6. Place the fish on a sheet of parchment in a baking dish. Season the fish with salt and place the crust on top pressing it into the flesh lightly.
  7. Place butter pads on top and place in the heated oven to cook on the middle rack for 4-6 minutes or until fish is cooked to desired doneness.
  8. Remove corn from the stovetop, strain some of the liquid out and save.  Place corn into a blender and  blitz. Add reserved liquid as needed to attain desired texture. You can add water as well if needed.
  9. Place corn purée on a plate and place salmon on top. Pair with a light green salad or some roasted potatoes and enjoy!


chef spencer in action!