This ultimate steelhead trout recipe is so simple to make yet looks very impressive when served. The fish turns out so juicy and flavorful that you’ll want to make it again and again. I’ve been using this method for over ten years now, and it’s perfect for both special occasions with guests and quick weeknight dinners. If steelhead trout isn’t available, you can easily substitute salmon for equally delicious results.
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What is Steelhead Trout?
Many people confuse steelhead trout with salmon due to their similar appearance and taste. Steelhead trout is actually a sea-run rainbow trout that migrates between freshwater and saltwater environments. It typically has a more delicate flavor compared to salmon and is usually smaller and thinner.
The good news is that steelhead trout and salmon can be used interchangeably in most recipes since they share comparable flavor profiles and textures. Both cook in similar ways and respond beautifully to the herb and butter sauce in this recipe.
If you can’t find either steelhead trout or salmon, readers have commented that this preparation method also works wonderfully with white fish like cod or haddock, though cooking times may need adjustment.
Key Ingredients
For this mouthwatering steelhead trout recipe, you’ll need:
- 1 large steelhead trout fillet (approximately 2 pounds) or salmon fillet
- 3 finely diced shallots
- 4 minced garlic cloves
- Fresh herbs (1/4 cup chopped dill and 1/4 cup chopped parsley)
- 6 tablespoons unsalted butter
- Sea salt and freshly ground black pepper
- Zest and juice of one lemon, plus additional lemon wedges for serving
How To Cook Steelhead Trout
This oven-baked method is my favorite way to prepare steelhead trout. The gentle heat allows the fish to cook evenly while retaining its moisture and delicate flavor.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- In a small skillet over medium heat, melt the butter. Add the diced shallots and sauté for 2-3 minutes until they become translucent.
- Add the minced garlic and continue cooking for another minute until fragrant, being careful not to burn the garlic.
- Remove the skillet from heat and stir in the lemon zest, half of the lemon juice, and half of the chopped herbs. This creates an aromatic butter sauce that will infuse the fish with incredible flavor.
- Place the steelhead trout fillet on the prepared baking sheet, skin-side down. Season generously with salt and freshly ground black pepper.
- Pour the herb-butter mixture evenly over the fish, making sure to coat the entire surface.
- Roast in the preheated oven for 12-17 minutes, depending on the thickness of your fillet. The fish is done when it flakes easily with a fork but is still moist in the center. Be careful not to overcook, as the fish will continue cooking slightly after you remove it from the oven.
- For perfect doneness, the internal temperature should reach 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
GRILL IT!
This steelhead trout recipe is also fantastic grilled! The smoky flavor from the grill adds another dimension to the delicate fish. Here’s how:
- Prepare the fish exactly as described above.
- Instead of a baking sheet, use a large piece of heavy-duty aluminum foil.
- Place the seasoned fish on the foil, pour over the herb-butter mixture, and carefully seal the foil to create a packet.
- Preheat your grill to medium heat (about 350°F/175°C).
- Place the foil packet on the grill and cook for 12-15 minutes.
- Carefully open the packet (watch out for hot steam) and check for doneness as described above.
Serving Tips and Genius Hack
Here’s a fantastic tip I’ve learned over the years: the parchment paper not only prevents sticking but also makes serving a breeze. When it’s time to serve, simply slide a large spatula under the parchment paper and transfer the entire fillet to a serving platter. The skin will remain stuck to the parchment paper, leaving you with a beautiful skinless presentation.
Before serving, sprinkle the remaining fresh herbs over the fish and squeeze the remaining lemon juice on top for a bright finish. For an extra touch of elegance, garnish with additional lemon wedges around the platter.
Recipe FAQs
Can I use dried herbs instead of fresh?
Fresh herbs provide the best flavor, but if you only have dried herbs, use about 1 tablespoon each of dried dill and parsley.
How do I know when the fish is perfectly cooked?
The fish should flake easily with a fork but still look slightly translucent in the center. If you have a meat thermometer, aim for 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
Can I make this recipe ahead of time?
This dish is best enjoyed immediately after cooking. However, you can prepare the herb-butter mixture up to a day in advance and refrigerate it. Let it come to room temperature before using.
Is it necessary to remove pin bones?
Yes, for the best dining experience, I recommend removing the pin bones. You can use tweezers or ask your fishmonger to do this for you.
How long will leftovers keep?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat in a 275°F (135°C) oven until just warmed through.
Nutrition Information
Per Serving (Based on 6 servings):
- Calories: 285
- Total Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Cholesterol: 112mg
- Sodium: 450mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugars: 1g
- Protein: 29g
- Omega-3 Fatty Acids: 1.8g
Serve With
This versatile steelhead trout pairs beautifully with numerous side dishes. Some of my favorite accompaniments include:
- Saffron Rice or wild rice pilaf
- Roasted asparagus or green beans
- A fresh green salad with lemon vinaigrette
- Crusty Italian Bread to soak up the delicious butter sauce
- Crispy Fingerling Potato
This ultimate steelhead trout recipe has been my go-to fish preparation for over a decade, and for good reason. The combination of buttery texture, fresh herbs, and bright lemon creates a dish that’s both elegant and remarkably simple. Whether you’re hosting a dinner party or just want to elevate your weeknight meal, this recipe delivers restaurant-quality results with minimal effort.
The versatility of this preparation method makes it perfect for steelhead trout, salmon, or even white fish varieties. And with options to bake or grill, you can enjoy this recipe year-round regardless of the weather. Once you master this technique, you’ll find yourself turning to it time and again when you want to impress without the stress.
I hope this recipe becomes a favorite in your household as it has in mine. The delicate flavor of the fish paired with the aromatic herb-butter sauce creates a truly memorable meal that’s worthy of any occasion. Enjoy!
Ultimate Steelhead Trout Recipe (VIDEO)
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small skillet, melt butter over medium heat. Add shallots and sauté for 2-3 minutes until translucent.
- Add garlic and cook for another minute until fragrant.
- Remove from heat and stir in lemon zest, half of the lemon juice, and half of the chopped herbs.
- Place the steelhead trout fillet on the prepared baking sheet, skin-side down. Season with salt and pepper.
- Pour the herb-butter mixture evenly over the fish.
- Roast in the preheated oven for 12-17 minutes, depending on thickness, until the fish flakes easily with a fork.
- Before serving, sprinkle with remaining fresh herbs and squeeze the remaining lemon juice over the top.
- Serve immediately with lemon wedges on the side.
Notes
- For the grilled version, follow the same preparation but wrap the fish in heavy-duty aluminum foil and grill over medium heat for 12-15 minutes.
