Go Back
Steelhead trout fillet served with asparagus and lemon wedges
Lucy

Steelhead Trout Recipe: Easy, Healthy, and Delicious Cooking.

Steelhead trout, with its mild flavor and tender texture, is perfect for quick, healthy meals. This recipe pairs the fish with bright lemon, garlic, and fresh herbs to highlight its natural taste. Whether baked, pan-seared, or grilled, this versatile dish is ideal for weeknight dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 steelhead trout fillets 6–8 ounces each
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 lemon zested and juiced
  • 1 teaspoon fresh dill or parsley chopped
  • Salt and freshly ground black pepper to taste
  • Optional: ½ teaspoon paprika or smoked paprika for extra flavor

Method
 

Preparation:
    Prep the Trout:
    1. Rinse the steelhead trout fillets under cold water and pat them dry with paper towels.
    2. Lightly coat the fillets with olive oil on both sides.
    Season the Fish:
    1. Sprinkle the trout generously with salt, pepper, and paprika (if using).
    2. Rub the minced garlic and lemon zest over the fillets for added flavor.
    Cooking Methods:
      1. Baking (Quick & Easy):
      1. Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
      2. Arrange the Fillets: Place the trout skin-side down on the baking sheet. Drizzle with a bit more olive oil and lemon juice.
      3. Bake: Cook for 15–20 minutes, or until the fish is opaque and flakes easily with a fork.
      2. Pan-Searing (Crispy Skin):
      1. Heat the Skillet: Place a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil.
      2. Cook Skin-Side Down: Lay the fillets skin-side down and cook for 3–5 minutes, pressing gently with a spatula to crisp the skin.
      3. Flip and Finish: Flip the fillets and cook for another 2–3 minutes. Squeeze fresh lemon juice over the top before serving.
      3. Grilling (Smoky Flavor):
      1. Preheat the Grill: Set your grill to medium heat and lightly oil the grates.
      2. Grill Skin-Side Down: Place the fillets skin-side down and cook for 5–7 minutes. Flip carefully and grill for another 3–5 minutes.
      3. Serve: Remove from the grill and garnish with fresh dill or parsley.

      Notes

      • Make It Your Own: Add spices like cayenne or chili powder for a kick, or brush the fillets with a honey-soy glaze before baking for a sweet and savory twist.
      • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop.