steelhead trout recipe
This easy steelhead trout recipe with lemon butter sauce is quick, flavorful, and family-friendly. Perfect for weeknights or special dinners.
Ingredients
- For the Trout:
- 1 1/2 pounds steelhead trout fillet skin-on preferred
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder or 2 cloves minced garlic
- 1 medium lemon thinly sliced
- For the Lemon Butter Sauce:
- 3 tablespoons unsalted butter melted
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard optional, for tang
- 1 tablespoon fresh parsley chopped
- For Garnish:
- Extra lemon wedges
- Fresh herbs like dill thyme, or chives
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
- Prepare the fish: Pat the steelhead trout fillet dry with paper towels. Place skin-side down on the prepared baking sheet.
- Season: Brush with olive oil or melted butter, then sprinkle evenly with salt, black pepper, and garlic powder. Arrange lemon slices on top.
- Bake: Place in the oven and bake for 12–15 minutes, depending on the thickness of the fillet. The fish should flake easily with a fork and reach 135°F–140°F internal temperature.
- Make the sauce: While the fish bakes, melt butter in a small saucepan over medium heat. Stir in lemon juice, zest, Dijon mustard (if using), and parsley. Let it simmer gently for 1–2 minutes.
- Finish: Remove trout from the oven. Drizzle with warm lemon butter sauce before serving. Garnish with extra herbs and lemon wedges.
Notes
- Don’t overcook the fish; remove as soon as it flakes.
- Pat the trout dry before seasoning for better texture.
- Use skin-on fillets to keep moisture locked in.
- For crispier edges, broil for the last 2 minutes.
- Let the fish rest for 2–3 minutes before serving.