Baking a whole steelhead trout fillet is so simple but looks very impressive. Topped with shallots, garlic, lemon and fresh herbs, the fish turns out so juicy and flavorful.
- 1 steelhead trout or salmon fillet, (1 1/2 – 2 1/2 lbs)
- 4 Tablespoons butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1–2 Tablespoons fresh dill, minced (you can also use other herbs, like parsley, chives)
- salt, ground black pepper
- 1 lemon, 1 teaspoon of zest and all the freshly squeezed juice
- Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
- In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
- Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
- Place the fish on the prepared baking sheet. If it’s really big, lay it diagonally across the baking sheet. Season with salt and pepper.
- Spoon the butter over the fish.
- Sprinkle with half of the minced dill.
- Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready.
- Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it’s easier.)
- Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.
Grilling the Steelhead Trout
You can grill the steelhead trout instead of baking it by using this exact recipe.
Tear off/cut off a rectangular piece of heavy duty aluminum foil so that it is several inches bigger on all sides than the fillet that you will be grilling. Crimp the edges of the foil, creating your own “rimmed baking sheet”. This will keep your salmon from sticking to the grill and is such an easy way to transfer it on and off the grill, but at the same time get a great grilled flavor.
Place the fish fillet on the prepared foil and continue with the rest of the recipe, seasoning the fish and adding the butter, shallot and lemon topping.
Preheat the grill for at least 15 minutes on high heat. Place the seasoned fish on the hot grill, reducing the heat to medium high.
The whole fillet should cook for a total of 8-15 minutes on the grill on medium high heat. A smaller fillet will cook for 8 minutes and really large fillets 15 minutes. Don’t overcook the fish or it will be dry.
Keywords: steelhead trout, salmon, whole fish fillet, seafood