Baking a whole steelhead trout fillet is so simple but looks very impressive. Topped with shallots, garlic, lemon and fresh herbs - it's so juicy and flavorful. Salmon can be used instead of steelhead trout too.
This is the ultimate steelhead trout recipe, because after trying it, this is the only way I've been making it for more than a decade. The fish is perfectly juicy, flaky and full of flavor. Shallot and garlic are great flavor buddies in this dish, that are mild with just the right amount of aroma. I love the addition of lemon zest, which also perfumes the fish and the freshly squeezed lemon juice gives a bright note of acidity.
If you're on the lookout for an impressive holiday dish that can take center stage, this is it. A whole side fillet of fish is always so extraordinary and looks beautiful when you serve it. It couldn't be any easier to make either. I've made this trout when entertaining guests, but it's simple enough (and delicious enough) that I make it for weeknight dinners for just our small family.
Steelhead Trout Recipe Video
Ingredients:
- steelhead trout fillet (you can use a salmon fillet)
- shallot (or onion)
- garlic
- fresh herbs - dill and parsley are my favorites, but you can also use other fresh herbs
- butter
- salt, pepper
- lemon zest and juice
What is steelhead trout? Can you substitute another fish?
Steelhead trout is a delicious fish that has a beautiful orange-pink color. It is often mistaken for salmon, although they are two different types of fish. Steelhead trout are a bit smaller and thinner than salmon.
Although they are different, steelhead trout and salmon can be used interchangeably in most recipes. They have a similar flavor and texture. If you're using salmon, you might need to cook it just a few minutes longer.
How To Cook Steelhead Trout:
- Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
- Saute the shallots and garlic. Melt the butter in a skillet, then add the shallots and garlic, seasoning with salt and pepper. Cook until tender and just starting to get golden. Cool slightly.
- Add the lemon and herbs. Use both the lemon zest and lemon juice. The lemon zest has so much amazing flavor! Add some of the fresh herbs, setting aside the rest of the fresh herbs to use later.
- Place the fish on the baking sheet, laying it in a diagonal if it's large. Season with salt and pepper.
- Spoon the shallot, garlic and herb butter over the fish fillet, spreading it out in an even layer.
- Roast the fish 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.
- Serve the fish with more lemon juice and sprinkle with more fresh herbs.
Use several spatulas to take the fish off the baking sheet in one piece.
The fish will come right off, leaving the skin behind. What a neat trick, huh? Roll up the aluminum foil or parchment paper, the skin comes right off and it's so much easier to wash the baking sheet.
Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.
GRILL IT!
This recipe is fantastic grilled. Prep the steelhead trout or salmon exactly the same way, but place it on heavy duty aluminum foil instead of a baking sheet.
Preheat the grill, then grill the fish for 12-15 minutes. DELICIOUS!
Serve With:
PrintUltimate Steelhead Trout Recipe
This is the ultimate steelhead trout recipe. Topped with shallots, garlic, lemon and fresh herbs, it's so juicy and flavorful. It's so simple but looks impressive.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 6
Ingredients
- 1 steelhead trout or salmon fillet (1 ½ – 2 ½ 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, to taste
- 1 lemon (1 teaspoon of zest and all the freshly squeezed juice)
Instructions
- 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.
This recipe was originally published on December 7, 2012. I have added a video to make it even more easy to follow the recipe. The recipe is still exactly the same and has been enjoyed by our family and many readers for years.
Excellent on poached in foil on the electric grill outside too! I didn't know if we would like steelhead trout but we've always liked meaty fish like Salmon, tuna so I gave it a try. Perfectly lovely dinner, I served it grill roasted asparagus and small cauliflower cooked with onions in an iron pan on the grill. The fish cooked in 12 minutes and was tender juicy with a delicate flavor. Yum!
Thank you!
Delicious! The flavor of the fish itself and the recipe. I used chives instead of dill and the white part of the chives instead of shallots. First time eating steelhead. More tasty than salmon for me.
I love this! It is kind of like a steelhead picata. (especially since I did not have any dill). I wrapped it loosely in parchment. I will absolutely make this again. Thank you for the recipe!
I made this recipe for dinner and it was delicious. The steps were easy to follow in the recipe and I will definitely make this recipe again. Thanks for sharing this great recipe 😀.
This was so good! Some of the best fish I've ever made.
My husband and I both enjoyed your Trout recipe very much. It was cooked to perfection. I will definitely cook it again.
Thanks very much
I’m so glad you both enjoyed it, Jane! That means a lot—thank you for trying the recipe and taking the time to share your feedback. I hope it becomes a regular at your table! 😊
Hi Olga, I found this recipe in Dec. 2021! After making it, I had written on my printed copy, WOW! EXCELLENT! EASY! I've made it several times for ourselves, guests, and for Christmas dinner in 2022. Everyone loves it! I never tire of making and eating this flavorful steelhead trout. In fact, I have one in the refrigerator for tomorrow night's dinner. Thank you for sharing this recipe. I was just sharing your site and recipe with family and friends, so I thought I would take a moment to leave a comment. Enjoyed watching your video also.
Hi Bobbi! Thank you so much for your kind words! I’m so happy to hear that you’ve enjoyed the steelhead trout recipe so much. That truly means a lot to me. 😊
I’m glad you also enjoyed the video—thank you for taking the time to share my recipe with your family and friends! I hope the trout you’re making tomorrow turns out just as delicious. Thanks again for your support and for leaving such a thoughtful comment!
I made this recipe for the first time tonight on my grill. It was absolutely amazing!! The seasoning added such a nice, savory flavor to the fish without overpowering it. I love grilling or baking fish, and it looks like I just found a new favorite method. Thank you so much for sharing this recipe! I can't wait to try it again.
I tried you're recipe on some fresh steelhead salmon this evening. I've been a fisherman for my whole life salmon mostly since I live on the puget sound in the nortwest.thats the tasted way I've ever made it.
Easy recipe and I will never cook king, coho, or sockeye salmon any other way ever!
Thanks so much!
John B.
Wow, John, I’m so glad to hear you enjoyed the recipe! It’s awesome that you’ve been a fisherman your whole life and got to try it with fresh steelhead salmon. I’m honored that this will be your go-to way to cook King, Coho, and Sockeye salmon from now on. Thanks so much for the kind words – happy cooking!
Steelhead is trout, not salmon. Commonmistake
My first time eating steelhead was a year ago while visiting the PNW. I've been wanting to make it since. I finally found a lovely filet and used this recipe last night. It was excellent -- thank you! I don't find steelhead often, but when I do this will be my go-to preparation.
I'm so happy to hear that this recipe was a hit, Linda! I also use this same recipe for other fish, like salmon or even white fish, like cod, haddock, etc. It works so well and we get to enjoy it many different ways.
Just finished an easy, quick, delicious meal...
Thanks so much for the recipe! Yummm
You’re so welcome, Paul! I’m happy to hear it was quick, easy, and delicious—exactly what I was going for. Thanks for giving it a try! 😊
This is a life changing recipe.. my husband is not a fan of baked fish, but changed his mind with this recipe. The trout is milder tasting than salmon. My house smelled wonderful as well. No strong fishy odor
OMG...amazing! I accidentally bought trout thinking it was salmon (lol) and we’ve never had trout before. So I quickly looked up a recipe for my husband and I tonight, and landed on this one. It was so good he said, “I want trout from now on.” Ha! Thanks so much for this 🙂
I’m so glad the trout turned out to be a hit, Gally, even though it wasn’t what you expected. We actually like steelhead trout even more than salmon—who knew? 😊 I hope you find more recipes to enjoy here, and thanks so much for sharing your feedback. Thank you for taking the time to write.
I'm so impressed...and I'm not easily impressed...this recipe is so delicious, yet so simple...two of my favorite things in cooking: simple and delicious. I used steelhead trout and shallots and dill...was perfection.
I wonder if salmon with it's stronger flavor, would be as good a fit? This recipe is a winner! Congrats Olga!
Thank you so much for your kind words, John! I’m so glad to hear you enjoyed the recipe, and it’s great that the steelhead trout with shallots and dill turned out perfectly for you! 😊
As for using salmon, you’re absolutely right—it would work great too! I’ve actually made this same recipe with salmon many times, and it’s always delicious. The simple seasoning and baking method really complement the rich, bold flavor of the salmon. Just keep an eye on the cooking time depending on the thickness of the fillets, and you’ll have a perfect dish.
Thanks again for trying the recipe, and I’m thrilled to hear it was a winner for you!
I made this recipe tonight for dinner. Sooooo easy to make! And the flavor was stupendous! VERY well received by my family. This will become a permanent recipe in my collection. Thank you so much for sharing this recipe with everyone!
That's wonderful, Elizabeth! I love hearing your feedback and am so happy you enjoy this recipe.
This recipe was awesome. I smoked mine on my Big Green Egg and it was wonderful! It did take me a few more minutes than the recipe calls for as it took a few minutes to get the temperature back up after opening it and it was a good sized filet. Will make this again!!
I can imagine how delicious it was with the additional smoky flavor, Linda. Thank you so much for taking the time to write.
I made the Steelhead trout recipe tonight for dinner. It was FABULOUS!! I didn't have any fresh herbs, so I put my dried parsley and dill in the pan of butter just before I took it off the heat and it was perfect. Thank you sooo much for this recipe and video. Keep up the great work!! 🥰
That's wonderful, Faith! I am thrilled to read your feedback and am so happy you enjoyed this recipe. Thanks for taking the time to write. I really appreciate the kind words.
Very, very yummy!
Very yummy. Thank you! I had no dill or other herbs on hand, so I added an extra shallot and we loved it. Deliciously buttery, and it felt a bit indulgent I might try subtracting a tablespoon of butter next time. Will definitely return to this recipe!