Ultimate Steelhead Trout Recipe (VIDEO)

Name: Ultimate Steelhead Trout Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 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, to taste; 1 lemon (1 teaspoon of zest and all the freshly squeezed juice)

110 comments
October 29, 2020
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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.

The ultimate steelhead trout recipe. It's the most flavorful way to cook this fish.

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.

The best topping for baked steelhead trout recipe made with shallots, garlic, lemon and herbs

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.

Baked steelhead trout with shallots, garlic, lemon and herbs.

Serve With: