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 1x
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.
Made this for company tonight and Everyone raved about it. I reduced the butter to 1 TBPS and added 3 TBSP EVOO. SUBSTITUTED onion for the shallots. I used dried dill, however fresh would have been much better. I actually made the butter sauce a few hours ahead. THIS RECIPE IS A REAL KEEPER. Easy and made a nice presentation for company.
Thank you so much for sharing this special treasure.
That's wonderful, A Murphy! Thank you so much for taking the time to write. This is a real favorite in our family and I am so glad to hear that you enjoyed it as well.
I often make the butter sauce ahead of time. It's such a simple and quick recipe, but always a winner.
This recipe was absolutely delicious! So simple, yet so flavorful. Thank you so much for sharing.
You're welcome, Vicky! Thank you so much for taking the time to write.
I am trying this tonight. Can't wait to see how it turns out.
Absolutely delicious. I used unsalted butter, but then salted the melted butter with a lightly smoked sea salt. I also cooked this in the over on a cedar roasting plank. I decreased the temp to 400 once it was in the oven as we like salmon and trout more on the rare side. The shallot and garlic crisped up nicely on top of the trout and made for a delicious burst of flavor. Thanks, Olga!
I'm so glad you enjoyed it, Ryan:).
Hi Olga,
I'm a brand new follower of your blog. I found you by googling recipes for steelhead trout. I absolutely love this recipe. It was delicious and so easy. I highly recommend it to others and will make it again soon. Also, love your overall philosophy of life. I look forward to cooking many of your recipes soon.
Hi Ellen,
Welcome to the blog:). I'm so glad to hear that you enjoyed this recipe. I hope you'll find many others recipes that will be just as enjoyable.
Thanks for posting the recipe. It worked and everyone loved it!
That's great, Tippi!
this is really yummy but instead of shallots I used a small amount of onion..
I'm glad you enjoyed it, Alaina:).
Just made this tonight and LOVED it! I am not a big fish eater but I may be after this dish! I loved the tip about baking on aluminum foil. The fillet came off the skin just as easy as you said. Great recipe!
That's great, Martha! I'm glad you enjoyed the recipe and the tip:).
Made this last night and it was fantastic!
That's awesome Jason! I'm glad you enjoyed it.
This is exactly what I'm looking for. Will be cooking tonite with responce to follow: can't wait.
Made this for dinner and it is restaurant worthy! Delicious tasty recipe! Thank you
I love your tip about the foil. It really worked!!! Thanks for the easy cleanup, and we cut the fat calories.
Foil is one of my best friends in the kitchen, because I don't like scrubbing pans. I use it and parchment paper all the time.
You should research what aluminum foil does to you. Bad bad bad. The recipe is great tho!
Research has debunked that theory years ago. So go ahead. It’s safe to use foil again!
Thank you for recipee!! Planning on making it
tomorrow for New Years party 🙂
I made this for dinner tonight but I used salmon, It was delicious! Thank you for the great recipes!
thank you for recipe,its really yummy,,
Yummy! Will make this in the near future!!
Olga, I love the simplicity of your recipes and all natural ingredience, I also love you. Lol keep up the great work.
Thank you, Walter! I appreciate the kind words:).
Olga, I love this recipe for steelhead! It turned out delicious! Flaky, with just enough spice flavor to not detract from the delicate fish.
That's great, Jacob! Happy to hear that you enjoyed it.
Wow!!! That was awesome. I made this for dinner last night sorta at the spur of the moment. Didn't have dill weed, so subbed thyme. It was delicious and everyone loved it. 👍👍👍👍👍👍👍👍👍👍