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.
I really like this recipe, making steelhead right now!
Thank you!
🙂
Should i fold the foil over and crimp edges together to create an airtight packet for the salmon! If i use lemon for salmon before making this dish to cancel the bacteria, what should i do to control the flavor?
Great recipe, made it tonight, instead of putting it in the oven I put it on the BBQ with hickory smoke wood chips. Will do this one again. Thanks
That's awesome, Brian. We like to use the grill whenever we can too:). I'm so glad to hear that this recipe worked out for you. Thanks for taking the time to write.
How many calories per serving?
And how many grams or oz is in a serving?
I'm sorry I can't be more helpful, Rosana. I don't count calories, and the serving size is a very rough estimate, since everyone eats different portions and has different appetites.
That's really thnnkiig out of the box. Thanks!
Thank you, Heidi. I hope you enjoy it.
Am I the only one who thinks fish skin is delicous, and wants it to stay on?
I love baking a half salmon fillet with the skin on, I think the skin is the best part, like with chicken!
I think I read also that fish skin is where most of the Vitamin D is stored, so why would you want to waste that?
I actually like fish skin too, Tanya:). Most people that I know don't, though. Plus, it means that you don't have to take the scales off the skin, if you will be discarding the skin anyway.
If you DO want to eat the skin, just grease the baking sheet with oil first, and the skin should get nice and crisp and you'll still be able to get it off.
You know, I only thought of 'scales' after I posted! Every half fish I've ever bought has been descaled..! And I've only found one small scale in a bite that was missed!
I made this last night, and oh wow was it ever good! I was missing the shallots & my dill was dried not fresh, but it was still yummy! I think steelhead trout is tastier than the salmon I usually buy! I will definitely be making this again! And yes, I was scraping the skin off the foil, it was that good!
Awesome recipe!
I prefer steelhead trout too, Tanya.
Whenever I buy fish, there are always so many scales left; I guess our seafood department workers don't do as thorough of a job as your do.
Just came across your recipe, made it for dinner and it is probably the best fish I've ever had! I was alittle skeptical about the skin coming off, but it came right off..wow! This recipe definitely has a place in my go to recipes. The family loved it and it's beautiful enough to serve to guests. ..thanks #
That's wonderful, Michelle. Thank you so much for taking the time to write. I am so glad you enjoyed the trout:).
could you use rainbow trout for this also
Rainbow trout is usually a lot smaller and more delicate than Steelhead Trout, Laurie. You can use this same method for rainbow trout, just cook it less.
Just made this today Steelhead I left out the Dill as I didn't have any. It turned out lovely looks and tastes good too I want to eat some But I can't as I have to wait for my wife to come home and join me.
Try this. Preheat oven and cookie sheet to 450º. On a cooke-sheet size of aluminum foil, place a smaller piece of parchment on foil, cover with kosher salt, place filet skin side down on kosher salt, then season as directed. I use only olive oil and a thin layer of Chinese garlic chili paste. Slide aluminum foil with parchment and filet onto blazing hot cookie sheet. Bake 17 minutes.
Thanks for sharing, Gail. It sounds lovely.
I really like using the blazing hot sheet method for many recipes. It's such a brilliant technique.
Moist and delicious. I substituted rosemary sprigs for dill, and removed them before baking. I added a tablespoon of dry vermouth. Baked 10 minutes at 450, then reduced heat to 325 for 5 more minutes.
Supercalfraglustic expeealadosish great way to do the fish. Did it for my girlfriend and she loved it.She said she couldn't eat the half of the fillet I gave her but she did and I think she could have eatin more ! LoL
That's awesome, Jack! I love to hear that.
This recipe looks delicious I have purchased a 3 steelhead trout and plan to try your recipe tomorrow .
Thanks from sunny Cocoa Beach fl
Pat
I hope you enjoy it, Pat! I'm glad to "meet" another Floridian.
Olga, this was absolutely wonderful. Thank you for posting this wonderful recipe and for the tips (using foil, multiple spatulas, etc.). I never realized how beneficial it was to cook salmon/steelhead at such a high temperature, nor did I realize that it was ok to prepare the basting sauce separately like that. I always thought applying a warm sauce would spoil the cooking process. In this case, it made it perfectly simple and delicious and I will NEVER prepare salmon any other way EVER again. Thanks!
PS- I didn't realize you could bake parchment paper at such a high temperature.
You're welcome, Katie. Thanks for taking the time to write.
I use aluminum foil all the time when cooking fish. It makes cleanup so much easier. However, some people are opposed to using any aluminum foil at all, so parchment paper is another option. The oil from the fish will leak down into the pan, but nothing sticks to the pan, so it still makes cleanup so much easier.
Your recipe was great the outer layer came out beautiful just like you Beautiful Olga
That'w wonderful, Oscar! I'm glad you liked it.
This is by far my favorite fish recipe. I make this recipe too often. Love it. Thank you so much Olga!
I would have to agree with you, Vicky. I use this recipe very often when I make dinner myself:). I love how simple it is to prepare. Thanks for taking the time to write.
Hi Olga
Tried your recipe last night, switched it up a little bit used sweet onions & green onions. We are not much into garlic & dill , do not like shallots. The fish turned out great, receipe is a keeper..........OMG my fish was so good. I had not cooked steele head trout so I had to find a recipe on how to cook it, so glad that I found your recipe. The fish lifted right off the foil & all the skin stayed on the foil, wonderful !!!!!
Thanks
Sherry
That's great, Sherry! So glad to hear that you enjoyed it. Sounds like you did an awesome variation.