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 loved this recipe so much . It's really awesome. Really love it yummy!!!
The best recipe made again for dinner tonight.. mmmmmmmm finger licking good..:
I am not a great cook by any means, but I stumbled upon your recipe when looking for trout recipes. We made it tonight and absolutely loved it. The shallots and garlic gave added such a fantastic and unique flavor to an otherwise mild fish. Looking into more of your recipes now!
OMG This is the best fish recipe I have had. It was so easy to make and using the foil clean up was a.breeze. My son asks for it once a week and being so easy to make he gets it LOL.
Thank you so much for such a marvelous recipe.!!!
That's awesome, Gail! I'm so glad you enjoyed this recipe. Thanks for taking the time to write.
This is a fabulous recipe! Steelhead trout needs something like this to perk up its mild flavor.
Thank you, Noelle! It really brings up the flavor of the fish with all those aromatic ingredients.
Ty Olga, this is my second time making this this month. We Love it!! Easy directions, fresh ingredients... Your just darling. Ty for sharing your recipe w us. ❤ stay safe! idk how to share a picture...
That's wonderful, Mickey! I'm so happy to hear that you enjoyed it. Thank you for taking the time to write.
I tried this on salmon and its tastey! You think i can cook 2 fishes at same time on same pan? Minutes stay the same? If not on same pan then 2 separate pans but at same time. Yeh?
Hi Olga,
Yes, you can definitely cook two fish fillets at the same time as long as they fit on the sheet pan. As long as they are the same thickness, you can keep the timing the same. If the fillets are thicker, add a few extra minutes, but not too much because fish cooks really fast and you don't want it to end up dry.
I don't recommend cooking fish fillets on two different sheet pans. They just won't cook evenly, even if you rotate them.
I just made this Steelhead Trout recipe and it was great. My wife loved it. It was so easy to make. Olgasflavorfactory.com
That's wonderful, Gregory. I'm so happy to hear that you enjoyed this recipe.
I didn’t had trout so I used salmon.. the best salmon we ever had ! So juicy, flaky and delicious. Another — yummy yummy in my tummy
I'm so glad you enjoyed the recipe, Natalya!
Loved this! Great flavor, easy, super easy cleanup!
What an excellent combination of herbs and spices- so delicious!!!
Really yummy and flavorful! Thank you for the recipe
OMG. Loved this. Had to use dried dill (all I had on hand) but otherwise followed recipe exactly. Incredible.
I can't wait to make this! Do you mind my asking where you buy the steelhead trout? What grocery store? Just wondering what stores have the best/freshest fish. Thanks, Olga!!
I thought I had a salmon and found out it was such a trout! Never heard of it! Looked up your recipe and voila! An amazing dish and even better than salmon! Thanks for the recipe:)
I like steelhead trout better too:). So glad you enjoyed this recipe, Heloise.
Steelhead and rainbow trout are of the salmon family.