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.
This is delicious!!!
Made this lady weeks and I'm making it again today! It's become a rotation in our household. I follow the recipe exactly his it's written, I just add some red pepper flakes at the end for a little heat. It's perfect!
That's wonderful, Jayna! I'm so glad this recipe is a hit for you:). Thanks for taking the time to write.
If you use an app like myfitnesspal or similar, you can enter recipe ingredients, and the app will provide nutritional and caloric content.
Where can I find the Nutritional Values for this recipe?
I do not provide Nutritional Values on this website at this time.
This is a fantastic recipe. I have come back to this 4 or 5 times already and do not plan on making fish any other way. Finally a simple, buttery, flavorful recipe that keeps the fish moist. I prefer to use the jar minced garlic, but have tried with fresh garlic, and both taste great. I have varied the herbs (thyme, parsley, dill, combination) and it's always good! Thank you for this truly 5/5 recipe, it is such a keeper!!
Made this for dinner last night and it was delicious! Everyone loved it! I've always been a salmon and halibut gal and I've been trying new fish and new recipes lately. Steelhead is a new favorite!
Fantastic flavours! This recipe is definitely a keeper!!
The best recipe for baked fish. Would snapper work also?
your recipe showed up first when i googled "steelhead trout recipes." it's easy and delicious, with a nice presentation, too. this is definitely going into my rotation. great to see it's been popular for so many years!
Welcome! So happy this recipe got your eye:).
My hard to please husband had a second helping! Thank you - it was delicious exactly as written, very easy to do and clean up. I also made the butter sauce ahead of time so that clean up was already done by the time we ate. Plus using the foil meant the cleanup after dinner was a breeze. That and the taste will make it a great choice for a company dinner. Again - thank you for sharing and, as this was my first recipe of your that I've seen, I'll be looking for more 🙂
Easy elegance with quality ingredients. Method for preparation best suits this type of fish entree. Will be my next go-to for guests.
This is absolutely wonderful, just delicious! I'm making it a second time this weekend. Just to let you know, the printout is very, very faint, unreadable (I printed off several other recipes and they all came out fine so I don't think it's my printer). I took a screenshot instead, but would prefer a printed recipe. Of course this has no effect on your wonderful recipes!
I find that steelhead trout cooks up very well and is more predictable than salmon. This was a very good recipe that I got a lot of compliments on. I did not have fresh dill, so I used the fresh lemon thyme that I did have. The recipe is probably foolproof! .
That's awesome, Adrienne! Lemon thyme sounds like a delicious addition to the fish. Thanks for taking the time to write.
I don't have fresh herbs so could I use dry?
Certainly, Connie. Fresh herbs are the best, but dry herbs will do in a pinch.
Made this twice and it’s absolutely delicious. The onion and garlic really adds such a flavor to the fish. Don’t leave out the lemon zest. It’s my go to Fish. It makes a beautiful presentation.
Yay1 So glad you enjoyed this recipe. I love all the combination of ingredients:). Thanks for taking the time to write.