Steelhead Trout Recipe
This Steelhead Trout Recipe is flavorful, nutritious, and perfect for any occasion. Serve with roasted vegetables, quinoa, or a crisp salad for a balanced meal!
Equipment
- Baking sheet or grill
- Parchment paper or aluminum foil
- Basting brush
- Fish spatula
Ingredients
- 1½ lbs 680 g steelhead trout fillet, skin-on
- 2 tbsp olive oil
- 1 lemon sliced into rounds
- 3 cloves garlic minced
- 2 tsp fresh dill chopped (or 1 tsp dried dill)
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter melted
Instructions
Preheat the Oven or Grill
- Preheat the oven to 375°F (190°C) or heat the grill to medium-high.
Prepare the Trout
- Thoroughly rinse the steelhead trout fillet under cold water, then gently pat it dry with a paper towel. Put it skin-side down on a baking sheet lined with parchment paper or aluminum foil.
Season the Fish
- Drizzle olive oil over the trout and apply it evenly across the fillet.
- Add garlic, dill, smoked paprika, salt and black pepper to the top of the fish. Arrange lemon slices over the top.
Cook the Trout
- Oven Method: Bake in the hot oven for 15–20 minutes or until the trout flakes easily when tested with a fork and reaches 145°F (63°C) internal temperature.
- Grilling: Put the trout skin-side down on the grill. Close the lid and cook for 10–15 minutes, without flipping, until cooked through.
Add Butter Finish
- Once cooked, brush melted butter over the fillet for a rich, glossy finish.
Serve and Enjoy
- Transfer the trout to a serving platter and garnish with extra dill and a squeeze of fresh lemon juice.
Notes
For Crispier Skin: If using the grill, ensure the grill grates are well-oiled to prevent sticking.
Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.