Steelhead Trout Recipe

5 from 1 vote

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!

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Prep Time 10

Cook Time 18

Total Time 28

Servings: 4

Course: Seafood dish

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

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

Equipment

Baking sheet or grill
Parchment paper or aluminum foil
Basting brush
Fish spatula

Method

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.