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.
Very yummy. Thank you! I had no dill or other herbs on hand, so I added an extra shallot and we loved it. Deliciously buttery, and it felt a bit indulgent I might try subtracting a tablespoon of butter next time. Will definitely return to this recipe!
Perfect for spring- delicious! I served with a warm farro salad with mint, kale and champagne vinaigrette, some lightly steamed lemon asparagus, some pan cooked yam bites, and some pesto cordilla toasts. 10/10 perfect spring meal- my husband was floored by the fish outcome- so mild, flavorful and just perfect.
Thank you ! Can’t wait to try this on Good Friday.
How far in adVance can I prep this. Once preped, do I place in frige ? Wondering if the butter solidifies, will it alter taste or cooking time ?
Thank you . Will definitely be making this
Hi Daniela,
I hope you enjoy the steelhead trout:). It's perfect for special occasions.
You can prep it up to a few hours in advance and store it in the refrigerator until you are ready to cook it. I don't recommend storing fish for long periods of time, so I wouldn't prep it more than a day in advance. The butter will solidify, but that will not have any negative impact on the flavor of the finished recipe. Enjoy!
Cooking the steelhead trout using your recipe was absolutely amazing. I grilled it and not drop was left over! Thank you!
That's wonderful! I'm so happy to hear that, Ellen.
Perfect recipe, wouldn't change a thing! Best fish I have ever cooked BY FAR! Thank you so much for sharing!
The bomb. You win girl the best steal head that I have ever had. Live in Idaho and regularly catch and cook my own fish.
That's awesome, Don! I love that you are a fisherman - that's fantastic.
Fantastic flavours! This recipe is definitely a keeper!!
That's wonderful. I am so happy you enjoyed the steelhead trout recipe.
My husband usually grills our fish, but tonight the stormy PNW weather provided me with an opportunity to try this recipe as an “experiment”. Wow! I didn’t have the fresh herbs, so I left them out, but it was still delicious & will now be a staple in our household. Since our fillet was smaller, I cut the recipe in 1/2-ish, but it was still wonderful. Thank you!
I'm so glad you enjoyed this recipe for steelhead trout, Llinden. Thank you for taking the time to write.
Nov 292023; I made it and it was so SO GOOD! Easy as pie. Patricia
Very delicious! I didn’t have fresh herbs so I used 1tsp dill weed and 1 tsp parsley. First time making trout!
That's great, Maria! I'm so happy to hear that you enjoyed this recipe.
Love this recipe. I go to it every time I prepare steelhead. The family loves it, even my 1 year old grandson can't get enough of it!
I'm so happy to hear that, Tim!
Delicious 😋
This was fantastic! I used fresh garlic, fresh lemon, fresh dill and the steelhead must have been fresh also. A memorable meal, thank you!
So simple and flavorful. Will definitely use again.
I've always been scared to cook fish at home, but this is such a simple and delicious recipe that I now make it regularly.