Flaky steelhead trout baked with butter, garlic, lemon, and dill makes for an easy, flavorful dinner. Ready in just 30 minutes!
So, funny story—this recipe came about because I completely forgot to buy chicken. It was one of those days where you’re halfway home, mentally planning dinner, and then bam—realization hits. I made a quick detour to the seafood counter, spotted a gorgeous steelhead trout fillet, and thought, Why not?
Now, I wasn’t super confident. Fish can be tricky, right? But I figured I’d wing it. A little butter, garlic, some fresh dill I had lying around, and, of course, lemon—because lemon and fish? Always a win. By the time it came out of the oven, I was shocked (in the best way). It was flaky, flavorful, and way easier than I expected. Even my husband, who’s more of a burger guy, gave it a thumbs up.
That little “forgot-the-chicken” moment turned into one of our favorite dinners, and now it’s a regular in our house. I hope it becomes one in yours, too!
Why You’ll Love This Steelhead Trout Recipe?
You know how some meals look way harder than they are? That’s this recipe in a nutshell. Steelhead trout is mild, flaky, and just melts in your mouth—kind of like salmon but less rich. The buttery garlic sauce, with fresh dill and zesty lemon, makes it taste like something you’d get at a fancy restaurant. But here’s the kicker: it takes 30 minutes. That’s it.
It’s perfect for weeknights when you want something easy but don’t want to feel like you’re eating out of a box. And the cleanup? Minimal. (Shoutout to parchment paper!)
Ingredient Notes:
Okay, let’s break down what makes this recipe so good—and how you can tweak it to fit your vibe.
- Steelhead Trout: If you’ve never tried it, think salmon but a little lighter. It’s tender, flaky, and works beautifully with bold flavors.
- Butter: The base of that rich, silky sauce. Is there ever such a thing as too much butter? (Answer: no.)
- Shallot: A tiny onion that adds a mild sweetness without overpowering the fish. If you don’t have one, a small yellow onion works, too.
- Garlic: The ultimate flavor booster. If you’re a garlic lover (like me), feel free to double it.
- Fresh Dill: Adds a fresh, herby punch. Not a dill fan? Try parsley, chives, or even basil.
- Lemon: It’s the magic ingredient that brightens everything up. Zest + juice = flavor jackpot.
- Salt & Pepper: Simple but essential. Don’t skip this step—it really brings out the fish’s natural taste.
How To Make Steelhead Trout?
Step 1. Prep the Oven and Baking Sheet
Preheat your oven to 450°F. This high heat ensures the fish cooks quickly and gets those slightly crispy edges. Line a baking sheet with foil or parchment paper—it’s a lifesaver for cleanup later.
Step 2. Make the Buttery Sauce
Melt the butter in a small skillet over medium heat. Toss in the minced shallot and let it cook for about 3 minutes, until it’s soft and fragrant. Add the garlic and lemon zest, cooking for another minute. (Your kitchen will smell amazing right about now.) Remove it from the heat and stir in half the lemon juice.
Step 3. Season and Sauce the Fish
Place the steelhead trout fillet on the baking sheet. If it’s too big, just angle it diagonally—no need to stress about perfection. Season generously with salt and pepper. Then, spoon the buttery sauce all over the fish, making sure it’s fully coated.
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Step 4. Add Some Fresh Herbs
Sprinkle half of the minced dill over the fish. Don’t skimp—this is what makes the dish pop.
Step 5. Roast to Perfection
Pop the baking sheet in the oven and roast for 12-17 minutes. The cooking time depends on the thickness of your fillet, but here’s the trick: when the fish flakes easily with a fork, it’s done.
Step 6. Garnish and Serve
Carefully transfer the fish to a platter. (Pro tip: If it’s too delicate to move in one piece, cut it into sections—it’s just as beautiful!) Squeeze the remaining lemon juice over the top and sprinkle with the rest of the dill. Serve it hot and watch it disappear.
Storage Options:
Got leftovers? Lucky you! Store the fish in an airtight container in the fridge for up to 3 days. To reheat, place it in a 300°F oven for about 10 minutes. It warms up gently without drying out. Avoid the microwave—it zaps the magic right out of the fish.
Variations and Substitutions:
This recipe is super flexible, so don’t be afraid to make it your own:
- Herbs: Swap dill for parsley, chives, or even tarragon if you’re feeling fancy.
- Citrus: Lime or orange juice brings a whole new vibe to the dish.
- Spices: Add a sprinkle of paprika, chili flakes, or cumin for an extra kick.
- Olive Oil Option: If butter’s not your thing, use olive oil—it’s lighter but still delicious.
What to Serve with Steelhead Trout?
This dish is the star, but a great supporting cast takes it to the next level.
- Veggies: Roasted asparagus, sautéed spinach, or a crisp salad pair perfectly.
- Grains: Fluffy rice, quinoa, or a loaf of crusty bread to soak up that sauce.
- Potatoes: Mashed, roasted, or even fries (because fries + fish = always a win).
Frequently Asked Questions:
Can I use frozen trout?
Totally! Just thaw it in the fridge overnight, and you’re good to go.
How do I know when it’s done?
The fish is ready when it flakes easily with a fork. If you’re nervous, a meat thermometer should read 145°F.
Can I grill it instead?
Yes! Wrap the fish in foil and grill over medium heat for 10-12 minutes.
This Steelhead Trout Recipe is everything: easy, delicious, and just fancy enough to impress. Whether you’re cooking for a crowd or just treating yourself, this dish always hits the spot. Try it out and let me know how it went—any fun tweaks or pairings? I’d love to hear about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
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Steelhead Trout Recipe
Ingredients
- 1 steelhead trout fillet 1 ½ – 2 ½ lbs
- 4 tablespoons butter
- 1 shallot minced
- 2 garlic cloves minced
- 1 –2 tablespoons fresh dill minced (or substitute parsley or chives)
- 1 lemon zest and juice
- Salt and ground black pepper to taste
Instructions
Prepare the Oven and Baking Sheet
- Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with aluminum foil or parchment paper to prevent sticking and make cleanup easier.
Prepare the Butter Sauce
- In a small skillet or saucepan, melt the butter over medium heat. Add the minced shallot and sauté for approximately 3 minutes, or until softened. Stir in the minced garlic and lemon zest, cooking for an additional minute until fragrant. Remove from heat and allow the mixture to cool slightly. Stir in half the lemon juice.
Season the Trout
- Place the steelhead trout fillet on the prepared baking sheet. If the fillet is too large, position it diagonally. Season the fish generously with salt and ground black pepper.
Apply the Sauce and Herbs
- Spoon the prepared butter sauce evenly over the fish, ensuring it is well coated. Sprinkle half of the minced dill over the top of the fillet.
Roast the Fish
- Transfer the baking sheet to the preheated oven and roast the trout for 12–17 minutes. The exact cooking time will depend on the thickness of the fillet. To check for doneness, gently insert a fork into the fish; it should flake easily.
Garnish and Serve
- Carefully transfer the cooked trout to a serving platter, using multiple spatulas if necessary to maintain its shape. Squeeze the remaining lemon juice over the fish and garnish with the remaining fresh dill. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
