If you like salmon, you are going to love steelhead trout! Steelhead trout is similar to salmon but better. If you are wondering how to cook steelhead trout fillet, it’s super simple. This is one of my all-time favorite steelhead trout recipes.
Whenever I have dinner guests and very little time, I pull out this steelhead trout recipe because it is quick, easy, and delicious. I have never had a guest that didn’t want to know how to make this recipe, it’s that good!
My first preference for the fish used in this recipe is, of course, steelhead trout. If you do not have steelhead trout available, you can substitute salmon.
I normally eat this meal with roasted potatoes and roasted asparagus. Sometimes I’ll change things up a bit and make mashed potatoes or balsamic brussel sprouts. Additionally, you can add some sliced potatoes at the bottom of the pan for this to be a one-pan dinner.
Ingredients for Roasted Steelhead Trout Recipe
- Steelhead trout: The key when cooking fish is to make sure it’s fresh. If you are living in an area that can only get frozen fish, no problem. But if you have a choice between previously frozen and fresh, always go for fresh. Additionally, I choose fish that’s wild-caught instead of farm-raised. That’s a personal choice, however, either type will work just fine. Steelhead trout looks like salmon and tastes very similar to salmon. You can substitute salmon for this recipe if you like.
- Onion and Potatoes: This recipe uses a whole large onion. The onion will be sliced and added to the bottom of the baking sheet. You can also add some thinly sliced potatoes as well. You can use brown, sweet, white, or red onions.
- Lemons: The thinly sliced lemons are the key to keeping the fish juicy and flavorful.
- Salt, pepper, and dried herbs: Add salt and pepper to taste. You can mix any of the following dried herbs as you like for the fish: thyme, rosemary, oregano, and basil. I usually add dried oregano and thyme.
- Fresh Garlic: The fresh garlic needs to be mashed with a mortar and pestle.
- Butter: I LOVE Kerrygold butter, however, any butter is suitable for this recipe. Additionally, you can substitute half olive oil and half butter.
- Lime: The lime makes the garlic butter sauce really sing!
You will also need:
- Large baking sheet
- Chef’s knife and cutting board
- Mortar and pestle
- Small pot (to make the garlic lime butter sauce)
- Potato peeler (if adding potatoes to the bottom of the pan)
Tips for This Steelhead Trout Recipe
The main tips for cooking this dish are:
- The fish must lay on top of sliced onions and have sliced lemons laid on top. This combination creates the juiciest flavorful cooked fish.
- The garlic-lime butter sauce is required. It’s the dish actually.
- Try to buy the freshest fish possible.
- Use parchment paper for a quick cleanup.
I typically don’t eat fish for meal prep meals, because I think seafood has a shorter lifespan in the fridge. But I will definitely eat this fish the following day. I’ve repurposed this fish to sit atop a bed of greens, or to sit alongside a plate of fried rice. It’s very versatile.
Some Other Great Oven-Roasted MealsPrint
This is a quick and easy meal. If you’ve never tried Steelhead Trout, this is an excellent recipe. The fillet is roasted in between onions and lemons to lock in the juice. A garlic lime butter sauce is spooned on top. Served with roasted veggies and potatoes, this will be a family favorite!
- 1.5 – 2 lbs Steelhead Trout
- 1 onion
- 4 tbs Butter
- 6 Garlic Cloves
- 2 Lemons
- 1 Lime
- a pinch of salt and pepper
- 2 tbs Italian Herb Seasoning or Dried Oregano
- 1 tbs dried garlic granules
- Heat oven to 425F.
- Cut an onion into slices. Put some olive oil with onions in a baking dish.
- Place fish on top. Squeeze half a lemon over fish. Season with salt, pepper, and other dry ingredient you fancy.
- Slice lemons thinly. Place over top of fish.
- Bake until finished (depends on thickness and size of fish).
- Roast some veggies in a second pan if you like- it’s about the same cooking time.
Garlic Lime Butter
- Add butter to the pan (roughly 4 tablespoons).
- Chop or mash about 6 large cloves of garlic. Add some salt to garlic.
- Add garlic to butter and cook on high until garlic starts to turn golden.
- Add 1 whole lime to sauce. Stir, take off heat.
- Spoon over fish once fish is out of the oven.
Sometimes I peel and slice a potato to go under the fish. If I had the potato, I will put the onion and potato in the oven without the fish for about 15 minutes. Then, I add the fish and complete cooking.
- Category: Entree
- Method: Roasting
- Cuisine: American
- Serving Size: 8 ounces
- Calories: 483
- Sugar: 3 g
- Sodium: 362 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 52 g
- Cholesterol: 160 mg
Keywords: steelhead trout baked salmon garlic lime butter roasted fish