Quick and Simple Steelhead Trout Recipe
This Quick and Simple Steelhead Trout Recipe is elegant enough for entertaining guests, but it’s also simple enough to make for a weeknight dinner.
Equipment
- Rimmed baking sheet
- aluminum foil or parchment paper
- spatula
Ingredients
- 1 pound steelhead trout or salmon fillet
- 4 tablespoons butter
- 2 shallots , minced
- 2 garlic cloves , minced
- 2 tablespoons fresh dill , minced
- salt , pepper
- 1 teaspoon of zest
- 2 tablespoons freshly squeezed juice
Instructions
- Preheat the oven to 450 °F. Line a baking sheet with aluminum foil as the skin will stick to the pan.
- In a small skillet or 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 and season with salt and pepper, to taste.
- Spoon the butter sauce over the fish.
- Sprinkle with half of the minced dill.
- Roast in the oven for about 15 minutes. 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 two spatulas to take the fish off the baking sheet in one piece, or cut it into sections for serving.
- Squeeze the other half of the lemon juice over the fish and garnish with a little more fresh dill.
Notes
- Doneness Tip: Steelhead trout is done when it flakes easily with a fork and reaches an internal temperature of about 145°F. Be careful not to overcook, as trout dries out quickly.
- Thickness Matters: Thicker fillets may need 2–3 extra minutes in the oven. Start checking at the 12–15 minute mark to avoid overcooking.
- Substitute Option: Salmon can be used in place of steelhead trout. Expect a slightly firmer texture and adjust cook time as needed.
- Butter Sauce Tip: Spoon the butter, garlic, and lemon mixture evenly over the fish so it bastes while baking for maximum flavor.
- Fresh Herbs: Fresh dill gives the best flavor, but dried dill can be used in a pinch (use about one-third the amount).
- Foil Lining: Lining the pan with foil makes cleanup easier and prevents sticking.
- Serving Suggestion: This trout pairs well with rice, roasted vegetables, or a simple green salad for an easy weeknight dinner.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 3g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 161mg | Potassium: 463mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 3mg | Vitamin D: 5µg | Vitamin E: 1mg | Vitamin K: 1µg | Calcium: 61mg | Folate: 20µg | Iron: 2mg | Zinc: 1mg