Ingredients & Substitutions
Here I explain the best ingredients for my baked steelhead trout recipe, what each one does, and substitution options. For measurements, see the recipe card.
Steelhead Trout Fillets – Steelhead tastes a bit like salmon, but it’s firmer, leaner, and less rich. It’s much larger than rainbow trout. I got mine at a grocery store, otherwise your local fishmonger should have it. Oil & Butter – Some steelhead trout recipes use just one or the other, but I love the combo of olive oil and unsalted butter together in mine. Both prevent the fish from tasting too dry. The butter is my “secret” ingredient to add flavor, while olive oil keeps the meal balanced. If you can’t have dairy, you can just use more olive oil, or substitute butter flavored coconut oil. Garlic – I always recommend using fresh garlic for the best flavor. Two teaspoons of jarred minced garlic will do the trick, though. Lemon Juice – Pick up some fresh lemons, as we’re placing extra slices on top as well. Fresh Herbs – I went with fresh parsley and chives, but you could totally sprinkle your fish with thyme or dill. If all you have is dried herbs, just use 2 teaspoons instead of 2 tablespoons fresh. Sea Salt & Black Pepper
How To Cook Steelhead Trout
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. I kept it simple this time, but steelhead trout’s flavor can stand up to a stronger marinade if you’re up for it! I love it with my sweeter salmon marinade sometimes, or try the Asian-inspired marinade I use for grilled tuna steaks. You can cook steelhead the same way you’d cook any other fish — pan fry, use your oven, grill, or even air fry. My recipe here uses a simple baking method:
Storage & Meal Prep
Store: Leftovers can go in an airtight container in the refrigerator for up to 3 days. You can flake the trout into pieces and toss it into a salad for a quick lunch, or stir it into a pasta dish (I like it with zoodles) for some extra protein. Meal prep: Sorry, you can’t brush on the marinade and cook later! The lemon juice will start to turn your fish into ceviche after about 15 minutes. But, sometimes I mix up the marinade in advance, then just brush on and bake the day-of. Reheat: My favorite way to reheat this steelhead trout recipe is in the air fryer (2-3 minutes at 325 degrees F). You can also use your oven at the same temperature — just cover it in foil first. Freeze: Cool completely, then wrap the trout tightly in plastic wrap and place in a zip lock bag or container. You can keep it frozen for up to 3 months.
Serving Suggestions
Ready to round out your steelhead trout with the perfect side? I’ve got you covered with some easy options:
Individual fillets cook more evenly than a large one. If you’re working with a whole steelhead trout fillet, I recommend cutting it into individual portions for more even (and faster) cooking. Don’t crowd your baking dish. Spacing out the pieces helps them cook evenly, plus they’ll take much longer if you don’t. Be careful not to overcook. Since steelhead trout is leaner than salmon, it will cook a little faster. I start checking the oven around 10 minutes in. You can check that the fish flakes easily with a fork, but for perfect results, I use my meat thermometer — the ideal internal temp for moist, flaky fish is 135-140 degrees F. Don’t forget the sauce in the baking dish! You can drizzle it over your fish for serving. Or whip up my quick lemon butter sauce if you want more.
Asparagus – Trout cooks up quickly, just like my roasted asparagus, so I often cook them together. But you could totally toss some asparagus in the air fryer, too. Other Veggies – Pop some balsamic brussels sprouts into the oven earlier (since they take longer than the fish), or just whip up my air fried zucchini or sauteed broccoli while you have the steelhead trout in the oven. Potatoes – I’m more of a mashed cauliflower kind of girl, but my kids love my baked sweet potatoes and air fryer potatoes. (Okay, maybe I can’t resist them, either.) Salad – This steelhead trout recipe goes great with just about any of my healthy salad recipes, but lately I’ve been loving it with beet salad in particular. It adds such a nice pop of color!
My Tools For This Recipe
Baking Dish – I like baking steelhead trout in this rather than a sheet pan, because it contains the juices better (which helps the fish stay moist). It’s also pretty enough to double as a serving dish. Meat Thermometer – Mine reads in just a few seconds and is reasonably priced.
Please enter your first name for your account. Your saved recipe will also be sent to your email. We spent a perfect, sunny Minnesota day doing some of our favorite things: long brunch at one of our fave spots, walk around the lake (selfie pic here), couples massage, and finished the day with a special dinner outside. It wasn’t steelhead trout, but we actually both had fish… and I’m already scheming upcoming recipes. 😉 What are some of your favorite ways to celebrate anniversaries? I’m always looking for more inspiration!
