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Lemon Herb Baked Steelhead Trout

This gorgeous steelhead trout recipe delivers rich, buttery flavor with a bright lemon herb butter sauce. Ready in just 25 minutes, it is impressive enough for dinner parties yet easy enough for weeknight meals. Naturally gluten free and high in omega-3 fatty acids.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 1.5 pounds steelhead trout fillets skin on
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
For the Lemon Herb Butter
  • 4 tablespoons unsalted butter
  • 3 tablespoons fresh lemon juice
  • 3 garlic cloves minced
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon lemon zest

Equipment

  • Rimmed baking sheet
  • Parchment paper or aluminum foil
  • Small saucepan
  • Sharp knife
  • Cutting board
  • Pastry brush or spoon for basting
  • Instant read thermometer
  • Fish spatula

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit and position a rack in the center.
  2. Line a rimmed baking sheet with parchment paper or lightly greased aluminum foil.
  3. Remove the steelhead trout from its packaging and pat both sides thoroughly with paper towels.
  4. Brush both sides of the fillets with olive oil. Mix the salt, pepper, garlic powder, and paprika together, then sprinkle evenly over the flesh side of the fish.
  5. Place the fillets skin side down on the prepared baking sheet, spacing them at least an inch apart.
  6. Melt the butter in a small saucepan over medium low heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
  7. Remove the saucepan from heat and stir in the lemon juice, lemon zest, dill, and parsley.
  8. Spoon about half of the lemon herb butter over the fish fillets.
  9. Bake for 12 to 15 minutes until the fish reaches an internal temperature of 145 degrees Fahrenheit. The flesh should flake easily when pressed gently with a fork but still look moist in the center.
  10. Remove the baking sheet from the oven and let the fish rest for 2 minutes. Spoon the remaining lemon herb butter over the top and serve immediately.

Notes

Check doneness at the 12 minute mark by inserting a thermometer into the thickest part of the fillet. Steelhead trout goes from perfect to overcooked quickly. Bring the fish to room temperature for 15 minutes before cooking for more even results. Leave the skin on during baking to protect the delicate flesh.