Best Way To Cook Steelhead Trout Fillets Recipes

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BAKED SALMON TROUT



Baked Salmon Trout image

Easy to make, effortless and super delicious dinner for the family

Provided by Lyubomira

Categories     Main

Number Of Ingredients 7

2 lb salmon trout
3 tbsp melted butter
3 garlic cloves (minced)
1 tsp sea salt
1/4 tsp black pepper
1/8 tsp paprika or Cayenne pepper (hot!)
Lemon slices (chopped parsley and dill)

Steps:

  • Preheat oven to 375 F (190 C).
  • In a small bowl combine the butter, salt, pepper, garlic and paprika.
  • Line a baking sheet with aluminum foil.
  • Place the fish skin side down.
  • Pour the butter mixture over the fish, make sure the top is covered with it. Wrap with foil and bake for 20 minutes. Uncover the fish and broil (at 400 F) for 3-5 minutes, until the fish turns golden on top and looks "baked", not steamed. Serve immediately.

Nutrition Facts : Calories 416 kcal, Carbohydrate 1 g, Protein 47 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 776 mg, Sugar 1 g, ServingSize 1 serving

STEELHEAD TROUT BAKE WITH DIJON MUSTARD



Steelhead Trout Bake with Dijon Mustard image

This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.

Provided by Nora

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound skinless steelhead trout fillets
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
  • Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g

HOW TO COOK TROUT



How to Cook Trout image

This recipe is so simple, it doesn't even have a name. I just call it Trout. This is such an easy weeknight seafood dinner. It's a really nice way to cook fish, especially if you're new at cooking fish.

Provided by Chef John

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 5

¼ cup butter
2 (8 ounce) whole trout, butterflied and deboned
salt and freshly ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
  • Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
  • Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
  • Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
  • Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 1.6 g, Cholesterol 181.4 mg, Fat 33.2 g, Fiber 0.2 g, Protein 40.4 g, SaturatedFat 17.4 g, Sodium 263.4 mg, Sugar 0.4 g

PAN-SEARED STEELHEAD TROUT WITH LEMON THYME BUTTER SAUCE



Pan-Seared Steelhead Trout with Lemon Thyme Butter Sauce image

Topped with silky smooth, tangy lemon thyme butter, these beautiful steelhead trout filets with addicting crisp skin are simply irresistible!

Provided by Shinee D.

Categories     Main Course

Time 25m

Number Of Ingredients 8

1 lb skin-on steelhead trout (cut into 4 fillets)
¼ teaspoon salt and pepper
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3-4 small sprigs of thyme
1/4 teaspoon salt
4 tablespoons unsalted butter (cold and cut into 1 tablespoon pieces)
Saffron rice

Steps:

  • To cook trout, pat dry fillets thoroughly with paper towel. Salt and pepper on all sides.
  • In a large skillet, heat olive oil over medium-high heat.
  • Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes.
  • Then flip each fillet and continue to cook until cooked through, about 2 minutes.
  • Remove onto a clean plate skin-side up and loosely cover with a foil, while prepare the sauce. (Don't cover the fillets tightly, or the crispy skin will get soggy.)
  • To make the sauce, add lemon juice, thyme and salt in a medium skillet.
  • Bring it to a boil over medium heat and cook until it until reduced in half.
  • Remove thyme sprigs, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. (Note: The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.)
  • Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.

Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Sugar 1 g, Sodium 351 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE



Trout with Garlic Lemon Butter Herb Sauce image

One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout.

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 9

1.5 pounds trout (or salmon, or arctic char - 2 large fish fillets with skin on the bottom)
2 tablespoons olive oil (more, if needed)
1 tablespoon Italian seasoning ((dried thyme, oregano, parsley, combined together))
1/4 teaspoon salt (to taste)
4 garlic cloves (diced)
3 tablespoons lemon juice (freshly squeezed)
2 tablespoons white wine
2 tablespoons butter (softened)
2 tablespoons parsley (chopped)

Steps:

  • Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
  • In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
  • Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
  • Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
  • After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
  • Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
  • Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

Nutrition Facts : Calories 380 kcal, Carbohydrate 2 g, Protein 35 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 286 mg, ServingSize 1 serving

QUICK AND SIMPLE STEELHEAD TROUT RECIPE



Quick and Simple Steelhead Trout Recipe image

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.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Dinner

Time 25m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 serving, Calories 280 kcal, Sugar 1 g, Sodium 161 mg, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg

PAN-FRIED TROUT WITH LEMON THYME BUTTER



Pan-Fried Trout with Lemon Thyme Butter image

Beautiful pan fried steelhead trout with crispy skin and juicy tender meat, smothered with tangy thyme lemon butter sauce. Delicious dinner in minutes!

Provided by Shinee

Categories     Main Course

Time 25m

Number Of Ingredients 7

1 lb skin-on steelhead trout (cut into 4 fillets)
¼ teaspoon salt and pepper
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3-4 small sprigs of thyme
Pinch of salt
4 tablespoons unsalted butter (cold and cut into 1 tablespoon pieces)

Steps:

  • Pat dry fillets thoroughly with paper towel. Salt and pepper on all side.
  • In a large skillet (I use non-stick), heat olive oil over medium-high heat. Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes. Then flip each fillet and continue to cook until cooked through, about 2 minutes. Remove onto a plate skin-side up and loosely cover with a foil, while prepare the sauce. Don't cover the fillets tightly, or the crispy skin will get soggy.
  • To make the sauce, add lemon juice, thyme and salt in a medium skillet. Bring it to a boil over medium heat and cook until it until reduced in half. Remove thyme, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.
  • Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.

Nutrition Facts : Calories 302 kcal, Sugar 1 g, Sodium 206 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

GRILLED STEELHEAD TROUT WITH HERB BUTTER



Grilled Steelhead Trout with Herb Butter image

This is an easy to grill fish that is similar to salmon. It has a classic mild flavor that your friends and family will love!

Provided by Jason

Categories     Main Course

Time 35m

Number Of Ingredients 4

1 stick Butter (softened at room temperature )
3 cloves Garlic (minced )
2 tbsp Rosemary and Thyme (combined) (freshly chopped )
1 lb Steelhead Trout

Steps:

  • Combine softened butter, garlic and herbs in a small food processor. Be careful not to run the food processor too long as it will cause the butter to heat up and melt.
  • Roll the mixed butter into a log in a square of clear plastic wrap
  • Place in refrigerator to allow to harden
  • Bring the grill to 350 degrees on direct heat
  • Apply olive oil to both sides of the steelhead along with a light coating of salt and pepper, to taste
  • Place it skin side down on the grill. Grill for 15 minutes.
  • Flip and cook for an additional 8-12 minutes. Make sure to check the thickest parts of the fish for an internal temperature of 145 degrees. It should be flaky with a fork.
  • Using two larg spatulas, lift it from the grill and place it on a sheet pan
  • Add 4-5 pats of chilled butter and allow to melt over the hot steelhead

Nutrition Facts : ServingSize 4 oz, Calories 372 kcal, Carbohydrate 2 g, Protein 23 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 123 mg, Sodium 253 mg, Fiber 1 g, Sugar 1 g

OVEN-BAKED TROUT



Oven-Baked Trout image

Learn how to make oven-baked trout with just a few simple ingredients for a fast and healthy dinner.

Provided by KitchenRatings.com

Categories     Main Course

Time 21m

Number Of Ingredients 6

1 pound trout fillet
2 sprigs fresh parsley
1 lemon
Olive oil
Salt to taste
Pepper to taste

Steps:

  • Preheat the oven to 400°F (or 205°C).
  • Check the trout fillet for scales and remove any.
  • Line a large rimmed baking sheet with a large piece of aluminum foil. The foil piece should be slightly larger than the trout.
  • Place the trout on the aluminum foil. The skin side should face the foil.
  • Drizzle olive oil on both sides of the trout. Then sprinkle with salt and pepper. Slice the lemon into thin rounds and cover the fish with lemon slices, then the fresh sprigs of parsley.
  • Use the excess aluminum foil to wrap the trout and keep everything in place. Crimp the edges of the foil over each other to seal the packet closed.
  • Bake the trout for 10 to 20 minutes, depending on the size of your fillet.
  • After 10 minutes, take the baking sheet out and check the fish. Use a fork to gently prod the flesh in the thickest part of the fillet. It should be tender and flake easily when it is done cooking.
  • If your trout is fully cooked, it's ready to serve. Otherwise, return the baking sheet to the oven and check in another 5 to 10 minutes.
  • Serve your trout by opening up the foil packet at the table and wowing your guests.

BARBECUED TROUT



Barbecued Trout image

This delicious recipe came from a friend her in Mountain Home. The sauce really gives the fish a wonderful flavor. Even those who aren't that fond of fish will like it prepared this way. My husband and I have been married for 45 years and moved to this area after retiring 4 years ago. - Vivian Wolfram, Mountain Home, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2/3 cup reduced-sodium soy sauce
1/2 cup ketchup
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon dried rosemary, crushed
6 pan-dressed trout
Lemon wedges, optional

Steps:

  • Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.

Nutrition Facts :

MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI



Mediterranean Pan Seared Trout Recipe with Tzatziki image

One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner. More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.

Provided by Suzy Karadsheh

Categories     Fish and Seafood

Time 16m

Number Of Ingredients 8

1 1/2 tsp ground coriander
1 tsp sweet paprika
1 tsp all-natural garlic powder (or 1 to 2 tsp garlic paste)
1 1/2 lb trout fillet (or butterflied trout fillet as in the pictures)
Salt and Pepper
All-purpose flour for coating (no more than 1/2 cup)
Extra virgin olive oil (I used Private Reserve Greek EVOO)
Lime wedges, for serving

Steps:

  • Mix the coriander, paprika, and garlic powder in a small mixing bowl.
  • Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
  • Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
  • In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
  • Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
  • Transfer to serving platter and finish with a squeeze of fresh lime juice.

Nutrition Facts : Calories 393 calories, Sugar 4.3 g, Sodium 178.6 mg, Fat 18.5 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 3.3 g, Protein 39.6 g, Cholesterol 10.2 mg

ULTIMATE STEELHEAD TROUT RECIPE



Ultimate Steelhead Trout Recipe image

This is the ultimate steelhead trout recipe. Topped with shallots, garlic, lemon and fresh herbs, it's so juicy and flavorful. It's so simple but looks impressive.

Provided by Olga's Flavor Factory

Time 30m

Yield 6

Number Of Ingredients 7

1 steelhead trout or salmon fillet (1 1/2 - 2 1/2 lbs)
4 Tablespoons butter
1 shallot, minced
2 garlic cloves, minced
1-2 Tablespoons fresh dill, minced (you can also use other herbs, like parsley, chives))
salt, ground black pepper, to taste
1 lemon (1 teaspoon of zest and all the freshly squeezed juice)

Steps:

  • Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
  • In a skillet or small 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. If it's really big, lay it diagonally across the baking sheet. Season with salt and pepper.
  • Spoon the butter over the fish.
  • Sprinkle with half of the minced dill.
  • Roast in the oven for 12-17 minutes, depending on how thick the fish is. 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 several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it's easier.)
  • Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

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