An easy weeknight steelhead recipe with a quick lemon butter garlic sauce.
Don’t worry too much about the weight of your steelhead fillet – if you’re in the ballpark of 1.5 or 2 pounds, you’ll be fine! If you’re using a much larger fillet, you may want to double the amount of sauce.
What should I serve with this steelhead? Serve this lemon garlic butter steelhead with your favorite roasted vegetables, pasta, mashed potatoes, or rice.
If you don’t have a lemon, use 2 Tablespoons bottled lemon juice in the sauce (in place of the juice of 1/2 a lemon) and skip the lemon slices when baking.
Change up the sauce by adding fresh herbs (I like rosemary, thyme, and cilantro), grated parmesan cheese, or a Tablespoon of honey. This sauce is very forgiving – don’t be afraid to make it your own!
If you can’t find steelhead, use Wild Alaskan Salmon instead.
If you have leftovers, let cooked steelhead cool completely, then transfer to an airtight container and store in the fridge for 2-3 days. Use cold steelhead in salads or sandwiches, or toss some flaked steelhead into your scrambled eggs or a hash the next morning.