This easy steelhead recipe is ready in less than thirty minutes - perfect for busy weeknights!
This post is sponsored by our friends at Pacific Seafood.
Busy people of the world! Have iiiiiiiiiiiiii got the most lickety-split-delicious dinner for YOU!
We're working with some amaaaaaaazing (and sustainable! hey-oh!) Columbia River Steelhead Trout today. And we are drenching said Steelhead Trout in butter (and garlic! and lemon!) because everything is better covered in butter. (Yup. I'm pretty sure that's science).
If you're like "wait, hold up, did you just say TROUT?" the answer is yes - but stick with me, because while Columbia River Steelhead might not be a super-familiar fish, I promise it's not scary to cook with at all! (YOU'VE GOT THIS).
Here's what you need to know about Steelhead:
- It tastes (and looks!) a LOT like salmon - basically, if you like salmon, you'll probably like steelhead trout.
- Steelhead packs plenty of omega-3s and other vitamins at a fraction of the cost of salmon - so if you've been shying away from wild salmon because of the price point, LOOK NO FURTHER! Steelhead is a great alternative. (Example: Steelhead was $12.39/lb at my store today; Wild Sockeye Salmon was $21.49/lb).
- The steelhead we're using today is a farm-raised Columbia River Steelhead from Pacific Seafood. The Columbia River is such a unique place (I grew up close by!) and it shines through in the flavor of this fish. Pacific Seafood raises its Columbia River Steelhead without hormones, pesticides, or herbicides - learn more about their facilities and sustainability practices in this video!
But wait. I thought farmed fish was bad?
If you've been following LAAS for awhile, you've likely heard me talk about the importance of choosing wild salmon when it comes to seafood (PS - Pacific Seafood also sells Wild Salmon! Get it get it).
And while I still absolutely recommend you choose wild salmon, here's the hard thing about sustainable seafood: There's no one-size-fits-all sustainability checklist.
Different seafood species have different needs, which means they impact their environment in different ways. And with a growing world population, there's also a growing need for protein - a need that wild fish and land-based protein alone can't support.
Aquaculture (aka Fish Farming) is emerging as an answer to the increasingly important question of how we'll feed the world in years to come. (PS - For an in-depth look at sustainable aquaculture and its role in feeding the world, check out At The Table Podcast Episode 3!)
So. Is steelhead trout sustainable?
The short answer? YES - when you buy it from a sustainably-managed fishery (like our friends at Pacific Seafood!)
This particular steelhead is a certified "Best Choice" from Monterey Bay's Seafood Watch program (WOOT). Pacific Seafood's farm-raised steelhead also has a Best Aquaculture Practices (BAP) certification from the Global Aquaculture Alliance - basically the industry standard for sustainable aquaculture.
Fun Fact: Pacific Seafood was actually the first U.S. salmon/steelhead farm to be BAP certified!
SO. Shall we talk about this easy-peasy-lemon-squeezy (FOR REAL, THOUGH! There's a lemon in there) Garlic Butter Steelhead recipe?
Let me hit you with the highlights:
- Ready in 30 minutes! I GOT YOU.
- Butter + Garlic + Lemon + Red Pepper Flakes = the BEST quick sauce. Add some grated parmesan, lemon zest, or rosemary if you're feelin' fancy.
- Perfect alongside roasted veggies, pasta, mashed potatoes, or rice. It also keeps well in the fridge - toss any leftovers on a quick salad or into your scrambled eggs the next day!
PS: If you're in the mood for an all-the-feels video about EXACTLY how this steelhead is raised - from the hatchery to the farm to the processing plant - check out this video! It's basically like a visit to the Pacific Seafood Steelhead Farm. Except you can be on your couch in your sweatpants.
Video: How to make lemon garlic butter steelhead
Lemon Garlic Butter Steelhead
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Seafood
- Cuisine: American
Description
An easy weeknight steelhead recipe with a quick lemon butter garlic sauce.
Ingredients
- 1 large lemon
- 1.5-2 lb. Steelhead Fillet
- 4 Tablespoons (½ stick) unsalted butter
- 3 cloves garlic, minced (use 4 cloves if they're on the smaller side)
- ½ tsp. red pepper flakes
- 1 tsp. Kosher Salt
- Fresh ground black pepper to taste (I use about ½ tsp)
- ¼ cup fresh chopped parsley, for garnish (optional)
Instructions
- Heat oven to 375 degrees F.
- Cut the lemon in half. Juice one half and reserve the juice for adding to your sauce. Cut the remaining half into 4-5 thin lemon slices and set aside.
- Melt butter in a small skillet over medium heat.
- Add garlic, red pepper flakes, salt, and pepper to melted butter and sauté, stirring frequently, for about one minute until garlic is fragrant and slightly soft.
- Remove skillet from heat. Stir in reserved lemon juice and set aside.
- Lightly oil a large sheet pan. Place steelhead fillet on pan.
- Pour butter mixture over steelhead fillet. Use a pastry brush, the back of a spoon, or your hands to lightly rub the butter mixture into the fish.
- Lay reserved lemon slices across the surface of the steelhead. You're ready to bake!
- Bake steelhead at 375 degrees F for 20-25 minutes until cooked through. When it's cooked, the steelhead will have slightly lightened in color and will be easily flaked with a fork.
- Top cooked steelhead with fresh chopped parsley. Serve immediately.
Notes
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 ½ 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.
Nutrition
- Serving Size:
- Calories: 679
- Sugar: 1.6 g
- Sodium: 1339.5 mg
- Fat: 57 g
- Carbohydrates: 9.3 g
- Protein: 34.8 g
- Cholesterol: 213.8 mg
Keywords: seafood, dinner, fish
Thanks again to my friends at Pacific Seafood for sponsoring this post. Click here to find Pacific Seafood at a store near you, and don't forget to check out this video to see exactly how their steelhead is raised, harvested, and processed!
Terry
Do you recommend leaving the skin on or taking it off before baking?
★★★★★
Team Life As A Strawberry
We typically leave the skin on, but either way will work great!
Debra D
This was fantastic,! TBH, I only chose this recipe because I needed to cook some steelhead I had. I had all the ingredients for this and I wanted something I could bake without a lot of fuss. Turns out, those are add on bonuses to the absolute deliciousness of this recipe. I ate way more of this than I should have, because it was like crack. I will make this again and again
★★★★★
Team Life As A Strawberry
WAHOO! We’re so happy to hear you loved it!
Justin Mcalhany
Absolute 5 star recipe. Today was my first time buying steelhead trout and I stumbled upon this recipe. I do not regret it either. Wonderful flavor and it turned out amazing. I highly recommend and will be doing this again. Thank you for sharing this recipe.
★★★★★
Team Life As A Strawberry
YIPPEE! We're thrilled to hear that you loved this recipe!
Melinda
Amazing flavor! Thank you!
★★★★★
Team Life As A Strawberry
YIPPEE! We're so glad you enjoyed it!
James Trapp
Totally enjoyed every morsel of this easy and delicious recipe.
★★★★★
Team Life As A Strawberry
YIPPEE! So happy to hear you enjoyed it!
Amber Lee
Omg, y'all this recipe has my whole family raving!!
★★★★★
Team Life As A Strawberry
WAHOO! So happy your whole family loves it!
Anne
Found some beautiful steelhead at Costco and then found this recipe. Wow! Fantastic recipe. I only made half the recipe and put asparagus on the same pan with a little of the butter sauce. Better than any restaurant fish I’ve had in a long time. Thank you so much for sharing this!
★★★★★
Team Life As A Strawberry
WAHOO! We're so happy to hear that you loved it!
Eric
Have you tried looking at your site on mobile? Dang near unusable with all the pop ups, ads and video. Just saying...
Team Life As A Strawberry
Thanks for letting us know! We've made a few updates to make the experience better, let us know if it's still an issue!
CA
Fabulous! This will definitely make a return engagement in meals to come!
Team Life As A Strawberry
WAHOO! We're so happy you enjoyed it!
Debra
This is delicious.. I had to modify some but, only the salt and pepper type.
Paired it with GF Mac and cheese because that's how my kids like their fish.. I embellished the m&c which made this a gourmet meal.
★★★★★
Team Life As A Strawberry
WAHOO! We're so happy you hear you and your family loved it!
Willie
I'll try the recipe. Also use the leftover in my eggs with spinach and onions. Yummy.
Team Life As A Strawberry
We hope you enjoy it! Such a great idea to use any leftovers with eggs!
Barbara
I make a lot of steelhead and this recipe is the best I've had.. definitely 5 star plus 5 more stars. I mean it is absolutely delicious so so easy to make thank you so much for posting it!! I loved it so much I joined your team thank you again!
★★★★★
Team Life As A Strawberry
Thanks SO much, Barbara! We're thrilled that you loved the steelhead!
Blaine
This came out really well it's easy to fix I had about 1.25 lb of fish the cuts were sort of thin so I backed up on the time a little bit. But everything came out really good very flavorful not too overwhelming with the red pepper I like spicy food but this was just about perfect The lemon helps tame out the red pepper a little bit and adds another dimension to the fish along with the lemon juice highly recommend.
★★★★★
Team Life As A Strawberry
WAHOO! We're so glad to hear you enjoyed it!
Carmen
Smells good! Can’t wait to try w my steamed rice!!
★★★★★
Team Life As A Strawberry
YIPPEE! Love the addition of steamed rice!
Melissa
I've made this several times now--so simple and so good! Thank you for posting it. It's now a part of our regular rotation.
★★★★★
Team Life As A Strawberry
We're SO happy to hear you loved it!
Zoldie
Absolutely wonderful! I baked fish in a foil packet-- I had a leek, cut it into segments, fried it in the garlic butter, then put it on top of the fish (seasoned with the red pepper flakes, rosemary and parsley) folding the foil over the top to make a packet. Wow!!! The fresh lemon juice really gave it some flavor punch at the end (I squeezed some on before serving) My pieces were thin and smaller, so I watched the baking time, and took it out when just done (15 minutes)
★★★★★
Team Life As A Strawberry
WAHOO! We're so glad you enjoyed it!
Annie
Very tasty recipe! I added scallions, paprika, and a tad more butter for my pan, turned out perfectly!
Team Life As A Strawberry
Thanks so much, Annie! We love your fun additions!
Lara
Made this tonight for dinner with roasted potatoes and sugar snap peas....so simple and absolutely delicious!!
Team Life As A Strawberry
Thanks so much, Lara! What a great recipe to pair with those sides!
betsie
First time trying Steel head Trout. Recipe was wonderful and fish was beautifully flavored. I cut the fresh garlic back a bit and since I didn't have fresh lemon, I used crystallized lemon from True Lemon. This dish was a hit and I'll be adding this recipe as a "keeper".
★★★★★
Team Life As A Strawberry
YAY! We're so happy to hear it's a new favorite!
Adrienne
This is a very reliable recipe with the steelhead trout coming out better and more predictable than salmon. I now by a large filet of the steelhead and break it up for several meals using this recipe when I cook it.
★★★★★
Team Life As A Strawberry
WAHOO! We're so happy you're enjoying it, Adrienne!
Amy
Delicious and simple.
★★★★★
Team Life As A Strawberry
Thanks, Amy!
Leah
I made this recipe tonight and it was delicious! I used ghee instead of butter to make it Whole30 compatible and served it with roasted root veggies. Yum!
★★★★★
Team Life As A Strawberry
Thanks so much! We love that you were able to make it perfect for YOU!
J.E.
I literally make this once a week. It is so easy and a total family favorite. I also often saute some veggies up in the skillet that had the butter, garlic and lemon (cause even after I pour the sauce out t over the fish, there's always a little that remains in the pan). Tonight I sautéd some thinly sliced zucchini and crooked-neck squash with more garlic, Trader Joe's Everyday Seasoning, and topped it off with a few squeezes of lime. It went amazingly well with the fish. (And yes, if you end up making too much fish, it is also quite tasty the next day.)
★★★★★
Team Life As A Strawberry
Thanks so much, we're SO happy to hear how much you enjoy it!
A
Really easy for someone who doesn't normally make fish. My kid loved it!
★★★★★
Team Life As A Strawberry
YIPPEE! We're so happy to hear it was a hit!
Mara
I made this recipe tonight and it was delicious! I did not want to wash both a skillet and a sheet pan so I made the sauce by microwaving the butter. It might have been even better had I followed the recipe but it was a delicious one-pan meal! I roasted veggies in the same pan.
Team Life As A Strawberry
We're SO happy to hear you enjoyed it!
Jane
Great. Cooked by the recipe. Great
Team Life As A Strawberry
We're so happy you enjoyed it!
Snd
Delicious
★★★★★
Team Life As A Strawberry
We're so happy you enjoyed it!
Sophia
Absolutely delicious. Hadn't tried steelhead trout before, it's a really interesting flavored fish. Somewhat of a cross between fattier red and white fish. It does have a nice pink color!
The sauce in this recipe is a spot on complement to its unique flavor. I wouldn't think to put red pepper on most other fish, but it works very well here. Thanks!
Gail Snydreman
My husband won't eat salmon, but he loves rainbow trout. So when I saw this, I thought I'd just tell him it was trout, and give it a try. He LOVED it. It is so delicious. Next time I'm going to make him try it on salmon 🙂 I bet he'll love it!! It is so good and so easy. Great recipe.
Kiki
Wow, this is the best fish I have ever made ! I am so proud of the way it came out and it taste gourmet . Most def will be making this again . I was so afraid of steelhead when I got home and realized it was not salmon . Taste bomb, thank you so much
★★★★★
Alyssa
My husband loves this recipe and we sub the real butter for plant butter and it’s still amazing.
★★★★★
Pearla
First steelhead trout I ever made!!! Won’t be my last❤️
★★★★★
Rob from Austin
Wow, Jessie! What a great recipe! This was our first time eating Steelhead, and this was delicious. Not sure we will ever eat salmon again. Thank you!
Jess M
We made this recipe last night and it was delicious! Tasted like salmon but without the fishy taste I think salmon has. It was so easy to put together as well. Now we're eating the leftovers cold on a salad and it kept very well overnight. Thanks for sharing! Definitely adding to my recipe book.
★★★★★
Gerard Kennealey
Looks good, but...
Impossible to print recipe without printing 10+ pages
Jessie @ Life As A Strawberry
Hi Gerard! If you hit the "Print" button on the recipe card the recipe will print on a single page (2 pages if you choose to include the notes and nutrition info). If it's not coming up as a 1-2 page print, you may need to check your printer settings. Thanks!
Edna
Get the amazing Paprika App.....it will extract the ingredients and method for you without the peripheral stuff...then add it to your Paprika recipe box. If you want to share, it will add it to an e-mail. Best recipe app.
anja
I just wanted to let you know this recipe converted my fishstick eating kid into a full fledged real fish eater. Sure I had to sing a silly song, but he ate it! Great easy recipe that is going in my recipe binder. Thanks!
★★★★★
Jessie @ Life As A Strawberry
Best compliment ever! I'm so happy you liked the recipe (and we 100% support silly songs with dinner!)
Cilla
Great recipe. And we learned something about farming steelhead. My package said farmed on USA but said color was added. The video on pacific seafood and other sources say steelhead is naturally orange. So now I’m confused.
Thomas a roberts
Think of it like makeup. Your lips are red, but not 'lipstick red' naturally.
Jackie
How many calories in each serving please
Maria
How thick are your fillets? I usually cook mine for about 10-12 minutes per inch. I'm wondering about the long cook time in the recipe.
Jessie @ Life As A Strawberry
Our fillets tend to be quite thick and relatively large, and we usually cook the fish until it's just about well-done! If you like a medium or medium-rare fish, or if you're working with a smaller fillet, you can certainly decrease the cook time and check every 10 minutes or so until it's perfect for you. Hope that helps!
Sharon Rausch
I can hear good sound thank you so much for sharing nice post.
★★★★★
Jackie @ Life As A Strawberry
Thank you Sharon!