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    Home » Recipes

    Lemon Garlic Butter Steelhead

    Published: Dec 11, 2018 · Last Updated: May 2, 2022

    Jump to Recipe

    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.

    Steelhead trout fillet topped with lemon and parsley and cut into slices. this recipe

    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).

    Steelhead fillet on a metal baking sheet drizzled with olive oil.

    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).

    Melted butter, garlic, and red pepper flakes in a small skillet.

    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!
    Steelhead fillet topped with four lemon slices on a baking sheet.

    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!)

    Baked steelhead trout portions topped with parsley and lemon slices.

    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!

    Roasted steelhead topped with lemon slice and parsley on a white plate with roasted asparagus.

    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.

    Slice of baked steelhead topped with a lemon slice on a white plate next to roasted asparagus.

    Video: How to make lemon garlic butter steelhead

      Print
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    Baked steelhead fillet on a metal sheet pan, topped with fresh parsley and lemon slices and cut into portions.

    Lemon Garlic Butter Steelhead

    ★★★★★ 5 from 26 reviews
    • Author: Jessie
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: Serves 6
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    Description

    An easy weeknight steelhead recipe with a quick lemon butter garlic sauce.


    Ingredients

    Scale
    • 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

    1. Heat oven to 375 degrees F.
    2. 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.
    3. Melt butter in a small skillet over medium heat.
    4. 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.
    5. Remove skillet from heat. Stir in reserved lemon juice and set aside.
    6. Lightly oil a large sheet pan. Place steelhead fillet on pan.
    7. 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.
    8. Lay reserved lemon slices across the surface of the steelhead. You’re ready to bake!
    9. 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.
    10. 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.

    Did you make this recipe?

    Tag @lifeasastrawberry on Instagram

    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!

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Discussion

    1. Amy :
      January 7, 2021

      Delicious and simple.

      ★★★★★

      Reply
      • Team Life As A Strawberry :
        January 8, 2021

        Thanks, Amy!

        Reply
    2. Leah :
      January 4, 2021

      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!

      ★★★★★

      Reply
      • Team Life As A Strawberry :
        January 6, 2021

        Thanks so much! We love that you were able to make it perfect for YOU!

        Reply
    3. J.E. :
      December 23, 2020

      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.)

      ★★★★★

      Reply
      • Team Life As A Strawberry :
        December 25, 2020

        Thanks so much, we’re SO happy to hear how much you enjoy it!

        Reply
    4. A :
      December 1, 2020

      Really easy for someone who doesn’t normally make fish. My kid loved it!

      ★★★★★

      Reply
      • Team Life As A Strawberry :
        December 1, 2020

        YIPPEE! We’re so happy to hear it was a hit!

        Reply
    5. Mara :
      November 24, 2020

      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.

      Reply
      • Team Life As A Strawberry :
        November 26, 2020

        We’re SO happy to hear you enjoyed it!

        Reply
    6. Jane :
      November 20, 2020

      Great. Cooked by the recipe. Great

      Reply
      • Team Life As A Strawberry :
        November 22, 2020

        We’re so happy you enjoyed it!

        Reply
    7. Snd :
      October 8, 2020

      Delicious

      ★★★★★

      Reply
      • Team Life As A Strawberry :
        October 10, 2020

        We’re so happy you enjoyed it!

        Reply
    8. Sophia :
      July 19, 2020

      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!

      Reply
    9. Gail Snydreman :
      July 11, 2020

      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.

      Reply
    10. Kiki :
      July 8, 2020

      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

      ★★★★★

      Reply
    11. Alyssa :
      June 18, 2020

      My husband loves this recipe and we sub the real butter for plant butter and it’s still amazing.

      ★★★★★

      Reply
    12. Pearla :
      May 17, 2020

      First steelhead trout I ever made!!! Won’t be my last❤️

      ★★★★★

      Reply
    13. Rob from Austin :
      May 5, 2020

      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!

      Reply
    14. Jess M :
      April 29, 2020

      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.

      ★★★★★

      Reply
    15. Gerard Kennealey :
      April 17, 2020

      Looks good, but…
      Impossible to print recipe without printing 10+ pages

      Reply
      • Jessie @ Life As A Strawberry :
        April 18, 2020

        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!

        Reply
      • Edna :
        January 30, 2021

        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.

        Reply
    16. anja :
      February 17, 2020

      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!

      ★★★★★

      Reply
      • Jessie @ Life As A Strawberry :
        April 18, 2020

        Best compliment ever! I’m so happy you liked the recipe (and we 100% support silly songs with dinner!)

        Reply
    17. Cilla :
      January 11, 2020

      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.

      Reply
      • Thomas a roberts :
        June 15, 2020

        Think of it like makeup. Your lips are red, but not ‘lipstick red’ naturally.

        Reply
    18. Jackie :
      October 6, 2019

      How many calories in each serving please

      Reply
    19. Maria :
      June 13, 2019

      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.

      Reply
      • Jessie @ Life As A Strawberry :
        July 24, 2019

        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!

        Reply
    20. Sharon Rausch :
      May 10, 2019

      I can hear good sound thank you so much for sharing nice post.

      ★★★★★

      Reply
      • Jackie @ Life As A Strawberry :
        May 14, 2019

        Thank you Sharon!

        Reply
    Newer Comments »

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