This is the best Baked Steelhead Trout recipe when you’re craving flaky, tender fish with low effort prep. Only 20 minutes of cooking time stands between you and a gourmet-level seafood dinner.
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Perfectly cooked fish doesn’t have to be hard to make! This steelhead recipe is simple to make and is ready in just 30 minutes for the perfect dish any night of the week.
Why this Recipe Works
Great for anything from weeknight dinners to Sunday meals, this delicious fish recipe takes simple ingredients and turns them into a restaurant-quality dish.
Cooked to perfection in aluminum foil, this is amazing to pair with your favorite veggie sides for a satisfying and nutritious dinner. The whole family will love the incredible flavors of this seafood classic.
And if you want to add even more seafood to your diet, try my Hot Honey Salmon or my Cedar Plank Grilled Salmon for another tasty fish dinner!
Ingredients Needed
- Dijon Mustard: Yellow mustard can be used in a pinch.
- Fresh Lemon Juice: You can use bottled lemon juice for convenience, but freshly squeezed lemon juice will provide the best flavor.
- Honey: Balances out the savory and slightly spicy ingredients with some sweetness.
- Olive Oil: Avocado oil will also work
- Soy Sauce: light or dark is fine.
- Fresh Garlic Cloves: fresh minced is always recommended.
- Fresh Grated Ginger: Another ingredient that will add the best flavor to your trout if you grate your own fresh ginger.
- Seasonings: A combination of salt, paprika, and red pepper flakes rounds out the flavor profile.
- Whole Steelhead Trout Fillet: Skin on or off.
- Melted Butter: To drizzle over the top.
How to Make this Baked Steelhead Trout
- Step 1: In a mixing bowl, combine mustard, lemon juice, honey, oil, soy sauce, ginger, garlic, and seasonings.
- Step 2: Place the steelhead trout fillet skin side down in a large container and pour marinade over top of the trout. Refrigerate for 1 to 4 hours.
- Step 3: Add a few sheets of foil to a baking sheet. Place trout on the foil and crinkle the edges to make a foil packet. Add any remaining marinade on top of the fish.
- Step 4: Bake at 450 degrees for 15 to 18 minutes, then drizzle with melted butter and serve.
Recipe Tips
- For even more flavor, turn on the broiler for the last 5 minutes or so. Keep a close eye on the fish to prevent burning.
- Instead of trout, you could use salmon fillets.
- Use a fork to check that the fish flakes easily to ensure it’s fully cooked.
- Serve this fish over rice with a side of broccoli, brussel sprouts, carrots, or sweet potatoes.
- Store leftover fish in the fridge in an airtight container for 2 to 3 days.
