Baked Steelhead Trout with Garlic Herb Butter
Easy baked steelhead trout with garlic herb butter, fresh herbs, and lemon — a tender, flaky fish that’s simple to make and perfect for flavorful weeknight dinners.
Ingredients
- 3 tablespoons unsalted butter softened
- 2 cloves garlic finely minced
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh oregano finely chopped
- 2 tablespoons fresh Italian parsley finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 lb steelhead trout fillet
- 1 lemon thinly sliced
Instructions
- Preheat the oven: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
- Make the herb butter: In a small bowl, combine softened butter, garlic, thyme, oregano, parsley, salt, and pepper. Mix until well combined.
- Prepare the trout: Place the steelhead trout fillet skin-side down on the prepared baking sheet. Spread the herb butter evenly over the top of the fish.
- Add lemon: Arrange lemon slices over the buttered trout.
- Bake: Bake for 12–15 minutes, or until the trout flakes easily with a fork and reaches an internal temperature of about 135°F in the thickest part.
- Serve: Remove from the oven and serve immediately with extra lemon wedges, if desired.
Notes
Steelhead trout is done when it reaches an internal temperature of 135°F in the thickest part and flakes easily with a fork. It can be served medium, similar to salmon, for the best texture. For a more well-done fillet, cook to 140–145°F, keeping in mind the fish will firm up as it cooks.
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