Broiled Steelhead Trout With Rosemary, Lemon and Garlic

Pro tips

• Pat the fillet dry before broiling to encourage light browning and prevent sticking to the pan.
• Position the broiler rack 4–6 inches from the heat source to ensure even cooking without charring the delicate herb topping.
• Don't skip the lemon zest; it provides bright, concentrated citrus flavor that fresh juice alone cannot replicate.
• Add the garlic and rosemary directly to the oil before drizzling over the fillet to infuse flavor rather than scattering dry onto the surface.

Substitutions

• Fresh rosemary → dried rosemary (use 1/2 tablespoon; dried is more concentrated)
• Olive oil → butter (adds richness; use clarified butter to prevent burning under the broiler)
• Lemon → lime or orange zest and juice (for a different citrus profile)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 2 days; reheat gently at 300°F or serve cold with extra lemon.

Equipment

broiler pan or baking sheet · broiler

Can I substitute steelhead trout with another fish?

Yes. Salmon, catfish, halibut, or cod work well with the same seasoning and broiling time; adjust timing if fillets vary in thickness.

How do I know when the steelhead is done broiling?

The flesh should flake easily with a fork and reach an internal temperature of 145°F (63°C). Check at the thickest part.

Should I remove the skin before broiling?

Either way works. Skin-on protects the fillet and adds flavor; skin-off cooks slightly faster and is easier to serve.

How long does leftover broiled steelhead keep?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven to avoid drying out.