Lemon Garlic Butter Steelhead

Name: Lemon Garlic Butter Steelhead
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large lemon; 1.5-2 lb. Steelhead Fillet; 4 Tablespoons (1/2 stick) unsalted butter; 3 cloves garlic, minced (use 4 cloves if they're on the smaller side); 1/2 tsp. red pepper flakes; 1 tsp. Kosher Salt; Fresh ground black pepper to taste (I use about 1/2 tsp); 1/4 cup fresh chopped parsley, for garnish (optional)

This lemon garlic butter steelhead is a simple pan-seared fish dish with a bright, buttery sauce that comes together in under 30 minutes. The combination of fresh lemon, minced garlic, and red pepper flakes creates a restaurant-quality sauce that elevates the mild, buttery steelhead fillet.

🌍American 🥗Pescatarian 🏷️Seafood 🏷️Dinner 🏷️Fish

Total

30 min

Servings

6

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Lifeasastrawberry · by Jessie

Ingredients

1 large lemon
1.5-2 lb. Steelhead Fillet
4 Tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced (use 4 cloves if they're on the smaller side)
1/2 tsp. red pepper flakes
1 tsp. Kosher Salt
Fresh ground black pepper to taste (I use about 1/2 tsp)
1/4 cup fresh chopped parsley, for garnish (optional)optional

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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
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.

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Tips & Notes

Pro tips

Pat the steelhead fillet dry before searing to ensure a golden crust and better browning.
Use medium-high heat and don't move the fillet once it hits the pan—let it cook 4–5 minutes skin-side down before flipping.
Make the sauce in the same pan after removing the fish to capture fond and emulsify the butter with lemon juice for a silky finish.
Add the minced garlic to cooled or warm butter, not hot butter, to prevent it from burning and turning bitter.

Substitutions

Unsalted butter → salted butter (reduce added salt to 1/2 tsp)
Fresh lemon → 2 Tbsp fresh lemon juice plus 1/2 tsp lemon zest (if fresh lemon unavailable)
Fresh parsley → fresh dill or chives for garnish

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a 300°F oven with a splash of lemon juice.

Common Questions

How do you know when steelhead is cooked through?

Steelhead is done when the flesh is opaque and flakes easily with a fork, typically 4–6 minutes per side depending on fillet thickness. The internal temperature should reach 145°F.

Can you substitute steelhead with another fish?

Yes. Salmon, trout, and halibut work well; adjust cooking time based on thickness. Firmer white fish like cod will need slightly longer cooking.

Should you skin the steelhead before cooking?

Either way works. Skin-on adds flavor and helps hold the fillet together; skin-off cooks faster and is easier to eat. Pan-sear skin-side down first for a crispy finish.

Can this be made ahead or stored?

Cook just before serving for best texture. Leftovers keep refrigerated up to 2 days; reheat gently in a 300°F oven with a splash of lemon juice to avoid drying out.