Pan-Seared Steelhead Trout with Lemon Butter | CookOS

Steelhead Trout

Name: Pan-Seared Steelhead Trout with Lemon Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 steelhead trout or salmon fillet (1 1/2 – 2 1/2 lbs); 4 Tablespoons butter; 1 shallot, minced; 2 garlic cloves, minced; 1–2 Tablespoons fresh dill, minced (you can also use other herbs, like parsley, chives)); salt, ground black pepper, to taste; 1 lemon (1 teaspoon of zest and all the freshly squeezed juice)

A pan-seared steelhead trout fillet finished with brown butter, shallots, garlic, fresh dill and lemon—a restaurant-quality dish that's simple enough for weeknight dinner and elegant enough to impress guests.

🥗Pescatarian 🏷️Steelhead trout 🏷️Salmon 🏷️How to bake a whole fillet of fish 🏷️Salmon with lemon garlic shallots and herbs Ultimate

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Total

30 min

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Olgasflavorfactory · by Olga's Flavor Factory

Ingredients

1 steelhead trout or salmon fillet (1 1/2 – 2 1/2 lbs)
4 Tablespoons butter
1 shallot, minced
2 garlic cloves, minced
1–2 Tablespoons fresh dill, minced (you can also use other herbs, like parsley, chives))
salt, ground black pepper, to taste
1 lemon (1 teaspoon of zest and all the freshly squeezed juice)

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Instructions

1
Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
2
In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
3
Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
4
Place the fish on the prepared baking sheet. If it’s really big, lay it diagonally across the baking sheet. Season with salt and pepper.
5
Spoon the butter over the fish.
6
Sprinkle with half of the minced dill.
7
Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready.
8
Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it’s easier.)
9
Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

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Tips & Notes

Pro tips

Pat the fillet dry with paper towels before searing to achieve better browning and prevent sticking.
Don't flip the fillet more than once; sear skin-side down first until golden, then flip once to finish cooking.
Brown the butter separately (it should foam and turn golden) before pouring over the fish to maximize nutty flavor.
Add the lemon juice and zest at the very end to prevent the acid from breaking down the delicate flesh during cooking.

Substitutions

Steelhead trout → salmon fillet (same cooking time; salmon is slightly fattier)
Fresh dill → parsley or chives (add at the end to preserve flavor)
Butter → ghee or olive oil (use 3 tablespoons oil; reduce browning time slightly)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days. Reheat gently in a 300°F oven for 5–7 minutes, or eat chilled the next day.

Common Questions

Can I use salmon instead of steelhead trout?

Yes. Salmon has a similar texture and fat content, though it may be slightly fattier. Cook times remain the same; check for doneness at the thickest part of the fillet.

How do I know when the steelhead trout is done?

The fish should be opaque and flake easily with a fork at the thickest part. Internal temperature should reach 145°F (63°C). Avoid overcooking; fish continues to cook slightly after removal from heat.

Can I make this ahead?

Cook the fish fresh for best flavor and texture. You can prep the garlic, shallot, and herb topping up to 4 hours in advance and refrigerate in a covered bowl.

What fresh herbs work besides dill?

Parsley, chives, tarragon, or a combination work well. Avoid delicate herbs like basil, which lose flavor when cooked. Add them at the end for best results.