steelhead trout

Steelhead Trout (or Salmon) with Garlic Butter Lemon Caper Sauce - cooked on stove-top in a large skillet.&nbsp; Healthy, low-carb, KETO friendly dinner rich in lean protein and omega-3 fatty acids. And did I say it was gluten free?!&nbsp; Steelhead trout is a fatty fish with a high fat content.&nbsp;&nbsp;

Trout (or Salmon) with Garlic Butter Lemon Caper Sauce

1.5 lb steelhead trout ((3 fish fillets)

Italian herb seasoning ((dried thyme, oregano, parsley, combined))

salt (to taste)

olive oil

capers (, drained)

garlic (, diced)

lemon juice (, freshly squeezed)

butter (, softened)

Season the tops of fish fillets with Italian herb seasoning and salt (generously).  Fish fillets will have skins on the bottom.

In a large skillet, heat olive oil on medium heat until heated but not smoking. 1 tablespoon of olive oil is enough as fish will release lots of its own oil (steelhead trout is a fatty kind of fish).    Add steelhead trout fillets, skin side up, non-skin side down.  Cook for about 1.5 minutes on medium heat, making sure the oil does not smoke.&nbsp;&nbsp;

Turn the fillets over, skin side down. Cook for another 1.5 minutes on medium-low heat (keeping oil from burning).&nbsp;

Remove from heat, close the pan with the lid, and let the trout sit for 5-10 minutes until flaky and cooked through completely.

After the fish is cooked through, using spatula, carefully remove trout fillets to the plate, separating the fillet from the skin (skin will remain on the bottom of the pan).  Carefully scrape the fish skin off the bottom of the pan, making sure to leave the fish oil in the pan.

How to cook trout

Add capers, diced garlic, and lemon juice to the same pan with oil.  Cook on medium-low heat for about 1 minute, until garlic softens a bit.  Remove from heat.  Add 2 tablespoons of butter, off heat, to the caper sauce, stirring, until butter melts and forms a creamy mixture.

Add fish back to the pan, spoon sauce over the fish and serve.

How to make lemon caper sauce

Baking a whole steelhead trout fillet is so simple but looks very impressive. Topped with shallots, garlic, lemon and fresh herbs, the fish turns out so juicy and flavorful.

Baked Steelhead Trout Fillet

steelhead trout or salmon fillet (1 1/2 – 2 1/2 lbs)

Tablespoons butter

shallot, minced

garlic cloves,

black pepper,

lemon (1 teaspoon of zest and all the freshly squeezed juice)

Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.

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.

Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.

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.

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.

Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it’s easier.)

Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.

Really yummy and flavorful! Thank you for the recipe

What an excellent combination of herbs and spices- so delicious!!!

Loved this! Great flavor, easy, super easy cleanup!

I didn’t had trout so I used salmon.. the best salmon we ever had ! So juicy, flaky and delicious. Another — yummy yummy in my tummy

I just made this Steelhead  Trout recipe and it was great. My wife loved it. It was so easy to make. Olgasflavorfactory.com

https://www.youtube.com/watch?v=UvX3rdsWXIU

Baking a whole steelhead trout fillet is so simple but looks very impressive. Topped with shallots, garlic, lemon and fresh herbs – it’s so juicy and flavorful. You are guaranteed a delicious meal. Salmon can be used instead of steelhead trout, with excellent results. 
Printable Recipe: https://www.olgasflavorfactory.com/recipes/main-course/baked-steelhead-trout-fillet/

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How To Bake a Whole Fillet of Steelhead Trout or Salmon With Shallots, Garlic, Lemon & Herbs

This is the ultimate steelhead trout recipe. Topped with shallots, garlic, lemon and fresh herbs, it's so juicy and flavorful. It's so simple but looks impressive. 

Ultimate Steelhead Trout Recipe

Made this for dinner and it is restaurant worthy!  Delicious tasty recipe!  Thank you

Ty Olga, this is my second time making this this month.  We Love it!!  Easy directions,  fresh ingredients... Your just darling.  Ty for sharing your recipe w us.  ❤ stay safe!  idk how to share a picture...

Honey Balsamic Steelhead Trout blends slightly tart &amp; sweet flavors to create an lightly glazed trout. Pair with roasted broccoli.

Honey Balsamic Steelhead Trout

lb. Steelhead Trout Filet

Honey

Brown Sugar

Balsamic Vinegar

White Wine

tbsp. Minced Garlic

Lemon

Sea Salt

Black Pepper

Creole Seasoning

lb. Broccoli Florets

tbsp. Olive Oil

Oregano

Pre-heat oven to 375 degrees. Grease an enabled cast-iron skillet with butter or olive oil.

Slice your steelhead into equal portions. Season with 1/2 tsp. sea salt, black pepper, and creole seasoning. Add fish to the (oven-safe) skillet. Set to the side.

Add honey, balsamic vinegar, lemon juice, white wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on low heat, then slightly increase heat to medium and cook until it begins to thicken for an additional 5 to 10 minutes if needed. Remove from the heat and allow to cool for a few minutes.

Pour the honey balsamic glaze over the steelhead trout fillets in the skillet. 

Toss your broccoli florets in olive oil and 1/2 tsp. salt.

Place broccoli in the same pan as the fish. Add oregano over the fish and broccoli. 

Excellent flavor.  I did not have steel head but rainbow trout and
they were whole head and tail on.  Cooked it as normal with the
seasonings and the sauce.  Had quite a bit of sauce left to drizzle
over the fish after flaking it off the bones.  Will make it again,
Thanks.

Your trout recipe was truly amazing. Everyone loved it, the sauce on the rice made it so so good. 
Thanks a million!

I made this recipe tonight on our rainbow trout. I’ve grown a bit tired of my garlic butter, and my son loves fishing… so very glad I found it!! Amazing! My only sadness was the extra sauce when the trout was consumed! I wanted to use every last drop ?
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We really enjoyed this recipe!  The sauce is amazing.  Almost too much so, I wanted to just eat a whole bowl of it.

We tried this on some rainbow trout we caught and it was incredible. Now we want to find a way to simplify it to make while camping... I’m wondering if I couldn’t make the glaze ahead of time? Do you think it would keep if made a day in advance?

bonjour compatriote louisianais. J'ai adoré la recette et j'ai hâte d'en essayer plus ...

This was delicious!  
Though,  the cooking time was written in two different places with two different times.   
At the end of the instructions is says 'bake 10 minutes'.  I immediately thought that wasn't long enough, but didn't want to risk ruining the $$ spent on the trout.
As the trout is baking, scrolled back up the recipe just to double check things; and there it is at the top.  'Cook time: 35 minutes'. 
(I know someone reading this is going to think, 'you should know that 10 minutes isn't long enough!' Lol )
Adjusted my timer and it turned out just fine.

Thank you so much..everything is prep and will be in oven around 5ish. Its It's smelling good just from prepping I know is will be delicious

Well Dude you can Cookz! It was a delicious recipe, and I gave 1 more minute in the oven due to anxiety. 😬. I roasted root vegetables 
Ahead of time. My husband immediately commented it was really delicious.  Perfect recipe. I will look for you again! Thank you!

Fantastic!! I love a complete meal one pan (and saucepan) meal. My trout was pretty thick so it took 15 minutes but definitely recommend anyone check at the 10 min mark. Trout was perfect!

Smoked trout dip is a luscious, creamy dip with smoky flavor that makes for a delicious appetizer or spread on wraps, sandwiches, and bagels.

Smoked Trout Dip

oz smoked trout

oz cream cheese

sour cream (or Greek yogurt)

tsp worcestershire sauce

lemon juice

tsp sweet paprika (or smoked paprika)

tsp white pepper (or black pepper)

Add the softened cream cheese, sour cream, paprika, white pepper, fresh lemon juice, and Worcestershire sauce to a medium mixing bowl (or food processor) and whip until well blended and creamy.

Break the trout up into small pieces, then add it to the mixture.

Fold the smoked trout into the cream cheese mixture with a rubber spatula.

Refrigerate the dip for at least one hour prior to serving to allow flavors to bloom.

Serve with your favorite charcuterie items such as crostini, cucumbers, peppers, celery, and carrots.

Traeger Smoked Trout recipe has a simple overnight brine, then smoked on the Traeger pellet grill for perfectly smoked trout every time!

Traeger Smoked Trout

brown sugar

salt

trout fillets (mine were skinless steelhead trout)

In a small bowl mix together the brown sugar and kosher salt. Spread a thin layer in a casserole dish.

Place the trout (skin side down if your fillets have skin) in the dish over the brown sugar and salt. Cover the trout with the rest of the brown sugar and salt. Cover and refrigerate 10 to 12 hours.

Remove the trout from the fridge and pat it dry very well, brushing the brown sugar and salt off of it. Set the trout on a cutting board or tray for 2 hours to let it air dry (do not skip this part).

Set the Traeger or smoker to 180 degrees. Place the trout down on the grate for 2 to 2 1/2 hours.Note: If your Traeger has the Super Smoke setting, turn that on.

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