How Long Do You Cook Trout In A Pan

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.

If you're on the lookout for an impressive holiday dish that can take center stage, I have good news for you, your search is over! A whole side fillet of fish is always so extraordinary and looks beautiful when you serve it. It couldn't be any easier to make either. I've made this trout when entertaining guests, but it's simple enough (and delicious enough) that I make it for weeknight dinners for just our small family.

The fish is perfectly juicy, flaky and full of flavor. Shallot and garlic are great flavor buddies in this dish, that are mild with just the right amount of aroma. I love the addition of lemon zest, which also perfumes the fish and the freshly squeezed lemon juice gives a bright note of acidity.

Video of How To Bake Steelhead Trout or Salmon Fillet

How To Bake/Roast the Steelhead Trout:

You can use salmon instead of the trout. If you're using salmon, it tends to be a little bit thicker than steelhead trout, so you might need to cook it just a few minutes longer. You can prep the fish ahead of time, and keep it in the refrigerator until you're ready to put it in the oven. It's very convenient for Sunday dinners, holidays or other entertaining events.

Baked Steelhead Trout Fillet-1

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 lemon zest and 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.

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Spoon the butter over the fish.

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Sprinkle with half of the minced dill. (The butter will solidify the longer it stands or if you put it in refrigerator.)

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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.

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Use several spatulas to take the fish off the baking sheet in one piece.

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The fish will come right off, leaving the skin behind. What a neat trick, huh? Roll up the aluminum foil or parchment paper, the skin comes right off and it's so much easier to wash the baking sheet.

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

Grilling the Steelhead Trout

You can grill the steelhead trout instead of baking it by using this exact recipe.

Tear off/cut off a rectangular piece of heavy duty aluminum foil so that it is several inches bigger on all sides than the fillet that you will be grilling. Crimp the edges of the foil, creating your own "rimmed baking sheet". This will keep your salmon from sticking to the grill and is such an easy way to transfer it on and off the grill, but at the same time get a great grilled flavor.

Place the fish fillet on the prepared foil and continue with the rest of the recipe, seasoning the fish and adding the butter, shallot and lemon topping.

Preheat the grill for at least 15 minutes on high heat. Place the seasoned fish on the hot grill, reducing the heat to medium high.

The whole fillet should cook for a total of 8-15 minutes on the grill on medium high heat. A smaller fillet will cook for 8 minutes and really large fillets 15 minutes. Don't overcook the fish or it will be dry.

Baked Steelhead Trout Fillet

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.

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 minutes
Yield: 6 1x

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)

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.
Spoon the butter over the fish.
Sprinkle with half of the minced dill.
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.

Notes

Grilling the Steelhead Trout

You can grill the steelhead trout instead of baking it by using this exact recipe.
Tear off/cut off a rectangular piece of heavy duty aluminum foil so that it is several inches bigger on all sides than the fillet that you will be grilling. Crimp the edges of the foil, creating your own "rimmed baking sheet". This will keep your salmon from sticking to the grill and is such an easy way to transfer it on and off the grill, but at the same time get a great grilled flavor.
Place the fish fillet on the prepared foil and continue with the rest of the recipe, seasoning the fish and adding the butter, shallot and lemon topping. Preheat the grill for at least 15 minutes on high heat. Place the seasoned fish on the hot grill, reducing the heat to medium high.
The whole fillet should cook for a total of 8-15 minutes on the grill on medium high heat. A smaller fillet will cook for 8 minutes and really large fillets 15 minutes. Don't overcook the fish or it will be dry.

Keywords: steelhead trout, salmon, how to bake a whole fillet of fish, salmon with lemon garlic shallots and herbs

This recipe was originally published on December 7, 2012. I have added a video to make it even more easy to follow the recipe. The recipe is still exactly the same and has been enjoyed by our family and many readers for years.