Garlic Butter Steelhead Trout

Absolutely dreamy. This Garlic Butter Steelhead Trout hits that perfect sweet spot of crisp, golden skin and melt-in-your-mouth flakes, all bathed in a zesty lemon-garlic butter that begs for crusty bread.

It is the very best kind of weeknight win: fast, foolproof, and wildly flavorful. You get restaurant-quality results in under 30 minutes with simple ingredients you probably have right now.

Make it when you want to impress without stress. Date night at home, a dinner party main, or a feel-good family meal that everyone will devour.

Why You'll Love This Recipe

• Restaurant results without the fuss: Crisp skin, juicy interior, and a glossy pan sauce in minutes.
• Ridiculously quick: From fridge to table in about 25 minutes, perfect for busy weeknights.
• Balanced, bright flavor: Rich butter and garlic meet bright lemon and herbs for a crowd-pleasing finish.
• Flexible and forgiving: Works in a skillet or oven, with easy swaps for herbs, wine, or even salmon.

Key Ingredients for Garlic Butter Steelhead Trout

See recipe card below for full list of measurements, ingredients, and instructions.

Steelhead Trout Fillet

The star of the dish, steelhead trout cooks quickly and stays tender with a delicate, buttery flavor similar to salmon but lighter. Choose a center-cut fillet that is evenly thick for even cooking, ideally skin-on for maximum crispiness. If you only find smaller fillets, cook them in batches. You can substitute salmon or Arctic char with similar timing, though salmon will be a touch richer.

Garlic

Garlic infuses the butter with savory depth and aroma. Mince it finely so it softens quickly without scorching. Add it after the butter foams to keep it from burning. If you prefer a milder flavor, slice the cloves instead or use roasted garlic for a sweeter profile.

Unsalted Butter

Butter creates the silky pan sauce and helps baste the fish for extra moisture. Use unsalted so you can control the seasoning. Ghee works well if you want a higher smoke point, and dairy-free butter or olive oil can be used for a lactose-free option with a slightly lighter mouthfeel.

Lemon

Lemon zest and juice brighten the rich butter and lift the flavor of the fish. Zest the lemon before juicing and add the juice off heat to keep it fresh and vibrant. No lemon on hand? Try a splash of white wine vinegar or a squeeze of lime for a different citrus note.

Fresh Herbs

Parsley adds freshness and color, while dill or chives bring gentle herbaceous notes that complement trout beautifully. Chop just before serving to keep the flavor lively. No fresh herbs? Dried parsley or dill can work in a pinch, but use only a third as much and add them earlier so they bloom.

Instructions for Garlic Butter Steelhead Trout

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the fish

Pat the trout very dry with paper towels. Dry fish equals crisper skin. Season both sides with salt and pepper. If the fillet is long, cut it into 2 to 3 pieces so it fits your skillet.

Heat the pan

Heat a large stainless steel or cast iron skillet over medium-high heat until hot. Add the olive oil and swirl to coat. You want the oil shimmering before the fish hits the pan so the skin sears immediately.

Sear skin-side down

Place the trout in the pan skin-side down and press gently with a spatula for 10 to 15 seconds to prevent curling. Cook without moving until the skin is deeply golden and crisp, about 4 to 5 minutes. Reduce heat to medium if the edges brown too fast.

Flip and add butter

Carefully flip the fillet. Add the butter to the pan. As it melts and begins to foam, tilt the pan and spoon the butter over the fish repeatedly to baste. Cook 2 to 3 minutes more, until the flesh flakes easily and registers 125 to 130 F for medium.

Bloom the garlic

Push the fish to one side of the pan. Add the minced garlic to the foaming butter and cook 30 to 45 seconds, just until fragrant. Do not let it brown. If using red pepper flakes, add them now for a gentle kick.

Deglaze and brighten

Optional but delicious: splash in the white wine or broth and simmer 20 to 30 seconds, scraping up any browned bits. Remove the pan from heat, then stir in lemon zest and juice for a bright finish.

Finish with herbs

Scatter the chopped parsley over the fish and spoon more garlic butter sauce on top. Add capers if using for briny pops of flavor.

Rest and serve

Let the trout rest 2 minutes to reabsorb juices. Serve with extra lemon wedges and plenty of that pan sauce. Enjoy immediately for the crispiest skin.

Recipe Variations

Oven-Baked Option

Prefer hands-off cooking? Bake the seasoned trout skin-side down on a parchment-lined sheet at 400 F for 10 to 12 minutes. Meanwhile melt the butter with garlic on the stovetop, then stir in lemon and herbs and spoon over the fish right before serving.

Give It a Kick

Add 1 teaspoon Cajun seasoning or smoked paprika to the salt and pepper, and swap parsley for cilantro. A pinch of cayenne or extra red pepper flakes turns the butter into a bold, spicy finish.

Dairy-Free and Paleo

Use 3 tablespoons olive oil or ghee instead of butter. You will still get a glossy, flavorful sauce. Add a splash of good extra-virgin olive oil off heat for a peppery finish.

Salmon or Arctic Char Swap

No steelhead available? Salmon or Arctic char work beautifully. Keep the same weight and follow the method. Depending on thickness, you may need 1 to 2 extra minutes to reach 125 to 130 F.

Herb-Parmesan Crust

For a little crunch, mix 2 tablespoons panko with 2 tablespoons finely grated Parmesan and 1 tablespoon chopped herbs. After searing skin-side down, sprinkle the mixture on the flesh, then finish in a 400 F oven for 3 to 5 minutes until lightly crisp.

Serving Suggestions

Make it a meal with lemony rice pilaf or buttered orzo, plus a bright side like roasted asparagus, sautéed green beans, or a simple arugula salad with shaved Parmesan. Garnish the trout with extra parsley or dill, capers, and plenty of lemon wedges. Warm crusty bread is perfect for mopping up that garlicky pan sauce.

Storage and Reheating

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently for best texture: in a 275 F oven for 8 to 10 minutes, or in a covered skillet over low heat with a splash of water or broth until warmed through. Microwave at 50 percent power in 30-second bursts to avoid overcooking. Cooked trout can be frozen for up to 2 months; thaw overnight in the refrigerator and reheat gently. For the best texture, enjoy the skin fresh and crisp rather than reheated.

Frequently Asked Questions About Garlic Butter Steelhead Trout (FAQ)

Q: Can I make Garlic Butter Steelhead Trout in the oven?
A: Yes. Bake the seasoned fillet at 400 F for 10 to 12 minutes until it flakes easily. Melt the butter with garlic on the stove, then finish with lemon and herbs and spoon over the baked fish.

Q: How do I know when trout is done without drying it out?
A: Look for opaque flesh that flakes easily with a fork and an internal temperature of 125 to 130 F for medium. The center should still look slightly translucent when you pull it off the heat.

Q: Do I need to keep the skin on?
A: Skin-on helps protect the delicate flesh and gives a delicious crispy texture. If you prefer skinless, reduce the sear time slightly and be gentle when flipping.

Q: Can I use frozen steelhead trout?
A: Absolutely. Thaw it overnight in the refrigerator, then pat very dry before cooking. Removing excess moisture is key to getting that golden, crisp skin.

This Garlic Butter Steelhead Trout is rich, bright, and refreshingly simple. If you make it, leave a rating and a comment to let me know how it turned out, and share your favorite side pairings.