From start to finish, garlic butter steelhead trout (or salmon), cooked in foil is the easiest trout recipe in the world. I’ve most likely claimed this before on this blog, but I swear this is really the one.
Patty and I picked up some steelhead trout at the grocery store for something a little different. Steelhead trout is very similar to salmon in appearance, however steelhead trout tends to be a little stronger in flavor. Not to be confused with rainbow trout, which tends to be lighter and color and milder in flavor in my experience.
We weren’t planning anything special for dinner on this random Tuesday night. This recipe was actually a last-minute, on the spot, no measure, “wing it” masterpiece. I decided to make this in aluminum foil because I wasn’t really in the mood for cooking or cleaning.
We’ve made salmon in aluminum foil in the past, but never trout. I had lemon, butter, and garlic in the fridge—an easy winning combo that yields a juicy, buttery finish, you won’t get with a baking sheet or pan searing.
Watch How to Cook Steelhead Trout in Foil
I think the ingredients speak for themselves. Can ingredients speak? The lemon will give your trout a perfect zesty fresh finish, while the butter and garlic will do exactly what butter and garlic always do. Create awesomeness out of nothing.
How to Cook Fish in Foil
The cook-in-foil method is incredibly easy because there is minimal cleanup. I’m talking done-in-25-minutes easy. Drizzle trout or fish of your choice with lemon, melted butter, fresh minced garlic, fresh herbs, and season with salt and pepper. Seal in an aluminum foil packet and bake for 15-17 minutes.
This foil method will work for just about any fish and any topping. I’ve done it with cod, haddock, salmon, and of course trout.
But most of all, my favorite part is the cleanup—roll up the foil, place in trash, grab yourself a beer because you just successfully threw your dishes away for the evening. That’s always a win in my book, gourmet taste without the gourmet effort (or cleanup).
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Simple steelhead trout recipe baked in foil with garlic, lemon, butter, and fresh herbs.
Ingredients
- 1 pound steelhead trout filet, skin removed
- 2 tablespoons butter
- 1/2 a lemon, juice squeezed
- 1–2 cloves garlic, minced
- 1 teaspoon parsley, minced (optional)
- salt and pepper to taste
Instructions
- Preheat oven to 375° F.
- Spray a sheet of aluminum foil with cooking spray and place the trout filet in the center. Fold up all 4 sides of the foil. Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.
- Melt butter in microwave safe bowl, stir in fresh minced garlic, and drizzle over the trout until evenly coated. Top with fresh minced parsley.
- Fold the sides of the foil over the trout, covering completely, and seal into a closed packet. Place directly on oven rack and bake until cooked through, about 15-20 minutes.
- Optional step: Open the foil exposing the top of the trout and broil for the last 4-5 minutes, for a browned top.
Keywords: trout recipes, fish in foil, steelhead trout recipes
So yummy!!! I made the recipe as was listed and added some capers. My 3 kids polished off their plates and asked for seconds. Recipe is a keeper! Easy and delicious!! Thanks for sharing
What makes this better is cooking it on a grill with mequite chips smoking and instead of foil put it on a mesquite board!
★★★★
My husband bought stealhead today thinking it was salmon can’t wait to try this for our Sunday dinner tomorrow with our family 4 adults and 3 granddaughters can’t wait to try it thanks
My favorite kind of recipe: unbelievably good and simple. I made with whole trout. This will become a regular offering in my house.
★★★★★
Have made this twice now. A recipe simple enough that even I can handle it.
★★★★★
Hubby landed several steelhead a couples weekends ago so we cleaned them and froze. We love your recipe and substitute dry ingredients……simple and so delicious!
This was fantastic!! I bought a 2 lb. steelhead trout and my little family of 4 (9 and 7 year olds included) ate the ENTIRE thing. I didn’t think we’d finish off a 2 lb. filet but we did. 🙂 And yes, the broiling tip at the end is a must! Thanks for sharing this recipe.
Thanks Kaylan – glad everyone liked it! The broiling is easily my favorite part.
This is definitely a no fail receipt…..best brown trout I have ever had. I followed the recipe with no deviations……For sure a keeper recipe!
Going to try your recipe today. I’ve always drizzled honey over my pan fried salmon, so using honey drizzle on the trout. I like the browned top, so will put under broiler.
★★★★
Yes I agree – caramelized honey on salmon is out of this world.
The four of us loved it. Yes even the two picky teenagers! Will definitely be making this again I followed the recipe to detail and it did not disappoint! Thank you!
It’s a no fail recipe!