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From start to finish, garlic butter steelhead trout, cooked in foil is the easiest trout recipe in the world. Baking fish in foil with garlic, butter, and lemon is an easy, winning combo that yields a juicy buttery flavor. While the prep work takes minutes, the cleanup only takes seconds, making this a 25-minute recipe with cleanup included!
Steelhead trout is very similar to salmon in both flavor and appearance, however, steelhead trout tends to be a little milder. Not to be confused with rainbow trout, which tends to be lighter and color and milder in flavor in my experience.
The cook-in-foil method is incredibly easy because there is very minimal cleanup. I’m talking done-in-25-minutes easy. Because the fish is wrapped in foil, the fish is steamed, retaining the moisture, and rendering juicy and tender meat.
Looking for similar buttery and delicious recipes? Try my baked Triscuit-crusted cod, easy lemon butter scallops, and my delicious salmon bowls.
Table of Contents
Ingredients Notes and Substitutions
- Steelhead trout filet: look for a full longer portion of trout that hasn’t been cut into individual pieces. You can remove the skin but it’s optional. Once the fish is done cooking, the skin will easily separate from the meat. Salmon or sockeye salmon makes a great substitute.
- Butter: butter helps form the paste that coats the whole fish. It adds buttery flavor and texture to every bite. Use salted or unsalted. If using unsalted, you may need an extra pinch of salt on the fish.
- Lemon: I like to reserve lemon for just before serving as well. It’s hard to beat a fresh squeeze of lemon on finished fish. For even more flavor, incorporate lemon zest.
- Garlic: fresh garlic is a must. Do not substitute with anything pre-minced or garlic powder for best results. A microplane is my favorite way to finely mince fresh garlic into a paste.
See the recipe card for full information on ingredients and quantities below.
Expert Tips
- There are a few methods when it comes to covering the fish in garlic butter. If you soften the butter into a soft paste, you can evenly spread it on top of the filet. It’s a great way to ensure the fish is entirely covered.
- This foil method will work for just about any fish and any topping. I’ve done it with cod, haddock, salmon, and of course, steelhead trout. If your fish is on the larger side, you can crimp together two pieces of foil so you have a larger surface area.
More Seafood Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Garlic Butter Steelhead Trout
Ingredients
- 1 pound steelhead trout filet, skin removed optional
- 1/3 cup butter, softend/room temp
- 2 cloves garlic, minced/grated
- small handful fresh parsley, minced
- small handful fresh dill, minced
- Lemon slices, to top
- salt to taste
Instructions
- Preheat oven to 350°F.
- Add softened butter to a small bowl. Stir in garlic, parsley, and dill. Mix until fully incorporated.
- Roll out a sheet of aluminum foil that is roughly 8 inches longer than the filet. If your filet is larger/wider, you can crimp together two pieces of foil so you have more foil to work with. They also make wider rolls of foil.
- Place the trout filet in the center of the foil. Fold up all 4 sides of the foil. Season trout with salt.
- Spread herb butter over the trout until evenly coated or top with 3 large dollops. Top with sliced lemon wheels.
- Fold the long sides of the foil over the trout, covering completely, and seal it tightly. Fold the ends over and seal into a closed packet. Place on a baking sheet and bake until fully cooked, about 15-18 minutes.
- Carefully open the foil packet when ready to serve. Steam will build up and may be hot when opening!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!