Garlic Butter Steelhead Trout in Foil Recipe

4.63 from 53 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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!

Flakey cut piece of steelhead trout cooked in foil with herb butter sauce.

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.

Why This Recipe Works

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 shrimp scampi!

Ingredients

  • 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 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 microphone is my favorite way to finely mince fresh garlic into a paste.
  • Parsley: both parsley and basil are delicious herbs for this recipe. I always suggest fresh over anything dried for best results. The measurements of fresh ingredients do not carry over to dry spices.

See the recipe card for full information on ingredients and quantities below.

How to Cook Steelhead Trout in Foil

Step 1.

Preheat oven to 375°F. Soften butter in a microwave-safe bowl. Stir in fresh minced garlic and parsley. Set aside. This can be made ahead so the flavors meld.

Step 2.

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. Spray with cooking oil.

Step 3.

Place the trout filet in the center of the foil. Fold up all 4 sides of the foil. Season trout liberally with salt and then squeeze juice from half a lemon over the fish.

Step 4.

Spread the butter mix over the trout until evenly coated with a thin layer. You can alternatively melt the butter and pour it over the fish. Top with a sliced lemon wheel.

Uncooked steelhead trout covered in herb butter paste.

Step 5.

Fold the long sides of the foil over the trout, covering it completely, and seal it tightly. Fold the ends over and seal into a closed packet. Place directly on an oven rack or on a baking sheet and bake until cooked fully through (about 15-20 minutes).

Step 6.

Optional step: Open the foil exposing the top of the trout and broil for the last 1-2 minutes, for a browned top.

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. Melting the butter entirely works, too.
  • 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. If your fish is on the larger side, you can crimp together two pieces of foil so you have a larger surface area.

Frequently Asked Questions

What does steelhead trout taste like?

Steelhead trout is very similar to salmon in appearance and flavor, yet milder in terms of taste. Salmon makes a great substitute for steelhead trout.

Can I use rainbow trout?

Rainbow trout is different in flavor, appearance, and texture. I would substitute salmon for rainbow trout if you’re trying to create a similar flavor profile to steelhead trout.

Finished garlic butter steelhead trout topped with a lemon wheel and fresh herbs.

More Salmon to Love

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
4.63 from 53 votes

Garlic Butter Steelhead Trout in Foil Recipe

Servings: 2
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Simple steelhead trout recipe baked in foil with garlic, lemon, butter, and fresh herbs.

Ingredients 

  • 1 pound steelhead trout filet, skin removed optional
  • 3 tablespoons butter, salted
  • 1/2 a lemon, juice squeezed
  • 1-2 cloves garlic, minced/grated
  • 2 teaspoons parsley, minced
  • salt to taste

Instructions 

  • Preheat oven to 375°F.
  • 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. Spray with cooking oil.
  • Place the trout filet in the center of the foil. Fold up all 4 sides of the foil. Season trout liberally with salt and pepper and then squeeze juice from half a lemon over the fish.
  • Soften butter in a microwave-safe bowl. Stir in fresh minced garlic and parsley. Spread over the trout until evenly coated with a thin layer. You can alternatively melt the butter and pour it over the fish. Top with a sliced lemon wheel.
  • 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 directly on oven rack or on a baking sheet and bake until cooked fully through, about 15-20 minutes.
  • Optional step: Open the foil exposing the top of the trout and broil for the last 1-2 minutes, for a browned top.

Notes

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. Melting the butter entirely works, too.
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. If your fish is on the larger side, you can crimp together two pieces of foil so you have a larger surface area.

Nutrition

Serving: 1gCalories: 357kcalCarbohydrates: 1.9gProtein: 45.7gFat: 17.2gSaturated Fat: 3.7gCholesterol: 15mgSodium: 79mgFiber: 0.5gSugar: 0.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




102 Comments

  1. I just ordered some wild pink salmon fillets and definitely plan on making this next week. I think I will make it with baked potato and asparagus on the side. Thanks for sharing the recipe 😊

  2. 5 stars
    This is my favourite way to make trout. I don’t change a thing except maybe the amounts of ingredients depending on the size of fish. I cook it with the skin on as my son loves the skin and it easily comes off for those who don’t…like me. Ha! Thanks for such a great and easy recipe!

    1. 5 stars
      I just cooked it with skin on and it was the same cook time. Also can sub lime for lemon and is actually in my opinion a little better. This is such a super recipe, my kids and husband love it. We make once a week now!!

  3. Delicious! I added the garlic to the butter when melting it and added a handful of chopped thyme and toasted sesame seeds. Awesome!!

  4. So simple and so good. We grilled this in the packets. Added some garlic chives. The parsley amount seemed too little for me if it was meant to be fresh parsley. I used a tablespoon of fresh. Tried the asparagus trick. The fish was cooked before the asparagus was, so we had to throw that back on the grill. Next time I’d just do the asparagus in a grill pan.

  5. First time we tried steelhead trout. This was so good!! My girlfriend doesn’t care for lemon and she really liked this.

  6. I don’t eat fish, but I cook it every once in a while for my hubby. What sides do you recommend to go with this dish? I was thinking lemon pepper rice and asparagus. Throw some ideas my way please!!! Thank you!!!

    1. 3 stars
      Take yellow squash and slice in 1″ circles. Lay flat on pan, drizzle with olive oil and season with favorite Cajun seasoning, both sides. Cook 15 minutes on each side. Serve with fish!! Sounds simple but taste incredible!!!

  7. I am going to try it tonight. Can’t wait Just know that it will come through with a bang. Thanks a lot for sharing.