Garlic Butter Steelhead Trout in Foil Recipe

From start to finish, garlic butter steelhead trout (or salmon), cooked in foil is the easiest 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 little stronger in flavor.

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. Patty finally chimed in with “OH, you should take a picture of this!” And that’s how we find ourselves here.

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.

The cook in foil method is incredibly easy because there is minimal cleanup. I’m talking done in 25 minutes easy. Drizzle trout with lemon, melted butter combined with fresh minced garlic, season with salt and pepper, seal in an aluminum foil packet and bake for 15 minutes.

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.

Garlic Butter Steelhead Trout in Foil Recipe

Garlic Butter Steelhead Trout in Foil Recipe

Garlic Butter Steelhead Trout in Foil Recipe

4.9 from 15 reviews
Garlic Butter Steelhead Trout in Foil Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 pound steelhead trout filet, skin removed
  • 2 tablespoons butter
  • ½ a lemon, juice squeezed
  • 1-2 cloves garlic, minced
  • 1 teaspoon parsley, minced (optional)
  • salt and pepper to taste
  1. Preheat oven to 375° F.
  2. 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.
  3. Melt butter in microwave safe bowl, stir in fresh minced garlic, and drizzle over the trout until evenly coated. Top with fresh minced parsley.
  4. 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.
  5. Optional step: Open the foil exposing the top of the trout and broil for the last 4-5 minutes, for a browned top.



  1. I am one of those people who look at recipes and tweak them. I did not tweak this recipe because I wanted to try what everyone one gushing about. I am so glad I didn’t change the recipe because it is delicious. It truly is easy to make you will be licking the plate when you are done. Get yourself a nice bottle of wine and enjoy

  2. Waaaayyyy too simple of a recipe, but, we loved it! The tip of opening up the foil for the last few minutes is the way to go. Thanks for this!

  3. Absolutely AMAZING!! This was sooo delicious and easy!! My husband bought steelhead thinking it was salmon and we had never had steelhead so I was so totally afraid I wouldn’t like it and it would be too fishy. (I’m very picky about my fish) But I was so pleasantly surprised with how mellow and delicious it was. I did the broiling at the end too. Awwww soooo good! Thank you for such a great recipe!

  4. OMG!!! Absolutely delicious. I have never written a review on a recipe ever, but for this one I just had to. Just made it, ate it and wishing I had made more. Got anymore to share?

    • Wow – I am honored. I’d like to say I have a whole blog’s worth where that came from. 107 others to be exact. Check me out.

  5. Nyra Landry

    This was a really great recipe! My husband was looking for more, lol.

  6. Tried this tonight with a few alterations. No fresh lemon or garlic, so Penzey’s minced garlic and also their Mural of Flavor spice which has lemon peel in it. Otherwise, salt and pepper, in the foiled packet. Served with spiralized butternut squash, cooked in a little oil and finished with salt and pepper. It was a great dinner for my hubby who is must control his carbs.

  7. Ok Shawn I am trying your recipe tonight wish me luck but it sounds like no luck needed if I follow your instructions

  8. I have never had fish that tasted so good. This recipe is wonderful! Like someone else said, I too have never written a review before but I felt compelled to with this recipe. Thanks!

  9. Tasted amazing. I subbed fresh baby dill for the parsley but otherwise did everything as directed. 16 minutes at 375 and 4 under the broiler was perfect for my 1.75 lb fillet.

  10. Nancy Thomas

    I want to try this tonight, but do you think I could use the barbeque instead? I’m not sure about how long to leave it and will unfortunately miss the broiling part which everyone is raving about.

  11. I made this tonight and I honestly have to say it was amazing! I’ve never had steelhead let alone cooked it! Thank you for such an easy delicious recipe!

  12. Dave Russell

    Just tried this recipe – it was fantastic! We had one glitch, though. I bought a 2lb steelhead fillet, so I doubled the ingredients, and because the fillet was so big after wrapping it in foil I put it in a Pyrex baking pan to bake (I was afraid it would leak). It took about 55 minutes at 375, then it was perfect – at 20 mins it was still raw. I’m not a very experienced cook so I don’t know if it was the size of the fillet or putting it in the pan that affected the baking time – everything else was great, including the broiling at the end. Thanks!

  13. Hi thinking of making the garlic trout. What will I serve it with?

  14. Hubby just caught a Steelhead today so had to look online for best way to bake it. So happy I stopped at your recipe, we loved the way it came out. Nothing better than fresh Steelhead, homemade fries and green beans. Yummy!! Just wish I could post the picture I took. ?

  15. Like Tyler, I subbed out the parsley, for dill, on my 1.5 lb. fillet.
    It’s in the oven now.
    Smells absolutely divine!
    Thanks so much for sharing!

  16. UPDATE….

    Thanks again for sharing your craft!

  17. I did everything that you said except I threw 5 pieces of asparagus in each package. It was freaking amazing. I love trout and for 40 years I have been frying it in a pan. No more!!!!

  18. Going to try this tonight. I have to say not a real fish eater but I have my 93 yr old mother living with me and I try to fix her healthy home made food. I’ll let you know how it turns out. I always look at reviews. That’s why I’m making this recipe.

  19. My husband and I have been wanting to try cooking trout. Googling for Recipes, came upon this one. After reading the reviews, I can’t wait to try it! But… this site won’t let me print the recipe. How come??

  20. Cooked this last night. My wife and I loved it. I finished it off open foil under the broil to brown the top a bit. Otherwise according to recipe. The combination of butter, garlic, and lemon made it shine. Thanks Shawn.

  21. 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!

  22. 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.

  23. This is definitely a no fail receipt… brown trout I have ever had. I followed the recipe with no deviations……For sure a keeper recipe!

  24. 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.

  25. 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!

  26. Have made this twice now. A recipe simple enough that even I can handle it.

  27. My favorite kind of recipe: unbelievably good and simple. I made with whole trout. This will become a regular offering in my house.

  28. 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

  29. What makes this better is cooking it on a grill with mequite chips smoking and instead of foil put it on a mesquite board!

  30. 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

  31. I am very hesitant about cooking fish. Tried this recipe and it was DELICIOUS!

  32. Every Tuesday I cook dinner for my family of 13, husband, 4 kids, 3 in-laws, 3 grandkids and 2 nephews. I’m always looking for simple, easy to clean up, recipe. My sis and I went fishing yesterday and caught our limit. I’ll be trying this out tonight. I hope its just as good on fresh lake trout. Wish me luck:)

  33. Can’t wait to try this recipe see so many good reviews about it

  34. Kim Hughes-Williams

    Can’t wait to try this recipe see so many good reviews about it

  35. Debranator R

    Thanks for the recipe Shawn, I used Rosemary instead of parsley, the trout was tender and tasty
    Thanks again for sharing

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