Preparing a whole steelhead filet is so simple and looks incredibly impressive. Here are 3 very easy recipes that make the most tender, juicy and flavorful, flaky fish. All are baked steelhead recipes with simple ingredients, ready in about 30 minutes.
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It might be steelhead season and you’ve caught a beauty with your best steelhead rod or you’ve picked up an amazing filet at your local market. Now what to do with that amazing catch? Learn how to cook steelhead in 3 ways that are truly tantalizing and so incredibly easy to make. Not only are they delicious, but will wow anyone that has the privilege of joining you for this magnificent meal.
Why 3 recipes? Honestly, I couldn’t decide on just one way to make it, so I decided to write about all 3. They’re all baked steelhead trout recipes and all take about 20 minutes in the oven. The difficulty will be choosing which one to make first. Choose from Pesto with Roasted Tomatoes, Orange Harissa, and Mediterranean Spiced - seasoned with a Homemade Mediterranean Spice Blend and topped with an optional Cucumber Tomato Salad (one of my most favorite salads!) that is gorgeous when served over a fish filet.
Why you'll love these recipes
- Easy and mouthwatering – every one of these preparations are show-stoppers and so, so good. And, they are simple and fast to prepare.
- Simple ingredients – you may have all of the ingredients already in your pantry, or they can be quickly and easily purchased at your local market
- Bake the perfect fish – your filet comes out tender, flaky, moist and full of flavor every time
- Special diet friendly – steelhead is a healthy addition for low-carb keto, low-FODMAP, paleo, Whole30 and AIP diet plans
Ingredients and instructions
Each recipe varies only slightly, and just a few ingredients are needed for each one. All measurements and complete instructions can be found in the recipe card, below.
Pesto steelhead with roasted tomatoes
Ingredients
- Steelhead trout filet – whole or cut into single serving pieces
- Pesto – use any variety of pesto you wish. I always use my Homemade Basil Pesto recipe, which takes only a few minutes to whip up.
- Cherry tomatoes (optional) – roasted tomatoes are simply a sweet delight with pesto and fish
- Olive oil – to brush on the tomatoes for proper roasting
- Garlic cloves (optional) – sliced
Instructions
- Pre-heat the oven to 375°F
- Oil a baking sheet or cover in parchment paper or foil
If roasting tomatoes (highly recommended), thoroughly coat with olive oil.
- Pat the fish dry with a paper towel. This allows the pesto to adhere to the surface.
- Cover the entire surface with the pesto and top with sliced garlic, if using
Add the oiled tomatoes to the baking sheet and bake at 375°F for about 20 minutes or until internal temperature of the fish reaches 145°F.
Orange harissa steelhead – sweet, spicy and savory
Ingredients
- Steelhead trout filet – whole or cut into single serving pieces
- Butter – provides savory, salty notes
- Orange marmalade – I like to use a sugar-free marmalade from ChocZero, but you can use any brand
- Harissa – a spicy, savory chili paste blended with herbs and roasted red peppers
Instructions
- Pre-heat the oven to 375°F
- Oil a baking dish to prevent the fish from sticking or line with foil or parchment paper
- In a small bowl, melt the butter
- Add the harissa and orange marmalade and mix until thoroughly combined
Pat the surface dry with a paper towel. This allows the sauce to best adhere to the fish.
- Spread the mixture on the fish
- Bake at 375°F for about 20 minutes or until the internal temperature reaches 145°F
Mediterranean baked steelhead trout with cucumber tomato salad
Ingredients
- Steelhead trout filet – whole or cut into single serving pieces
- Olive oil – keeps the fish from sticking to the pan and helps the herbs adhere to the surface
- Lemon – adds a lively, bright citrus flavor. I like to use Meyer lemon.
- Salt – makes the flavors really stand out. I like to use coarse flake salt.
- Mediterranean seasoning – I recommend my homemade Mediterranean Seasoning. If you don’t have all the ingredients for this mix, you can use any combination of basil, oregano, dill, parsley, sage, salt and black pepper. Add some red pepper flakes or Aleppo pepper for a little extra spice.
Instructions
- Pre-heat the oven to 375°F
- Brush a baking dish with olive oil to keep the fish from sticking or line with parchment paper or foil
Brush the filet (or filets) with olive oil. You can leave the half-fish filet whole or slice into smaller individual servings.
- Sprinkle with Mediterranean seasoning
- Add a couple of pinches of salt
- Squeeze fresh lemon juice over the top
- Bake at 375°F for about 20 minutes or until the internal temperature reaches at least 145°F
- While the fish is baking, make the Mediterranean Cucumber and Tomato Salad (if using)
- Before serving, garnish the filets with the salad
TIP: Cooking time will depend on the thickness of the fish. Based on a 1 inch thick filet, cooking at 375°F takes about 20 minutes.
How to serve
If you want a great recipe for weeknight meals with the best leftovers or need an impressive main course for holidays, this is it. A whole side filet of steelhead is a beautiful centerpiece main course. And these recipes all pair so well with a variety of sides.
- Steelhead salad – any of these recipes are a healthy, delightful addition to a green salad
- With your favorite sides – Cauliflower Rice, noodles, Buttery Colcannon, Maple Rosemary Brussels Sprouts and some soft but hearty Pull-Apart Dinner Rolls with Almond Flour. If you're not low carb, serve with your favorite grain or potatoes.
How to store
Keep any leftovers in a covered container in the refrigerator for up to 4 days or consider freezing.
Variations
- Use chimichurri – no pesto? Try topping with Green Chimichurri instead.
- Use your favorite seasonings – prepare the fish same way you would the Mediterranean seasoning recipe, just use your favorite spice mix, like All-Purpose Seasoning, Tikka Masala or even BBQ Seasoning. Be sure to add a little salt if using a spice mix that doesn't include any, like the Tikka.
FAQ
While they both belong to the ‘salmonid’ family and share many similar characteristics, they are different fish. Steelhead is described as being milder (less fishy), sweeter and slightly firmer and leaner than salmon. They also tend to have a longer and slimmer body shape than salmon.
You can keep cooked fish and most other seafood in the refrigerator for up to 3-4 days. Be sure it’s stored in a covered, air-tight container.
Yes, absolutely! It’s best frozen as soon as possible after cooking to prevent spoilage organisms from growing. Be sure it’s stored in a freezer-safe container or freezer bag with as much air removed as possible. Keep in mind that the texture and flavor will have degraded a bit after thawing. But, it’s perfect to have on salad or on your favorite pasta.
The internal temperature of your steelhead filet should reach 145°F for well-done, measured using a hand-held meat thermometer inserted in the thickest part of the filet. It should be opaque and light pink, with a firm texture.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Steelhead Trout Recipes - 3 Ways
Ingredients
Pesto Steelhead with Roasted Tomatoes
- 1 whole half steelhead filet (or slice into individual portions)
- 2 tablespoons pesto (I like to use my Homemade Basil Pesto)
- 1 tablespoon olive oil
- 1 pint cherry tomatoes (optional)
- 2 cloves garlic (sliced - optional)
Orange Harissa Steelhead
- 1 whole half steelhead filet (or slice into individual portions)
- 1 tablespoon butter
- 1 tablespoon orange marmalade (I like to use sugar-free orange marmalade)
- 2 tablespoons harissa paste
Mediterranean Baked Steelhead Trout
- 1 whole half steelhead filet (or slice into individual portions)
- 1 tablespoon olive oil
- 1 teaspoon flake salt (or use your favorite salt)
- 1 tablespoon Mediterranean seasoning (see post for seasoning alternatives)
- 1 tablespoon fresh lemon juice
Instructions
Pesto Steelhead with Roasted Tomatoes
- Pre-heat the oven to 375°F.
- Oil a baking sheet or line with foil or parchment paper.
- In a medium bowl, coat the tomatoes with olive oil.
- Pat the surface of the fish dry with a paper towel. This allows the pesto to adhere to the surface.
- Cover the entire surface with the pesto and top with sliced garlic, if using.
- Add the tomatoes to the baking sheet.
- Bake at for about 20 minutes or until internal temperature of the fish reaches 145°F.
Orange Harissa Baked Steelhead
- Pre-heat oven to 375°F.
- Oil a baking sheet or line with foil or parchment paper.
- Pat the surface dry with a paper towel. This allows the sauce to best adhere to the fish.
- In a small bowl, melt the butter.
- Add the harissa and orange marmalade and mix until thoroughly combined.
- Spread on the fish and bake for 20 minutes or until the internal temperature reaches 145°F.
Mediterranean Baked Steelhead Trout
- Pre-heat oven to 375°F.
- Oil a baking sheet or line with foil or parchment paper.
- Brush the filet (or filets) with olive oil. You can leave the half-fish filet whole or slice into smaller individual servings.
- Sprinkle with Mediterranean seasoning. See post for seasoning options.
- Add a couple pinches of salt (I like flake salt).
- Squeeze fresh lemon juice over the top.
- Bake at 375°F for about 20 minutes or until the internal temperature reaches at least 145°F.
- While the fish is baking, prepare the Mediterranean Cucumber and Tomato Salad (if using).
- Before serving, garnish with the salad.
Notes
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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