This easy Baked Steelhead Trout recipe is quick, flavorful, and delicious! It’s roasted with lemons, lemon zest, and capers.
Baked Steelhead Trout
If you find yourself at Aldi, you must pick up a package of their steelhead trout. It’s delicious, topped with lemon and capers, and baked in the oven. I served it with an arugula salad, but roasted asparagus or sauteed string beans would also be great! Steelhead trout is similar in taste, color, and texture to salmon, and you can use salmon instead if that’s all you can find. Keep reading to see how to make this healthy steelhead trout recipe.
Why I Love This Steelhead Trout Recipe
My cousin was telling me about the Steelhead Trout she buys at Aldi’s that tastes just like salmon, at a great price. So I quickly picked some up and made this fish for lunch! I love lemons and capers with fish, so this was a big hit.
- Delicious and Flavorful: Simple ingredients, like lemon, capers, and shallot, transform steelhead trout into a flavor-packed meal.
- Healthy: Steelhead trout is a high-protein fish full of omega-3 fatty acids.
- Anti-Inflammatory: Made with ingredients foods that reduce inflammation like fish, olive oil and lemon.
- Easy: This dish looks impressive but is quite simple to prepare. It’s perfect for weeknight dinners and special occasions.
- Great for many dietary restrictions: Mediterranean Diet friendly, Passover-friendly, Whole30, Anti-inflammatory, Gluten-free and Dairy-free.
Steelhead Trout Ingredients
- Steelhead Trout: I found my steelhead trout filets at Aldi, but you should be able to find it at other supermarkets or a seafood market.
- Olive Oil: Spread olive oil on the fish so the seasoning sticks.
- Salt and Black Pepper: I keep it simple and season the trout with salt and pepper.
- Aromatics: Mince 3 garlic cloves and chop chives or shallots.
- Capers: Smash the capers to release their briny, tangy flavor.
- Lemon: Zest half of a lemon and slice the other half into 4 pieces for a bright citrus taste. I also like to serve the trout with lemon wedges and squeeze the juice over the fish.
How to Cook Steelhead Trout
- Prep: Preheat the oven to 400°F. Cut the fish into 2 pieces and place them on a small baking sheet.
- Season the Trout: Spread olive oil over the fish and season with salt, pepper, and lemon zest.
- Top the fish with shallots (or chives), garlic, capers, lemon zest, and lemon slices.
- How Long to Bake Steelhead Trout at 400°F: Bake the trout for 16 to 22 minutes, depending on its thickness, or until the center is opaque. It should flake easily with a fork.
Variations
- Fish: Substitute salmon for trout.
- Onions: If you don’t have chives or shallots, use the green parts of scallions.
- Herbs: Add chopped fresh herbs, like basil, tarragon, or dill.
What to Serve with Baked Steelhead Trout
Steelhead trout is an easy protein that would go well with many side dishes.
- Vegetables: Wilted Spinach, Roasted Mushrooms, Garlic Broccolini
- Starches: This goes great with Smashed Potatoes, baked potato, or a simple grain like Quinoa
- Salads: This spring Pea Salad, or this easy arugula salad or Hearts of Palm Salad, or a fancier Burrata Caprese Salad
Storage
Steelhead trout will last for up to 3 days in the refrigerator. You can reheat it in the microwave or eat it cold.
Steelhead Trout vs. Salmon FAQ
Steelhead trout tastes similar to salmon, but it’s milder and less fatty. So, if you’re not a salmon fan, you may love trout.
Yes, you can cook steelhead trout the same way you’d cook salmon. Besides baking it, you can also grill, air fry, or broil it.
Like most fish, steelhead trout filets should be cooked until its internal temperature is 145°F. I usually just check it with a fork to see if it’s flaky and opaque inside, but if you’re unsure, you can check it with a food thermometer.
More Fish Recipes You’ll Love
- Pesto Salmon
- Blackened Fish with Key Lime Tartar
- Grilled Fish Fillets in Foil Packets
- Baked Salmon with Fresh Herbs
- Fish Florentine
Baked Steelhead Trout Recipe
Ingredients
- 1 12 ounce package Aldi's steelhead trout fillet, skin on
- 1 teaspoon extra virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp crushed black pepper
- 2 tablespoons chopped chives or shallots
- 3 garlic cloves, finely minced
- 2 teaspoons capers, smashed
- 1 lemon, 1/2 zested; the remaining half sliced into 4 very thin slices
- lemon wedges, for serving
Instructions
- Preheat the oven to 400F.
- Cut fish in 2 pieces and place on a small baking sheet. Spread olive oil all over the fish and season with salt, black pepper and lemon zest.
- Top with chopped shallots, garlic, capers, lemon zest and lemon slices
- Bake anywhere from 10 to 22 minutes, depending on the thickness, or until the center of the fish is cooked through and flakes easily with a fork.
- Serve with lemon wedges.
