Pan-Seared Steelhead Trout Recipe

Buttery, crispy-skinned steelhead trout seared in a cast iron skillet with fresh lemon, garlic, and herbs. This simple, elegant dish comes together in under 30 minutes and delivers restaurant-quality results every single time.

5 from 1 vote

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Prep Time 10

Cook Time 12

Total Time 22

Course Dinner, Main Course

Cuisine American, Southern

Servings servings

Calories 342 kcal

Equipment

12-inch cast iron skillet
fish spatula
Paper towels
Meat Thermometer

Ingredients

Steelhead Trout

4 steelhead trout fillets skin-on, about 6 oz each
1 tbsp olive oil
2 tbsp unsalted butter
1 tsp kosher salt
0.5 tsp black pepper freshly ground
0.5 tsp smoked paprika
0.25 tsp garlic powder

Finishing Touches

3 garlic cloves smashed
4 fresh thyme sprigs
1 lemon half for juice, half sliced for serving
1 tbsp fresh parsley chopped, for garnish

Instructions

Prepare the Trout

Pat the steelhead trout fillets completely dry on both sides with paper towels. This is the most important step for crispy skin.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, and garlic powder. Season the flesh side of each fillet evenly with the spice mixture.

Sear the Trout

Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until the oil just begins to shimmer.
Place the fillets skin-side down in the hot skillet. Press each fillet gently with the back of the spatula for the first 30 seconds to prevent curling.
Cook skin-side down without moving for 4-5 minutes, until the skin is deep golden and crispy and the flesh has turned opaque about two-thirds of the way up the sides.
Add the butter, smashed garlic cloves, and thyme sprigs to the skillet. Once the butter melts and foams, tilt the pan and baste the tops of the fillets with the herb butter for about 1 minute.
Flip the fillets and cook flesh-side down for just 1-2 minutes more, until the internal temperature reaches 135°F at the thickest part.

Finish and Serve

Remove the fillets from the skillet and squeeze fresh lemon juice over each one. Garnish with chopped parsley and serve immediately with lemon slices alongside.

Nutrition

Calories: 342kcalCarbohydrates: 2gProtein: 35gFat: 21gSaturated Fat: 7gCholesterol: 95mgSodium: 480mgPotassium: 620mgVitamin A: 485IUVitamin C: 8mgCalcium: 32mgIron: 1mg

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