Easy Blackened Steelhead Trout Recipe

Why I Love Steelhead Trout for Blackening

Steelhead trout and salmon show up in my meal planning at least twice a month, sometimes more. When steelhead trout is available, I try to grab as many packs as I can because I love the lighter fish flavor. When I want my seasonings to shine, steelhead trout wins over salmon every time. And what better way to use it than with this easy blackened steelhead trout recipe? It’s bold, quick, and full of flavor, just how I like it. I mean, I am a spice girl. (tap on drum) Get it? Spice girl. You kind of had to be there in the late 90s. Singing “tell me what you want, what you really really want”; that’s about all I remember from the lyrics. Yep, telling my age here. Okay, back on track.

How to Pan-Sear Blackened Steelhead Trout

1. Prep the Fish:
Pat the steelhead trout fillets dry with paper towels. Rub a thin layer of neutral oil like avocado or light olive oil on both sides. This helps the seasoning stick and gives a better crust.

2. Season Generously:
Sprinkle the blackened seasoning evenly over both sides of each fillet, including the skin. Press gently so the rub sticks well.

3. Heat the Pan:
Use a cast iron or heavy stainless steel skillet. Heat it over medium-high until very hot. Flick a drop of water in the pan. It should sizzle and evaporate immediately.

4. Sear Skin Side Down:
Add a small amount of oil to the pan to lightly coat the surface. Place the fillets skin-side down. Press lightly with a spatula to keep the fish flat and prevent curling. Cook undisturbed for 3 to 4 minutes until the edges turn opaque and the crust forms.

5. Flip and Finish Cooking:
Use a cast iron or heavy stainless steel skillet. Heat it over medium-high until very hot. Flick a drop of water in the pan. It should sizzle and evaporate immediately.

Watch the Flavor Party

Check out how this trout gets perfectly seared and then drenched in buttery, herby lemon goodness.

The Bold Origins of Blackening

Blackening got its start in Louisiana and became widely known thanks to Chef Paul Prudhomme back in the 1980s. He used this method to bring big, deep flavor to fish, especially redfish, and folks couldn’t get enough. The technique involves coating the meat or fish in a punchy spice mix, then cooking it quickly in a hot cast iron skillet. That high heat gives it a dark, flavorful crust that’s full of smoky, spicy goodness. It’s bold without being fussy, which is exactly why I love using it for steelhead trout.

Tips for the Best Blackened Steelhead Trout

Start by making sure the fish is patted completely dry. That’s the key to getting a good crust. Use a heavy skillet like cast iron or stainless steel so the heat stays even. When you season the fish, sprinkle the spice mix generously and press it in gently with your fingers so it really sticks. Don’t crowd the pan—give each piece space or cook in batches if you need to. Once it’s in the pan, let it cook without moving it around. That’s how the crust forms. And if things start to smoke too much or brown too fast, just lower the heat a touch. You want it hot enough to sear but not so hot that it scorches.

Add a Little Something Extra

This blackened fish is great as a stand-alone, no sauces needed. But hey, maybe you want to impress someone, or change it up, and instead of squeezing a lemon or lime over the finished fish, a little drizzle of my crushed herb lemon butter sauce will send you sailing. You might even want stock in the fish markets. lol

Recommended Supplies for Perfect Blackened Steelhead Trout

Here are some kitchen tools that can make preparing your blackened steelhead trout even easier and more enjoyable. Check them out on Amazon:

1. Empty Spice Shaker
   A great tool for evenly distributing your blackened seasoning on the fish. Plus, you can reuse it for all kinds of spices in your kitchen!

2. Cast Iron Skillet
   For that perfect sear! A cast iron skillet gives your steelhead trout a beautiful crust while keeping the inside juicy and tender.

3. Fish Spatula
   A must-have for flipping fish without breaking it apart. This spatula’s thin, flexible design makes it perfect for delicate fish like steelhead.

4. Fish Knife
   Sharp and precise, this knife helps you fillet or portion your trout with ease, giving you those perfect cuts every time.

Final Thoughts and Serving Suggestions

Blackened steelhead trout is one of those dishes that feels special but doesn’t ask for much. It cooks fast, packs in flavor, and pairs beautifully with simple sides like sweet coleslaw, tender green beans, glazed carrots, or a square of Southern cornbread. It’s easy enough for a weeknight but bold enough to serve when company’s over.

I’ve got a little story called Pray for Me: The Blackened Trout Incident. Let’s just say it involves a kitchen mishap, a prayer, and a lot of laughter. So be sure to take a look.

If you try this recipe, I’d love for you to come back and leave a rating or a comment to let me know how it turned out.

Thanks for spending time with me today , catch you in the next post!