Easy Blackened Steelhead Trout Recipe

Ingredients for This Easy Blackened Steelhead Trout Recipe

This recipe uses pantry staples and a few fresh basics, but each one pulls its weight. The blend is spicy, earthy, and just a little sweet. Don’t be afraid to tweak it. I’ve added notes below in case you’re missing something or just want to play around a little.

For the Blackened Seasoning

• 1 tablespoon regular paprika
  Adds body and that classic red-orange color. Use basic paprika here, not smoked, you’ll get smokiness from another ingredient.
• ½ teaspoon smoked paprika
  Just enough to give the fish a little edge and depth without overpowering it.
• 1½ teaspoons granulated garlic
  Granulated garlic gives better coverage than garlic powder and won’t clump as easily. If all you have is powder, it’ll still work just fine.
• 1½ teaspoons granulated onion
  Same idea as the garlic, granulated works best for seasoning blends, but onion powder is okay in a pinch.
• 1 teaspoon cayenne pepper
  This is where the heat comes in. You can totally customize it. If you’re not into spice, even ¼ teaspoon will give it just enough kick to wake things up without being too much.
• ½ teaspoon dried thyme, crushed
  Crush it between your fingers or use a mortar and pestle. No thyme? Marjoram works great as a substitute.
• ½ teaspoon dried oregano, crushed
  Go for Mediterranean oregano, Greek, or even Mexican oregano if that’s what you’ve got. Marjoram is also a good substitute here. They all bring something nice to the party.
• ½ teaspoon black pepper
  Brings sharpness and heat.
• ½ teaspoon white pepper
  Softer and a little more earthy than black pepper. If you don’t have any, it’s fine to just double the black pepper.
• 2 to 2½ teaspoons salt (to taste)
  I like it bold, but if you’re not a salt lover, start with less. You can always add a pinch more after cooking.
• ½ teaspoon brown sugar
  Just a touch of sweetness helps the fish brown better and balances out the spice. It also helps create that crust in the pan and is not optional.
• ¼ to ½ teaspoon crushed fennel seeds
  Crush them as fine as you can. Fennel gives this seasoning a little something extra that sets it apart. It’s the same flavor you find in Italian sausage, but don’t worry, it won’t make your fish taste like sausage. Promise.

For the Fish

• 4 steelhead trout fillets, skin-on (about 5 to 6 ounces each)
  Make sure they’re cleaned, patted dry, and ready to go. Dry fish sears better and helps the seasoning stick.
• 1 to 2 tablespoons neutral oil (like avocado or light olive oil)
  I rub just a bit of oil on the fillets to help them crisp up. You can skip it if you want to press the seasoning in dry, but the oil does help everything stick and cook evenly.
• Lemon wedges, for serving
  A little fresh lemon at the end brightens it up.
• Fresh parsley or green onion, optional for garnish
  Totally optional, but it adds color and freshness if you want to dress things up.