15-Minute Lemon Garlic Steelhead Trout Recipe
A Quick and Flavorful Lemon Garlic Steelhead Trout
I love lemon and citrus flavors, and I really love garlic. The idea of putting both together in a buttery sauce just makes my tastebuds happy. This lemon garlic steelhead trout is one of those recipes that feels like a treat but comes together in no time. From start to finish, you’re looking at about 15 minutes. It works beautifully with steelhead trout, but don’t stop there. You can use this same recipe with salmon, cod, or whatever fish you have on hand. It’s flexible, full of flavor, and easy enough for a weeknight.
If you’re wondering about the difference between steelhead trout and salmon, I’ve got you covered. While they come from the same family, steelhead trout has a slightly lighter, milder flavor and a firmer texture compared to salmon. For more details on their differences, check out the full breakdown here.
What You’ll Need for This Lemon Garlic Steelhead Trout
You don’t need a long list to pull off something flavorful. These ingredients are simple, but they hit all the right notes.
- • Steelhead trout fillets (2 large): This fish has a mild, clean flavor and holds up well in a skillet. You can swap in salmon or another flaky fish if that’s what you’ve got.
- • Garlic powder (½ teaspoon): Used to layer the garlic flavor into the fish itself. You can use granulated garlic here, too. It gives the fish a little background punch.
- • Salt (to taste): A good sprinkle brings out the natural flavor of the trout and balances the lemon.
- • Black pepper (to taste): Adds a little warmth and depth without overpowering the garlic or lemon.
- • Oil, butter, or a combo (for searing): Oil helps prevent burning, while butter adds flavor. A little of both works great, but go with what you like best.
- • Butter (2 tablespoons, for the sauce): This is the base of the sauce. It brings richness and helps mellow out the sharpness of the lemon and garlic.
- • Fresh garlic (3 large cloves, minced): The star of the show. Fresh garlic gives the sauce a bold, savory flavor that ties everything together.
- • Lemon juice (3 tablespoons): Fresh lemon juice has a bright, citrusy kick. Bottled works in a pinch, but it’s a bit more toned down.
- • Lemon zest (1 teaspoon): This adds a pop of concentrated lemon flavor that really wakes up the sauce.
- • Extra salt and pepper (to finish): Just a final touch to make sure the sauce is seasoned the way you like it.
How to Make Lemon Garlic Steelhead Trout
This one comes together fast, so once you’ve got everything prepped, you’re only minutes away from dinner.
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Prep your pan. Add a little oil to your skillet and start heating it over medium heat. You can use butter, olive oil, or a little of both — just make sure the pan’s hot before adding the fish.
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Get the fish ready. Rinse the steelhead trout fillets and pat them dry with paper towels. Then season both sides with garlic powder, salt, and pepper.
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Sear the fish. Place the fillets in the hot pan skin-side down. Let them cook until the skin is crisp and the bottom is golden, then flip and cook the other side for a few minutes. Once both sides have color and the fish is nearly done, remove them from the pan.
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Make the sauce. In the same pan, lower the heat and add the butter. Stir in the garlic and lemon zest and let it cook for about 30 seconds to a minute, just until the raw edge is gone.
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Finish it off. Pour in the lemon juice and season with salt and pepper. Let it bubble gently, then add the fish back to the pan. Spoon the sauce over the fillets while they finish cooking. The fish is ready when it flakes easily and looks opaque.
Recommended Tools for This Recipe
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A heavy skillet or
sauté pan — cast iron works great for getting a good sear. -
A sturdy spatula to flip your fish without breaking it.
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A zester to get that fresh lemon zest.
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A lemon juicer or
reamer for easy lemon juice extraction.
Lemon Garlic Steelhead Trout
Ingredients
- 2 large steelhead trout fillets
- 3 large garlic cloves minced
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbs butter
- 2 tbsp butter or combination of cooking oil or olive oil for cooking/searing
- ½ tsp garlic powder
- salt to taste
- pepper to taste
Instructions
- Wash and pat the trout fillets dry. Season both sides with garlic powder, salt, and pepper.
- In a skillet over medium-high heat, add a bit of oil, butter, or a mix (to help prevent burning).
- Place fillets skin-side down and sear until the skin is a little crispy. Flip and cook another few minutes, then remove from the pan.
- In the same pan, melt 2 tbsp butter. Add minced garlic and lemon zest. Cook until the garlic is fragrant and no longer raw.
- Stir in lemon juice, salt, and pepper. Return the trout to the pan and spoon the sauce over the fillets as they finish cooking. Fish is done when opaque and flaky.
Notes
Don’t Toss That Sauce
Before you go scraping that pan clean, stop right there. That lemon garlic butter is packed with flavor and too good to waste. Spoon it over some fragrant jasmine rice or toss the rice in the pan to soak up every bit. It also works great on pasta, especially bowties or wide ribbon noodles that hold onto the sauce.
If you’ve got a little extra time before making this quick lemon garlic steelhead trout, try my French bread recipe and turn it into garlic bread. You already know I love my garlic. And if you're a garlic lover too, this whole plate is going to make you happy.
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!