Oven-Baked Steelhead Trout is a tender, juicy, and protein-packed main dish or lunch. Served with a tangy herb olive salsa on top, this is a quick 30-minute meal you’ll want to make again and again!
Jump to Recipe
Baked steelhead trout recipe
This Oven-Baked Steelhead Trout is a quick and easy seafood recipe you can have on the table in just 30 minutes. Steelhead trout is naturally delicious, lean, and healthy, and an incredible source of vitamins, minerals, and omega 3 fatty acids. Baking the fish with orange slices and dressing it in a homemade herb olive salsa is the secret to making every bite taste bright, vibrant, and delicious.
*This post is sponsored by LangeTwins Family Winery and Vineyards. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Lena’s Kitchen possible.
While baked steelhead trout is impressive on its own, the best way to transform this recipe into a show-stopper is to pair it with the right wine. Thankfully, the LangeTwins Wine Club makes this so easy. Every quarter, I receive a shipment of the best quality wines, as well as access to the Wine Club Rewards Program, discounts on wine purchases, complimentary wine tastings, exclusive event invitations, and more.
In addition, LangeTwins’ commitment to the environment through sustainable farming and business practices helps each glass stand out. Their 2021 Albariño Corsaire Vineyard and 2021 Nero d’Avola Rosé complement every bite of baked trout perfectly. Be sure to subscribe to their newsletter to learn more about them and be the first to hear of new releases! Also, LangeTwins offers one-cent shipping on all orders!
Ingredient notes
- Steelhead trout – This juicy and tender fish is perfect for those looking for a healthy, low carb, and protein-packed main dish. Both steelhead and rainbow trout are popular on the west coast near the Rocky Mountains, but steelhead is a sea-going fish whereas rainbow trout is a freshwater fish. Both can be used in this recipe, or you can swap it for salmon!
- Herb olive salsa – Olive salsa is the perfect compliment to baked trout. It’s easy to make using Castelvetrano olives, shallots, green onions, cilantro, arugula, lemon juice and zest, and olive oil. Top it on the baked fish when it’s done and enjoy the burst of briny, tangy, and bright flavors.
How to bake a whole steelhead trout fillet
- Prepare the trout: Lay the trout skin-side down on a lined baking sheet. Pat it dry with paper towels, then brush the filet with oil. Sprinkle salt on top and then the sliced orange.
- Bake in the oven: Bake the trout until it flakes easily or the internal temperature reaches 145ºF.
- Make the olive salsa: Stir the oil, lemon juice and zest, garlic, olives, shallot, green onion, cilantro, and arugula together in a bowl. Salt to taste. Set aside.
- Serve the trout and enjoy: Add the baked trout to a serving platter, squeeze the oranges a bit and remove them off the trout. Top with herb olive salsa. Serve with LangeTwins 2021 Albariño Corsaire Vineyard and 2021 Nero d’Avola Rosé and enjoy!
Grilling instructions
I can’t think of a better meal for summertime than a piece of grilled steelhead trout paired with a cold glass of rosé. Here’s how to grill the trout filet instead:
- Prepare the trout the same way and place it on a piece of heavy-duty foil.
- Grill the trout for about 12 to 15 minutes or until an instant read thermometer reaches 145ºF.
- Serve and enjoy!
What to serve with baked steelhead trout
Serve the baked steelhead trout warm, room temperature, or cold. Dressed in the olive salad, it becomes a show-stopping dish you can slice and serve on top of a butter lettuce salad, pasta, crispy smashed potatoes, roasted vegetables, or rice for dinner or lunch.
Wine pairings for steelhead trout
Pair the fish with a full bodied white wine or a light red wine. All of these options from LangeTwins would be very complimentary:
- The intense aromas and earthy tones in a Zinfandel pair beautifully with the tender fish and tangy olives.
- The notes of fruit and spice in a Petite Sirah add a slight bite to the meal.
- A bright and tropical Albariño is always a great choice in summer and a must next to this light and vibrant fish.
- The depth and rich flavors of a Nero d’Avola Rosé are more robust but still pair well next to the baked trout.
Frequently asked questions
Trout is best when it’s baked in a 450°F oven.
Fish skin is safe to eat as long as it’s been cleaned well before baking. It’s a great source of omega 3 fatty acids and protein!
Bake the trout uncovered. It only needs to bake for up to 15 minutes which isn’t enough time to dry out the meat.
Yes! The salmon filet can be prepared and cooked in the exact same way as the trout.
The best way to tell that trout is done cooking is to gently prick it with a fork. If the meat flakes easily, it’s done. If you’re still unsure, use an instant read thermometer to check the internal temperature.
Trout should be cooked until it reaches an internal temperature of at least 135-145ºF. An instant read thermometer will make this process easy.
Storing
Make ahead: Cook the trout up to 1 day ahead of time. Cover it in plastic wrap and store it in the fridge. The herb salsa can be made, covered, and refrigerated up to 2 days ahead of time.
Store: Keep the leftover trout in an airtight container in the fridge for 4 days.
Freeze: Keep the trout wrapped in foil and in an airtight container in the freezer for 1 month. Let it thaw in the fridge before reheating.
Reheat: Cooked trout is best reheated in a 350ºF oven, but you can use the microwave if you’re in a hurry.
More delicious seafood recipes
- Oven Baked Salmon with Gremolata Sauce
- Easy Pan-Fried Romesco Shrimp
- Lemon Butter Scallops
- Fresh Salmon Tartare
If you give this Oven Baked Steelhead Trout a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!
Oven-Baked Steelhead Trout
Ingredients
Trout
- 2 lbs trout, or sub with salmon
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 medium orange, thinly sliced
Herb Olive Salsa
- 2 tablespoons olive oil
- 2 tablespoon lemon juice
- 1 lemon, zested
- ½ cup green olives, sliced
- 1 small shallot, finely chopped
- 3 green onions, finely chopped
- ½ cup cilantro, finely chopped
- 1 cup arugula, finely chopped
- ¾ teaspoon kosher salt, more to taste
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Place the trout skin side down on a parchment-lined baking sheet. Make sure to pat it dry first on both sides. Brush trout with olive oil. Sprinkle it with salt. Add sliced orange.
- Bake for 12-15 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready. An instant-read thermometer should read 135-145° F.
- In a bowl add the olive oil, lemon juice, lemon zest, olives, chopped shallot, chopped green onions, chopped cilantro and chopped arugula. Mix to combine. Salt to taste.
- Once the trout is done cooking, add to a serving platter, squeeze the oranges a bit and remove them off the trout. Top with Herb Olive Salsa and serve with LangeTwins 2021 Albariño Corsaire Vineyard and 2021 Nero d'Avola Rosé and enjoy!
Notes
Make-Ahead Instructions: The trout can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The herb salsa can be made, covered, and refrigerated up to 2 days ahead of time.
Serving: Serve this trout warm, room temperature, or cold. Add on top of a salad, pasta, potatoes, roasted veggies, or rice.
Emma Furdui
Week after week I continue to come back to this recipe! Such a fun and delicious twist on a regular fish recipe, it is amazing! THANK YOU Lena for being so creative 🙂
lena
That is so great to hear that you enjoy the recipe over and over again. You are so welcome, happy cooking!
Diane Stafrace
Such a beautiful dish. So simple to make yet it is very impressive and tasty. Makes an excellent week night treat as well as a lovely dinner party main course.
I used sockeye salmon instead of trout.