This Steelhead Trout recipe with herb olive salsa is a simple way to bring big flavor to the table. The fish bakes up perfectly flaky, and the citrusy salsa adds brightness in every bite. It’s a dish I make often because it’s as easy as it is delicious.
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Why This Recipe Works
I love making this Steelhead Trout recipe when I want something fresh, flavorful, and easy. It’s one of those dishes that feels fancy but comes together in no time.
- Bright Citrus Flavor: The orange slices bake right on top of the fish, adding a gentle sweetness and keeping it juicy. It’s a similar citrusy touch I love in my Salmon with Avocado Salsa.
- Fresh Herb Olive Salsa: The salsa is what makes this dish shine. The mix of lemon, olives, and herbs adds a tangy, savory finish that brings the whole meal to life.
- Perfectly Flaky Texture: Baking the trout at high heat gives it that tender, flaky texture every time. It’s the same satisfying result you get with Pan Fried Salmon, just a little lighter and easier.
- Quick and Simple: This recipe takes about 30 minutes from start to finish. It’s perfect for busy nights or when you want a healthy dinner without much effort.
- Healthy and Versatile: Steelhead trout is packed with protein and omega-3s, and you can easily swap it with salmon. It’s a wholesome, feel-good meal that fits any occasion.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Steelhead Trout – The main ingredient, mild and buttery with a tender texture. You can substitute it with salmon if that’s what you have.
- Orange – Thinly sliced and baked on top of the trout to infuse a subtle sweetness and bright aroma.
- Lemon Juice – Brings a fresh, tangy acidity to the herb salsa, balancing the richness of the fish.
- Lemon Zest – Adds concentrated citrus flavor that complements the orange and brightens the salsa.
- Green Olives – Provide a briny, savory contrast to the citrus and herbs. Castelvetrano or any mild green olive works well.
- Shallot – Finely chopped for a gentle, sweet onion flavor that blends smoothly into the salsa.
- Green Onions – Add a mild bite and freshness that pairs perfectly with the herbs.
- Cilantro – Brings a fresh, herby note to the salsa. If you prefer, substitute with flat-leaf parsley.
- Arugula – Adds a peppery freshness and a bit of texture to the salsa. Spinach or baby kale can be used instead.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prepare Trout: Pat the trout dry on both sides with paper towels. Place it skin side down on the prepared baking sheet. Brush with olive oil and sprinkle evenly with kosher salt. Arrange thin orange slices over the top of the fish.
- Bake: Transfer the baking sheet to the oven and bake for 12–15 minutes, depending on the thickness of the trout. Check for doneness by gently pricking the fish with a fork — if it flakes easily, it’s ready. The internal temperature should read 135–145°F on an instant-read thermometer.
- Make Herb Olive Salsa: While the trout bakes, combine olive oil, lemon juice, lemon zest, sliced green olives, chopped shallot, green onions, cilantro, and arugula in a medium bowl. Stir to mix well and season with salt to taste.
- Finish & Serve: Once the trout is done, transfer it to a serving platter. Lightly squeeze the baked orange slices over the fish, then remove them. Spoon the Herb Olive Salsa generously over the top.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I usually make this with steelhead trout, but salmon works perfectly too. You can even try it with cod or halibut for a milder flavor.
- Citrus Swaps: I love using orange slices for a gentle sweetness, but lemon or grapefruit slices give a sharper, tangier edge.
- Herb Choices: If cilantro isn’t your favorite, swap it for parsley or basil. You can also mix in a little dill for a fresh, classic seafood flavor.
What to Serve with Steelhead Trout Recipe
Salads
- This bright, citrusy trout pairs beautifully with fresh, seafood-forward salads. We love serving it alongside the Crispy Skin Salmon with Veggies and Noodles for a light but satisfying meal.
- It’s also delicious next to the Albacore Tuna Salad or the colorful Shuba Salad (Herring Under a Fur Coat) for a mix of textures and flavors.
- For something elegant, try it with the Crab Stuffed Salmon With Fennel Salad.
Appetizers
- Start your meal with something light and flavorful like the creamy Salmon Mousse or the smoky, tangy Smoked Fish Dip Recipe.
- If you’re planning a seafood spread, the Spicy Salmon Sashimi with Ponzu Sauce or Fresh Salmon Tartare with Avocado make perfect starters before serving the trout.
FAQs
Yes. Salmon works beautifully in this recipe and can be cooked the same way. Just keep an eye on the baking time since salmon fillets can be a bit thicker.
No, you can leave the skin on. It helps keep the fish moist while baking and is completely safe to eat if cleaned well.
The easiest way to check is to gently prick the fish with a fork. If it flakes easily and looks opaque, it’s ready. You can also use an instant-read thermometer to confirm it’s between 135°F and 145°F.
Yes. The salsa can be made up to 2 days in advance and stored in the fridge. Just give it a quick stir before serving to refresh the flavors.
Yes. You can grill the trout over medium heat for about 4–5 minutes per side, depending on thickness. Keep the orange slices on top to help prevent the fish from drying out.
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the cooked trout for up to 1 month. Reheat in a 350°F oven until warmed through or use the microwave for a quicker option.
More Fish Recipes You’ll Enjoy
- Salmon Fish Tacos – Salmon Fish Tacos with creamy avocado slaw are a healthy and fun dinner you can make for special occasions or regular weeknights.
- Pan Fried Salmon – This perfectly crusted Pan Fried Salmon Recipe (Keto & Whole30) with citrus fennel salad is a restaurant-worthy meal that’s ready in minutes.
- Salmon Piccata – Try this salmon piccata for an elegant meal ready in 20 minutes! Salmon is pan-seared to perfection and bathed in a creamy lemon-caper sauce.
- Oven Baked Salmon Recipe with Tangy Gremolata Sauce – Baked Salmon with Tangy Gremolata Sauce is an easy weeknight meal that’s done in 20 minutes. It’s bright, fresh, and filling!
If you try this Steelhead Trout recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Steelhead Trout Recipe
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.
Notes
- Pat the trout dry before baking. Removing excess moisture helps the skin crisp up and prevents the fish from steaming.
- Use parchment paper. It keeps the fish from sticking and makes cleanup easy.
- Slice the orange thinly. Thin slices release more juice and flavor while the fish bakes.
- Don’t overbake. Start checking for doneness at 12 minutes; the fish should flake easily and look opaque.
- Use an instant-read thermometer. Aim for 135–145°F for perfectly cooked, tender trout.
- Make the salsa ahead. The flavors deepen as it sits, so it’s great to prepare a few hours in advance.
- Chop the herbs and greens finely. This helps the salsa blend evenly and coat the fish better.
- Taste and adjust the salsa. Add more lemon juice or salt if you want extra brightness.
- Let the fish rest for a few minutes before serving. This keeps the juices inside and the texture moist.
- Repurpose leftovers. Flake the trout into salads, grain bowls, or tacos for an easy next-day meal.
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.