Steelhead Trout Recipe

4.43 from 7 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: American

Keyword: steelhead trout recipe

Servings: servings

Calories: 325kcal

Author: Lena Gladstone

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.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

Nutrition