Steelhead Trout Recipe
Published Jun 08, 2026
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This baked steelhead trout recipe is infused with fresh flavor from butter, lemon, garlic, and dill, then baked in a foil packet until tender and flaky. Served with a creamy horseradish dill sauce, it’s an easy fish dinner ready in about 30 minutes.
My Favorite Way To Cook Steelhead Trout
We eat a lot of salmon around here, but whenever I spot steelhead trout at Costco, it immediately goes into the cart. It’s just as easy to cook, a little milder in flavor, and my whole family loves it.
Baking it in a foil packet is my favorite way to cook it. The fish stays tender and flaky, while the lemon, garlic, butter, and dill add plenty of fresh flavor.
And if you love a creamy salmon recipe, don’t skip the cool, creamy dill sauce with a touch of horseradish, which adds a tangy finish to the rich fish.
What Is Steelhead Trout?
Steelhead trout is a type of rainbow trout with pink-orange flesh and a rich, buttery flavor that’s often compared to salmon.
Reasons To Make This Steelhead Trout Recipe
- Easy and quick. The trout cooks in 20 minutes, and the whole meal is on the table in about 30 minutes.
- Tender and flaky. Baking the fish in a foil packet helps lock in moisture.
- Simple ingredients. After making my garlic butter salmon more times than I can count, I’ve learned that butter, lemon, garlic, and fresh herbs are often all you need for a great fish dinner.
- Minimal cleanup. Everything cooks in a foil packet, which means less mess and fewer dishes.
Ingredients You’ll Need
This easy baked steelhead trout recipe comes together with a handful of fresh ingredients and a few pantry staples. Check out my notes and substitution suggestions below, then scroll to the recipe card for the full ingredient list and instructions.
- Steelhead Trout – I use a skin-on fillet, about 1½ pounds. If you can’t find steelhead trout, salmon is the closest substitute.
- Butter – Adds richness and helps keep the fish moist as it bakes.
- Olive Oil – Works with the butter to keep the trout tender and flavorful.
- Lemon – Fresh lemon brightens the fish. You’ll need one lemon to cut into slices, plus extra wedges for serving.
- Garlic – Fresh garlic adds flavor, but garlic powder can work as well.
- Fresh Dill – One of my favorite herbs for fish. Fresh parsley is also okay to use.
- Salt and Black Pepper – Simple seasonings are all you need here.
For The Horseradish Dill Sauce
- Sour Cream – Creates a sauce that pairs perfectly with warm fish. Greek yogurt or mayo is a great substitute.
- Prepared Horseradish – Adds a subtle kick and keeps the sauce from tasting flat. Dijon mustard works if you don’t have horseradish.
- Lemon Juice – Brightens the sauce and ties it back to the fish.
- Fresh Dill – Adds fresh herb flavor throughout.
- Sugar – Just a small amount to balance the tanginess.
- Salt and Black Pepper – Season to taste.
Recipe Tips
- Use fresh dill. It adds the best flavor and pairs well with the lemon and butter. If needed, substitute 1 teaspoon dried dill for every tablespoon of fresh dill.
- Use a thermometer and start checking early. Steelhead trout can overcook quickly, especially if the fillet is thin. I like to pull it out when it reaches 140˚F to 145˚F in the thickest part.
- Open the foil packet carefully. Hot steam builds up inside while the fish cooks.
- Don’t worry about the white stuff. That’s albumin, a protein that naturally appears as fish cooks. It’s completely normal and safe to eat.
- Let the fish rest for a few minutes before serving. This helps the juices redistribute and keeps the fish moist.
- Not a horseradish fan? Swap it with Dijon mustard or leave it out. The sauce will still be delicious. You can also try the creamy lemon recipe from my slow cooker salmon.
Serving Ideas
This baked steelhead trout goes with just about any simple side dish.
- Potatoes – I love serving fish with my crispy smashed potatoes or a side of buttermilk mashed potatoes to soak up the buttery juices.
- Roasted Vegetables – I usually keep it simple with roasted asparagus, green peas, sauteed broccolini, or whatever green vegetable I have in the fridge.
- Salads – A simple green salad is great, but for something a little heartier, try my cucumber and onion salad or Heirloom tomato salad.
- Bread – Warm crusty bread, dinner rolls, or my cottage cheese flatbread are perfect for mopping up the buttery sauce left on the plate.
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Steelhead Trout Recipe
Tender, juicy, and delicious steelhead trout baked with lemon, butter, garlic, and fresh dill. An easy 30-minute fish dinner served with a creamy dill sauce.
Ingredients
- 1½ pounds steelhead trout fillet, skin on
- ½ to ¾ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons unsalted butter, melted
- 1 lemon, thinly sliced (plus extra lemon wedges for serving)
- 2 tablespoons fresh dill, chopped (plus small sprigs for garnish)
- 2 garlic cloves, finely minced
- 1 tablespoon olive oil
For the Creamy Horseradish Dill Sauce
- ½ cup sour cream, you could also use Greek yogurt or mayonnaise
- 1 to 2 teaspoons prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, finely chopped
- ½ teaspoon granulated sugar
- salt and freshly ground black pepper
Instructions
- Preheat the oven. Heat your oven to 400°F. Line a baking sheet with parchment paper or foil large enough to fold over the fish to seal.
- Prepare the trout. Pat the fillet dry with paper towels and place it, skin side down, on the parchment or foil. Use tweezers to remove any remaining bones. Season the fish with salt and pepper.
- Add flavorings. Drizzle the fillet with the melted butter and the olive oil. Sprinkle over the minced garlic and chopped dill. Arrange lemon slices over the top of the fish.
- Seal the packet. If using parchment, fold the top over and crimp the edges tightly to form a sealed packet (“en papillote” style). If using foil, fold and crimp edges to seal, but avoid pressing too tightly against the fish.
- Bake. Place the packet on the baking sheet and bake for 18–22 minutes, depending on the thickness of the fillet. The fish is done when its internal temperature registers at 145˚F, or it flakes easily with a fork and has turned opaque throughout.
- Meanwhile, make the horseradish cream sauce. Whisk all the sauce ingredients in a bowl until smooth. Chill for 10–15 minutes, if possible, to let the flavors meld.
- Let it rest. Remove the fish from the oven and carefully open the packet (watch for steam), transfer the fillet to a serving platter, and let it rest for 5 minutes. Spoon some of the buttery cooking juices over the top.
- Serve. Garnish with extra dill, and serve it with the prepared creamy horseradish sauce and lemon wedges.
Equipment
Nutrition
Serving: 6ounces | Calories: 392kcal | Carbohydrates: 5g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 91mg | Potassium: 921mg | Fiber: 1g | Sugar: 2g | Vitamin A: 451IU | Vitamin C: 17mg | Calcium: 61mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How To Cook Steelhead Trout
Baking steelhead trout in a foil packet is one of the easiest ways to cook it. The packet traps steam and helps keep the fish tender and flaky while the lemon, butter, garlic, and dill flavor the fish as it bakes.
- Prep the trout. Pat the trout dry and place it on a large sheet of foil. Season with salt and pepper.
- Add the flavorings. Drizzle the fish with melted butter and olive oil, then top with garlic, dill, and lemon slices.
- Seal the packet. Fold the foil over the fish and crimp the edges to create a sealed packet.
- Bake. Bake for 18 to 22 minutes or until the fish flakes easily with a fork and reaches an internal temperature of 145˚F.
- Make the sauce and serve. Whisk together the sauce ingredients, then serve alongside the trout.
Proper Storage
- Refrigerate – Store leftovers in an airtight container and keep in the fridge for 2 to 3 days. Leftover steelhead trout is delicious flaked into salads, grain bowls, pasta dishes, or spread onto a bagel with some of the leftover dill sauce.
- Reheat – Place the trout in a covered baking dish with a splash of water or a small pat of butter. Warm in a 275˚F oven for 10 to 15 minutes, or until heated through.
- Freeze – The cooked fish can be frozen for up to 1 month.
