Steelhead trout offers the perfect balance of flavor and forgiveness in the kitchen. With its rich, salmon-like texture and clean taste, this fish shines when prepared simply. This pan-seared method delivers crispy skin protecting tender flesh, while the bright lemon-garlic sauce complements without overwhelming. It’s an elegant weeknight dinner that feels special without demanding restaurant-level skills, just good ingredients treated with respect.
Pan-Seared Steelhead Trout with Lemon Garlic Butter
4
portions10
minutes15
minutes324
kcal25
minutesLaissez l'écran de votre appareil allumé
Ingrédients
450 g 1 lb steelhead trout fillet, skin-on
2 cuillères à soupe 2 cuillère à soupe huile d'olive
3 cuillères à soupe 3 cuillère à soupe beurre non salé
3 3 gousses d'ail
1 1 lemon
2 cuillères à soupe 2 cuillère à soupe persil frais
1 cuillère à café 1 cuillère à café sea salt
1/2 cuillère à café 1/2 cuillère à café poivre noir fraîchement moulu
1 cuillère à soupe 1 cuillère à soupe capers, drained (optional)
Equipement
Poêle moyenne- Cutting board et Knife
- paper towels
- Zester
Directions
- Pat the steelhead trout fillet dry with paper towels. This ensures a crispy skin when cooking.
- Season the flesh side of the trout with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Place the trout skin-side down in the hot pan and press gently with a spatula to ensure the skin makes full contact with the pan. Cook for 4-5 minutes until the skin is crispy.
- Reduce heat to medium and carefully flip the trout. Cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.
- Transfer the trout to a warm plate, skin-side up.
- Return the pan to medium-low heat and add the butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
- Add lemon zest, lemon juice, and capers (if using) to the pan, stirring to combine. Cook for 1 minute.
- Remove the sauce from heat and stir in the fresh parsley.
- Pour the warm sauce over the trout fillets and serve.
Notes
- The key to perfectly cooked steelhead trout is not to overcook it. The fish is done when it flakes easily but is still moist and slightly translucent in the center.
