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Pan-Seared Steelhead Trout with Lemon and Herbs

A quick and easy recipe for a delicious pan-seared steelhead trout, served with lemon and fresh herbs.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Contemporary American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 steelhead trout fillets 5 to 6 ounces each, skin on
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 fresh lemon halves plus lemon slices for serving
  • 2 tablespoons fresh butter
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 2 cloves garlic smashed

Equipment

  • Large non-stick or stainless steel skillet
  • Paper towels
  • Tongs or fish spatula
  • Meat thermometer (optional but helpful)
  • Cutting board
  • Sharp knife
  • Small bowl for mixing seasonings

Method
 

  1. Remove your steelhead fillets from the refrigerator and let them sit at room temperature for about five minutes.
  2. Using paper towels, pat both sides of each fillet completely dry.
  3. Mix together the kosher salt, black pepper, and garlic powder in a small bowl.
  4. Sprinkle the seasoning mixture evenly over both sides of each fillet.
  5. Heat a large skillet over medium-high heat for about two minutes until very hot.
  6. Add 2 tablespoons of olive oil to the hot skillet, swirling to coat the bottom evenly.
  7. Wait about 30 seconds for the oil to shimmer before adding the fish.
  8. Carefully lay each fillet skin side down in the skillet and do not move them for the first three minutes.
  9. After three minutes, gently slide a fish spatula under each fillet to check if the skin is properly crisped.
  10. Flip each fillet carefully and add the butter, smashed garlic, and thyme sprigs around the fish.
  11. Cook for another four minutes, then squeeze the juice from the two lemon halves over the fish.
  12. Check that the internal temperature reaches 145 degrees Fahrenheit at the thickest part.
  13. Remove each fillet carefully to a warm plate and let them rest for two minutes before serving.

Notes

Serve with simple sides like roasted vegetables or rice for a complete meal.