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Pan-Seared Steelhead Trout with Lemon Butter

A quick and elegant pan-seared steelhead trout finished with a vibrant lemon-butter sauce and fresh thyme. Crispy skin, moist flesh, and bright flavors make this a restaurant-quality dish you can put on the table in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Contemporary American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Lemon Butter Steelhead Trout
  • 4 steelhead trout fillets 6 oz each, skin on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 2 garlic cloves minced
  • 2 lemons 1 juiced, 1 thinly sliced
  • 4 sprigs fresh thyme

Equipment

  • 12-inch stainless steel or cast-iron skillet
  • Paper towels
  • Instant-read meat thermometer
  • Fish spatula
  • Cutting board
  • Chef's knife
  • Small bowl

Method
 

  1. Remove the fillets from the refrigerator 10 minutes before cooking to take the chill off.
  2. Pat both skin and flesh sides completely dry with paper towels to ensure crispy skin.
  3. Season each fillet on all sides with kosher salt and black pepper just before searing.
  4. Heat a 12-inch skillet over medium-high heat, add olive oil, and wait until the oil shimmers and lightly smokes, about 1 minute.
  5. Place fillets skin-side down in the hot oil, pressing gently for 2 seconds to ensure full contact; sear undisturbed for 5–6 minutes until the flesh turns opaque halfway up.
  6. Flip the fillets, add 2 tablespoons butter, minced garlic, and thyme sprigs to the pan, and baste continuously while cooking 3–4 minutes more or until an instant-read thermometer reads 120–125°F in the thickest part.
  7. Transfer fish to warm plates. Off heat, swirl remaining 2 tablespoons butter and lemon juice into the pan until melted and emulsified, then spoon the sauce over the fillets.
  8. Garnish with lemon slices and serve immediately while the skin is still crisp.

Notes

For dairy-free, replace butter with the same amount of extra-virgin olive oil. Do not skip drying the fish; moisture prevents browning and results in rubbery skin.