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Simple Pan-Seared Steelhead Trout Recipe with Lemon-Dill Sauce

Discover the best way to cook steelhead trout with this simple pan-seared recipe. A quick, healthy, and delicious meal ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Seafood
Ingredients Method

Ingredients
  

  • 2 6-ounce steelhead trout fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt to taste
  • Freshly ground black pepper to taste
  • For the Lemon-Dill Sauce:
  • 2 tablespoons unsalted butter
  • 1 clove garlic minced
  • 1/4 cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill finely chopped
  • 1 teaspoon lemon zest

Method
 

  1. Prepare the Trout: Pat the steelhead trout fillets completely dry with paper towels. This is crucial for achieving a crispy sear. Season both sides generously with salt and freshly ground black pepper.
  2. Sear the Trout: Heat the olive oil and 1 tablespoon of butter in a non-stick skillet over medium-high heat until the butter is melted and shimmering. Carefully place the trout fillets into the hot skillet, skin-side down if using skin-on fillets. Cook for 3-5 minutes, undisturbed, until the skin is golden brown and crispy, and you can see the flesh cooking halfway up the sides.
  3. Flip and Finish: Gently flip the fillets using a fish spatula. Cook for another 2-4 minutes, depending on the thickness of the fillets, until the trout is opaque and flakes easily with a fork. Avoid overcooking.
  4. Make the Sauce: While the trout is cooking, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the white wine and let it simmer for 1-2 minutes to reduce slightly. Stir in the fresh lemon juice, chopped dill, and lemon zest. Season with a pinch of salt and pepper if desired. Whisk to combine.
  5. Serve: Remove the trout from the skillet and place it on serving plates. Drizzle generously with the warm lemon-dill sauce. Serve immediately.