This easy Baked Steelhead Trout recipe is quick, flavorful, and delicious! It’s roasted with lemons, lemon zest, and capers.
Baked Steelhead Trout
If you find yourself at Aldi, you must pick up a package of their steelhead trout. It’s delicious, topped with lemon and capers, and baked in the oven. I served it with an arugula salad, but roasted asparagus or sauteed string beans would also be great! Steelhead trout is similar in taste, color, and texture to salmon, and you can use salmon instead if that’s all you can find. Keep reading to see how to make this healthy steelhead trout recipe.
Why I Love This Steelhead Trout Recipe
My cousin was telling me about the Steelhead Trout she buys at Aldi’s that tastes just like salmon, at a great price. So I quickly picked some up and made this fish for lunch! I love lemons and capers with fish, so this was a big hit.
- Delicious and Flavorful: Simple ingredients, like lemon, capers, and shallot, transform steelhead trout into a flavor-packed meal.
- Healthy: Steelhead trout is a high-protein fish full of omega-3 fatty acids.
- Anti-Inflammatory: Made with ingredients foods that reduce inflammation like fish, olive oil and lemon.
- Easy: This dish looks impressive but is quite simple to prepare. It’s perfect for weeknight dinners and special occasions.
- Great for many dietary restrictions: Mediterranean Diet friendly, Passover-friendly, Whole30, Anti-inflammatory, Gluten-free and Dairy-free.
Steelhead Trout Ingredients
- Steelhead Trout: I found my steelhead trout filets at Aldi, but you should be able to find it at other supermarkets or a seafood market.
- Olive Oil: Spread olive oil on the fish so the seasoning sticks.
- Salt and Black Pepper: I keep it simple and season the trout with salt and pepper.
- Aromatics: Mince 3 garlic cloves and chop chives or shallots.
- Capers: Smash the capers to release their briny, tangy flavor.
- Lemon: Zest half of a lemon and slice the other half into 4 pieces for a bright citrus taste. I also like to serve the trout with lemon wedges and squeeze the juice over the fish.
How to Cook Steelhead Trout
- Prep: Preheat the oven to 400°F. Cut the fish into 2 pieces and place them on a small baking sheet.
- Season the Trout: Spread olive oil over the fish and season with salt, pepper, and lemon zest.
- Top the fish with shallots (or chives), garlic, capers, lemon zest, and lemon slices.
- How Long to Bake Steelhead Trout at 400°F: Bake the trout for 16 to 22 minutes, depending on its thickness, or until the center is opaque. It should flake easily with a fork.
Variations
- Fish: Substitute salmon for trout.
- Onions: If you don’t have chives or shallots, use the green parts of scallions.
- Herbs: Add chopped fresh herbs, like basil, tarragon, or dill.
What to Serve with Steelhead Trout
Steelhead trout is an easy protein that would go well with many side dishes.
- Vegetables: Wilted Spinach, Roasted Mushrooms, Garlic Broccolini
- Starches: This goes great with Smashed Potatoes, baked potato, or a simple grain like Quinoa
- Salads: This spring Pea Salad, or this easy arugula salad or Hearts of Palm Salad, or a fancier Burrata Caprese Salad
Storage
Steelhead trout will last for up to 3 days in the refrigerator. You can reheat it in the microwave or eat it cold.
Steelhead Trout vs. Salmon FAQ
Steelhead trout tastes similar to salmon, but it’s milder and less fatty. So, if you’re not a salmon fan, you may love trout.
Yes, you can cook steelhead trout the same way you’d cook salmon. Besides baking it, you can also grill, air fry, or broil it.
Like most fish, steelhead trout filets should be cooked until its internal temperature is 145°F. I usually just check it with a fork to see if it’s flaky and opaque inside, but if you’re unsure, you can check it with a food thermometer.
More Fish Recipes You’ll Love
- Pesto Salmon
- Blackened Fish with Key Lime Tartar
- Grilled Fish Fillets in Foil Packets
- Baked Salmon with Fresh Herbs
- Fish Florentine
Baked Steelhead Trout Recipe
Ingredients
- 1 12 ounce package Aldi's steelhead trout fillet, skin on
- 1 teaspoon extra virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp crushed black pepper
- 2 tablespoons chopped chives or shallots
- 3 garlic cloves, finely minced
- 2 teaspoons capers, smashed
- 1 lemon, 1/2 zested; the remaining half sliced into 4 very thin slices
- lemon wedges, for serving
Instructions
- Preheat the oven to 400F.
- Cut fish in 2 pieces and place on a small baking sheet. Spread olive oil all over the fish and season with salt, black pepper and lemon zest.
- Top with chopped shallots, garlic, capers, lemon zest and lemon slices
- Bake anywhere from 10 to 22 minutes, depending on the thickness, or until the center of the fish is cooked through and flakes easily with a fork.
- Serve with lemon wedges.
As I accidentally bought the steelhead instead of the salmon from Costco (they were side by side in the case!) I am preparing it the same way. Marinating and then 500 degrees for 12 minutes and then under the broiler for 2 minutes for that crispy edge. Will this be ok for trout?
Sure!
I made this in the air fryer at 350, 10-12 minutes. It was delicious, gourmet quality. I used very little salt because the capers are already salty. Following the toppings measurements, I had a lot of it and almost thought it might be overpowering but used it all and it turned out perfect.The side dish ideas are helpful as well. I think the steelhead trout has a much milder flavor than salmon.
Easy to prepare and very tasty
This is amazing. I had no idea how wonderful trout was and I will now put capers on everything! Thank you for the recipe!
Glad you enjoyed it!
So easy to prepare and so delicious to enjoy! Thank you for sharing this recipe.
I made this for first time and it is a keeper! I had purchased a 14 oz PKG of steelhead trout at Aldi and when I googled recipes for it, Gina’s recipe came up first. It was a nice surprise that her recipe uses Aldi’s trout. I will definitely make this again. I served with a salad and baked sweet potatoes.
This fish recipe was excellent, my wife and I enjoyed it very much but we only made it with olive oil pepper lemon and garlic. It was cooked exactly right and it was superb thank you for this recipe
Can other fish be substituted?
Yes! This baked steelhead trout recipe also works beautifully with salmon since they’re very similar in flavor and texture. You could also try Arctic char or even halibut—just keep in mind cooking times may vary slightly depending on the thickness of the fish.
This is our go to fish recipe when we want quick and easy. We’ve made this several times. Thanks for a great/easy recipe.
You’re welcome! Glad you enjoy it!
This is a fantastic and simple recipe, have made it many times, a side of buttery pasta and steamed vegetables complete the meal for me. We love the capers, garlic and lemon to top the fish.
I am so glad to hear!
This recipe is so simple and the steelhead trout was absolutely delicious. I did add some capers and chives to mine.
I followed directions using garden chives, garlic, capers and Meyer lemon from my tree. My Steelhead was from Costco and took 10 min longer at 400⁰ to reach 140⁰ for fish because it was a thick filet. The taste was outstanding and the fish was cooked perfectly tender, flaky and juicy.
Thank you for this! Mine is from Costco too and in the oven right now. Good to know about the extra time.
I love how you added fresh chives, garlic, capers, and Meyer lemon—that’s such a bright twist on this baked steelhead trout recipe! And yes, thicker fillets (like the ones from Costco) often need about 10 minutes longer at 400°F to reach 140°F internal temperature. That’s the sweet spot for perfectly juicy, flaky trout. So happy it turned out delicious for you!
The recipe was great and eady to make. My variation was that I sautéed the garlic, shallots and capers, (forgot the onion) and it was delicious. I will make again.
So glad you enjoyed it! Sautéing the garlic, shallots, and capers sounds like such a flavorful twist—I bet it added great depth. Love hearing how you made it your own!”
Very good. I used a preheated cast iron pan at 425 F so that the skin gets nice and crispy. My husband loves the skin. I’m not a fan. I prefer this fish vs salmon as it doesn’t seem to dry out so fast. A little more forgiving if you overcook it a little.
So delicious!! Thank you!
Very easy and Nice and moist. Did not have capers or shallots still delicious.
Thrilled you liked the baked steelhead trout! It’s such a forgiving recipe—you can skip the capers or shallots and it still comes out tender, juicy, and full of flavor. Thanks for sharing your experience!
Wonderful mild fish. The only thing next time would be I would use sauted shallot and garlic or just garlic powder maybe. I like onion, and garlic more cooked then it got in this recipe..but that is just me, my husband liked it all a lot and said might like this fish type more then salmon.
You have outdone yourself with this recipe!! Oh my goodness, made this amazing trout tonight and it was AMAZING!! Moved right up my Skinnytaste favorites list! Thank you Gina!!
So glad you enjoyed it!
Thank you, this made my day! I’m so glad you loved the baked trout—it’s one of my favorites too. So happy it’s now on your Skinnytaste favorites list!
I’ve made this a couple of times now and really like it! It’s easy, light and has great flavor. I use a shallot and add a little extra capers because I really like the flavor. Thanks for the recipe!
Hubby and I loved this recipe! I’ve never cooked trout before but I picked up a fillet from Aldi and it was so easy to cook. I wasn’t sure what to pair with the trout and we had sweet potato French fries but I’ll try with IP mash next time! Thank you Gina! You really are the best.
This trout was delicious! We cooked it on the grill until it was 145 degrees. We will stock up at Aldi!
Baked just 14 minutes and it was cooked well done. Otherwise flavorful.