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Broiled Steelhead Trout

Broiled Steelhead Trout

  • Yield: 3-4 servings
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  • 1 lb Steelhead fillet, with or without skin
  • 1 clove Garlic, chopped
  • 1 1⁄2 tbsp Rosemary, chopped
  • 1 Lemon, zest
  • 1⁄2 Lemon, juice
  • 1⁄4 tsp Salt
  • 1⁄2 tsp Ground pepper
  • 1 tbsp Olive oil, plus more for pan


  1. Line a baking pan with foil and brush it with olive oil.
  2. Preheat oven broiler and move rack to second placement from top.
  3. Mix together garlic, rosemary, lemon zest and juice, olive oil,  salt and pepper until a paste is formed.
  4. Place fish skin-side down on baking sheet, then evenly spread the paste over the fish.
  5. Put pan in the hot oven and broil for 5 minutes or less. The flesh should be seared, but the herbs shouldn’t be burnt.
  6. Move the fish to 3rd or 4th rack down in the oven and lower heat to 325°F.
  7. Bake for 10 minutes, or until fish is cooked through in the thickest portion.


Recipe adapted from