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By Shawn Williams
4.66 from 58 votes
Jan 09, 2017, Updated Jul 10, 2023
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From start to finish, garlic butter steelhead trout, cooked in foil is the easiest trout recipe in the world. Baking fish in foil with garlic, butter, and lemon is an easy, winning combo that yields a juicy buttery flavor. While the prep work takes minutes, the cleanup only takes seconds, making this a 25-minute recipe with cleanup included!
Steelhead trout is very similar to salmon in both flavor and appearance, however, steelhead trout tends to be a little milder. Not to be confused with rainbow trout, which tends to be lighter and color and milder in flavor in my experience.
Table of Contents
- Why This Recipe Works
- Ingredients
- How to Cook Steelhead Trout in Foil
- Frequently Asked Questions
- More Salmon to Love
- Garlic Butter Steelhead Trout in Foil Recipe
Why This Recipe Works
The cook-in-foil method is incredibly easy because there is very minimalcleanup. I’m talking done-in-25-minutes easy. Because the fish is wrapped in foil, the fish is steamed, retaining the moisture, and rendering juicy and tender meat.
Looking for similar buttery and delicious recipes? Try my baked Triscuit-crusted cod, easy lemon butter scallops, and my delicious shrimp scampi!
Ingredients
- Steelhead trout filet: Look for a full longer portion of trout that hasn’t been cut into individual pieces. You can remove the skin but it’s optional. Once the fish is done cooking, the skin will easily separate from the meat. Salmon makes a great substitute.
- Butter: butter helps form the paste that coats the whole fish. It adds buttery flavor and texture to every bite. Use salted or unsalted. If using unsalted, you may need an extra pinch of salt on the fish.
- Lemon: I like to reserve lemon for just before serving as well. It’s hard to beat a fresh squeeze of lemon on finished fish. For even more flavor, incorporate lemon zest.
- Garlic: fresh garlic is a must. Do not substitute with anything pre-minced or garlic powder for best results. A microphone is my favorite way to finely mince fresh garlic into a paste.
- Parsley: both parsley and basil are delicious herbs for this recipe. I always suggest fresh over anything dried for best results. The measurements of fresh ingr
See the recipe card for full information on ingredients and quantities below.
How to Cook Steelhead Trout in Foil
Step 1.
Preheat oven to 375°F. Soften butter in a microwave-safe bowl. Stir in fresh minced garlic and parsley. Set aside. This can be made ahead so the flavors meld.
Step 2.
Roll out a sheet of aluminum foil that is roughly 8 inches longer than the filet. If your filet is larger/wider, you can crimp together two pieces of foil so you have more foil to work with. Spray with cooking oil.
Step 3.
Place the trout filet in the center of the foil. Fold up all 4 sides of the foil. Season trout liberally with salt and then squeeze juice from half a lemon over the fish.
Step 4.
Spread the butter mix over the trout until evenly coated with a thin layer. You can alternatively melt the butter and pour it over the fish. Top with a sliced lemon wheel.
Step 5.
Fold the long sides of the foil over the trout, covering it completely, and seal it tightly. Fold the ends over and seal into a closed packet. Place directly on an oven rack or on a baking sheet and bake until cooked fully through (about 15-20 minutes).
Step 6.
Optional step: Open the foil exposing the top of the trout and broil for the last 1-2 minutes, for a browned top.
Expert Tips
- There are a few methods when it comes to covering the fish in garlic butter. If you soften the butter into a soft paste, you can evenly spread it on top of the filet. It’s a great way to ensure the fish is entirely covered. Melting the butter entirely works, too.
- This foil method will work for just about any fish and any topping. I’ve done it with cod, haddock, salmon, and of course trout. If your fish is on the larger side, you can crimp together two pieces of foil so you have a larger surface area.
Frequently Asked Questions
What does steelhead trout taste like?
Steelhead trout is very similar to salmon in appearance and flavor, yet milder in terms of taste. Salmon makes a great substitute for steelhead trout.
Can I use rainbow trout?
Rainbow trout is different in flavor, appearance, and texture. I would substitute salmon for rainbow trout if you’re trying to create a similar flavor profile to steelhead trout.
More Salmon to Love
Cilantro Lime Salmon in Foil Recipe
Sesame Ginger Salmon in Foil Recipe
Grilled Salmon with Basil Butter Recipe
Bourbon Glazed Salmon Recipe
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & areview in the comments!
4.66 from 58 votes
Garlic Butter Steelhead Trout in Foil Recipe
By: Shawn Williams
Servings: 2
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Save
Simple steelhead trout recipe baked in foil with garlic, lemon, butter, and fresh herbs.
Ingredients
- 1 pound steelhead trout filet, skin removed optional
- 3 tablespoons butter, salted
- 1/2 a lemon, juice squeezed
- 1-2 cloves garlic, minced/grated
- 2 teaspoons parsley, minced
- salt to taste
Instructions
Preheat oven to 375°F.
Roll out a sheet of aluminum foil that is roughly 8 inches longer than the filet. If your filet is larger/wider, you can crimp together two pieces of foil so you have more foil to work with. Spray with cooking oil.
Place the trout filet in the center of the foil. Fold up all 4 sides of the foil. Season trout liberally with salt and pepper and then squeeze juice from half a lemon over the fish.
Soften butter in a microwave-safe bowl. Stir in fresh minced garlic and parsley. Spread over the trout until evenly coated with a thin layer. You can alternatively melt the butter and pour it over the fish. Top with a sliced lemon wheel.
Fold the long sides of the foil over the trout, covering completely, and seal it tightly. Fold the ends over and seal into a closed packet. Place directly on oven rack or on a baking sheet and bake until cooked fully through, about 15-20 minutes.
Optional step: Open the foil exposing the top of the trout and broil for the last 1-2 minutes, for a browned top.
Notes
There are a few methods when it comes to covering the fish in garlic butter. If you soften the butter into a soft paste, you can evenly spread it on top of the filet. It’s a great way to ensure the fish is entirely covered. Melting the butter entirely works, too.
This foil method will work for just about any fish and any topping. I’ve done it with cod, haddock, salmon, and of course trout. If your fish is on the larger side, you can crimp together two pieces of foil so you have a larger surface area.
Nutrition
Serving: 1gCalories: 357kcalCarbohydrates: 1.9gProtein: 45.7gFat: 17.2gSaturated Fat: 3.7gCholesterol: 15mgSodium: 79mgFiber: 0.5gSugar: 0.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner
Cuisine: American
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