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Home > Recipes > Steelhead Trout > Pan Seared Steelhead Trout w/ Lemon Butter Sauce


  • ½ pound fillet of fresh steelhead, skin on
  • 1 T butter
  • 2 tsp garlic, minced
  • ½ large fresh lemon (reserve 1 slice, cut in halves, for garnish)
  • 1 T fresh chopped parsley (or dill)
  • Kosher salt
  • Pepper


  1. Rinse fish filet and pat dry with paper towels. If desired, remove any large “pin bones” from the fish. Sprinkle lightly with salt and pepper. Set aside.
  2. Melt butter in a skillet (cast iron preferred) over medium-high heat. Add garlic to butter and cook for approximately 1 minute, until garlic is fragrant.
  3. Place steelhead filet in pan with the flesh side down, skin side up. Cook for approximately 4 minutes. Flip filet over and cook for an additional 4 minutes, until internal temperature reaches 145 degrees.
  4. Remove filet from pan and put on plate. Squeeze fresh lemon juice over the fish and sprinkle parsley on top. Add lemon slices for garnish. Serve.
Recipe courtesy of Marie Bostwick