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Easy Pan Seared Steelhead Trout with Lemon Butter Sauce

Making Pan Seared Steelhead is incredibly easy and so delicious. The results will rival a meal in your favorite restaurant! (Strolling violinists and twenty percent tip not included.) The next time you want to make a delicious and impressive dinner in a hurry, give it a try!


  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.


  • 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

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