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Pan-Seared Steelhead Trout cooked in a spicy and flavorful Lemon Adobo Sauce! Crispy skin, flaky fish, and rich sauce make this recipe mouth-watering. It's an easy 30-Minute meal that is sure to please!


  • 6 each - large steelhead trout fillets, room-temperature

  • 2 tbsp - EVOO (plus more for drizzling)

  • ½ tbsp - kosher salt

  • ½ tsp - ground black pepper

  • ½ tsp - chili powder

  • ½ tsp - onion powder

  • ½ tsp - garlic powder

  • 6 tbsp - butter

  • 1 tbsp - garlic, minced

  • 1 each - lemon, zested and juiced

  • 1½ tbsp - adobo sauce

  • 1 tbsp - honey

  • 1 tbsp - parsley, minced (optional)


  1. Pat-dry the trout fillets with a paper towel. Drizzle a small amount of EVOO on both sides of each fillet. Season each fillet on both sides with kosher salt, ground black pepper, chili powder, onion powder, and garlic powder. Make sure to gently press the seasoning into each fillet.

  2. In a large cast-iron skillet or saute pan, heat 2 tbsp of EVOO on medium-high heat. When the oil is fully heated, sear the trout fillets on both sides until golden brown (about 2 - 4 minutes on each side).

  3. Turn the heat down to medium. Add in the butter, minced garlic, lemon juice, lemon zest, adobo sauce, and honey to the pan. As the butter melts and the sauce begins to form, baste the fillets in the sauce until they reach 145°F internally (about 2 minutes).

  4. Lower the heat and taste the sauce. Season with additional kosher salt and ground black pepper if necessary.

  5. Garnish the fillets with minced parsley and serve with your favorite sides. Serve immediately and enjoy!

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