Baked Steelhead Trout

Try this delicious steelhead trout recipe this weekend
steelhead trout



  • 2 Tablespoons olive oil, divided
  • 2 whole steelhead trout, gutted and cleaned, head removed
  • 1/4 Teaspoon thyme
  • Salt, to taste
  • Pepper, to taste
  • 2 slices of lemon
  • 1/2 onion, sliced


Preheat the oven to 400 degrees F.

Grease a baking dish with 1 teaspoon of olive oil.

Place trout in baking dish and season with olive oil, thyme, salt, and pepper. Stuff each fish with lemon and onion.

Bake for 10 minutes then add about 2 tablespoons of water. Bake for 10 more minutes until the fish is tender and flaky.

Steelhead Trout Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Steelhead Trout Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Steelhead Trout Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.