Baked Steelhead Trout with Thyme and Lime

This is a simple and delicious trout recipe

Photo Modified: Flickr: Alpha/ CC 4.0


  • 2 steelhead trout fillets
  • 2 Tablespoons olive oil
  • 1 Tablespoon thyme
  • 2 garlic cloves, minced
  • Salt, to taste
  • Pepper, to taste
  • 1 lime, juiced


Preheat the oven to 350 degrees F.

Place the two pieces of trout in a bowl and add all of the ingredients in. Mix all of the ingredients and make sure the fish is fully coated.

Let the fish marinate for about an hour.

Place the fillets on a nonstick baking sheet and bake in the oven for about 20 minutes, flipping once in between that time.  

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.