Ingredients
Scale
- 4 steelhead trout fillets (6 oz each)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 lemon, zested and sliced
- 1 tsp smoked paprika
- 1 tsp dried thyme or fresh sprigs
- ½ tsp onion powder
- ½ tsp black pepper, freshly ground
- 1 tsp kosher salt
- Fresh parsley or dill, to garnish
- Optional: capers, Dijon mustard
Instructions
- Pat dry and season — Remove fillets from the refrigerator 15 minutes before cooking. Pat completely dry with paper towels. Season generously on both sides with salt, pepper, smoked paprika, onion powder, and thyme. Press the seasoning lightly into the flesh.
- Heat the pan properly — Place a stainless steel or cast iron skillet over medium-high heat. Add olive oil and let it heat until shimmering — about 2 minutes. You want the pan hot enough that a drop of water sizzles on contact.
- Add fillets skin-side down — Place the fillets skin-side down into the hot pan. Press gently with a spatula for the first 30 seconds to prevent curling. Cook on this side for 4–5 minutes without moving. You’ll see the flesh turn opaque from the bottom up.
- Make the garlic butter baste — While the fish cooks, add butter and minced garlic to the side of the pan. As the butter melts, tilt the pan and use a spoon to continuously baste the fish with the buttery, garlicky liquid. This builds incredible flavor and keeps the top moist.
- Flip carefully — Flip the fillets once using a thin spatula. Cook flesh-side down for just 2–3 minutes more. The goal is internal temperature of 125–130°F for medium (slightly translucent center) or 140°F for fully cooked. Don’t overcook — it continues to cook off the heat.
- Rest and serve — Transfer fillets to a plate and rest for 2 minutes. Squeeze fresh lemon juice over the top, add a pat of butter, scatter chopped fresh parsley or dill, and serve immediately with your favorite sides.
- Prep Time: 10
- Cook Time: 14
- Category: Appetizer
- Cuisine: American