Easy Baked Steelhead Trout with Honey and Lemon

I was in a bit of a hurry at Costco and only had a few things on my shopping list, one of them being salmon. I walked over to the seafood section, saw the price of the salmon, and then noticed another pink fish sitting right next to it that was quite a bit cheaper. Without thinking too much about it, I grabbed it and tossed it into my cart.

When I got home, I realized I hadn’t bought salmon at all—I had bought steelhead trout.

Sometimes those little kitchen surprises end up turning into something really good. I shifted gears, mixed together a quick marinade, and let the fish sit in the refrigerator while I went out for a walk. When I got back, dinner came together quickly.

I started a pot of rice (I always add a little chicken bouillon to the water for extra flavor), placed the trout on a foil-lined baking sheet, and baked it for about 20 minutes until it reached 145°F and flaked easily with a fork. A quick few minutes under the broiler gave the top a little color, and I finished it with melted butter and a drizzle of honey.

The result was simple, flavorful, and surprisingly delicious. The marinade gives the fish a balance of sweet, savory, and slightly tangy flavors, and the broiling step adds just a little caramelization on top.

If there had been leftovers, I already knew what I would have done with them—fish tacos the next night would have been amazing.

If you’ve never tried steelhead trout before, it’s very similar to salmon in flavor and texture, making it a great option for an easy weeknight dinner.

Easy Baked Steelhead Trout with Honey and Lemon

This easy baked steelhead trout is marinated in a sweet and savory honey, lemon, and Dijon sauce, then baked until tender and finished under the broiler for a lightly caramelized top. Served with rice and vegetables, it’s a simple, flavorful dinner that comes together with very little effort.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Marinate Time 1 hour hr

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 2 lb steelhead trout filet
• 2 tbsp Dijon mustard
• 3 tbsp lemon juice
• ¼ cup honey plus more for drizzling
• 2 tbsp olive oil
• ¼ cup soy sauce
• 3 cloves garlic minced
• 1 tbsp fresh grated ginger or 1 tsp ground
• 1 tsp paprika
• 1 tsp salt
• ¼ tsp red pepper flakes
• 4 tbsp butter melted

Method

 

1️⃣ Make the marinade

1. In a small bowl mix together Dijon mustard, lemon juice, honey, olive oil, soy sauce, garlic, ginger, paprika, salt, and red pepper flakes.

2️⃣ Marinate the fish

1. Place the steelhead trout in a large dish and pour the marinade over the fish. Refrigerate for about 1 hour (or up to 4 hours).

3️⃣ Bake the fish

1. Preheat oven to 425°F.
2. Line a baking sheet or dish with foil and place the trout on top. Pour the remaining marinade over the fish.

4️⃣ Cook

1. Bake for 18–24 minutes, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.

5️⃣ Broil for color

1. Turn the oven to broil and cook for about 5 minutes to lightly brown the top.

6️⃣ Finish and serve

1. Drizzle the melted butter and a little extra honey over the fish. Serve with rice and lemon slices.

Notes

• Steelhead trout is very similar to salmon in flavor and texture, making it a great alternative when salmon prices are high.

• Don’t skip the broil step. Broiling the fish for a few minutes at the end helps caramelize the marinade and adds extra flavor.

• Cook until the internal temperature reaches 145°F and the fish flakes easily with a fork.

• Serve with rice and vegetables for an easy meal. Adding a little chicken bouillon to the rice cooking water adds great flavor.

• Leftovers are great for fish tacos the next day.