Baked Steelhead Trout
Simply prepared fresh Steelhead has a rich, full flavor that isn't too fishy, and has amazing texture. Healthy and yummy!
Ingredients
- 1 1 - 2 lb Steelhead Filet (wild caught steelhead is the best. You can use frozen, but thaw the filet first)
- 2 Tbsp Fresh Squeezed Lemon Juice (about ½ of a lemon, reserving some for the slices)
- 1 tsp Kosher Salt
- ½ tsp Pepper
- 1 tsp Garlic Powder
- 3 or 4 Fresh Lemon Slices (cut about ⅛ inch thin)
- 2 Tbsp Chives (fresh is best, but dried are fine)
- 1 Tbsp Olive Oil
Instructions
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Heat oven to 325° degrees.
Place a piece of parchment on a baking tray that is large enough for your steelhead filet. Place steelhead filet on the parchment skin side down (no need to spray or oil as the parchment will keep it from sticking).
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Squeeze the lemon juice over entire filet. Keep 3 or 4 lemon slices aside.
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Sprinkle Kosher salt, pepper, and the garlic powder over the filet.
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Place the lemon slices on top, along the length of the filet.
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Sprinkle the chives liberally over the filet.
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Lightly drizzle with olive oil, not too much, just enough to lightly coat filet. This will help give a gentle browning while keeping the chives from drying out.
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Bake for about 20 minutes. The larger and thicker filets may require more cook time. I usually check it after 15 minutes, just to be sure. 20 minutes is my average cook time. I usually cook filets that are about 1 to 1 ½ inches thick. Just watch it and don't let it over cook.
Recipe Notes
Note: If you like your fish on the rare side, please be cautious as undercooked seafood could be unsafe.