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Chili-Rubbed Sheet Pan Steelhead Trout
Say hello to your new weeknight dinner recipe: this chili-rubbed sheet pan steelhead trout. It comes together SUPER quickly, it packs a ton of flavor, and it feels so fresh. I’ve been making this on a weekly rotation and I’m obsessed. This is one of my favorite steelhead trout recipes.
The seasonings are mostly things that I always have on hand, so it makes it super easy to whip this up when I get some steelhead. Oh and not to mention, this recipe is under 10 ingredients! YUM.
You can serve it alongside some vegetables, a salad, grains like cous cous and rice, and also flaked for tacos!
What ingredients do you need for this steelhead trout recipe?
- steelhead trout, rainbow trout will work here as well
- chili powder
- chili flakes
- paprika
- garlic powder (fresh garlic cloves will work too!)
- lemon
- olive oil
- salt and black pepper
- vegetables of your choosing to roast
- flakey salt
You can definitely finish off with any fresh herbs such as chopped fresh basil, thyme, fresh dill, or parsley.
Steps to make this recipe
Step 1
Preheat your oven to 375 degrees. On a baking sheet, layer on parchment and place down your steelhead. Arrange your desired vegetables around the sheet pan as well.
Season your steelhead with chili powder, chili flakes, paprika, garlic powder and lemon zest with olive oil. Rub in the seasonings and finish with lemon slices across the filet.
Bake for 20-25 minutes until cooked to your preference. It should be tender and flakey. Finish with olive oil, flakey salt and the remaining half lemon juice. Serve with your vegetables, with some rice/salad as well!
I’m using zucchini here for the vegetables, but you can use anything you have on hand: preferably should be something that will roast quickly like asparagus, onions, mushrooms etc. (I would not recommend sweet potatoes, or potatoes for example!)
Some ideas & inspiration to serve with this dish:
- Heirloom Tomato Soup with Sesame Croutons
- Stone Fruit, Burrata & Prosciutto Salad
- Herb and Calabrian Chili Garlic Bread
Looking for more fish recipes & seafood ideas? Check Out The Below Recipes!
- Steamed Mussels in White Wine & Lemon
- Lemon Garlic Butter Scallops
- One Pan Seared Salmon with Burst Cherry Tomatoes
If you do make this Chili-Rubbed Sheet Pan Steelhead (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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How to Make This Recipe
Chili-Rubbed Sheet Pan Steelhead Trout
Ingredients
- 1 pound steelhead trout
- 1/4th teaspoon chili powder
- 1/4th teaspoon chili flakes
- 1/4th teaspoon paprika
- 1/2 teaspoon garlic powder
- zest of 1/2 lemon
- 2 tablespoons olive oil and a drizzle for finishing/serving
- 1 lemon half thinly sliced, half juiced for serving
- vegetables of your choice for roasting we're using zucchini here!
- flakey salt
Instructions
- Preheat your oven to 375 degrees.
- On a sheet pan, layer on parchment and place down your steelhead. Arrange your desired vegetables around the sheet pan as well.
- Season your steelhead with chili powder, chili flakes, paprika, garlic powder and lemon zest with olive oil. Rub in the seasonings and finish with lemon slices across the filet.
- Bake for 20-25 minutes until cooked to your preference. It should be tender and flakey. Finish with olive oil, flakey salt and the remaining half lemon juice. Serve with your vegetables, with some rice/salad as well!
- *I'm using zucchini here for the vegetables, but you can use anything you have on hand: preferably should be something that will roast quickly like asparagus, onions, mushrooms etc. (I would not recommend sweet potatoes, or potatoes for example!)
Love it! I sub salmon when I have it, too. It’s a big hit, easy, and brings new flavors than my usual quick fish.
Hi Alana!! Thanks so much for your review, I’m so happy you love this recipe! 🙂