Sheet Pan Baked Steelhead Trout Recipe
on Sep 20, 2021, Updated Jul 02, 2025
This post may contain affiliate links! For more info, check out our privacy policy.
Now, this is how to cook steelhead trout. This Baked Steelhead Trout Recipe is cooked on a sheet pan with a variety of spices, such as chili powder, chili flakes, and smoked paprika. Not to mention, this recipe is under 10 ingredients!
If you’re looking for more fish recipes, check out our Saffron Salmon with Shirazi Salad and Perfect Crispy Skin Salmon. For another variation to use with steelhead, try swapping with our Spicy Slow-Roasted Salmon with Yogurt Salmon.
What is the best way to cook steelhead trout?
Our personal favorite way to cook steelhead trout is low and slow in the oven on a baking sheet with olive oil. It’s simple, it’s easy, and it turns out extremely tender. You can also cook trout in a skillet, like our Perfect Crispy Skin Salmon, and substitute with steelhead.
Why You’ll Love This Recipe
In just one sheet pan, this steelhead recipe has bold flavors from a variety of spices, has minimal cleanup, and can be mixed and matched with different vegetables.
- This recipe is under 10 ingredients
- Packs a punch from a variety of spices rubbed on the steelhead trout
- Easy prep by adding all the ingredients on the sheet pan and letting it roast!
- It’s versatile because you can mix and match with your favorite seasonings and vegetables.
- Ready in just 30 minutes
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Steelhead Trout: Steelhead trout filets are hand-rubbed with chili powder, chili flakes, smoked paprika, garlic powder, kosher salt, freshly ground black pepper, a little bit of lemon zest, and extra-virgin olive oil.
Vegetables: In this recipe, we are roasting the steelhead with zucchini, but you can use any of your favorite vegetables.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Serve with fresh herbs, such as chopped fresh basil, thyme, fresh dill or parsley.
- You can use any of your favorite vegetables. Choose something that will roast quickly, like asparagus or mushrooms. Vegetables such as sweet potatoes will take longer to cook.
- If you don’t have access to steelhead, you can use any trout variety or salmon.
- Naturally gluten-free
- Storing: Store up to 2 days in an airtight container in the fridge, gently reheating in a preheated oven at a low temperature until warmed through.
How to Make this Baked Steelhead Trout Recipe
Step 1: Preheat your oven to 375 degrees. On a baking sheet, layer on parchment paper and place down your steelhead. Arrange your desired vegetables around the sheet pan as well.
Step 2: 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.
Step 3: Bake for 20-25 minutes until cooked to your preference. It should be tender and flaky. Finish with olive oil and the remaining half lemon juice. Serve with your vegetables.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this steelhead trout recipe? We have you covered!
- For a chili, crunchy salad, you can serve this alongside our Citrus Avocado Salad with Chili Crisp.
- For a summer pairing, try pairing with our Heirloom Tomato Soup with Sesame Croutons or Stone Fruit, Burrata & Prosciutto Salad.
- This steelhead is also great with any roasted seasonal veggies, salad, any rice or grain bowl.
Baked Steelhead Trout Recipe FAQs
For a baked trout, we like to cook it at a low temperature to ensure the fish doesn’t dry out, for about 20 to 25 minutes until just cooked and tender.
Yes, you can make this recipe on the grill, just ensure your grates and greased and clean to prevent sticking. You can also use a fish basket to ensure even cooking.
As long as the trout and salmon are the same thickness, yes, you can cook trout the same as salmon.
More Fish Recipes
If you do make this Baked Steelhead Trout recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Sheet Pan Baked Steelhead Trout Recipe
Ingredients
- 1 pound steelhead trout , 1/4-1/2 inch thick
- 1/4 teaspoon chili powder
- 1/4 teaspoon chili flakes
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- zest of 1/2 lemon, and juiced, plus remaining halved in slices
- 2 tablespoons extra-virgin olive oil, and a drizzle for finishing/serving
- vegetables of your choice for roasting, we're using zucchini here!
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, and the remaining half lemon juice. Serve with your vegetables.
Video
Notes
- You can use any of your favorite vegetables. Choose something that will roast quickly, like asparagus or mushrooms. Vegetables such as sweet potatoes will take longer to cook.
- If you don’t have access to steelhead, you can use any trout variety or salmon.
- Storing: Store up to 2 days in an airtight container in the fridge, gently reheating in a preheated oven at a low temperature until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂
Easy to make, moist, AND taste good! I cooked for 20 mins instead of 25 because my stove runs hot. DELICIOUS!!
Hi Gail! So happy you enjoyed, thanks for your review!