Chili-Rubbed Sheet Pan Steelhead Trout

5 from 4 votes

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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 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 packs so much moisture. You can also cook trout on a skillet, like our Perfect Crispy Skin Salmon.

Chili-Rubbed Sheet Pan Steelhead Trout

What ingredients do you need for this steelhead trout recipe?

  • steelhead trout fillets, 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.

Chili-Rubbed Sheet Pan Steelhead Trout

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.

​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 flakey. Finish with olive oil, flakey salt and the remaining half lemon juice. Serve with your vegetables, with some rice/salad as well!

TIP:

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!)

Chili-Rubbed Sheet Pan Steelhead Trout

Chili-Rubbed Sheet Pan Steelhead Trout

Some ideas & inspiration to serve with this dish:

Looking for more fish recipes & seafood ideas? Check Out The Below Recipes!

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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Chili-Rubbed Sheet Pan Steelhead Trout
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Steelhead Trout
5 from 4 votes

Chili-Rubbed Sheet Pan Steelhead Trout

Say hello to your new weeknight dinner recipe: this chili-rubbed sheet pan steelhead trout.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2

Ingredients 

  • 1 pound steelhead trout
  • 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
  • 2 tablespoons extra-virgin 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!
  • flaky 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!)

Video

Nutrition

Calories: 144kcal, Carbohydrates: 6g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 10mg, Potassium: 99mg, Fiber: 2g, Sugar: 1g, Vitamin A: 283IU, Vitamin C: 29mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Chili-Rubbed Sheet Pan Steelhead Trout

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