Grilled Steelhead Trout with Herb Butter {35 Minutes}

Grilled Steelhead Trout is a deliciously simple recipe that will quickly become a family favorite!  The homemade herb butter melts perfectly over this tender, flakey fish for the perfect finish.

I loved it when my friends went fishing in the Snake River when I was a kid.  They used to share some of the steelhead when they returned and we would always cook it THAT night.  You really couldn’t beat it!

🍽️ Why This Recipe Works

Packed with Flavor | This is the best grilled steelhead trout you will taste!

Quick to Make | It doesn’t take long to prep or cook.

Great Starter Recipe for Grilled Fish | Even if you don’t have a lot of experience cooking seafood, this is an easy recipe to start with.

Flexible for all Outdoor Cooking | Great for camping trips or making at home!

🐟 Ingredients

Don’t you love dishes that only take a handful of ingredients and the food tastes amazing? This is one of those recipes.

• Butter – You will need to soften the butter to room temperature and it will blend easily.
• Garlic – Mince the garlic to give the herb butter plenty of flavor. We usually use 3 cloves, but you could add more if you like.
• Herbs – We like to use a combination of rosemary and thyme. They are fragrant and add a nice flavor too.
• Steelhead Trout – The mild flavor isn’t super fishy and tastes similar to cooked salmon. When shopping for this at Costco, you will often see it right next to the salmon and it looks identical.

🔥 Grilling Instructions

Herbed Butter

I wanted to add buttery herb topping for the trout after it was grilled.  We have made garlic and herb butter for other recipes, and trust me, it is well worth the few minutes to make it from scratch.  

Step One: Finely chop two cloves of garlic and chop two tablespoons of fresh herbs.  I used rosemary and thyme from my garden.

Step Two: Soften a stick of butter.  Add garlic, herbs and butter to a food processor and pulse it a few times to mix it all together.  

⚠️ Warning: If you keep the blades moving too much, it will heat up the butter and it will begin to melt.

Step Three: When it is finished, cut off a 6-12” piece of clear plastic wrap and lay it on the counter.  Scoop the herbed butter mixture from the food processor to the plastic wrap. Fold over the excess plastic wrap and roll it into a one inch cylinder. Place it back in the refrigerator to harden.

Tip: I find the flavors become more intense if you keep this in the fridge for a day or two before you need it.  It certainly is not required, though.

Grilling the Steelhead

This recipe works great with the skin on the fillet.  So, don’t sweat trying to remove the it before cooking.

Step One: Clean the grill grate well and bring the grill up to 350 degrees on direct heat.  We like to use our homemade fire starters to start the grill quickly and cuts down cost.

Step Two: Brush both sides of the fish with olive oil to minimize the chances of sticking.  

Step Three: After the grill is fully up to temperature, carefully lay the fish on the grate and cook for 15 minutes.

Step Four: My fillet was fairly large and I needed two grilling spatulas to flip it over.  After you turn it over, grill for another 8 – 12 minutes until the internal temperature reaches 145 degrees.  It will flake easily with a fork. Always use a thermometer to test the internal temperature.

Step Five: Carefully remove the fillet and place it on a sheet pan.  

Step Six: While the fish is still hot, slice three or four pieces of the herbed butter and lay them on the steelhead.  The heat of the fish will cause the butter to melt into the meat and add a fantastic flavor. Alternatively, think about mixing up the butter and making Brown Butter or Garlic Butter to go on top of this instead of the herbed variety.

❗ Expert Tips

Don’t remove the skin before grilling. Not only will the skin helped protect the flesh, but it peels right off after cooking.

Mix and match your herbs. While I used rosemary and thyme, use whatever you have in your garden. The bright, fresh flavors complement the fish perfectly.

Watch the grill for flareups. Usually, you only need to worry about those with fatty meats, and you won’t get anything dripping from the fish, but it is best to closely monitor the grill, just in case.

👨‍🍳 Recipe FAQs

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