Grilled Steelhead Trout is a deliciously simple recipe that will quickly become a family favorite!
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!
🧈 Meal Preparation
I wanted to add buttery herb topping to 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.
🔥 Grilling Instructions
This recipe works great with the skin on the fillet. So, don’t sweat trying to remove the skin.
Step One: Clean the grill grate well and bring the grill up to 350 degrees on direct heat.
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 fillet on the grating 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.
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.
📌 Items to Note
If you have never tried steelhead, now is a great time! The fillets look a lot like salmon, being a bright orange and the familiar torpedo shape. In fact, it tastes similar to salmon, but it is a bit more mild.
Related Fish Recipes
How to Smoke Trout – This is an absolutely delish recipe and one of our favorites. If you make it, make sure to make enough to make the dip as well! It is a HUGE favorite of ours.
The secret to this recipe is the brine. It helps prepare the fish for the smoke.
Smoked Trout Dip – Our son stands at the end of the kitchen island and eats this right off the grill. That is the true test of how good a recipe is for us! Serve it up with tortilla chips, baguette, pita chips or toasted bread.
Whole Grilled Spanish Mackerel – This is so good that if you haven’t tried Mackerel before, you need to jump at the chance. It is slightly like tuna and not overly fishy tasting.
Best of all, it is easy to pick the meat when the fish in finished.
Grilled Parmesan Crusted Salmon on a Cedar Plank – This is the perfect meal for company as the presentation can’t be beat! It is gorgeous when served up and delish to taste! The meal comes together simply so you can entertain and grill at the same time!
Grilled Steelhead Trout with Herb Butter
- 1 stick Butter softened at room temperature
- 3 cloves Garlic minced
- 2 tbsp Rosemary and Thyme (combined) freshly chopped
- 1 lb Steelhead Trout
Prepare the Herbed Butter
- Combine softened butter, garlic and herbs in a small food processor. Be careful not to run the food processor too long as it will cause the butter to heat up and melt.
- Roll the mixed butter into a log in a square of clear plastic wrap
- Place in refrigerator to allow to harden
Grill the Steelhead
- Bring the grill to 350 degrees on direct heat
- Apply olive oil to both sides of the steelhead along with a light coating of salt and pepper, to taste
- Place it skin side down on the grill. Grill for 15 minutes.
- Flip and cook for an additional 8-12 minutes. Make sure to check the thickest parts of the fish for an internal temperature of 145 degrees. It should be flaky with a fork.
- Using two larg spatulas, lift it from the grill and place it on a sheet pan
- Add 4-5 pats of chilled butter and allow to melt over the hot steelhead