Grilled Steelhead Trout on the Big Green Egg 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 fillets when they returned and we would always cook it THAT night. You really couldn’t beat it!
Like all good grilling stories, this one begins with a trip to Costco. 🐟😁 I was wandering through the fish section looking for salmon, and stumbled across a great selection of Steelhead Trout. Remembering the delicious recipes as a kid, I grabbed one and snuck it in the cart before my wife noticed. I couldn’t wait to bring it home and grill it up!
Making Herbed Butter
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.
Finely chop two cloves of garlic and chop two tablespoons of fresh herbs. I used rosemary and thyme from my garden.
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.
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.
Grilled Steelhead Trout
This recipe works great with the skin on fillet. So, don’t sweat trying to remove the skin.
Clean the grill grate well and bring the grill up to 350 degrees on direct heat.
Brush both sides of the fish with olive oil to minimize the chances of sticking.
After the grill is fully up to temperature, carefully lay the fillet on the grating and cook for 15 minutes.
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.
Carefully remove the fillet and place it on a sheet pan.
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.
What Does Steelhead Trout Taste Like?
If you have never tried steelhead, now is a great time! The fillets look a lot like salmon, bright orange and the familiar torpedo shape. In fact, it tastes similar to salmon, but it is a bit more mild.
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- 1 stick butter softened at room temperature
- 3 cloves garlic minced
- 2 tbsp rosemary and thyme (combined) freshly chopped
- 1 lb steelhead trout
- Combine softened butter, garlic and herbs in a small food processor.
- Roll the mixed butter into a log in a square of clear plastic wrap.
- Place in refrigerator to allow to harden so you can slice it to put on the steelhead.
- Heat grill up 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 larger spatulas, take off grill and place on a sheet pan.
- Add 4-5 pats of chilled butter and allow to melt over the hot steelhead.