Grilled Steelhead Trout is a deliciously simple recipe that will quickly become a family favorite! The homemade herb butter melts perfectly over this tender, flaky 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.
🛒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.
🛒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 used a combination of rosemary and thyme. They are fragrant and add a nice flavor too.
🛒Salt & Pepper | Lightly season the trout with some salt and pepper before grilling. The herb butter will add the final layer of flavor.
⏲️ Equipment and Tools
✅ Grill | I am grilling the trout on my Big Green Egg, which is a Kamado-style charcoal grill and smoker. Nevertheless, you can use whatever grill you have for this recipe: gas, charcoal, electric, pellet – any of them will do.
✅ Basting Brush | The essential tool for applying olive oil evenly onto the trout so it doesn’t stick to the grill grates.
✅ Grilling Spatulas | I used two grilling spatulas to easily flip the trout without it falling apart.
✅ Mixing Bowl | Needed to mix the herb butter ingredients.
✅ Measuring Spoons | The easiest way to measure the fresh herbs and making a balanced and flavorful herb butter.
✅ Knife | A sharp knife will let you finely chop the herbs while preserving their delicate structure.
🔥 Grilling Instructions
Herbed Butter
I wanted to add a buttery herb topping on 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 1 – Finely chop 2 cloves of garlic and chop 2 tablespoons of fresh herbs. I used rosemary and thyme from my garden.
👉Step 2 – Soften a stick of butter. Add the garlic, herbs, and butter to a food processor and pulse it a few times to mix it all.
⚠️ Warning: If you keep the blades moving too much, it will heat up the butter and it will begin to melt.
👉Step 3 – 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 1-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 it before cooking.
👉Step 1 – Clean the grill grate well and bring the grill up to 350°F on direct heat. We like to use our homemade fire starters to start the grill quickly and it also helps cut down costs.
👉Step 2 – Brush both sides of the fish with olive oil to minimize the chances of sticking.
👉Step 3 – After the grill is fully up to temperature, carefully lay the fish on the grate skin side down and cook for 15 minutes.
👉Step 4 – 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°F. It will flake easily with a fork. I always rely on a wireless meat thermometer to make sure the fish is perfectly cooked and I recommend you do the same for perfect results every time.
👉Step 5 – Carefully remove the fillet and place it on a sheet pan.
👉Step 6 – While the fish is still hot, slice 3 or 4 pieces of 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 instead of the herbed variety.
❗ Expert Tips
📌Keep The Skin On | Don’t remove the skin before grilling. Not only will the skin help maintain the integrity of the flesh, but it peels right off after cooking.
📌Oil the Grill Grates | If you’re worried the fish might stick to the grill even after applying oil to it, you can also lightly oil the grill grates for extra prevention.
📌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.
🍱 Storage & Reheating
❄️Fridge | To store grilled steelhead trout, cool it to room temperature quickly and refrigerate within 2 hours of cooking. Keep it in a sealed container for up to 3 days.
🧊Freezer | For long-term storage, wrap the cooled fish tightly in plastic wrap or aluminum foil, then place it in a freezer bag or airtight container. Properly stored, it can last in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight before reheating it gently to preserve its texture and moisture.
♨️Reheating | To reheat, use a low-heat oven (275°F) until just warmed through, about 10-15 minutes, to maintain moisture. Avoid microwaving as it can dry out the fish.
🔄 Additions & Substitutions
👍Mix And Match Your Herbs | While I used rosemary and thyme, other fresh herbs such as dill, parsley, and chervil also add bright, fresh flavors that complement the fish perfectly.
👍Citrus Addition | A hint of citrus is a wonderful addition to the grilled trout fillet and many other types of fish. Add lemon, lime, or orange zest to the herb butter, or use it as a garnish for a fresh, vibrant touch.
👍Spice Mix Suggestions | The mild-tasting Steelhead trout pairs well with a variety of herbs and spices. Some of my favorite combinations include: dill and lemon zest mix (a refreshing blend), smoked paprika and garlic powder (slightly smoky and garlicky), Cajun seasoning (adds a spicy kick), herbes de Provence (fragrant, herbal notes), and fennel seed and orange zest mix (slightly sweet anise and citrusy notes).
👍Alternative Fats | If you’re on a dairy-free or vegan diet, you can swap out butter for olive oil or avocado oil.
👍Steelhead Trout Substitutes | Salmon or arctic char can be used as substitutes if steelhead trout is not available, offering a similar texture and flavor profile. Just make sure to grill them based on internal temperature and not time.
🥗 Serving Suggestions
Grilled Steelhead trout is a truly heavenly dish best accompanied by simpler, yet delicious sides. And if you have a smoker, it’s definitely worth trying the smoked trout too. After 3 hours of smoking, you will get amazing restaurant-quality smoked trout and it goes well with the same sides as the grilled version.
Here are some of my favorite pairings to try:
⭐Smoked or Grilled Vegetables | Smoked asparagus bundles, grilled roasted root vegetables, grilled patty pan squash or zucchini, grilled sweet onions, and grilled broccolini will add color and excellent nutrients to your plate, on top of the mildly sweet and slightly charred taste grilled and smoked veggies acquire.
⭐Potato Sides | Keeping in mind how popular fish and chips are, you can imagine potatoes are a great complement to almost any fish, trout included.
We love it next to grilled baby potato skewers, smoked fingerling potatoes, or a flavorful smoked potato salad.
⭐Salads | A fresh salad offers a nice balance to this rich-tasting dish. It can be a simple green salad, a creamy cucumber salad, or a textured salad with more layers like my grilled peach and arugula salad – any of them will turn your grilled Steelhead trout into a light but satisfying meal.
⭐Rice or Quinoa | These wholesome grains offer excellent neutral sides that perfectly complement the taste of grilled trout. Feel free to experiment with various types of rice or quinoa or make a simple cilantro lime rice, or another no-fuss recipe when you’re in a rush.
⭐Lemon Wedges and Fresh Herbs | For an added zest and garnish that enhances the trout’s natural flavors.
❓ Recipe FAQs
No, they aren’t overly fishy! 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 milder.
This fish is loaded with vitamin D, selenium, vitamin B-12, and omega-3 fatty acids! So, when you need to increase vitamins and minerals, consider adding steelhead trout to your recipe rotation.
Steelhead trout is fully cooked and safe to eat when it reaches an internal temperature of 145°F (63°C), according to USDA’s safe temperature chart. At this temperature, the flesh will be opaque and flake easily with a fork, ensuring it’s both delicious and safe to eat.
Related Fish Recipes
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Grilled Steelhead Trout with Herb Butter
Equipment
- Grill
- Grilling spatulas
Ingredients
Herb Butter
- 1 stick Butter softened at room temperature
- 3 cloves Garlic minced
- 2 tbsp Rosemary and Thyme (combined) freshly chopped
Steelhead
- 1 lb Steelhead Trout
- Kosher salt to taste
- Black pepper to taste
Instructions
Prepare the Herbed Butter
- Combine softened butter, and finely chopped 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.
- 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 1-inch cylinder.
- Place in refrigerator to allow to harden.
Grill the Steelhead
- Bring the grill to 350°F 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°F. It should flake easily with a fork, and the meat should still be moist.
- Using two large spatulas, lift it from the grill and place it on a sheet pan.
- Add 3-4 pats of chilled herb butter and allow to melt over the hot steelhead.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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