Seafood

Steelhead Trout Recipe

Prep

15 minutes

Cook

30 minutes

Yield

An easy, colorful and healthy steelhead trout recipe that is Greek-inspired and so good for you.

Steelhead trout can often be confused with salmon to the naked eye. It has the same pinkish color and cooks similarly. The best part though? Trout is usually more budget-friendly, making it a great fish to serve for a group or your family. This steelhead trout recipe takes a lean source of protein and roasts it with a yummy Greek dressing, hearty quinoa, and fresh veggies. Serve it like a platter and enjoy!

Steelhead trout on a dish full of veggies - 2

❤️ Why You’ll Love This Steelhead Trout Recipe

Healthy: Trout is a lean source of protein with omega-3’s, combine that with the nutritional benefits of all the veg and quinoa in this recipe, and you’ve got an incredibly healthy meal
Flavorful: It may be healthy but it doesn’t lack flavor. The Greek dressing, the feta, the tzatziki, everything just comes together to add so much flavor

🍲 Ingredients

Steelhead Trout – Mild and slightly sweet with a buttery taste, steelhead trout has a flaky texture, and it’s truly a delicious fish. Bonus that it is a great source of Omega-3 fatty acids to.

Pickled Onions – This can be such an easy thing to prep to use in this steelhead trout recipe and to just keep in your fridge to toss in salads, on tacos, or anything you like. Here is the recipe that only takes five minutes to make.

👩‍🍳 How to Make Steelhead Trout Recipe

Preheat the oven to 350F. Line a baking sheet with parchment paper. Place the steelhead trout filet in the middle of the baking sheet. Season with the salt, pepper, pressed garlic cloves and olive oil, making sure to spread the seasoning all over the fish using your hands or the back of a spoon. Place the slices of lemon and orange overlapping to cover the top of the trout and set aside.
While the oven is preheating, cook the quinoa, prep the vegetables and make the Greek dressing.
When the quinoa is done cooking and the oven has preheated, cook the prepared steelhead trout for 12-18 minutes or until the trout is done to your desired doneness.
When the trout is done cooking, set aside to rest as you assemble the board/platter. Use a large cutting board or sheet pan and line with parchment paper. Assemble the cooked quinoa, vegetables and dips around the edges of the board or sheet pan, leaving a spot in the middle for the cooked trout. Season the cucumber and tomatoes with a big pinch of salt. Then, gently place the trout in the middle, drizzle the Greek dressing over the entire platter and serve family style (reference the recipe photos for serving inspiration!)

🪄 Tips and Tricks

Tzaziki, Hummus & Spicy Feta Dip: You can make all these dips very easily with recipes on my blog, however, recognizing you may not want to make three dips for dinner, you can buy store-bought versions too.
Can’t find steelhead trout? No stress. Use a large filet of salmon instead. This recipe can be used interchangeably with the two.
Quinoa: Serve this recipe with any kind of grain you prefer.

🗒 Substitutions

Steelhead Trout: Swap with a large filet of salmon
Spicy Feta Dip: Replace with your fav store-bought dip or just serve with tzatziki
Basil: Don’t have basil? Use whatever herbs you have on hand. Mint can add an interesting pop of flavor too

🗒 Best served with

Fluffy Greek Pita
Tzatziki
Fava Bean Hummus

👝 How to Store Leftovers

This dish does best when served fresh. If you have leftovers, store in an airtight container and eat them sooner rather than later for maximum freshness.

🤔 Common Questions

No. Although these two fish will look the same as a filet, they are two different fish. They can be used interchangeably in most cases.

It should reach the internal temperature of 140-145 degrees. If you don’t have a thermometer, stick a knife into the thickest part of the fish, leave it there for about 10-15 seconds, and full it out. If the knife feels hot, it should be good.

Steelhead Trout Recipe

Video

Ingredients1x2x3x

For the steelhead trout

500-600 g filet of steelhead trout
1 tsp salt
½ tsp pepper
4 garlic cloves, pressed or grated
2 tbsp olive oil
1 lemon, sliced
1 small orange, sliced

For serving

1 ¼ cups dry quinoa, cooked
1 cup pickled onions (use our pickled onion recipe if desired)
2 cups chopped cucumber
2 cups chopped baby tomatoes
1 cup fresh basil leaves
1 cup crumbled feta cheese
1 cup chopped kalamata or black olives
⅓ cup capers
1 cup hummus
1 cup tzatziki (use our easy Greek tzatziki recipe )
1 cup spicy Greek feta dip (Tirokafteri) (use our Spicy Greek Feta Dip recipe )

For the Greek dressing

½ cup olive oil
½ tbsp dried oregano
½ tsp salt
¼ tsp black pepper
juice of 1 lemon
½ tbsp red wine vinegar
2 small garlic cloves, pressed

Instructions

Preheat the oven to 350F. Line a baking sheet with parchment paper. Place the steelhead trout filet in the middle of the baking sheet. Season with the salt, pepper, pressed garlic cloves and olive oil, making sure to use spread the seasoning all over the fish using your hands or the back of a spoon. https://www.foodbymaria.com/wp-content/uploads/2024/01/rainbow-trout1.mp4
Place the slices of lemon and orange overlapping to cover the top of the trout and set aside. https://www.foodbymaria.com/wp-content/uploads/2024/01/rainbow-trout2.mp4
While the oven is preheating, cook the quinoa, prep the vegetables and make the Greek dressing.
When the quinoa is done cooking and the oven has preheated, cook the prepared steelhead trout for 12-18 minutes or until the trout is done to your desired doneness.
When the trout is done cooking, set aside to rest as you assemble the board/platter. Use a large cutting board or sheet pan and line with parchment paper. Assemble the cooked quinoa, vegetables and dips around the edges of the board or sheet pan, leaving a spot in the middle for the cooked trout. Season the cucumber and tomatoes with a big pinch of salt. Then, gently place the trout in the middle, drizzle the Greek dressing over the entire platter and serve family style (reference the recipe photos for serving inspiration!) https://www.foodbymaria.com/wp-content/uploads/2024/01/rainbow-trout3.mp4

Notes

If you can’t find steelhead trout, a large filet of salmon will also work for this recipe.
Instead of serving with quinoa, try making a batch of our fluffy Greek pitas or another grain of choice like rice.
Mix and match the dips of your choosing; if you want, just serve with tzatziki.
If you like this recipe, try our One Pan Oven Baked Fish and Tomatoes

Nutrition

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Steelhead Trout Recipe

Ingredients

For the steelhead trout

500-600 g filet of steelhead trout
1 tsp salt
½ tsp pepper
4 garlic cloves, pressed or grated
2 tbsp olive oil
1 lemon, sliced
1 small orange, sliced

For serving

1 ¼ cups dry quinoa, cooked
1 cup pickled onions (use our pickled onion recipe if desired)
2 cups chopped cucumber
2 cups chopped baby tomatoes
1 cup fresh basil leaves
1 cup crumbled feta cheese
1 cup chopped kalamata or black olives
⅓ cup capers
1 cup hummus
1 cup tzatziki (use our easy Greek tzatziki recipe )
1 cup spicy Greek feta dip (Tirokafteri) (use our Spicy Greek Feta Dip recipe )

For the Greek dressing

½ cup olive oil
½ tbsp dried oregano
½ tsp salt
¼ tsp black pepper
juice of 1 lemon
½ tbsp red wine vinegar
2 small garlic cloves, pressed