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Pan-Seared Steelhead Trout with Herb Butter

Tender, flaky steelhead trout with crispy skin and herb butter that's ready in under 30 minutes. This buttery, herb-crusted preparation transforms fresh steelhead into something restaurant-worthy.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 steelhead trout fillets 6 ounces each, skin-on
  • 3 tablespoons unsalted butter softened
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh dill finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon cut into wedges
  • 1/4 teaspoon smoked paprika

Equipment

  • Large stainless steel or cast iron skillet
  • Fish spatula or thin metal spatula
  • Paper towels
  • Small mixing bowl
  • Meat thermometer
  • Cutting board
  • Sharp knife

Method
 

  1. Combine softened butter, parsley, dill, minced garlic, and smoked paprika in a small bowl. Mix thoroughly until all herbs distribute evenly throughout the butter.
  2. Pat the steelhead fillets completely dry with paper towels, paying extra attention to the skin side.
  3. Sprinkle both sides of each fillet with kosher salt and black pepper. Press the seasonings gently into the flesh so they adhere properly. Let the seasoned fillets sit for 2 minutes before cooking.
  4. Place your skillet over medium-high heat and add the olive oil. Let the pan heat for 2 to 3 minutes until the oil shimmers but doesn't smoke.
  5. Place fillets in the pan skin-side down, gently pressing each one with your spatula for 10 seconds. Cook without moving for 4 to 5 minutes until the skin turns golden and crispy.
  6. Drop spoonfuls of the herb butter around the fillets in the pan. Let it melt and start to foam, tilting the pan occasionally to distribute it.
  7. Carefully flip each fillet using your fish spatula, keeping the crispy skin intact. Cook flesh-side down for just 2 to 3 minutes.
  8. Insert a meat thermometer into the thickest part of a fillet, looking for 135°F to 140°F. Remove from heat and let rest for 2 minutes.
  9. Serve immediately with lemon wedges.

Notes

Don't flip the fish until it releases easily from the pan. If it sticks when you slide the spatula underneath, give it another 30 seconds. Properly seared fish will naturally release when ready. Bring the fish to room temperature for 15 minutes before cooking for even cooking. Store cooled leftovers in an airtight container for up to 3 days.