Grilled Steelhead Trout with Butter Recipe

In the ever-expanding world of seafood cuisine, few dishes strike the balance between simplicity and sophistication as elegantly as Grilled Steelhead Trout with Butter. Delicate yet hearty, mild yet deeply flavorful, this dish represents the best of what clean, mindful cooking can offer. It’s a meal that feels equally at home on a summer patio or a white-tablecloth dinner setting, proving that great cooking doesn’t always require complexity—only intention, quality ingredients, and attention to detail.

At the heart of this recipe is the steelhead trout, a fish often compared to salmon for its color and texture, but with a personality entirely its own. Steelhead offers a firmer bite, a slightly more subtle flavor, and a richness that becomes beautifully pronounced when paired with butter and open flame. Unlike overly manipulated dishes that rely on heavy marinades or complex sauces, this preparation allows the trout’s natural qualities to shine. Butter, fresh herbs, and flame-kissed skin do the talking here—and the result is unforgettable.

Grilling, as a technique, is one of the oldest and most elemental forms of cooking. It offers not only an efficient way to prepare fish but also imparts a unique smokiness and textural contrast that elevates the eating experience. The combination of crispy skin, tender flakes, and aromatic, sizzling butter creates a multi-sensory experience that few dishes can rival. And unlike many seafood preparations that require a delicate hand or restaurant-grade precision, grilling steelhead trout is surprisingly accessible—even for novice cooks.

This dish is not only about flavor—it’s also about nutrition and sustainability. Steelhead trout is a health-conscious choice, rich in omega-3 fatty acids, lean protein, and essential vitamins like B12 and D. It’s also more sustainable than some wild salmon species, with many steelhead populations responsibly farmed or harvested under strict environmental standards. For those who want to eat well while being kind to the planet, steelhead is a smart, satisfying option.

In this comprehensive guide, we’ll explore everything you need to know to perfect grilled steelhead trout with butter—from selecting the best fillets and mastering grill technique to pairing the dish with sauces, sides, and wines that bring out its best qualities. We’ll delve into seasoning strategies, compound butter variations, grilling equipment tips, and even explore regional and seasonal variations of the dish. Whether you’re grilling over charcoal in the backyard or using a stovetop grill pan in a city kitchen, this guide will give you the tools to do it right.

So whether you’re a seafood connoisseur looking for a new favorite, a weeknight cook in search of a fresh and nourishing dinner idea, or a backyard griller who enjoys the magic of open-flame cooking, this recipe delivers. It’s elegant. It’s unfussy. And when done right, it’s nothing short of extraordinary.

Detailed Instructions: How to Make Grilled Steelhead Trout with Butter

This preparation focuses on letting the flavor of the trout shine through, enhanced by the richness of real butter, aromatic herbs, and the smokiness of open-flame grilling. Whether you’re grilling a fillet or a whole fish, this guide is built to deliver both flavor and technique.

Stage 1: Selecting and Preparing the Steelhead Trout

1. Choosing the Right Cut

You can grill fillets or a whole trout depending on your experience and available equipment. Both options work well.

• Fillets: Easier and quicker to cook. Look for skin-on fillets, about 6–8 ounces each, evenly cut and pin bone-free.

• Whole Trout: Ideal for larger gatherings or when presentation is important. Cleaned, gutted, and scaled, with head and tail on if desired.

What to look for:

• Flesh should be firm and vibrantly orange-pink.

• Smell should be clean—like the ocean, not fishy.

• Skin should be smooth, moist, and shiny.

Stage 2: Preparing the Compound Butter

Compound butter adds a layer of luxurious flavor to the fish as it grills and after it comes off the heat.

Compound Butter Ingredients:

• 1/2 cup unsalted butter, softened

• 2 cloves garlic, finely minced or crushed

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon chopped fresh dill (or parsley, tarragon, or thyme)

• 1/2 teaspoon kosher salt

• Freshly ground black pepper, to taste

Steps to Prepare Butter:

1. In a small bowl, mash together the softened butter, garlic, lemon juice, zest, herbs, salt, and pepper.

2. Mix until fully combined and smooth.

3. Optional: roll into a log using parchment paper and chill. This allows you to slice medallions later for easy melting and serving.

Tip: You can make the butter up to 5 days in advance or freeze it for long-term use.

Stage 3: Prepping the Fish for the Grill

1. Pat the Fish Dry

Use paper towels to thoroughly pat the trout dry. This step is essential for:

• Achieving a good sear

• Preventing sticking

• Ensuring better absorption of flavor

2. Score the Skin (Optional for Whole Trout)

If grilling a whole fish, make 2–3 shallow diagonal cuts on each side. This:

• Helps heat penetrate evenly

• Prevents the skin from curling

• Allows butter and seasoning to infuse deeper into the flesh

3. Season the Fish

Drizzle both sides of the trout (or the cavity for whole fish) with olive oil. Then sprinkle with:

• Kosher salt

• Black pepper

• A light dusting of garlic powder or paprika (optional)

You can also tuck some herbs, lemon slices, or a few pats of the compound butter into the cavity of a whole fish.

Stage 4: Prepping the Grill

1. Choose Your Grill Type:

• Gas Grill: Consistent heat, easy temperature control.

• Charcoal Grill: Adds smoky flavor; more attention required.

• Grill Pan (Indoors): Great alternative if weather or space is limited.

2. Clean and Oil the Grates

Use a grill brush to remove any old residue. Then oil the grates using a cloth dipped in neutral oil (like canola or grapeseed). This is key to preventing sticking—especially with fish.

3. Preheat the Grill

• Gas grill: Medium-high (about 400–450°F)

• Charcoal: Arrange coals for direct medium-high heat

• Grill pan: Heat on stove until hot enough that water droplets dance on the surface

Stage 5: Grilling the Steelhead Trout

Fillets (Skin-On)

1. Place skin-side down directly on the grill grates.

2. Grill without flipping for about 5–7 minutes, depending on thickness. You’ll see the flesh change color as it cooks from the bottom up.

3. If desired, carefully flip for the last 1–2 minutes to sear the top, using a wide fish spatula.

4. Add compound butter in the last minute or as soon as the fish comes off the grill.

Key: Fish is done when it flakes easily and reaches 135–140°F internally.

Whole Trout

1. Place the fish diagonally across the grates to avoid falling through.

2. Grill for 6–8 minutes per side, using long tongs or a fish basket to flip. Be gentle to avoid tearing the skin.

3. Add a few pats of compound butter inside the cavity and on top of the fish during the last few minutes.

4. Remove from grill and let rest 2–3 minutes before serving.

Stage 6: Serving the Trout

Steelhead trout is best served hot and fresh off the grill. Here’s how to serve it with style:

• Fillet: Place on a warm plate and top with a medallion of compound butter. Allow it to melt into the flesh.

• Whole trout: Serve as-is for a rustic presentation, or fillet at the table and drizzle with pan juices and butter.

Garnish with:

• Fresh dill or parsley

• Lemon wedges

• Cracked pepper

• A drizzle of extra virgin olive oil

Optional Add-Ons

You can complement your trout with these additions:

• Grilled lemon halves (charred-side up for squeezing)

• A spoonful of chimichurri or herbed vinaigrette

• Roasted garlic cloves