I can’t believe that I’m saying this. But, for the first time ever, I actually had to stop and contemplate if I had discovered a fish that I like as much as I love salmon. I didn’t think it was possible until last night’s dinner.

When I make the grocery list, I always keep an eye out for salmon specials. If I don’t see a good price, I usually check to see if shrimp or frozen fish is on sale. Lastly, I move on to the meats to see what is on sale. This time, I made a point of getting whichever fish was on sale so I could try something different. I am so happy that I did.

Apparently, I love trout. It is so similar to salmon that I was honestly stunned after having my first bite. It has a buttery texture and it doesn’t have an overpowering “fishy” flavor. To summarize, I am now a fan of trout. Who knew?

I’d like to thank Jessie at Life as a Strawberry for such an easy, yet delicious recipe! While I prepare salmon the exact same way, it was nice to have a recipe to look at to confirm my thought process as I made the trout.

Lemon Steelhead Trout

Ingredients

3-4 lb. Steelhead Fillet

2-4 Tbsps Avocado or Olive Oil

6-8 cloves Garlic, minced (Or Garlic Powder)

1-3 tsp. Red Pepper Flakes

2 tsp. Salt

Fresh Ground Black Pepper, to taste

½ cup fresh chopped parsley, for garnish (Optional; dried parsley and other herbs may be used)

Instructions

Preheat oven to 400 F.

Line a rimmed small baking sheet with parchment paper.

Place trout fillet skin side down in the center of a baking sheet. Brush 1.5 tablespoons of olive or avocado oil on top of the trout.

Sprinkle salt, cracked black pepper, lemon juice, and garlic over the trout.

Bake for about 15 minutes at 400F in the preheated oven until the trout fillet is cooked through.

Serve lemon steelhead trout with a side of rice and/or salad.

Related:

Salmon with Avocado Sauce Recipe
Baked Salmon Sushi Cups Recipe
Brit and Chips: Montreal’s Best Fish & Chips