This recipe for steelhead trout is delicious and doesn’t use too much mustard. After all, a dish that starts with white wine must be delicious! Nothing about it is greasy or buttery. It tastes just as good cooked with salmon, which is what I did.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- cooking spray
- 1 pound skinless steelhead trout fillets
- ¼ cup dry white wine
- 2 ½ tablespoons Dijon mustard
- 2 cloves garlic, pressed
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- 1 teaspoon lemon-pepper seasoning
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
- Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 1 g |
| Sodium | 417 mg |
| Sugars | 0 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly. My husband stated, “You out did yourself with this meal.”
I don’t usually buy steelhead, as most of it is farm-raised, but this is an easy, delicious recipe.
Not complicated, easy way to bake steelhead trout, the final product, Delicious!
Amazing Dish, will definitely make this again. This Recipe Is A Keeper
Didn’t have lemon pepper. Used white pepper and lemon zest, otherwise followed recipe. This fish is better more simply dressed.
This was definitely easy to make and was flavorful. I don’t like food too lemony, so I left out the lemon, figuring the lemon pepper was enough. I agree that the mustard isn’t overpowering, giving it just enough flavor.
Jan 2022 – my first time ever cooking trout and this was very nice, not overpowering and hubby and daughter liked it! Was easy to prepare and there are no leftovers to speak of! Anxious to try other trout recipes from here on the pieces now in the freezer! Thx!
Lovely recipe. I substituted deli style mustard for dijon and added a tablespoon of mayonnaise for added heft to the sauce/glaze mix, and it was perfect. Will be making it again.
Made this with fresh wild steelhead and sockeye salmon caught from a recent fishing trip. This is absolutely fantastic. I found that the steelhead needed a slightly longer bake time ~20 min and the sockeye ~16 min.
My husband and I really enjoyed this and it was so easy. Gave leftovers to my parents and my father (who has eaten many a good meal) said it was one of the most magnificent meals of his life. High praise. Will surely make again.
I bought Steelhead trout fillets for the first time and did not know what to do with them. I found this recipe and decided to give it a try. It was EXCELLENT and I am not a fish lover. I followed the recipe, but reduced the Dijon to just 2T for fear it would be too overpowering. Highly recommend this recipe!
Excellent simple dish. Takes no more than 5 minutes to make and 15 to cook and wows them every time!
I love this dish! I’ve made it many times and love it each time! If I don’t have white wine I use a splash of chicken broth. Today I had neither, so used literally a splash of red wine. Not sure it was the right move but we’ll see!
Thyme, cilantro and minced onions for dill weed & lemon pepper
The flavors perfectly compliment the trout. My family was licking up all the sauce and commenting how “yummy” the flavors were with the fish. Do not skip any ingredients, especially good quality dill!
I normally hate when people write a review after modifying a recipe, but this was way too good! I made a big fillet of trout on the skin. Otherwise made the recipe as written, except I didn’t have any wine. Without the wine it was more of a wet rub and it sat nicely on the fish. Baked for about 40 minutes and it was incredible. I saved the recipe so I can make it for guests.
Lovely recipe – and quick and simple to prepare.
I really enjoyed the flavor profiles and I substituted Salmon for Steelhead. My husband that doesn’t really like Salmon, even said it was good.
Delicious and easy to make. Tastes great on salmon also.
My family loved it! I did add salt (I’m a salty girl!). The Dijon was over powering, but next time I will add a 1/2 cup of wine to also add more liquid to serve over rice. Overall, my husband said it was a recipe to keep!
I followed this recipe to a T and it was delicious! This will be a “go to” recipe for us. My husband loved it too!