A steelhead is basically just a rainbow trout that has spent the most of its life in the Great Lakes or the ocean and has returned to reproduce there. Serving steelhead or any other trout or salmon in this manner is wrong. Even though it seems strange, this dish is wonderful.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 2 pounds |
Ingredients
- 2 pounds steelhead trout fillets
- ¼ cup butter, melted
- 2 tablespoons lemon juice
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ¼ cup barbeque sauce
Instructions
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
- Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 7 g |
| Sodium | 221 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and easy to make!
Great recipe complemented the fish perfectly
It’s a good recipe but your cooking time
We made it with fresh caught lake trout. Instead of cooking on foil, we payed it directly on the grill. Fantastic!
The recipe was so easy. This will be our go to whenever we want to barbeque steelhead!
I got steelhead trout to make and was looking for a recipe and found this one. When I told my wife what I was making she gave me a funny look. That look changed when she ate it. She loved it and now wants to make it more often. This is a wonderful recipe and would highly recommend it.
I thought it was good but it would have been better if my husband didn’t decided it needed to go with noodles so while making them, I think it overcooked just from keeping it warm. But the flavor wasn’t amazing. It was good. No regrets.
Great option, family loved it. I usually do Terryaki on my trout and salmon but this was very good and no sugar or honey!. Will make this again.
Initial baste is not particularly noticeable, but the ultimate product is totally dependent on the type/brand of BBQ sauce you use. This needs trial and error to figure out. Tomato, mustard, or vinegar based sauces produce results. Tomato based I used was just ok.
Initial baste is not particularly noticeable, but the ultimate product is totally dependent on the type/brand of BBQ sauce you use. This needs trial and error to figure out. Tomato, mustard, or vinegar based sauces produce results. Tomato based I used was just ok.
This was a very easy and delicious recipe to follow..
I made this but did not add the BBQ sauce, fantastic!
Disappointing. Don’t understand all the 4 and 5 star reviews. I used Sweet Baby Ray’s Sweet and Spicy bbq sauce….a different one might have been a slightly better match, but even with that change, I can only imagine this being “okay” at best. Bland, uninteresting.
super easy and fast. My husband hates fish but ate this one. I would add a bit more cayenne pepper next time for a bit more of a kick
Everyone at the table loved it. I will make it again but I will add a dash of Lowerys seasoned salt next time to enhance the flavor profile.
Loved it! The fish is really good, it doesn’t have a strong taste like salmon but still very flavourful. I I didn’t have lemon juice at the time and it still turned out great. I also used olive oil instead of butter. I especially liked the bbq sauce, it wasn’t overwhelming at all and complimented the fish very well. Definitely a keeper!
First time making Steelhead and first time using barbeque sauce on fish. It was an okay combination.. something different to break up the normal fish dishes. I love trout but the barbeque sauce idea was only loved by 1 of the 5 that ate it. I think I will use less butter and lemon (had leftovers and it was still too much) and just enjoy the trout with a few spices. This was a sub for Salmon night which I will forgo this recipe and stick with other glazes (soy, brown sugar, dijon mustard and ginger).
Sauce was a bit more watery than I normally like, and would try to thicken it next time. It was tasty and will make it again. It looks like Salmon, but flavor isn’t as strong.
My go to recipe for Steelhead trout or salmon. Super easy to make and my family loves it. On occasion, I will add sliced lemon and fennel. Thank you!
Very good. I’ve never had trout before, so when the grocery store had it on sale, I bought some. I followed the recipe pretty much to the letter. I used Sweet Baby Ray’s barbecue sauce. I will make it again.
This is wonderful. My only change was to bake it in the oven since our grill is put away for the winter. I baked it on a foil lined cookie sheet at 350 for about 5 mins then added the sauce and cooked it until it flaked nicely. I finished it up under the broiler for about 1-2 mins.