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Flaky steelhead trout on a baking sheet with citrus slices.
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5 from 2 votes

Slow Baked Steelhead Trout Recipe

Fresh Steelhead trout is slow baked with lemon, blood orange, and dill for an easy, flavorful weeknight dinner! GF
Prep10 mins
Cook25 mins
Total35 mins
Course: Dinner
Cuisine: American
Keyword: slow baked fish, steelhead trout recipe
Servings: 4 servings
Calories: 295kcal
Author: Ari Laing


Parchment paper
A rimmed baking sheet
Microplane zester


  • 1 ¼ lb Steelhead trout skin on
  • 2 tsp onion salt
  • ¾ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 Tbsp unsalted butter
  • 1 lemon
  • 1 blood orange
  • 2 Tbsp fresh dill large stems removed


  • Season the trout. Preheat an oven to 275 F. Lightly pat the trout dry on both sides with a paper towel, then place on a parchment lined rimmed baking sheet. Season the flesh of the fish with 2 tsp onion salt, ¾ tsp Kosher salt, and ¼ tsp black pepper. Zest the lemon and blood orange over the trout fillet, then sprinkle small bits of the butter all over. Add 2 Tbsp of fresh dill leaves all over.
  • Slice the citrus. Using a sharp knife, thinly cut the lemon and the blood orange into ¼" thick slices. Alternate slices of citrus directly on top of the trout, covering the entire flesh of the fish.
  • Bake the trout. Cook in a preheated oven for 20-25 minutes, or until the internal temperature reached 125-130F. Serve immediately!


  • If substituting onion salt with onion powder, increase the Kosher salt to a full 1 teaspoon.


Calories: 295kcal | Carbohydrates: 3g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1674mg | Potassium: 561mg | Fiber: 1g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg
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