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+ servings
Flaky steelhead trout on a baking sheet with citrus slices.
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5 from 3 reviews

Slow Baked Steelhead Trout with Citrus

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


  • 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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