How To Cook Trout and Steelhead
Learning how to cook trout after your successful day of fly fishing can be almost as much fun as the day itself. There are many different ways people have found to cook trout and steelhead. Baked, grilled, fried or smoked: All make for good eating.
Many of the following methods can be used for trout or steelhead. Steelhead is after all a rainbow trout that has spent most of its life in the ocean or Great Lakes. This time spent at sea (with the same diet) also means that steelhead and salmon recipes will often be interchangeable.
I will add here (but it may be too late to mention) that as soon as you land and have decided to keep it, your trout needs to be bled out. Letting it bleed will improve its taste.
Preparation Tips Before Cooking Trout
Before we get into how to cook trout we should first look at how to prepare the trout for cooking.
There are many sites on the web that shows how to clean a trout or steelhead so I won't get into it in detail here. I do want to say that if you caught it and decided to keep it, then YOU should clean it. Don't hand it off to your spouse or friends.
This link shows: How to clean a trout
People have different preferences on whether to leave the head on or not, that is up to you. What is important is cleaning the blood vein that runs the length of the spine. If left in this vein will affect the taste. This cleaning can be done with your knife and an old toothbrush. (Yes, use an old one.)
If you plan on eating the skin make sure you remove the scales. This can be done by scraping the scales from the tail toward the head with a knife.
After cleaning, rinse it inside and out with saltwater and pat it dry with a paper towel.
This next video shows how to fillet and debone a trout once it has been cleaned.
Baked Trout Recipes
Oven-baked trout is a very easy and delicious dish to fix.
the oven to 375 degrees F.
a sheet of aluminum foil in a baking dish.
the cleaned trout inside and out with olive oil and sprinkle lightly with
salt and pepper and place on the foil. Make sure the olive oil is on both
sides and inside the trout.
slices of lemon and parsley inside the trout. The lemon slices can also be
placed under and on top of the trout if desired. Add garlic if you want.
the foil together to make an airtight package. This provides a very moist
meal and keeps the trout from drying out and becoming rubbery.
- The time needed to bake the trout will depend on the size of the fish. This can be anywhere from 15 to 30 minutes or until the meat flakes away with a fork.
Optional spices you can also try: garlic powder, dill weed and paprika.
Also see Best Baked Trout Recipes for Camp (or Home)
Grilled Trout Recipes
- Extra virgin olive oil
- Kosher salt (1
- Ground pepper (1/2
- Lemon juice (1
- Clean trout as instructed above.
the grill and lightly oil the grill before turning on the heat.
- Preheat grill to
searing temperature of 400 degrees F.
- Spread oil over the
outside of the trout.
- Salt and pepper inside
of the trout.
- Lemon juice can be
added if desired.
- Lower the grill
temperature to 250 degrees.
- Place the trout on the
grill skin side down.
- The trout will cook
quickly and should only be turned once.
- It should be done when
the meat is white and flaky.
- Serve as soon as
Also see this Grilled Trout Recipe page for more ideas
How to Cook Trout: Fried Recipes
When exploring different ways how to cook trout, frying is a classic. It makes one think of sitting around a campfire after a long day of fishing.
12 to 14 inches long
egg (or milk or buttermilk)
- Clean the trout (see above)
the skin on and dip in the beaten egg (or milk or buttermilk).
in flour (or cornmeal).
for a thicker crust.
salt and pepper to taste.
oil in sauté pan over medium-high heat.
trout for 10 to 12 minutes on a side or until crust is brown and meat
flakes easily with a fork.
Also see: A rainbow trout recipe for everyone
Steelhead Trout Recipes
Here is a very tasty steelhead trout recipe using your
one pound of steelhead fillets
chopped garlic clove (1)
rosemary (1-1/2 tablespoons)
from 1/2 of a lemon
pepper (1/2 teaspoon)
oil (2 tablespoons)
roasting pan with the olive oil.
all the ingredients into a paste (except the fish).
the steelhead skin down onto the baking pan.
the seasoning over the fish.
for five minutes on the middle rack. This should be just enough to sear
the flesh but not burn the herbs.
the steelhead to the lower rack and lower the oven heat to 325 degrees for
an additional 10 minutes or until it is done.
See more ways how to cook trout here: Smoked Trout Recipes (Steelhead) and Steelhead Trout Recipes
Testing for Doneness
When learning how to cook trout, a general rule for doneness is the meat should be opaque and should flake easily with a folk. It should also be very moist.
Undercooked trout will look raw and translucent. Trout that is overcooked will look dry.
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