86 Reviews

Great recipe! I would bake for 10 minutes and then broil for 5 as this gives the spices a lower temp to be absorbed by the fish. If you broil first, the spice cooks off.
otherwise it it soooooooo good.

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johnt0148 January 21, 2013

I made this fish dish for dinner and it was delicious! I had leftovers because my husband won't eat fish so I made a little lemon, rosemary, garlic & parmesan vinegrette. I flaked the fish and tossed it with angel hair pasta, sundried tomatoes and green olives stuffed with feta cheese. Delicious fish for both nights! This recipe is definitely a keeper. :)

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ElevationGrace January 08, 2011

Made it as is except only had dried rosemary so I put less of it in and added in some fresh flat-leafed parsley. Beautifully cooked. Thanks for the recipe.

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Canada Goose April 25, 2012

This was a very easy and good recipe for dinner. I squeezed a bit of fresh lemon over the fish before serving. Didn't have fresh rosemary on hand, so I used dried. Still - a nice recipe. Thanks for sharing!

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PennyLane22 January 29, 2011

I made this with trout last night, it's delicious! The only change I made to the recipe was the cooking. I put it in the oven to bake first for 10 minutes then put about 6" lower than the broiler and broiled it for about 5 minutes - watching it very carefully so i didn't burn the herb topping. Outstanding fish - my husband and I oooo'd and ahhhhhh'd - a keeper!!!

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Nogs August 26, 2013

outstanding recipe.like other reviewers I mistook this fish for salmon. so it was my first time enjoying steelhead trout. my personal twist to the recipe: I prepared two 8 oz filets. rather than use clove garlic I used prepared crushed and and chopped garlic as a base; sprinkled olive oil before placing in the oven; 50% bake time then 50% broil time to crust the flesh; fresh out of the oven I topped off each filet with teaspoon of irish butter and sprinkled hungarian paprika on top of butter tab. the butter and paprika will slowly melt onto and thru the filet. absolutely divine.

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NewDominion March 27, 2011

Made this recipe this evening and it was wonderful. It was the first time I've made Steelhead Trout. I thought it was miss labeled at the store and that it was wild salmon. When I got home I looked it up online and found it was accurately labeled. Much to my surprise, I liked it much better than salmon and my SO couldn't stop licking his lips. It did modify the cooking a bit. I prepared a foil pan and cooked it on the grill for about 12 minutes otherwise followed the recipe to a T. It came out moist and very tasty. Now one of my new fish favorites. Most definitely a keeper.

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OdetteG February 20, 2011

it was ok. maybe it was a little overdone, but my family also complained there was too much lemon. i think lemon zest from half a lemon would have been fine and maybe half as much lemon juice?

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jimnyo January 27, 2011

This recipe is outstanding. So easy and incredibly flavorful. We'll definitely be making this one again and again.

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rockymtni September 04, 2010

This was really good! I did as suggested and baked 10 minutes in the oven first, followed by 5 minutes under the broiler. The timing was exactly right for perfectly cooked steelhead trout. I will definitely make this again.

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Bonnie T. July 08, 2016
Broiled Steelhead Trout With Rosemary, Lemon and Garlic