Garlic Butter Steelhead Trout in Foil Recipe (2024)

FAQs

What temperature should steelhead trout be cooked at? ›

Steelhead Trout Cooking Guide

Like most fish, Steelhead should be cooked to an internal temperature of 145° F.

Steelhead trout is often mistaken for salmon, as they both have bright orange-pink flesh that cooks to opaque.

While you can cook steelhead and salmon similarly, there are a few differences to consider when preparing either type. Steelhead boasts a milder and more delicate flavor, while salmon is richer and oilier. Many describe the texture of steelhead as firm, while salmon feels more buttery.

Make the brine for the trout by dissolving kosher salt and brown sugar in water. Place the trout fillets skin side up in the brine and brine the fillets for 15 minutes.

This fish cooks well at 400 degrees F for 10-15 minutes. You can tell if the rainbow trout is cooked through once its internal temperature is 145 degrees F in the thickest part of the fish. I tend to just check if it's fully done by using a fork to pull at a little bit of it. If the fish flakes off easily, it is done.

Fish should reach an internal temperature of 145°F. Add 5 minutes to the total cooking time for fish cooked in foil or in a sauce. Double the cooking time for frozen fish that has not been defrosted. Use this rule as a general guideline since fillets often do not have uniform thickness.

Overall, Steelhead contains slightly less fat and calories compared to salmon, and nearly the same amount of protein per serving. It also has a slightly firmer texture and sweeter flavor than salmon.

Salmon is more expensive than steelhead trout because it can only spawn once, making the stock of salmon more limited than other seafood.

Fish in California were tested for chemicals in their bodies. The most common chemicals found in fish in California are mercury and PCBs (polychlorinated biphenyls). American shad, Chinook (king) salmon, and steelhead trout were low in these chemicals. Striped bass and sturgeon had more mercury and PCBs in their flesh.

As long as fish have been properly cleaned and the outer scales fully removed, the skin is typically safe to eat. Because fish is a great source of nutrients like iron and omega-3 fatty acids, the Food and Drug Administration (FDA) recommends eating a 4-ounce (113-gram) serving of fish 2–3 times per week ( 2 ).

Should you rinse trout before cooking? ›

Washing raw fish carries the same risks as washing poultry — by attempting to clean your seafood in the sink, you're actually spreading harmful bacteria to surfaces that likely won't be sanitized by heat or disinfectants before they come into contact with other food, according to Reader's Digest.

Some people opt to remove the scales before cooking. To remove the scales, hold the knife perpendicular to the fish and scrape the surface from tail to head. Wrap the gutted, cleaned trout in aluminum foil to help keep moisture in during cooking. Season both the inside cavity and the outer skin with salt and pepper.

If you're using unscented lures, consider adding fish attractants or even garlic scents. These enhancements can be a game-changer, especially in clear waters where Trout rely more on their sense of smell.

In warmer water — generally the mid to high 50s — the fish will be lively and often seek out the meat of a run, typically in the middle of a flat. As temperatures climb higher, steelies will move into the fastest water at the head of a run, which has a higher dissolved oxygen content.

Once the grill is ready, place the fish skin side down on the grill and let sit with the lid closed for about 6-8 minutes, then flip and cook the other side of fish for about 2-4 minutes for medium rare or a little longer if you want your fish a little more done.

Rainbow/Brown Trout

When the water temperature hits 68 degrees, both species will begin to get stressed. If the water temperature continues to rise and gets in the 75 to 77 degree range for an extended period, it can be lethal for Rainbow and Brown Trout.