It's the very best Baked Steelhead Trout in Foil recipe! Using just 3-ingredients to flavor the fish and under 20 minutes in the oven, this simple baked fish dish will change your weeknight cooking lineup.
This roasted steelhead trout recipe started as a salmon recipe. As a fan of all things New York and NY bagels, I wanted to create an easy dish reminiscent of that lox and bagel flavor I love, with a little more freshness. On a recent trip to the US, I found some gorgeous steelhead trout in the local grocery store, and decided to run with it.
After spreading a thin layer of Dijon mustard over the fish, I liberally covered the top of the trout in everything bagel seasoning. To keep the fish moist as it baked, we made an aluminum foil pouch to allow the fish to cook gently, then opened the foil for the last few minutes to crisp up the topping.
If you love trout as much as me, check out my Baked Trout Fillets next! And if you want to try a pan-seared version of this recipe using salmon (or trout) fillets, try my Coho Salmon Recipe.
What you'll need to make this dish:
Before we get into the step by step instructions, a few notes about the ingredients:
- Fish: the recipe calls for steelhead trout, but this dish is equally impressive using salmon or even arctic char. If using sockeye salmon, remember that it contains less fat and will cook more quickly, so reduce cooking time.
- Tomato salad: For the recipe, we serve the fish with a simple cucumber tomato salad, store-bought tzatziki and fresh dill. (Or make Alton Brown's Tzatziki recipe if you're feeling fancy!) We toast big slices of sourdough and built toasts with all the toppings.
Full measurements and directions included in printable recipe card below.
Step by step instructions for this recipe:
1. Prep fish
Preheat oven to 350℉. Lay a sheet of foil over a baking pan. Dry the fish fillets with paper towels and place trout on foil.
2. Seasoning trout
Brush Dijon mustard over the flesh side of the fish. Sprinkle liberally with bagel seasoning.
3. Bake fish
Use a second sheet of foil to create an airtight packet, rolling the sides of the foil. Transfer the sheet pan with the closed packet to the oven and bake for about 12 minutes.
4. Prep vegetables
While fish is baking, slice cucumber, tomato and onion. Top with olive oil, juice of half of the lemon, and salt and pepper to taste.
5. Garnish and serve
After 12 minutes, remove baking sheet of trout from the oven and carefully open the foil packet (watch out for steam!) Discard top piece of foil and return fish to oven for 6-8 minutes, or until trout reaches desired temperature. Remove from oven.
The fish will be tender and juicy with a crunchy, slightly browned top.
To serve, spread half of your serving platter with tzatziki sauce. Scoop chunks of the trout onto the serving plate. Top with tomato cucumber salad and fresh dill. Serve with lemon wedges and sourdough toast.
FAQ's, Variations and Serving Suggestions:
Several different types of fish would work well with this Dijon and bagel topping, including wild salmon, Pacific salmon, Atlantic salmon, lake trout or ruby trout. Salmon and steelhead trout are probably the most similar, but keep in mind that salmon fillets (especially Atlantic salmon) tend to be a bit larger than trout fillets, so if using salmon, it will require a few minutes of extra cooking time to get your internal temperature to 140-145℉ (if you're looking for medium well to well done salmon).
As you might have guessed if you're a regular reader, fresh dill is one of my favorite herbs anywhere in the whole wide world. But if you're not a fan of this grassy herb, substitute fresh flat leaf parsley, fresh basil or fresh chives.
My go-to service is exactly as the pictures show - with tzatziki, fresh herbs and the simple salad on top. I toast up crusty sourdough and my dinner guests build their own toasts. But I also love serving it with a side dish like brown rice and quinoa, basmati rice, or alongside a roasted potatoes with whipped feta. All of these flavors complement the complexity of the bagel and Dijon seasoning.
I recommended cooking steelhead trout to an internal temperature of 140-145°F.
To store, transfer leftover fish to an airtight container and store in the refrigerator for up to 2 days. Leftovers can be served cold over salads, grain bowls or in wraps. You could also flake up leftover fish and make these Salmon Patties with Crackers.
To reheat leftover steelhead trout, warm gently in a skillet with a bit of butter or olive oil until just heated through. Or bake, covered, at 350℉ until warm.
Want to know what to serve with trout? Check out my 31 Best Sides for Trout!
Print
Baked Steelhead Trout with Dijon & Bagel Seasoning
- Total Time: 30 minutes
- Yield: 6
Ingredients
For Trout:
1.5 pounds of steelhead trout
3 tablespoons Dijon mustard
4 tablespoons everything bagel seasoning
For Service:
¼ small red onion, sliced thin
1 small English cucumber
1 cup cherry tomatoes, halved
½ cup fresh dill
1 lemon
3 tablespoons olive oil
Kosher salt and black pepper, to taste
1 cup tzatziki (homemade or store bought)
Sourdough toast
Instructions
- Preheat oven to 350℉. Lay a sheet of foil over a baking pan. Dry the fish fillets with paper towels and place trout on foil.
- Brush Dijon mustard over the flesh side of the fish. Sprinkle liberally with bagel seasoning. Use a second sheet of foil to create an airtight packet, rolling the sides of the foil to close. Transfer the sheet pan with the foil packet to the oven and bake for about 12 minutes.
- While fish is baking, slice cucumber, tomato and onion. Top with olive oil, juice of half of the lemon, and salt and pepper to taste.
- After 12 minutes, remove baking sheet of trout from the oven and carefully open the foil packet (watch out for steam!) Discard top piece of foil and return fish to oven for 6-8 minutes, or until trout reaches desired temperature (145℉ is well done). Remove from oven. The fish will be tender and juicy with a crunchy, slightly browned top.
- To serve, spread half of your serving platter with tzatziki sauce. Scoop chunks of the trout onto the serving plate. Top with tomato salad and fresh dill. Serve with lemon slices and sourdough toast.
Notes
Use Atlantic salmon, sockeye salmon or arctic char in place of steelhead trout, if you like. If using sockeye salmon, remember that it contains less fat and will cook more quickly, so reduce cooking time.
For this recipe, we serve the fish with a simple cucumber tomato salad, store-bought tzatziki and fresh dill. We toasted big slices of sourdough and built toasts with all the toppings. But this fish is equally delicious with Roasted Potatoes with Whipped Feta or served over Mediterranean Basmati rice.
This baked fish in foil is ideal for meal prepping. Easy to prepare and full of flavor, it's also versatile. Heat it gently and serve on toasts as in the recipe card, or with your favorite side dishes. It can also be served cold on salads, sandwiches, wraps or grain bowls.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Lily
Love this so very much! It's ridiculously simple & flavorful. 3 ingredients should not taste this good!! This everything seasoning steelhead has become my favorite new recipe because it's so easy, fast, and packed with flavor. It works both in the oven and air fryer, and makes it nearly effortless to eat fish more often. I buy a big steelhead filet at Costco and at least 3 portions are dedicated to this recipe for easy weeknight fish for me when the rest of my family prefers something else. Win!
Christina Jolam
I love to hear this, Lily. And totally agree - 3 ingredients have no right to taste this good 😉 Thanks so much for the great feedback. Appreciate your kind words!
Krisellen Lang
I have Alpha Gal Syndrome and can't eat any Mammal meats. With limited protein choices I'm trying to incorporate more fish -- but I've never really been a fan.
Imagine.my delight when I enjoyed my entire portion of this recipe! Thank you. I'm your newest fan.
Christina Jolam
I love to hear this, Krisellen! I'm so sorry you're having to deal with this syndrome, but glad you've found your way to my corner of the internet. Don't hesitate to reach out with any questions on your journey! So happy to have you here.
Steve
Excellent. Can’t go wrong. Very easy, and even more flavourful.
Christina Jolam
Love hearing this, Steve! It's a family favorite around here, too. If we're lucky enough to have leftovers it's fantastic over salad the next day 😉