It's the best baked steelhead trout recipe in foil you'll find! Using just 3-ingredients for the fish and under 20 minutes in the oven, this baked fish will change your life - and your healthy meal prep strategy! Grab a few fresh ingredients for a quick salad and this recipe is a great way to eat healthy with so much flavor all week long.
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 for the first 12 minutes of cook time to allow the fish to steam, then removed the top layer of foil for the last 6-8 minutes to crisp up the topping.
It was a delicious experiment! Served with a simple cucumber tomato salad, store-bought tzatziki and fresh dill, it was a little bit fancy, and a whole lotta delicious. We toasted big slices of sourdough and built individual trout toasts, but this dish is equally delicious with roasted potatoes with feta or served over Mediterranean Basmati rice.
More about Steelhead Trout:
Steelhead trout and rainbow trout are the same species, but rainbow trout are freshwater, and steelhead trout spend time in both fresh and saltwater environments. While native to Alaska and the Pacific, steelhead trout fillets are popular across the US (widely available in Aldi supermarkets, as well as fancy fish markets).
The flavor is similar to salmon, but less fatty and a bit more flaky. If you cook for people who find salmon too "fishy", steelhead trout could be a good option because it has a milder flavor than most salmon. It's one of my favorite fishes for a quick bake, especially with a powerhouse flavor combination like this one!
What you'll need to make this delicious fish in foil:
- Steelhead trout fillets
- Dijon mustard
- Everything bagel seasoning
- Red onion
- English cucumber
- Cherry tomatoes
- Fresh dill
- Olive oil
- Salt and pepper
- Tzatziki (homemade or store bought)
- Sourdough toast
Full measurements and directions included in printable recipe card below.
Step by step instructions for this baked steelhead trout in foil:
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. Transfer the sheet pan with the closed 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. 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 wide world. But if you're not a fan of this grassy herb, fresh flat leaf parsley, fresh basil or fresh chives would all be delicious.
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 potato with feta. All of these flavors complement the complexity of the bagel and dijon seasoning.
To store , transfer the fish to an airtight container and store in the refrigerator for up to 2 days. To re-heat, warm gently in microwave (medium heat) for 45-60 seconds, or bake, covered, at 350 until just heated through.
Try these easy baked fish recipes next:
- Crispy Cornflake Crusted Baked Walleye Recipe
- Macademia Crusted Baked Corvina Recipe
- Italian Spiced Rubbed Baked Monkfish
- Parmesan Baked Cod