Pan-Seared Trout with Old Bay Remoulade, charred lemon, and herbs. This steelhead trout recipe is ready in under 30 minutes and makes a restaurant-worthy dinner.

This recipe post is proudly sponsored by Seafood from Norway. All opinions are my own.

Read more: Pan-Seared Trout with Old Bay Remoulade

Why You’ll Love this Steelhead Trout Recipe

Succulent pan-seared fish, tangy spiced sauce, zippy lemon, and a smattering a fresh herbs: this meal checks all of the boxes.

Right at the intersection of hearty and healthy, this pan-seared trout is impressive enough for company, yet easy enough for weeknights.

If you’re not familiar with steelhead trout, you can prepare it similarly to salmon. It has a vibrant color, melt-in-your-mouth texture, and indulgent taste.

Steelhead trout is also full of key nutrients like protein, omega-3 fatty acids, and vitamin D.

I’m using steelhead trout from Norway, who are leading the charge in sustainable farming practices.

Steelhead trout from Norway are raised in the waters of cold clear Norwegian fjords, giving them a cleaner taste than river trout.

For more impressive fish dinner recipes, also check out this amazing Broiled Salmon, Thai Coconut Cod, and Miso Ginger Salmon.

The Ingredients

• Steelhead Trout: Nutritious, versatile, and easy to cook, steelhead trout from Norway shines in this recipe. If steelhead trout is not available to you, look for salmon from Norway instead.
• Mayo: I use avocado mayo for extra heart-healthy fats.
• Lemon: You need 3 whole lemons for this recipe. Two are charred for garnish, and the other is zested and juiced for the sauce. Charring lemons makes them sweeter, less acidic, and brighter in flavor.
• Capers: For a salty, briny punch.
• Pickles: Look for Bread & Butter pickle chips, which are delightfully sweet, crisp, and tangy.
• Old Bay: This seasoning mix is a blend of celery salt, spices and paprika, which pairs especially well with seafood.
• Herbs: I love using a mix of fresh parsley and dill. This pan-seared trout definitely benefits from the freshness of herbs.

For a complete list of recipe ingredients and quantities, see the recipe card below.

Step-by-Step Instructions

Step 1: Prepare Old Bay Remoulade

Combine all remoulade ingredients in a medium bowl; mix well to combine. Set aside.

Step 2: Prepare Fish

Pat the steelhead trout dry with a paper towel, and generously season flesh and skin with salt and black pepper.

Step 3: Char Lemons

Cut the lemons in half crosswise, and brush flesh with oil. Place in a cast iron skillet over medium-high and cook, undisturbed, until nicely charred, about 4 to 5 minutes.

Step 4: Cook Fish

Reduce heat to low, and add oil to pan. Arrange fish, skin side-down, and cook for 3 to 4 minutes, undisturbed.

Carefully flip, and cook for another 3 to 4 minutes, until cooked through.

Step 5: Assemble

Spread half of the Old Bay Remoulade on a serving platter, and top with fish fillets. Spoon remaining sauce overtop, and garnish with fresh herbs. Serve alongside lemons.

Serving Suggestions

I love serving this pan-seared trout with something fresh and vibrant. Here are a few suggestions:

• Brussels Salad: Try this Shaved Brussels Salad, Raw and Roasted Brussels Sprouts Salad, or Miso Sesame Brussels Sprouts.
• Quinoa Salad: I especially love this Broccoli Quinoa Salad and Quinoa Tabbouleh Salad.
• Roasted Veggies: Our favorite Parmesan Roasted Cauliflower is a MUST!

Recipe FAQs

Storage Tips:

• Store: Store fish separately from remoulade. The fish will last up to 2 days in the refrigerator, while any leftover remoulade will last up to 1 week.
• Reheat: Rewarm trout in a skillet over medium-low heat, covered, to help the fish steam. Add remoulade and herbs after it is warm.

More Healthy Fish Dinner Recipes:

If you give this steelhead trout recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!