Slow baking /roasting steelhead trout or salmon produces perfect, moist fish that is evenly cooked in the thick and thin parts of a filet. Once you try this method, it is doubtful you’ll cook steelhead trout or salmon any other way.
I prefer steelhead trout to salmon lately since it seems to have a milder flavor.
For making one serving, I’ve had great success using a toaster oven and setting the temperature to 250 degrees F — with no pre-heating required. This is great when you don’t want to heat up the main oven.
Slow Baked / Roasted Steelhead Trout or Salmon Recipe
Slow baking/roasting roduces perfectly cooked, moist fish every time.
- Roasting Pan
- Instant read thermometer
- 1 Filet Steelhead Trout or Salmon Center Cut
- 1 Tbsp Extra Virgin Olive Oil
- 2 pinches sea salt to taste
- 2 pinches freshly ground black pepper to taste
- 2 pinches garlic powder to taste
- 2 pinches Herbes de Provence to taste
- Preheat the oven to 275 degrees F.
- Line a baking sheet or roasting pan with aluminum foil and cover with parchment paper.
- Coat the fish in olive oil and season on both sides (leaving skin on) with sea salt, pepper, garlic powder and herbs.
- Place the fish skin side down on the parchment paper lined baking sheet.
- Bake for 20 - 25 minutes or until an instant read thermometer shows 120 degrees F.
- Serve immediately or refrigerate for serving later. If serving later, it is best to consume the fish cold since reheating will continue to cook the fish and affect the texture adversly.
Cooking multiple pieces of fish may add to the overall cooking time.