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Trout (or Salmon) with Caper-Garlic Lemon Butter Sauce

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Steelhead Trout with Caper-Garlic Lemon Butter Sauce – healthy, low-carb dinner rich in lean protein and omega-3 fatty acids. And did I say it was gluten free?!

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As I was cooking this beautiful steehead trout, I couldn’t help thinking that this recipe would work great with salmon as well!  Steelhead trout is an incredibly easy fish to cook.  It’s a pretty fatty fish, it doesn’t stick to the pan and cooks fast and easy thanks to its rich fat content!  I highly recommend that you try steelhead trout – it’s tasty, easy to handle, and very healthy (at least, according to this website).

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Trout (or Salmon) with Caper-Garlic Lemon Butter Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 servings

Trout (or Salmon) with Caper-Garlic Lemon Butter Sauce


  • 1.5 lb steel head trout or salmon (3 fish fillets)
  • 1 tablespoon Italian herb seasoning (dried thyme, oregano, parsley, combined)
  • salt, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons capers, drained
  • 4 garlic cloves, diced
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons butter, softened


  1. Season the tops of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom.
  2. In a large skillet, heat olive oil on medium heat until heated but not smoking. 1 tablespoon of olive oil is enough as fish will release lots of its own oil (steelhead trout is a fatty kind of fish). Add fish fillets, skin side up, non-skin side down. Cook for about 1.5 minutes on medium heat, making sure the oil does not smoke. Turn the fillets over, skin side down. Cook for another 1.5 minutes on medium-low heat (keeping oil from burning). Remove from heat, close the pan with the lid, and let the fish sit for 5-10 minutes until flaky and cooked through completely.
  3. After the fish is cooked through, using spatula, carefully remove fillets to the plate, separating the fillet from the skin (skin will remain on the bottom of the pan). Carefully scrape the fish skin off the bottom of the pan, making sure to leave the fish oil in the pan.
  4. Add capers, diced garlic, and lemon juice to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 2 tablespoons of butter, off heat, to the caper sauce, stirring, until butter melts and forms a creamy mixture.
  5. Add fish back to the pan, spoon sauce over the fish and serve.



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{ 7 comments… add one }
  • Lori Stehlik September 5, 2016, 12:11 am

    Added a bit of dill and baked it. Delicious.

  • Tanja Perez Williams August 29, 2017, 10:22 am

    What would you serve this with as a side?

    • Julia November 3, 2017, 6:08 pm

      Rice, green veggies, such as asparagus, spinach.

  • Kate Crespo September 24, 2017, 10:04 am

    I’ve made this twice now…this recipe is now my favorite way to cook trout. Thank you! It sooo delicious!

    • Julia October 31, 2017, 7:57 pm

      Thank you, Kate! Happy that you enjoyed this recipe! 🙂

  • maria reilly November 9, 2017, 9:07 pm

    It still was too raw after 3 minutes of frying.. I was using salmon 🙁

    • Julia November 13, 2017, 8:36 pm

      Cook it a bit longer – all stoves and ovens have different temperatures, and it also depends on what kind of pan you use.

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