Grilled Steelhead Trout with Summer Garden Relish
Notes
- Buying tip: Ask for skin-on fillets at the counter. Look for deep pink-orange flesh and no fishy smell.
- Grill hack: Rub grates with a half-onion dipped in oil for extra non-stick.
- Make ahead: Relish can be made up to 2 hours ahead — keep at room temp, not the fridge.
- Level up: Add diced avocado to the relish right before serving.
- Substitution: Salmon, rainbow trout, or arctic char all work with this technique.
Ingredients
Fish
- 4 steelhead trout fillets, skin-on (6–8 oz each)
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp black pepper, freshly cracked
Summer Garden Relish
- 1 cup cherry tomatoes, halved
- ½ English cucumber, small dice
- 1 shallot, finely minced
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh mint leaves, torn
- 1 lemon, zested and juiced
- 1 tbsp red wine vinegar
- 1 tsp honey
- ¼ tsp crushed red pepper flakes
- 1 tbsp olive oil
- Flaky sea salt, for finishing
Instructions
Step 1 — Make the garden relish
Combine cherry tomatoes, cucumber, shallot, basil, mint, and red pepper flakes in a bowl. Add lemon zest and juice, red wine vinegar, honey, and 1 tbsp olive oil. Toss well, taste, and adjust salt. Let sit at room temp while you grill — the tomatoes will release their juices and become the dressing.
Step 2 — Prep the grill
Heat grill to medium-high (400–450°F). Clean grates well and oil them generously — steelhead skin will stick to a dirty grill.
Step 3 — Oil and season the fish
Pat fillets completely dry. Rub both sides with olive oil and garlic. Season flesh side with salt and pepper. Skip seasoning the skin — it’ll burn on the grill.
Step 4 — Grill skin-side down
Place fillets skin-side down on oiled grates. Close the lid. Grill undisturbed for 5–6 minutes until skin is charred and crispy and flesh is opaque about two-thirds up. Resist lifting early — the fish will release naturally when the skin is ready.
Step 5 — Flip and finish
Flip carefully and grill flesh-side down for 1–2 minutes more, just until cooked through. Internal temp: 130–135°F for silky results.
Step 6 — Top and serve
Plate fillets skin-side up to keep it crispy. Spoon the garden relish generously over each fillet, letting the juices run down. Finish with flaky sea salt. Serve immediately with grilled bread or a simple side.
