Pan-Seared Trout with Old Bay Remoulade

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This Pan-Seared Trout with Old Bay Remoulade, charred lemon, and fresh herbs makes a restaurant-quality dinner in less than 30 minutes.

Why You’ll Love This Steelhead Trout Recipe

This dish brings together tender pan-seared fish, a tangy and spiced sauce, zesty charred lemon, and a sprinkle of fresh herbs, covering all the flavor bases. Striking the perfect balance between hearty and healthy, this pan-seared trout is elegant enough for guests but simple enough for any weeknight.

If you haven’t tried steelhead trout before, it’s quite similar to salmon in both preparation and taste. It boasts a vibrant color, a buttery texture, and a rich, indulgent flavor. Plus, steelhead trout is packed with nutrients like protein, omega-3 fatty acids, and vitamin D.

I’m using steelhead trout sourced from Norway, which is known for leading the way in sustainable fish farming. Norwegian steelhead trout are raised in the pristine, cold waters of the Norwegian fjords, which gives them a cleaner taste compared to river trout.

For more impressive fish dishes, you might also enjoy recipes like Broiled Salmon, Thai Coconut Cod, and Miso Ginger Salmon.

Ingredients

  • Steelhead Trout: This nutritious and versatile fish is the star of the dish. If you can’t find steelhead trout, salmon is a great alternative.
  • Mayo: I prefer using avocado mayo for its heart-healthy fats.
  • Lemon: You’ll need three lemons. Two are charred for garnish, and the third is used for zest and juice in the sauce. Charring the lemons brings out their natural sweetness and reduces acidity, making their flavor more intense.
  • Capers: They add a salty, briny touch.
  • Pickles: Look for Bread & Butter pickle chips; they are sweet, crisp, and tangy.
  • Old Bay Seasoning: This classic blend of celery salt, spices, and paprika pairs wonderfully with seafood.
  • Herbs: A mix of fresh parsley and dill adds a bright, fresh flavor to the dish.

For the complete list of ingredients and their quantities, refer to the recipe card below.

Step-by-Step Instructions

Step 1: Make the Old Bay Remoulade

Mix all the remoulade ingredients in a medium bowl until well combined. Set aside.

Step 2: Prepare the Fish

Pat the steelhead trout fillets dry with a paper towel. Season both the flesh and skin generously with salt and black pepper.

Step 3: Char the Lemons

Cut the lemons in half crosswise. Brush the cut sides with a little oil, then place them in a cast iron skillet over medium-high heat. Cook without moving them for about 4 to 5 minutes until they are nicely charred.

Step 4: Cook the Fish

Lower the heat to medium-low and add some oil to the pan. Place the trout fillets in the skillet, skin side down, and cook for 3 to 4 minutes without disturbing them. Carefully flip the fillets and cook for another 3 to 4 minutes until they are cooked through. Spread half of the Old Bay Remoulade on a serving platter, place the cooked fish fillets on top, and spoon the remaining sauce over them. Garnish with fresh herbs and serve with the charred lemons.

    Serving Suggestions

    To complement the flavors of this pan-seared trout, try pairing it with something fresh and vibrant. Here are a few ideas:

    • Brussels Sprouts Salad: Try a Shaved Brussels Sprouts Salad, a Raw and Roasted Brussels Sprouts Salad, or Miso Sesame Brussels Sprouts.
    • Quinoa Salad: A Broccoli Quinoa Salad or a Quinoa Tabbouleh Salad would be great choices.
    • Roasted Vegetables: Parmesan Roasted Cauliflower is a must-try with this dish!

    Storage Tips

    • Store: Keep the fish separate from the remoulade. The fish can be stored in the refrigerator for up to 2 days, while the remoulade will last up to a week.
    • Reheat: Warm the trout gently in a skillet over medium-low heat, covered to help steam the fish. Add the remoulade and herbs after the fish is warmed up.

    Equipment

    • Large skillet
    • Mixing bowl

    Ingredients 

    • 3 whole lemons, divided
    • 1/2 cup mayonnaise (I use avocado oil mayo)
    • 3 Tbsp. minced Bread & Butter pickle chips
    • 1 Tbsp. minced capers
    • 1 tsp. Old Bay seasoning
    • Dash of hot sauce (I like Tabasco)
    • 4 (6-oz.) skin-on steelhead trout fillets (preferably steelhead trout OR salmon from Norway)
    • 3/4 tsp. kosher salt
    • 1/2 tsp. cracked black pepper
    • 3 Tbsp. extra-virgin olive oil, divided
    • Fresh torn parsley leaves and fresh dill for garnish

    Instructions 

    1. Prepare Old Bay Remoulade by combining mayonnaise, pickles, the zest, and juice of 1 whole lemon, capers, Old Bay, and hot sauce in a bowl; mix well. Set aside. Prepare trout by patting fish dry with a paper towel, and seasoning the flesh and skin with salt and black pepper.
    2. Slice the remaining two lemons in half crosswise. Brush the flesh of lemons with olive oil. Heat a large cast iron or stainless steel pan over medium-high. Once hot, arrange lemons, cut side down, and cook undisturbed, until lightly charred, about 4 to 5 minutes. Transfer lemons to a plate.
    3. Add remaining 2 Tbsp. oil to the pan, and reduce heat to medium. Arrange trout fillets, skin side down, in pan. Cook for 3 to 4 minutes, undisturbed, until the skin starts to crisp. Gently flip, and cook for 3 to 4 additional minutes, until cooked through.
    4. To serve, spread half of Old Bay Remoulade on a serving platter. Arrange trout fillets overtop, and spoon the remaining remoulade overtop. Garnish with fresh herbs, and serve with charred lemons. (The juice of each lemon half can be squeezed over each fillet.)

    Notes

    • 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.
    NUTRITION INFORMATON: Serving: 0.66cup | Calories: 310kcal | Carbohydrates: 45g | Protein: 9g | Fat: 11g | Saturated Fat: 2.5g | Sodium: 400mg | Fiber: 7g | Sugar: 12g


    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

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