Grilled Steelhead Trout


Now that the spring in Southern Oregon is in full force and the weather is warm, I prefer to prepare many of our meals outside on the backyard barbecue.  Our barbecue sits out on the back deck only a few short steps from the kitchen.  When barbecuing meals for our family, I simply roll the barbecue in front of the sliding glass door so I can easily keep an eye on the grill temperature and quickly deal with any flare ups as they may occur.

During the work week, I often cook fish for dinner for Bruce and myself.  I love to cook fish because it is quick, easy, healthy and most importantly, we both enjoy it.  What I enjoy about living in Southern Oregon is that we have access to some really great species of fish. For local fish, Chinook salmon, rainbow trout, bass and steelhead top the list. If we take a short drive west to the Oregon Coast, we have access to ling cod, tuna, and snapper fresh from the ocean.

OLYMPUS DIGITAL CAMERABear Creek earlier this spring….

Bear Creek is a tributary of the Rogue River here in Southern Oregon.  Bear Creek runs through the middle of the Rogue Valley and during certain times of the year, you can actually see salmon and steelhead making their journey back from the ocean to their spawning grounds a few miles upstream.  Bear Creek is home to many species of plants and animals including otters, beavers, ducks, and turtles.

Of all the fish that I cook for my family, steelhead is one of my favorite fish to prepare.  Steelhead trout lead a different lifestyle as compared to the other species of trout that inhabit our local creeks, lakes and reservoirs.  It’s an anadromous fish and that means it is born in the fresh water, spends most of its life in the salt water ocean and returns later in life back to the fresh water stream where it was born to spawn.

My Grilled Steelhead Trout is simple to prepare and perfect for a busy weekday meal.  Steelhead trout is similar in texture and taste to salmon.  Just marinate the fresh fillets in a homemade teriyaki sauce, toss on the grill and within minutes dinner is done. Enjoy!  Tessa


  • 12-16 ounce steelhead fillet (use salmon if you prefer)
  • 1/2 cup teriyaki sauce (see recipe below)
  • toasted sesame seeds (optional)

Wash and skin the steelhead fillet. Cut the fish into large serving sized pieces.  Marinate the fish in teriyaki sauce for at least 1/2 hour.  Heat up the barbecue and lightly oil the grates.  Place fillets on hot barbecue.  If you don’t have a barbecue, that’s okay…  Feel free to prepare the fish on a grill pan on your stove or broil it in your oven. Cook for only a few minutes, flipping fish only once.  Fish is done when it begins to flake with a fork.  Be sure to not over cook.  Remove from heat, drizzle with teriyaki sauce and serve.  Makes 2 – 3 servings.

Teriyaki Sauce Ingredients:

  • 1 cup soy sauce
  • 1 cup sugar
  • 1/2 cup mirin (Japanese sweet wine)
  • 3 tsp minced garlic
  • 1 tsp minced ginger
  • 2 Tbs cornstarch

In a medium sized saucepan whisk together soy sauce, sugar, mirin, garlic, ginger, and cornstarch.  On medium low, cook mixture stirring occasionally for a half an hour or so until mixture has thickened.  Let cool.  Any leftover teriyaki sauce can be stored in the refrigerator for a couple of weeks in an airtight container.


24 thoughts on “Grilled Steelhead Trout

  1. Raymund

    Honestly I haven’t tried trout yet but a Canadian friend of mine told me if I love salmon then I would love trout as well. Hope I can try them out soon

  2. Karen

    I grill most nights during the summer when we are at our cottage in Maine but I’ve never grilled fish…thinking it might stick and break when turning. I’ll have to give it a try.

    1. Tessa

      Hey Karen! There’s no shame in using a grill basket for fish. I use mine whenever I have a large fillet or whole fish that I worry about falling apart during the flip. Otherwise, a hot clean oiled grill is the ticket :).

  3. Sissi

    Tessa, I envy you all: the backyard, the barbecue and the local fish! Your trout looks fabulous and I love the teriyaki glaze of course. There is nothing better than fish grilled on a real barbecue (not a grill pan or oven!). Maybe one day…

  4. mjskit

    Oh how my Bobby would love to land a steelhead from an Oregon stream! What a great way to prepare it! It looks delicious! I love teriyaki and fish!

  5. sippitysup

    That is some might nice grill work. I sometimes see steelhead at the market but it’s not that common in SoCal. I have been seeing arctic char lately which sort (tastewise) like a cross between steelhead and salmon. GREG

    1. Tessa

      Thank you Greg! I’ve never tasted steelhead until I moved to Oregon years ago. We used to have to go out and catch them ourselves. It was until recently I’ve noticed it sold in stores. Great tasting fish in my opinion! I’m not familiar with the char that you talk about so I need to keep an eye out and purchase some when I do see it.

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