Honey Balsamic Steelhead Trout

Honey Balsamic Steelhead Trout blends slightly tart yet sweet flavors using balsamic vinegar, honey, brown sugar, lemon juice, and garlic to create an incredible, lightly glazed trout. Pair it with roasted broccoli, and you have yourself a complete meal.

If you’re looking for a few more seafood recipes, don’t miss my Creamy Tuscan Steelhead TroutCreole Fish EtouffeeFoil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce, and Pan Seared Salmon with Succotash!

honey balsamic steelhead trout with roasted broccoli

While searching for tasty but healthy dinner ideas, this glazed steelhead trout recipe was a perfect choice. Simple meals like this are on constant rotation in my home. They are easy to pull together and equate to a fulfilling meal in the end.

Another great thing about this recipe is can be easily converted into a sheet pan meal. Grab a baking sheet (paid link) and line your broccoli around the trout as it’s cooking. It’s an all in one meal you’ll enjoy time and time again.

single piece of glazed steelhead trout

Ingredients you’ll need:

honey balsamic steelhead trout ingredients
  • The steelhead trout filet is the main focus of this recipe. I grab a fresh whole filet from my local grocer. Frequently mistaken for salmon, steelhead trout is also bright orange-pink flesh but is thinner, milder, and cooks slightly faster than salmon. It’s a cross between salmon and trout.
  • The trout is seasoned simply with Himalayan sea salt, black pepper, and Creole seasoning.
  • The honey balsamic glaze is my favorite part of this dish. A combination of raw honey, light brown sugar, balsamic vinegar, white wine (you can also use white cooking wine), minced garlic, and lemon juice turn a good piece of fish into a great one.
  • The broccoli florets are tossed in olive oil before baking and seasoned with Himalayan sea salt.
  • And to finish, oregano is sprinkled on top of it all.
pouring extra glaze on finished fish

How to make Honey Balsamic Steelhead Trout:

  1. Seasoning the trout is the most important step. I kept the seasoning for this recipe fairly simple so it wouldn’t overpower the dish. Sea salt, black pepper, and creole seasoning will do the trick.
  2. To make the honey balsamic glaze, you’ll combine honey, balsamic vinegar, lemon juice, white wine of your choice, brown sugar, and minced garlic. The sweeter ingredients help to balance out the tartness from the balsamic vinegar. The “glaze” forms naturally as these ingredients are combined.
  3. Pour the glaze on each filet and outline the fish with fresh broccoli. You can certainly use other vegetables in place of broccoli, but make sure it can hold up to the oven temperatures. You can also mix the broccoli in the sauce to give it a boost as well.
adding honey balsamic glaze to trout before placing in oven

What other vegetables could I serve?

Vegetables good for baking that would be great as a side include asparagus, brussels sprouts (halved), butternut squash, baby carrots, and cauliflower.

trout served with broccoli

There are a lot of benefits to eating this type of fish but the most important one for this dinner recipe will be the taste!

Honey Balsamic Steelhead Trout
Honey Balsamic Steelhead Trout baked whole and prepared as a sheet pan meal
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honey balsamic steelhead trout with roasted broccoli

Honey Balsamic Steelhead Trout

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

  • Author: Eric Jones
  • Total Time: 30 minutes
  • Yield: 3 1x


Honey Balsamic Steelhead Trout blends slightly tart & sweet flavors to create an lightly glazed trout. Pair with roasted broccoli.


Units Scale
  • 2 lb. Steelhead Trout Filet
  • 1/4 cup Honey
  • 1/4 cup Brown Sugar
  • 1/2 cup Balsamic Vinegar
  • 1 tbsp. White Wine
  • 1 tbsp. Minced Garlic
  • 1 tsp. Lemon Juice
  • 1 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Creole Seasoning
  • 1 lb. Broccoli Florets
  • 1 tbsp. Olive Oil
  • 1/4 tsp. Oregano


  1. Pre-heat oven to 375 degrees. Grease an enabled cast-iron skillet with butter or olive oil.
  2. Slice your steelhead into equal portions. Season with 1/2 tsp. sea salt, black pepper, and creole seasoning. Add fish to the (oven-safe) skillet. Set to the side.
  3. Add honey, balsamic vinegar, lemon juice, white wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on low heat, then slightly increase heat to medium and cook until it begins to thicken for an additional 5 to 10 minutes if needed. Remove from the heat and allow to cool for a few minutes.
  4. Pour the honey balsamic glaze over the steelhead trout fillets in the skillet. 
  5. Toss your broccoli florets in olive oil and 1/2 tsp. salt.
  6. Place broccoli in the same pan as the fish. Add oregano over the fish and broccoli. 
  7.  Bake for 10 minutes.


You can substitute white cooking wine for the dry white wine in this recipe.

You can cook your broccoli on a separate baking sheet (paid link) as well. They can bake at the same temperature for the same amount of time.

If you like your broccoli more tender, you can roast your broccoli separately for 15 to 20 minutes. This way, you can make sure your fish is cooked perfectly while allowing your broccoli to cook a bit longer if you choose.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: American


  • Calories: 431
  • Sugar: 28g
  • Sodium: 732mg
  • Fat: 15.4g
  • Carbohydrates: 35.1g
  • Fiber: 3.1g
  • Protein: 68.3g
  • Cholesterol: 168mg

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  1. This looks amazing! However, I don’t have a cast iron pan; would this recipe still work if I baked the trout in a baking sheet with foil?

    1. Eric Jones says:

      Hi, Alicia. Baking it in a baking sheet or pan should be good enough for this recipe. Please let me know if you have any other questions. Thanks!

  2. Can you use salmon with this recipe

    1. Eric Jones says:

      Hi DaNisha! Yes. Salmon is often considered a good substitute for steelhead trout. You can use and prepare steelhead trout like you would salmon in most cases. However, I have not tried this recipe using salmon.

  3. Yummmm!! I made this recipe for my boyfriend (who has never eaten trout before) and he absolutely loved it! I too added a few extra minutes to the cook time on the trout, bringing it to about 13 minutes total. The balsamic glaze for this is fantastic, cooked mine down for about 8 minutes, just perfect👌 chefs kiss!!💋 I recommend this recipe to anyone who is willing to try something new and delicious. Thank you dudethatcookz!!

  4. Fantastic!! I love a complete meal one pan (and saucepan) meal. My trout was pretty thick so it took 15 minutes but definitely recommend anyone check at the 10 min mark. Trout was perfect!

  5. Well Dude you can Cookz! It was a delicious recipe, and I gave 1 more minute in the oven due to anxiety. 😬. I roasted root vegetables
    Ahead of time. My husband immediately commented it was really delicious. Perfect recipe. I will look for you again! Thank you!

    1. Eric Jones says:

      Thanks a lot Maria for sharing! I really appreciate it and super glad you all enjoyed it. Thanks again!

  6. I’m looking forward to making this fish for my parents anniversary tomorrow. But it seems 10 minutes isn’t long enough time for fish and broccoli. Can you please confirm the recipes is correct. Thanks

    1. Eric Jones says:

      Hi CJ! The cooking time is correct (10 minutes baking time in a pre-heated oven). However, if you like your broccoli more tender, you can always roast your broccoli separately for 15 to 20 minutes (total bake time). This way, you can make sure your fish is cooked perfectly while allowing your broccoli to cook a bit longer if you choose. Have a nice celebration with your parents!

      1. Thank you so much..everything is prep and will be in oven around 5ish. Its It’s smelling good just from prepping I know is will be delicious

  7. Becky Whitcomb says:

    Quick question – Is the nutrition information at the end of the recipe for the entire TWO POUNDS of fish, OR per serving, and if per serving, how many ounces of fish per serving?

    1. Eric Jones says:

      Hi, Becky. The nutritional information is based on the yield/per serving. So for example, this recipe is based on 2 lbs. of fish and serves 3 so that equates to approximately 10 oz. of fish per serving.

  8. This was delicious!
    Though, the cooking time was written in two different places with two different times.
    At the end of the instructions is says ‘bake 10 minutes’. I immediately thought that wasn’t long enough, but didn’t want to risk ruining the $$ spent on the trout.
    As the trout is baking, scrolled back up the recipe just to double check things; and there it is at the top. ‘Cook time: 35 minutes’.
    (I know someone reading this is going to think, ‘you should know that 10 minutes isn’t long enough!’ Lol )
    Adjusted my timer and it turned out just fine.

    1. Eric Jones says:

      Hi CJ,

      Our apologies for the confusion. The bake time for the fish is correct in the detailed instructions; which is 10 minutes. The cook time at the top of the recipe card reflects the cook time for all steps in the process including the sauce. We have adjusted this time to better reflect the sum of the detailed steps, but it is always better to undercook and adjust the time based on preference. Glad it still turned out great!

  9. This recipe was absolutely amazing! My husband is a Trout fisherman and though he loves the sport doesn’t quite care for the flavor of Trout which results in us giving our Trout away. I have tried several recipes and this is the first time where he said” You can make this again.” I didn’t have cilantro so doubled up on the parsley as the recipe suggested. It was outstanding! I have also shared this with the wives of his friends that he fishes with and they agree. Thank you so very much!

    1. Eric Jones says:

      Thanks so much, Patti! What amazing feedback!

  10. Joseph Richard says:

    bonjour compatriote louisianais. J’ai adoré la recette et j’ai hâte d’en essayer plus …

    1. Eric Jones says:

      Hello Joseph! Glad you enjoyed it!

  11. We tried this on some rainbow trout we caught and it was incredible. Now we want to find a way to simplify it to make while camping… I’m wondering if I couldn’t make the glaze ahead of time? Do you think it would keep if made a day in advance?

    1. Eric Jones says:

      Hi, Sara! You could certainly make the honey balsamic glaze ahead of time. Since it doesn’t have any dairy ingredients, it should hold up just fine.

  12. Lisa L Griffin says:

    We really enjoyed this recipe! The sauce is amazing. Almost too much so, I wanted to just eat a whole bowl of it.

    1. Eric Jones says:

      Haha! That sauce is pretty special, yet so simple. Thanks for giving it try and so glad you enjoyed it!

  13. Kathy Worsley says:

    I made this recipe tonight on our rainbow trout. I’ve grown a bit tired of my garlic butter, and my son loves fishing… so very glad I found it!! Amazing! My only sadness was the extra sauce when the trout was consumed! I wanted to use every last drop ?

    1. Eric Jones says:

      Wow, thanks Kathy! This is pretty awesome for me to hear. I’m glad you all enjoyed it and thanks for sharing!

  14. Your trout recipe was truly amazing. Everyone loved it, the sauce on the rice made it so so good.
    Thanks a million!

    1. Eric Jones says:

      I’m so glad you and your family enjoyed it!

  15. Excellent flavor. I did not have steel head but rainbow trout and
    they were whole head and tail on. Cooked it as normal with the
    seasonings and the sauce. Had quite a bit of sauce left to drizzle
    over the fish after flaking it off the bones. Will make it again,

    1. Eric Jones says:

      Hello Mary, glad you enjoyed the recipe! The sauce is absolutely my favorite part.

  16. Made this tonight, my entire family said it was the best fish I’ve made so far! Will definitely add to my list of repeats. Thanks!

    1. Melissa this is so awesome I truly appreciate that this gives me the inspiration to keep cooking. Thank you

  17. This looks super flavorful and so delicious. I love the addition of white vine in this one. We love fish and we have it like every friday. Can’t wait to give this a go.

  18. This recipe is seriously making me hungry!! I love the flavours that you have used. Will be making this for sure!

  19. I love trout and this preparation looks amazing. I can’t wait to make it!

  20. This looks delicious! My husband and I are always trying to work more fish into our diets, but we’re not really into plain fish dishes. This looks like something we’d both love! Can’t wait to give it a try!

  21. Oh wow! wonderful clicks, totally drooling over pics! I am a seafood lover and this is perfect for my family.

  22. This trout has turned out so delicious! I’m literally drooling looking at the pics.

  23. This trout looks perfect! I’ve been trying to cook fish more lately, and trying to branch out to different types of fish that I don’t normally buy. Trout is going to be next on my list and I am going to try this recipe! It looks so so good.

  24. The trout looks amazing! İ love your beautiful preparation pictures. And absolutely will keep your recipe. Pin it..! 🙂

    1. Thanks so much I appreciate it!

  25. This looks so amazing! And Im not typically a fish person, so that’s saying something!!!

    1. Wow thank you Kelly! I appreciate it.

  26. This trout looks like a perfect meal for the whole family. LOVE the combination of flavors in your sauce and how easy it is to prepare! Definitely a winning dinner! 🙂

  27. I will be trying this recipe for sure. My husband always go out to fish trout and this sauce will be on my list. Thank you so much for sharing.

    1. Shobee I think this sauce is great with trout. Please let me know how it comes out. Thanks!