Low Carb

Honey Balsamic Steelhead Trout

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By blending the slightly tart yet sweet flavors from the honey glaze and garlic, you can turn a good piece of Steelhead Trout into something great. Hello, Honey Balsamic Steelhead Trout!

Honey Balsamic Steelhead Trout

While in the search for tasty but healthy dinner ideas, this Sheet Pan Honey Balsamic Steelhead Trout recipe was the perfect choice. Sheet pan dinners are very popular because the are simple to pull together and equate to a full meal in the end.

Making the Honey Balsamic Steelhead Trout:

  • Seasoning the trout is the most important step. I keep the seasoning for this recipe fairly simple as to not overpower the dish. Sea salt, black pepper and creole seasoning will do the trick.
  • To make the balsamic glaze, you’ll combine honey, balsamic vinegar, lemon juice, white cooking wine (or wine of your choice), brown sugar and minced garlic. The sweeter ingredients help to balance out the tartness from the balsamic vinegar.
  • Pour the glaze on the entire 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.

Vegetables good for baking with this Honey Balsamic Steelhead Trout include Asparagus, Bell Peppers, Brussels Sprouts (halved), Butternut Squash, Baby Carrots, and Cauliflower. You can also mix the broccoli in the sauce to give it a boost as well. 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

And 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

Honey Balsamic Steelhead Trout

  • Author: Eric
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 5 1x


This Honey Balsamic Steelhead Trout blends the slightly tart yet sweet flavors from the honey balsamic glaze and garlic with trout for an amazing seafood dinner!



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


  1. Begin by adding 2 tbsp of butter to a cooking pan and cook broccoli florets for 10 minutes on medium heat, covered.
  2. Add non-stick spray or butter to large baking sheet. 3. Place the entire Steelhead Trout filet on the baking sheet and season with sea salt, black pepper and creole seasoning.
  3. Pre-heat cooking pan to medium/low heat then add 3 tbsp of butter and allow it to melt.
  4. Add honey, balsamic vinegar, lemon juice, white cooking wine, brown sugar and minced garlic to pan. Cook for 5 minutes on lower heat, then slightly increase heat and cook until it begins to bind.
  5. Once complete, pour balsamic mixture over the entire Steelhead Trout filet.
  6. Add oregano over the fish and place the cooked broccoli on the sides of the baking sheet.
  7. Pre-heat oven to 375 degrees and cook ingredients for 10 minutes.
  8. Sprinkle parsley if desired, then serve.

  • Category: Dinner
  • Method: Baked
  • Cuisine: American


  • Calories: 431
  • Fat: 15.4

Keywords: Honey Balsamic Steelhead Trout, Honey Steelhead Trout, Steelhead Trout

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  1. 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.

  2. 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! 🙂

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

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

  5. 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.

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

  7. I haven’t cooked trout at home before, but now I totally need to try it! This looks delicious, and the broccoli is the perfect accompaniment!

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

  9. 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!

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

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

  12. 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.

  13. 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!

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

  14. 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,

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

  16. Kathy Worsley

    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 ?

  17. Pingback: Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce | Dude That Cookz

  18. Pingback: Korean-Style Glazed Mushrooms | Dude That Cookz

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