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Simple Pan-Seared Steelhead


  • 4 skin-on steelhead fillets (6 oz & 1" thick each)
  • Salt and ground black pepper
  • 1 tsp canola oil


  • Heat a 12-inch heavy-bottomed skillet for 3 minutes over high heat.
  • Sprinkle fillets with salt and ground black pepper.
  • Add oil to pan; swirl to coat.
  • When oil shimmers (but does not smoke) add fillets skin side down and sear for 30 seconds, being careful not to move them around in the pan.
  • Reduce heat to medium-high and continue to cook until skin side is well browned, about 4 1/2 minutes.
  • Turn fillets and cook until firm, but not hard.
  • Remove fillets from pan and let stand 1 minute.
  • Serve with a squirt of fresh lemon or lime.

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