Instructions

1. Start by patting the steelhead trout fillets dry with paper towels, which will help achieve that coveted crispy skin. Season both sides generously with salt and freshly ground black pepper.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering, ensuring the oil is hot enough to create a crispy texture.
3. Carefully add the trout fillets to the skillet, placing them skin side down. Avoid overcrowding the pan to maintain high heat. Cook without moving them for about 4-5 minutes, until the skin is crispy and a beautiful golden brown.
4. Gently flip the fillets with a spatula and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Once cooked, remove the fillets from the skillet and place them skin side up on a plate.
5. In the same skillet, reduce the heat to medium and add the butter. Allow it to melt and bubble, then add the minced garlic. Sauté the garlic for 1-2 minutes until fragrant, being careful not to let it burn.
6. Stir in the freshly squeezed lemon juice and chopped parsley, mixing well to create a vibrant sauce that adds a burst of flavor.
7. Pour the garlic lemon butter sauce over the crispy skin steelhead trout fillets, ensuring each piece is lovingly coated.
8. Serve immediately, garnished with extra parsley and lemon wedges on the side for a touch of brightness.