Instructions

1. Begin by patting the steelhead trout fillets dry with paper towels. Season both sides generously with salt and black pepper.
2. In a large skillet, heat the unsalted butter over medium-high heat. Allow it to melt and bubble, but be careful not to let it brown.
3. Once the butter is hot, carefully place the steelhead trout fillets in the skillet, skin side down. Cook for 3-4 minutes without moving them to allow a crispy skin to form.
4. Using a spatula, gently flip the fillets and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Once cooked, transfer the fillets to a plate and cover them loosely to keep warm.
5. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute, stirring frequently to prevent burning.
6. Pour in the freshly squeezed lemon juice, stirring to combine with the melted butter and garlic. Allow the sauce to simmer for an additional 1-2 minutes until slightly thickened.
7. Return the cooked steelhead trout to the skillet, spooning the lemon garlic butter sauce over the top to coat the fillets.
8. Garnish with freshly chopped parsley and serve hot, drizzling extra sauce over the fish if desired.