Rinse the steelhead trout fillets under cold water, then pat them dry with paper towels. Eliminating excess moisture ensures even cooking and a perfect sear.

Season both sides of the fillets lightly with salt and pepper. For an extra kick of flavor, sprinkle on paprika or chili flakes at this stage if desired.

Choose a large, non-stick skillet or cast-iron pan for even cooking.

Heat the olive oil over medium-high heat until it shimmers but doesn’t smoke. This prevents the fillets from sticking and helps achieve a crispy skin.

Place the fillets skin-side down in the pan. Press gently with a spatula for the first 10–15 seconds to keep the skin from curling.

Cook for 4–5 minutes, depending on the thickness, until the edges start to turn opaque. Avoid flipping too soon!

Carefully flip the fillets and cook for another 2–3 minutes until the flesh is opaque and flakes easily with a fork.

In the last minute of cooking, add the minced garlic and let it sizzle in the pan, infusing the fillets with its aroma.

Squeeze fresh lemon juice over the fillets and sprinkle with your choice of herbs for a burst of freshness.

Once cooked, transfer the fillets to a serving plate and drizzle any pan juices over them. To finish, garnish with fresh herbs or a lemon wedge for an elegant presentation.