Topped with silky smooth, tangy lemon thyme butter, these beautiful steelhead trout filets with addicting crisp skin are simply irresistible!
Pat dry fillets thoroughly with paper towel. Salt & pepper on all sides. In a large skillet, heat olive oil over medium-high heat.
Add the fillets skin-side down. Reduce the heat to medium low & cook for about 5 mins. Then flip each fillet & continue to cook until cooked through, about 2 mins.
Remove onto a clean plate skin-side up and loosely cover with a foil, while prepare the sauce.
Add lemon juice, thyme & salt in a medium skillet. Bring it to a boil over medium heat & cook until it until reduced in half.
Remove thyme sprigs, reduce the heat to low & add the butter 1 tbs at a time. Swirl the pan to slowly melt the butter before adding the remaining butter.
Serve the trout with side of rice, or vegetables of your choice & lemon butter sauce on the side.