Keto Spinach and Cheese Stuffed Steelhead Trout (or Salmon) (Recipe)

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This recipe is probably our very favorite thing we’ve had since I’ve started the Keto diet. The kids loved it and I even had a serving of the leftovers for breakfast. Don’t hate! It was delicious!

I am aware that there are probably a thousand different recipes out there, very similar to this one, but, usually involving salmon. This recipe would be just as delicious using salmon, for sure, but I typically have Steelhead. I find that the Steelhead Trout has a very similar taste and texture to the salmon, but it’s usually less expensive. Weeknight meals at our house need to be easy and quick. I also like for my recipes to use ingredients that aren’t expensive and are easy to find. Last but not least, another checkbox for me is that whatever I’m making, NOT make an unnecessary mess in the kitchen. For this reason, I use as few dishes as possible and a lot of times, I’ll bake our meals instead of pan frying them. I actually melted my butter for this, in the microwave, directly in the glass casserole dish I would bake my fish in. This one is no muss, no fuss, but so delicious! Super easy and quick, even for a week night.

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Spinach and Cheese Stuffed Steelhead Trout

Servings: 6


24 oz Steelhead Trout filet (or six 4oz filets)
6 tbsp Salted Butter
2 tbsp Extra Virgin Olive Oil
1 cup Raw Spinach
6 oz Cream Cheese
1 tsp Minced Garlic, I like Spice World, ORGANIC GARLIC
2 oz Parmesan Cheese


Pre-heat the oven to 400 degrees. Begin by melting about 3 tbsp of the butter. The rest of the butter will be used later. Pour the melted butter into a long casserole dish. Prepare the trout by slicing into 6 individual filets, (unless you purchased them that way) discarding the skin if you wish. Then, with a sharp knife, make a slit in the side, starting about one half inch from the top, and stopping the same distance from the bottom. Brush all sides of the trout filets with Olive Oil. Season well with Salt and Pepper. Set the fish aside. Finely chop the spinach and place in a bowl with one teaspoon of water; microwave the spinach until it is wilted, approx. 3 minutes. Add to the spinach, the softened cream cheese, garlic, and parmesan cheese. Mix well. Stuff each filet with about 2 Tbsp of the cheese mixture. Arrange trout filets in the casserole dish with the melted butter, adding one small pad of the remaining butter to the top of each one. Bake for 15-16 minutes. Do not overcook, the fish is done when it will flake with a fork.

I really hope you enjoy this recipe! I had mine with a side of sautéed zucchini. A really easy side dish to go with a super-easy main course.

This recipe is approximately 386 calories per serving, 2.5g carbs, 29.6g  fat, and 22g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

The original recipe that was the inspiration for my adaptation can be found here: