5 Tasty Trout Recipes

Smoke, broil, bake or grill ... try out the following trout recipes to discover your favorite way to cook this tasty fish

5 Tasty Trout Recipes
5 Tasty Trout Recipes
Print Recipe

I didn’t like eating trout when I was younger. Maybe it’s because I was raised on fish such as bluegills, crappie, bass and channel cats that have mild tasting, flaky, white flesh. Rich-pink trout tends to have a much more pronounced flavor than these other favorites, so I think I was a bit put off by it at first.

I know now, though, that when trout are properly prepared, that distinctive flavor is what actually makes them so good.

Small trout are tasty deep-fried, but when cooking fish over half a pound, I prefer grilling, pan-frying or baking. Trout lend themselves especially well to good sauces, so I often whip up something new when trout are heading to my dinner table.

I also love slow-cooking trout in a smoker. Fish prepared this way can be served as is, with a nice sauce, or deboned and used as an added ingredient in many delicious recipes.


The most important thing I’ve learned is, don’t be shy about experimenting. Try some of this, a little of that – a new seasoning, a new sauce, a new herb mixture. Your culinary adventures with trout are limited only by your imagination.


Smoked Trout Recipe

Ingredients:

  • 4 to 6 trout, about 1/2 to 3/4 pound each
  • 1 1/2 quarts brine (recipe follows)
  • 3 1/2 cups pecan shells soaked in water for 4 to 12 hours, or similar amount of hickory chips

Brine Ingredients:

  • 1 cup rock or ice cream salt
  • 1/4 cup brown sugar
  • 6-8 cups water

Marinade Ingredients:

  • 1 1/2 cups water
  • 1/3 cup dark brown sugar
  • 1/4 cup lemon juice
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Directions:


Brine. Combine the brine ingredients in a saucepan. Heat the mixture, stirring until it’s dissolved. Turn off the heat and add an additional quart of water. Refrigerate brine until needed.

Brining improves the flavor of smoked fish. Rinse trout in cold running water and place in brine solution. I use a large oblong Crock-Pot that can hold up to a dozen fish if I decide to smoke more. Soak fish in the brine in the refrigerator for at least 4 hours. The longer you let the fish soak, the better. I typically let it soak for 24 hours. Remove fish from the brine, rinse in cold water and pat dry.

Marinade. Mix the marinade ingredients and pour mixture into a 1-gallon or 2-gallon zip-seal freezer bag. Add fish and make sure they are thoroughly coated. Refrigerate fish in the marinade for at least 2 hours, making sure to turn the bag over occasionally.


Smoke. Prepare the smoker and spray the racks with non-stick oil. Arrange trout on the rack(s), making sure they don’t touch. Smoke the fish for 2 to 3 hours until fish flakes easily with a fork. Smoker temperature should not exceed 200 degrees F.

Trout Norfork Recipe

Ingredients:

  • 4 tablespoons butter
  • 4 slices onion
  • 4 lemon slices
  • Black pepper
  • 4 trout, 1/2 to 3/4 pound each, pan-dressed

Directions:

Preheat oven to 375 degrees. Inside each trout, place 1 tablespoon butter, 1 onion slice, 1 lemon slice and a sprinkling of black pepper. Secure with a toothpick. Arrange in a baking dish and bake 15-20 minutes or until fish flakes easily.

Broiled Trout with Rosemary Recipe

Ingredients:

  • 4 trout, 1/2 to 3/4 pound each, pan-dressed
  • Salt and black pepper
  • 4 sprigs fresh rosemary
  • 2 tablespoons vegetable oil
  • 1/2 lemon, cut into wedges

Directions:

Season each fish cavity with salt and pepper to taste. Add a sprig of rosemary inside each cavity. Rub the outside of each fish with oil. Broil 5 inches from heat source 4-5 minutes per side until cooked through. Serve with lemon wedges.

Grilled Trout with Herbs and Vegetables Recipe

Ingredients:

  • 1 medium tomato, cut in chunks
  • 1 small zucchini, cut in chunks
  • 1/2 cup seasoned croutons
  • 1/2 teaspoon basil
  • 1/4 teaspoon oregano
  • 1 medium onion, chopped
  • 1/2 cup melted butter
  • 4 ounces grated mozzarella cheese
  • 4 trout fillets, 1/4 to 1/2 pound each

Directions:

Combine tomato, zucchini, croutons, basil, oregano and onion in a bowl. Brush both sides of each trout fillet with butter, and place each fish fillet on a piece of heavy-duty aluminum foil. Spoon a quarter of the vegetable mixture on each fillet. Sprinkle each with an ounce of grated mozzarella. Seal the foil and grill for about 15 minutes, turning once. Fish is done when it flakes easily with a fork.

Grilled Lemon-Pepper Trout Recipe

Ingredients:

  • Any number of pan-dressed trout, about 1/2 to 3/4 pound each
  • Extra-virgin olive oil
  • Minced garlic
  • Lemon-pepper spice

Directions:

Rub the fish with olive oil, then sprinkle all over with garlic and lemon pepper. Place on a hot grill and allow to cook until the fish flakes easily when tested with a fork. Turn only once during cooking, but run a metal spatula under the fish every couple of minutes to be sure they don’t stick.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

Yo-Zuri

Yo-Zuri's 3DB Pencil Popper, 3DB Jerkbait 110 & 110 Deep

Bass pro Clent Davis gives the inside info on Yo-Zuri's new-for-ICAST lures.

SPRO Madeye Diver 85 & Minnow 120

SPRO Madeye Diver 85 & Minnow 120

The Madeye Diver 85 & 120 feature sound chambers that imitate various batfish.

AXS Dropshot Hook; Lazer Sharp Pro Series Avid Kit

AXS Dropshot Hook; Lazer Sharp Pro Series Avid Kit

Finesse anglers will love these new products from Eagle Claw; ICAST Fishing Gear Guide.

Penn Battle III Spinning Reel

Penn Battle III Spinning Reel

Jeff Weakly talks with Mike Rice, Product Manager at PENN Reels about the relaunch of the Penn Battle III Spinning reel.

See More Popular Videos

Trending Articles

The best jig fisherman are those that are always aware of what their jig is doing. Bass

4 Tips When Jig Fishing For Bass

Chris Schneider - August 25, 2015

The best jig fisherman are those that are always aware of what their jig is doing.

Perspective from the National Shooting Sports Foundation. Conservation & Politics

NSSF: Modern Sporting Rifles and Today's Voter

Larry Keane - July 20, 2020

Perspective from the National Shooting Sports Foundation.

Shad are a big part of the catfish angler's arsenal, as long as you can catch a few that is. Fishing How-To

How to Use Electronics to Catch Baitfish

Game & Fish Staff

Shad are a big part of the catfish angler's arsenal, as long as you can catch a few that is.

A quick look at offerings from SPRO for 2020-21. Baits & Lures

New from ICAST: Rattle Little John; Essential Series

Game & Fish Staff - July 13, 2020

A quick look at offerings from SPRO for 2020-21.

See More Trending Articles

More Fish

Serve this Homemade Crappie Patties Recipe with a homemade garlic-butter sauce. Fish

Homemade Crappie Patties Recipe

Raschell Rule

Serve this Homemade Crappie Patties Recipe with a homemade garlic-butter sauce.

A little prep work, some lard and one special ingredient are all it takes to make a memorable shore lunch. Fishing How-To

Step-by-Step Advice for an Awesome Shore Lunch

Brad Fenson - July 28, 2020

A little prep work, some lard and one special ingredient are all it takes to make a memorable...

This Crappie Scampi Recipe is a freshwater twist on the traditional shrimp dish. Fish

Quick Crappie Scampi Recipe

Raschell Rule

This Crappie Scampi Recipe is a freshwater twist on the traditional shrimp dish.

Fishing for eating-sized flatheads is an easy and fun way to supply an excellent fish fry. Catfish

Flathead Catfish for the Plate

Keith Sutton - June 05, 2020

Fishing for eating-sized flatheads is an easy and fun way to supply an excellent fish fry.

See More Fish

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now