18 Delicious Grilled Trout Recipes for Summer

Every summer evening deserves a meal that’s as refreshing as a cool breeze, and what better way to celebrate the season than with perfectly grilled trout? Whether you’re a seasoned grill master or just starting out, our roundup of 18 delicious recipes promises to bring variety and flavor to your table. From zesty marinades to herb-infused delights, get ready to transform your summer dinners into unforgettable feasts. Let’s dive in!

Grilled Trout with Lemon and Dill

Kickstarting the summer grilling season, this Grilled Trout with Lemon and Dill recipe marries the delicate flavors of fresh fish with the bright zest of citrus and the aromatic freshness of dill, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 2 whole trout, cleaned and scaled (about 1 lb each)
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 lemons, thinly sliced
• 1/4 cup fresh dill, finely chopped
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the trout dry with paper towels, both inside and out, to ensure a crisp skin.
3. Brush each trout generously with olive oil, then season inside and out with sea salt and black pepper.
4. Stuff the cavity of each trout with lemon slices, dill, and minced garlic, distributing evenly for maximum flavor.
5. Place the trout on the grill, cooking for about 5-7 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
6. Carefully flip the trout using a spatula, ensuring the stuffing remains intact inside the fish.
7. Remove from the grill and let rest for 2-3 minutes before serving to allow the juices to redistribute.

Heirloom tomatoes or a crisp arugula salad make perfect accompaniments to this dish, highlighting the trout’s succulent texture and the harmonious blend of lemon and dill. Serve with an additional drizzle of olive oil and a sprinkle of fresh dill for an extra touch of elegance.

Spicy Grilled Trout with Mango Salsa

Elevate your summer dining with this Spicy Grilled Trout with Mango Salsa, a dish that masterfully balances the heat of perfectly seasoned fish with the sweet, tangy freshness of mango salsa. It’s a vibrant, flavor-packed meal that’s as visually stunning as it is delicious.

Ingredients

• 2 fresh trout fillets, skin-on for crispiness
• 1 tbsp smoked paprika, for a deep, smoky heat
• 1 tsp cayenne pepper, for a fiery kick
• 1/2 tsp sea salt, finely ground
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 ripe mango, diced into 1/4-inch pieces
• 1/2 red onion, finely chopped for a sharp bite
• 1 jalapeño, seeds removed and minced
• 1/4 cup cilantro leaves, freshly chopped
• 1 lime, juiced for brightness

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F to ensure a perfect sear without burning.
2. In a small bowl, mix smoked paprika, cayenne pepper, and sea salt. Rub this spice blend evenly over both sides of the trout fillets.
3. Drizzle olive oil over the fillets to help the spices adhere and to prevent sticking on the grill.
4. Place the trout skin-side down on the grill. Cook for 4 minutes, then flip carefully and cook for another 3 minutes. The skin should be crispy, and the flesh opaque.
5. While the trout cooks, combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa. Stir gently to mix.
6. Remove the trout from the grill and let it rest for 2 minutes to allow the juices to redistribute.
7. Serve each trout fillet topped with a generous spoonful of mango salsa.

Succulent and flaky, the trout pairs beautifully with the vibrant mango salsa, offering a delightful contrast of textures and flavors. For an extra touch of elegance, serve on a bed of quinoa or alongside grilled asparagus.

Grilled Trout with Garlic Butter Sauce

Lusciously tender and bursting with flavor, this Grilled Trout with Garlic Butter Sauce is a testament to the simplicity of ingredients coming together to create something extraordinary. Perfect for a summer evening, it pairs beautifully with a crisp white wine and the company of good friends.

Ingredients

• 2 whole trout, cleaned and deboned
• 4 tbsp unsalted butter, rich and creamy
• 3 cloves garlic, freshly minced
• 1 tbsp fresh lemon juice, bright and zesty
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the trout dry with paper towels, both inside and out, to ensure a crisp skin.
3. Season the trout inside and out with sea salt and black pepper, rubbing the spices gently into the flesh.
4. Place the trout on the grill, cooking for about 4-5 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
5. While the trout cooks, melt the butter in a small saucepan over low heat, stirring in the minced garlic and lemon juice until fragrant, about 2 minutes.
6. Remove the trout from the grill and drizzle generously with the garlic butter sauce, garnishing with fresh parsley before serving.

Now, the Grilled Trout with Garlic Butter Sauce is ready to delight. The fish’s flaky texture and the sauce’s rich, aromatic flavors make it a dish that’s as visually appealing as it is delicious. Consider serving it over a bed of wild rice or alongside grilled asparagus for a complete meal.

Herb-Crusted Grilled Trout

Kickstart your culinary adventure with this Herb-Crusted Grilled Trout, a dish that marries the delicate flavors of fresh trout with the aromatic embrace of garden herbs, all kissed by the smoky char of the grill.

Ingredients

• 2 whole trout, cleaned and butterflied
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped mixed fresh herbs (parsley, dill, and thyme)
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, sea salt, and black pepper to create a vibrant marinade.
3. Generously brush both sides of the butterflied trout with the marinade, ensuring every nook is coated for maximum flavor.
4. Sprinkle the chopped mixed herbs evenly over the trout, pressing gently to adhere the herbs to the surface.
5. Place the trout on the preheated grill, skin-side down, and cook for 4-5 minutes until the skin is crispy and releases easily from the grates.
6. Carefully flip the trout using a spatula and grill for an additional 3-4 minutes, or until the flesh is opaque and flakes easily with a fork.
7. Remove the trout from the grill and let it rest for 2 minutes to allow the juices to redistribute.

Every bite of this Herb-Crusted Grilled Trout offers a symphony of textures, from the crispy herb crust to the tender, flaky flesh. Serve it alongside a crisp, citrusy salad or atop a bed of wild rice for a meal that’s as visually stunning as it is delicious.

Grilled Trout with Almond and Parsley

Captivating the essence of summer, this grilled trout dish marries the delicate flavors of fresh fish with the nutty crunch of almonds and the bright freshness of parsley, creating a symphony of textures and tastes that are as pleasing to the palate as they are to the eye.

Ingredients

• 2 whole fresh trout, cleaned and scaled
• 1/4 cup rich extra virgin olive oil
• 1/2 cup slivered almonds, lightly toasted
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, thinly sliced
• 1 tsp finely ground sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the trout dry with paper towels, both inside and out, to ensure a crisp skin when grilled.
3. Brush each trout generously inside and out with the extra virgin olive oil, then season evenly with the sea salt and black pepper.
4. Stuff the cavity of each trout with the lemon slices and half of the chopped parsley, reserving the rest for garnish.
5. Place the trout on the preheated grill, cooking for about 5-7 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
6. During the last 2 minutes of grilling, sprinkle the slivered almonds over the trout to lightly toast them on the grill, enhancing their nutty flavor.
7. Remove the trout from the grill and garnish with the remaining fresh parsley and any additional almonds if desired.

With its perfectly crispy skin and tender, flaky interior, this grilled trout is a testament to the beauty of simple, quality ingredients. Serve it alongside a crisp white wine and a salad of mixed greens for a meal that sings of summer’s bounty.

Grilled Trout with Chili Lime Marinade

Lusciously charred and bursting with vibrant flavors, this Grilled Trout with Chili Lime Marinade is a testament to the simplicity and elegance of summer cooking. Perfectly balanced between spicy and tangy, it’s a dish that promises to transport your taste buds to a lakeside feast under the sun.

Ingredients

• 2 whole trout, cleaned and butterflied
• 1/4 cup fresh lime juice, squeezed from ripe, juicy limes
• 2 tbsp honey, for a touch of natural sweetness
• 1 tbsp chili powder, for a warm, smoky depth
• 2 cloves garlic, minced to release their pungent aroma
• 1 tsp salt, to enhance all the flavors
• 1/2 tsp freshly ground black pepper, for a subtle heat
• 2 tbsp extra virgin olive oil, rich and fruity
• Fresh cilantro leaves, for a bright, herbal garnish

Instructions

1. In a small bowl, whisk together the fresh lime juice, honey, chili powder, minced garlic, salt, and black pepper until well combined.
2. Slowly drizzle in the extra virgin olive oil while continuously whisking to create a smooth, emulsified marinade.
3. Place the butterflied trout in a large, shallow dish and generously coat both sides with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Remove the trout from the marinade, letting any excess drip off, and place it skin-side down on the grill. Cook for 4-5 minutes, or until the skin is crispy and releases easily from the grates.
6. Carefully flip the trout and grill for an additional 3-4 minutes, or until the flesh is opaque and flakes easily with a fork.
7. Transfer the grilled trout to a serving platter and garnish with fresh cilantro leaves for a pop of color and flavor.

Succulent and flaky, the trout’s delicate texture pairs beautifully with the bold chili lime marinade, creating a harmonious blend of flavors. Serve it alongside a crisp, green salad or atop a bed of quinoa for a complete, nutritious meal that’s as pleasing to the eye as it is to the palate.

Grilled Trout with Honey Mustard Glaze

Captivating the essence of summer dining, this Grilled Trout with Honey Mustard Glaze marries the delicate flavors of fresh fish with the bold sweetness of honey and the tangy depth of mustard, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 2 whole trout, cleaned and butterflied
• 1/4 cup pure, golden honey
• 2 tbsp Dijon mustard, smooth and robust
• 1 tbsp fresh lemon juice, brightly acidic
• 2 cloves garlic, finely minced
• 1 tbsp extra virgin olive oil, rich and fruity
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the golden honey, Dijon mustard, fresh lemon juice, and finely minced garlic until the mixture is smooth and well combined.
3. Brush both sides of the butterflied trout with the rich extra virgin olive oil, then season evenly with the finely ground sea salt and freshly cracked black pepper.
4. Place the trout skin-side down on the preheated grill. Close the lid and cook for 4 minutes, allowing the skin to crisp without moving the fish.
5. Carefully flip the trout using a spatula. Brush the top with the honey mustard glaze, then close the lid and cook for an additional 3 minutes.
6. Flip the trout once more, glaze the other side, and grill for a final 2 minutes, or until the fish flakes easily with a fork and the glaze is caramelized.
7. Remove the trout from the grill and let it rest for 2 minutes before serving to allow the juices to redistribute.

Delight in the contrast of the crispy, caramelized exterior against the tender, flaky trout beneath, with the honey mustard glaze offering a perfect balance of sweetness and tang. Serve atop a bed of wild rice or alongside grilled asparagus for a meal that celebrates the bounty of the season.

Grilled Trout with Rosemary and Thyme

Yearning for a dish that marries the simplicity of grilling with the sophistication of fresh herbs? This Grilled Trout with Rosemary and Thyme is a testament to how minimal ingredients can create a symphony of flavors, perfect for a summer evening.

Ingredients

• 2 whole trout, cleaned and scaled (about 1 lb each)
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly chopped rosemary
• 1 tbsp freshly chopped thyme
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 lemon, thinly sliced

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the trout dry with paper towels, both inside and out, to ensure a crisp skin.
3. Brush each trout generously with the extra virgin olive oil, coating both the exterior and the cavity.
4. Season the inside of each trout with half of the sea salt and black pepper, then stuff with the chopped rosemary, thyme, and lemon slices.
5. Place the trout on the grill, cooking for about 4-5 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
6. Tip: Resist the urge to move the trout too soon; letting it sear undisturbed ensures those beautiful grill marks.
7. Tip: If the skin starts to stick, it’s not ready to flip. Wait another minute before checking.
8. Tip: For an extra burst of flavor, squeeze additional fresh lemon juice over the trout just before serving.

Juxtaposing the crispiness of the skin with the tender, flaky flesh, this dish is a celebration of textures. Serve it atop a bed of wild rice or alongside grilled asparagus for a meal that’s as visually stunning as it is delicious.

Grilled Trout with Orange and Ginger

On a warm summer evening, nothing quite compares to the delicate flavors of Grilled Trout with Orange and Ginger, a dish that marries the freshness of the sea with the bright zest of citrus and the warm spice of ginger.

Ingredients

• 2 whole trout, cleaned and scaled (about 1 lb each)
• 1 large navel orange, thinly sliced
• 2 tbsp freshly grated ginger
• 3 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp finely chopped fresh parsley

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the trout dry with paper towels, both inside and out, to ensure a crisp skin.
3. Season the inside of each trout with 1/2 tsp of sea salt and 1/4 tsp of black pepper, then stuff with orange slices and 1 tbsp of grated ginger per fish.
4. Brush the outside of each trout with olive oil and season with the remaining salt and pepper.
5. Place the trout on the grill, cooking for about 4-5 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
6. Carefully remove the trout from the grill and let it rest for 2 minutes to allow the juices to redistribute.
7. Sprinkle with chopped parsley before serving to add a fresh, herby brightness.

Just as the trout comes off the grill, the orange and ginger meld into a fragrant, slightly caramelized glaze that complements the fish’s natural sweetness. Serve atop a bed of wild rice or with a side of grilled asparagus for a meal that’s as visually stunning as it is delicious.

Grilled Trout with Tomato Basil Relish

Gracefully balancing the delicate flavors of fresh trout with the vibrant zest of summer produce, this dish is a celebration of simplicity and sophistication. Grilled to perfection, the trout is adorned with a tomato basil relish that bursts with freshness, making it an ideal centerpiece for any al fresco dining occasion.

Ingredients

• 2 whole trout, cleaned and butterflied
• 1 cup ripe cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1 lemon, thinly sliced

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a medium bowl, gently toss the cherry tomatoes, basil, olive oil, balsamic vinegar, sea salt, and black pepper to create the relish. Set aside to allow the flavors to meld.
3. Season the butterflied trout inside and out with a pinch of sea salt and black pepper, then stuff each with lemon slices for a bright, citrusy aroma.
4. Place the trout on the grill, skin side down, and cook for 4-5 minutes until the skin is crispy and releases easily from the grates. Flip carefully and grill for another 3-4 minutes, or until the flesh is opaque and flakes easily with a fork.
5. Transfer the grilled trout to a serving platter and generously top with the tomato basil relish.

Best enjoyed immediately, the grilled trout offers a succulent texture that contrasts beautifully with the crisp, tangy relish. For an extra touch of elegance, serve alongside a chilled glass of Sauvignon Blanc to complement the dish’s vibrant flavors.

Grilled Trout with Cajun Spices

Whispering through the culinary winds of the South, this Grilled Trout with Cajun Spices brings a symphony of flavors to your table, perfectly balancing the delicate sweetness of the fish with the bold, fiery notes of Cajun seasoning.

Ingredients

• 1 whole trout, cleaned and scaled (about 1.5 lbs), with silvery skin and fresh, clean scent
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely ground Cajun seasoning, with a vibrant blend of paprika, garlic powder, and cayenne
• 1 tsp coarse sea salt, for a crunchy texture and mineral depth
• 1/2 tsp freshly ground black pepper, for a sharp, aromatic kick
• 1 lemon, thinly sliced, with bright, zesty aroma
• 2 sprigs fresh thyme, for an earthy, slightly minty fragrance

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the trout dry with paper towels, both inside and out, to ensure the skin crisps beautifully on the grill.
3. Brush the trout inside and out with the extra virgin olive oil, coating it evenly for a golden, crispy exterior.
4. Sprinkle the Cajun seasoning, sea salt, and black pepper over the trout, rubbing the spices gently into the skin and cavity for maximum flavor penetration.
5. Place the lemon slices and thyme sprigs inside the trout’s cavity, infusing the fish with citrusy and herbal notes as it cooks.
6. Grill the trout for about 6-7 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork, indicating perfect doneness.
7. Let the trout rest for 3 minutes off the grill before serving, allowing the juices to redistribute for a moist, flavorful bite.

How the trout emerges from the grill is nothing short of magical—its skin crackling with spices, the flesh beneath tender and flaky, carrying the smoky whispers of the grill. Serve it atop a bed of wild rice or alongside a crisp, green salad to complement its robust flavors.

Grilled Trout with Soy Sauce and Ginger

Kickstarting our culinary journey, this Grilled Trout with Soy Sauce and Ginger is a testament to the harmony of simple ingredients transforming into an exquisite dish. Perfectly suited for a summer evening, it marries the delicate flavors of fresh trout with the boldness of soy and the warmth of ginger.

Ingredients

• 1 whole trout, cleaned and scaled (about 1.5 lbs), with vibrant, pink gills
• 2 tbsp rich, dark soy sauce
• 1 tbsp freshly grated ginger, with its pungent, spicy aroma
• 1 tbsp pure honey, for a touch of natural sweetness
• 1 tbsp toasted sesame oil, with its nutty depth
• 2 cloves garlic, finely minced, offering a sharp kick
• 1/4 cup finely sliced scallions, for a crisp, fresh finish
• 1/2 tsp finely ground black pepper, to add a subtle heat

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean to prevent sticking.
2. In a small bowl, whisk together the soy sauce, grated ginger, honey, sesame oil, minced garlic, and black pepper until well combined.
3. Pat the trout dry with paper towels, then generously brush both the inside and outside with the marinade, reserving some for basting.
4. Place the trout on the grill, cooking for about 5 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
5. During the last 2 minutes of grilling, baste the trout with the remaining marinade to enhance the flavor and create a glossy finish.
6. Remove the trout from the grill and let it rest for 3 minutes to allow the juices to redistribute.
7. Sprinkle the sliced scallions over the top before serving.

Zesty and aromatic, this grilled trout boasts a crispy skin giving way to tender, flaky flesh, infused with the umami richness of soy and the zing of ginger. Serve it atop a bed of jasmine rice or with a side of grilled asparagus for a complete, visually stunning meal.

Grilled Trout with Blackened Seasoning

Nothing elevates a simple fish dinner quite like the bold flavors of blackened seasoning, and this grilled trout recipe is a testament to that. Perfectly charred on the outside while remaining succulent inside, it’s a dish that promises to transport your taste buds straight to the heart of Cajun country.

Ingredients

• 2 fresh trout fillets, skin-on for that crisp texture
• 2 tbsp unsalted butter, melted to a golden hue
• 1 tbsp smoked paprika, for a deep, earthy warmth
• 1 tsp garlic powder, finely ground for even distribution
• 1 tsp onion powder, offering a subtle sweetness
• 1/2 tsp cayenne pepper, for a kick that lingers
• 1/2 tsp dried thyme, crushed to release its aromatic oils
• 1/2 tsp sea salt, coarse for that perfect seasoning crunch
• 1/4 tsp freshly ground black pepper, for a sharp, pungent note

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, sea salt, and black pepper to create the blackened seasoning mix.
3. Brush both sides of the trout fillets with the melted butter, ensuring an even coat for maximum flavor and moisture.
4. Generously sprinkle the blackened seasoning mix over both sides of the fillets, pressing lightly to adhere.
5. Place the fillets skin-side down on the grill, cooking for 4-5 minutes until the skin is crispy and charred.
6. Carefully flip the fillets using a spatula, cooking for an additional 3-4 minutes until the flesh is opaque and flakes easily with a fork.
7. Remove from the grill and let rest for 2 minutes to allow the juices to redistribute.

Juicy and bursting with flavor, this grilled trout with blackened seasoning is a masterpiece of texture and taste. Serve it atop a bed of creamy grits or alongside a crisp, citrusy salad for a meal that’s as visually stunning as it is delicious.

Grilled Trout with Cilantro Lime Butter

Gracefully balancing the delicate flavors of fresh trout with the vibrant zest of cilantro and lime, this dish is a testament to the simplicity and elegance of summer grilling. Perfect for al fresco dining, it promises a light yet satisfying meal that’s as visually appealing as it is delicious.

Ingredients

• 2 whole fresh trout, cleaned and deboned
• 1/4 cup unsalted butter, softened to room temperature
• 2 tbsp freshly chopped cilantro
• 1 tbsp freshly squeezed lime juice
• 1 tsp finely grated lime zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp rich extra virgin olive oil

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the softened butter, chopped cilantro, lime juice, lime zest, sea salt, and black pepper, mixing until fully incorporated. Tip: For an even more flavorful butter, let it sit for 10 minutes to allow the flavors to meld.
3. Pat the trout dry with paper towels, both inside and out, to ensure a crisp skin. Lightly brush both sides of the trout with olive oil and season the inside with a pinch of salt and pepper.
4. Carefully place the trout on the preheated grill, cooking for about 4-5 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork. Tip: Avoid moving the fish too soon to prevent sticking and ensure those beautiful grill marks.
5. Once cooked, remove the trout from the grill and immediately top each with a generous dollop of the cilantro lime butter, allowing it to melt slightly over the hot fish. Tip: Serve with additional lime wedges on the side for an extra burst of citrus.

As the butter melts into the flaky, moist trout, it creates a luxurious sauce that complements the smoky char from the grill. The bright notes of lime and cilantro cut through the richness, offering a refreshing contrast. For a stunning presentation, serve the trout on a platter garnished with fresh cilantro sprigs and lime slices, inviting guests to dig in.

Grilled Trout with Maple Syrup Glaze

Unveiling a dish that marries the delicate flavors of fresh trout with the sweet, caramel notes of maple syrup, this recipe is a testament to the beauty of simple, yet sophisticated, ingredients coming together. Perfect for a summer evening, the grilled trout with maple syrup glaze offers a harmonious balance of sweet and savory, with a hint of smokiness from the grill.

Ingredients

• 2 whole fresh trout, cleaned and scaled
• 1/4 cup pure maple syrup, preferably dark amber for its robust flavor
• 2 tbsp fresh lemon juice, for a bright acidity
• 1 tbsp extra virgin olive oil, rich and fruity
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 sprigs fresh thyme, for aromatic depth

Instructions

1. Preheat your grill to a medium-high heat, aiming for a consistent 375°F to ensure even cooking.
2. In a small bowl, whisk together the maple syrup, lemon juice, and olive oil until well combined. This glaze will caramelize beautifully on the grill.
3. Season the trout inside and out with sea salt and black pepper, then stuff each cavity with a sprig of fresh thyme for an herby infusion.
4. Brush the trout generously with the maple syrup glaze, reserving half for basting during grilling.
5. Place the trout on the grill, cooking for about 4-5 minutes per side. Baste with the remaining glaze after flipping to build a glossy, flavorful crust.
6. Tip: Keep the grill lid closed as much as possible to maintain temperature and infuse the fish with a subtle smokiness.
7. Tip: Use a fish spatula to gently flip the trout, ensuring the skin doesn’t stick and the fish remains intact.
8. Tip: The trout is done when the flesh is opaque and flakes easily with a fork, indicating perfect doneness.

The grilled trout emerges with a crispy, caramelized exterior giving way to moist, flaky flesh, infused with the sweet and tangy glaze. Serve it atop a bed of wild rice or with a side of grilled asparagus for a meal that’s as visually stunning as it is delicious.

Grilled Trout with Pesto Sauce

Nothing heralds the arrival of summer quite like the delicate flavors of freshly grilled trout, especially when adorned with a vibrant pesto sauce that sings of basil and garlic. This dish, a harmonious blend of simplicity and sophistication, promises to transport your senses to a serene lakeside retreat with every bite.

Ingredients

• 2 whole rainbow trout, cleaned and scaled (about 1 lb each)
• 1/4 cup rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1 cup fresh basil leaves, packed
• 1/4 cup toasted pine nuts
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup rich extra virgin olive oil (for pesto)

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the trout dry with paper towels, then brush both sides with olive oil and season evenly with sea salt and black pepper.
3. Place the trout on the grill, skin-side down, and cook for 4-5 minutes until the skin is crispy and releases easily from the grates.
4. Carefully flip the trout and grill for an additional 3-4 minutes, or until the flesh is opaque and flakes easily with a fork.
5. While the trout cooks, combine basil leaves, pine nuts, minced garlic, and Parmesan cheese in a food processor. Pulse until finely chopped.
6. With the processor running, slowly drizzle in 1/4 cup of olive oil until the pesto is smooth and emulsified.
7. Remove the trout from the grill and let it rest for 2 minutes before serving to allow the juices to redistribute.
8. Drizzle the grilled trout with the freshly made pesto sauce just before serving.

Best enjoyed when the trout’s crispy skin contrasts beautifully with the creamy pesto, this dish pairs wonderfully with a crisp white wine or a light, citrusy salad for a complete meal that celebrates the essence of summer.

Grilled Trout with Smoked Paprika

Savory and succulent, grilled trout with smoked paprika is a dish that marries the delicate flavors of fresh fish with the deep, smoky warmth of paprika, creating a meal that’s both refined and utterly satisfying.

Ingredients

• 2 whole fresh trout, cleaned and scaled
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 lemon, thinly sliced
• 2 sprigs fresh rosemary

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the trout dry with paper towels, both inside and out, to ensure a crisp skin.
3. Brush the trout generously with extra virgin olive oil, coating both sides evenly.
4. Season the inside and outside of the trout with smoked paprika, sea salt, and black pepper, rubbing the spices gently into the skin.
5. Place lemon slices and rosemary sprigs inside the cavity of each trout for aromatic flavor.
6. Grill the trout for 5-7 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
7. Tip: Avoid moving the trout too soon after placing it on the grill to prevent sticking and ensure beautiful grill marks.
8. Tip: For an extra smoky flavor, add a small handful of soaked wood chips to the coals if using a charcoal grill.
9. Tip: Let the trout rest for 3 minutes after grilling to allow the juices to redistribute, ensuring a moist and flavorful bite.

With its crispy skin and tender, flaky interior, this grilled trout is a testament to the power of simple ingredients. Serve it alongside a crisp, green salad or a mound of garlicky mashed potatoes for a meal that’s as visually stunning as it is delicious.

Grilled Trout with Balsamic Glaze

Beneath the golden hues of summer, Grilled Trout with Balsamic Glaze emerges as a symphony of flavors, marrying the delicate, flaky texture of fresh trout with the rich, tangy sweetness of a balsamic reduction. This dish, perfect for al fresco dining, promises to elevate your culinary repertoire with its simplicity and elegance.

Ingredients

• 2 whole fresh trout, cleaned and butterflied
• 1/4 cup rich extra virgin olive oil
• 3 tbsp aged balsamic vinegar
• 2 tbsp pure honey
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 sprigs fresh rosemary
• 1 lemon, thinly sliced

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small saucepan over low heat, combine the balsamic vinegar and honey, stirring constantly until the mixture thickens into a glaze, about 5 minutes. Remove from heat and set aside.
3. Brush both sides of the trout with olive oil, then season the inside and outside with sea salt and black pepper.
4. Place the rosemary sprigs and lemon slices inside the cavity of each trout for aromatic flavor.
5. Grill the trout skin-side down for 4-5 minutes, then carefully flip and grill for another 3-4 minutes, or until the flesh is opaque and flakes easily with a fork.
6. During the last minute of grilling, brush the balsamic glaze over the trout, allowing it to caramelize slightly.
7. Remove the trout from the grill and let it rest for 2 minutes before serving to allow the juices to redistribute.

Glazed to perfection, the trout boasts a crispy skin juxtaposed with tender, moist flesh, while the balsamic glaze adds a glossy finish and a burst of flavor. Serve atop a bed of wild rice or alongside grilled asparagus for a meal that’s as visually stunning as it is delicious.

Conclusion

Feasting on grilled trout has never been easier with these 18 mouthwatering recipes perfect for your summer gatherings. Whether you’re a seasoned grill master or a curious newbie, there’s something here to delight your taste buds. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy grilling!

Bella Bacinos