18 Delicious Trout Recipes for Every Occasion

Zesty, versatile, and utterly delicious, trout is the star of the show in our roundup of 18 mouthwatering recipes perfect for any occasion. Whether you’re whipping up a quick weeknight dinner, hosting a fancy brunch, or simply craving some comfort food, we’ve got a trout dish that’ll make your taste buds dance. Dive into our collection and discover your new favorite way to enjoy this beloved fish!

Grilled Lemon Butter Trout

Summer evenings call for something light yet satisfying, and this grilled lemon butter trout hits the spot perfectly. You’ll love how the buttery, citrusy flavors meld with the smoky char from the grill.

Ingredients

• 2 whole trout, cleaned and deboned (about 1 lb each)
• 4 tbsp unsalted butter, melted (or olive oil for a lighter version)
• 2 lemons, sliced (plus extra for serving)
• 2 tbsp fresh parsley, chopped (dill works too)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (for greasing the grill)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F. Tip: A well-heated grill prevents sticking.
2. Brush the trout inside and out with olive oil, then season with salt and pepper.
3. Stuff each trout with lemon slices and half of the parsley. Tip: The lemon infuses the fish with flavor as it cooks.
4. Place the trout on the grill and cook for 4-5 minutes per side. Look for the skin to crisp and the flesh to flake easily.
5. During the last minute of cooking, brush the trout with melted butter for a rich finish.
6. Remove from the grill and garnish with the remaining parsley and extra lemon slices.

Perfectly grilled, the trout is juicy inside with a slightly crispy skin. Serve it over a bed of quinoa or with grilled asparagus for a complete meal.

Pan-Seared Trout with Almonds

Oh, you’re going to love this pan-seared trout with almonds. It’s simple, elegant, and packed with flavors that’ll make your weeknight dinner feel special.

Ingredients

• 2 trout fillets (about 6 oz each, skin-on for crispiness)
• 1/4 cup sliced almonds (toasted for extra flavor)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• 1 lemon (cut into wedges for serving)

Instructions

1. Pat the trout fillets dry with paper towels. This ensures a crispy skin.
2. Season both sides of the fillets with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place the fillets skin-side down in the skillet. Cook for 4 minutes without moving to get that perfect crisp.
5. Flip the fillets carefully. Add butter to the skillet. Cook for another 3 minutes until the fish flakes easily.
6. Remove the fillets from the skillet. Keep warm.
7. In the same skillet, add the sliced almonds. Toast for 1-2 minutes until golden, stirring constantly.
8. Sprinkle the toasted almonds over the trout. Serve with lemon wedges on the side.

Golden and crispy on the outside, tender and flaky inside, this trout is a delight. Try serving it over a bed of wild rice or with a side of steamed green beans for a complete meal.

Baked Trout with Herbs and Garlic

Today’s the perfect day to whip up something light yet flavorful, and this baked trout with herbs and garlic is just the ticket. You’ll love how simple it is to make, yet how impressive it tastes.

Ingredients

• 1 whole trout, cleaned (about 1.5 lbs)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 lemon, sliced (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the trout dry with paper towels to ensure the skin gets crispy.
3. Rub the trout inside and out with olive oil, then season with salt and pepper.
4. Stuff the trout with minced garlic, rosemary, and thyme for maximum flavor.
5. Place the trout on the prepared baking sheet and arrange lemon slices on top for a fresh, zesty touch.
6. Bake for 20-25 minutes, or until the flesh flakes easily with a fork and the skin is slightly crispy.
7. Let it rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably moist and flaky, this trout is bursting with herby, garlicky goodness. Try serving it over a bed of quinoa or with roasted veggies for a complete meal that’s as nutritious as it is delicious.

Trout Meunière

Feeling like impressing your dinner guests with a classic yet simple dish? Trout Meunière is your go-to. It’s elegant, flavorful, and surprisingly easy to whip up.

Ingredients

• 2 whole trout, cleaned and deboned (about 1 lb each, or ask your fishmonger to prepare them)
• 1/2 cup all-purpose flour (for dredging, plus extra if needed)
• 4 tbsp unsalted butter (divided, or use clarified butter for a richer flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 lemon, juiced (about 2 tbsp, adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish, optional)
• Salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)

Instructions

1. Pat the trout dry with paper towels. This helps the flour stick better and ensures a crispy skin.
2. Season both sides of the trout with salt and pepper.
3. Dredge the trout in flour, shaking off any excess. Tip: Use a shallow dish for easy dredging.
4. Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat until the butter stops foaming.
5. Carefully add the trout to the skillet. Cook for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the pan; cook in batches if necessary.
6. Remove the trout from the skillet and keep warm.
7. Wipe the skillet clean, then melt the remaining 2 tbsp butter over medium heat. Cook until the butter turns a nutty brown color, about 2 minutes.
8. Remove from heat and stir in the lemon juice. Tip: The sauce will bubble up, so stand back!
9. Pour the butter sauce over the trout and garnish with chopped parsley.

Just like that, you’ve got a dish with a perfect balance of crispy and tender textures, brightened by the lemony butter sauce. Serve it with a side of steamed greens or roasted potatoes for a complete meal.

Smoked Trout Pâté

Kick off your next gathering with this effortlessly elegant smoked trout pâté. It’s creamy, smoky, and just the right amount of tangy—perfect for spreading on crackers or toast.

Ingredients

• 8 oz smoked trout, skin removed (look for sustainably sourced)
• 1/2 cup cream cheese, softened (full-fat for best texture)
• 2 tbsp sour cream (or Greek yogurt for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for brightest flavor)
• 1 tsp Dijon mustard (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh dill, chopped (plus extra for garnish)

Instructions

1. In a medium bowl, flake the smoked trout into small pieces, checking for any bones.
2. Add the softened cream cheese, sour cream, lemon juice, and Dijon mustard to the bowl with the trout.
3. Use a fork to mix everything together until well combined but still slightly chunky for texture.
4. Stir in the black pepper and fresh dill, mixing until evenly distributed throughout the pâté.
5. Transfer the mixture to a serving dish, smoothing the top with the back of a spoon.
6. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
7. Before serving, garnish with additional fresh dill for a pop of color and freshness.

Creamy with a delightful smoky depth, this pâté pairs wonderfully with crisp cucumber slices or atop a warm baguette. Its light yet rich flavor makes it a versatile choice for any occasion.

Trout Almondine

Ready to whip up something that feels fancy but is surprisingly simple? Trout Almondine is your go-to for a quick, elegant meal that doesn’t skimp on flavor. You’ll love how the buttery almonds complement the delicate fish.

Ingredients

• 2 trout fillets (about 6 oz each, skin-on for crispiness)
• 1/2 cup sliced almonds (toasted for extra flavor)
• 4 tbsp unsalted butter (divided, for richness)
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon (juiced, about 2 tbsp, adjust to taste)
• Salt and pepper (to season)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Pat the trout fillets dry with paper towels to ensure a crispy skin.
2. Season both sides of the fillets with salt and pepper.
3. Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat until the butter is foamy.
4. Place the fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is golden and crispy.
5. Carefully flip the fillets and cook for another 2-3 minutes. Remove from the skillet and set aside.
6. In the same skillet, add the remaining 2 tbsp butter and sliced almonds. Toast the almonds for 1-2 minutes until golden, stirring constantly to prevent burning.
7. Remove the skillet from heat and stir in the lemon juice.
8. Spoon the almond and butter sauce over the trout fillets. Garnish with chopped parsley.

Light and flaky with a nutty crunch, this Trout Almondine is a showstopper. Serve it over a bed of greens or with roasted veggies for a complete meal that’s as nutritious as it is delicious.

Crispy Skin Trout with Soy Ginger Glaze

Got a hankering for something that’s both fancy and fuss-free? This crispy skin trout with a soy ginger glaze is your ticket to a restaurant-quality meal at home, no chef’s hat required.

Ingredients

• 2 trout fillets, skin on (about 6 oz each, for even cooking)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp honey (or maple syrup for a vegan twist)
• 1 tsp fresh ginger, grated (keep the peel on for easier grating)
• 1 tbsp vegetable oil (or any neutral oil with a high smoke point)
• 1/4 tsp red pepper flakes (adjust to taste)
• 1 tbsp unsalted butter (optional, for extra richness)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Pat the trout fillets dry with paper towels. This ensures the skin gets super crispy.
2. In a small bowl, whisk together soy sauce, honey, and grated ginger. Set aside.
3. Heat oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place trout fillets skin-side down in the skillet. Press gently with a spatula for the first 30 seconds to prevent curling.
5. Cook undisturbed for 3-4 minutes, until the skin is golden and crispy. Flip carefully.
6. Cook the other side for 2 minutes, then pour the soy ginger glaze over the fillets.
7. Add red pepper flakes and butter (if using) to the skillet. Spoon the glaze over the trout for another minute.
8. Remove from heat. Garnish with green onions.

Just like that, you’ve got a dish with a crackling skin and a glaze that’s sweet, salty, and a little spicy. Serve it over a bed of steamed rice or with a side of sautéed greens to soak up all that delicious sauce.

Trout en Papillote with Vegetables

Just imagine unwrapping a little parcel of joy at the dinner table, revealing perfectly cooked trout and vibrant veggies steamed in their own juices. It’s a healthy, fuss-free meal that feels a bit fancy but is totally doable on a weeknight.

Ingredients

• 2 trout fillets (about 6 oz each, skin-on for extra flavor)
• 1 cup julienned carrots (thin strips cook faster)
• 1 cup sliced zucchini (about 1/4-inch thick for even cooking)
• 1/2 cup thinly sliced red onion (soak in cold water for 5 minutes to mellow the bite)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed tastes brighter)
• 1 tsp minced garlic (about 1 clove)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 sprigs fresh thyme (or 1/2 tsp dried thyme)

Instructions

1. Preheat your oven to 400°F (200°C). This high heat ensures the fish cooks quickly and stays moist.
2. Cut two large pieces of parchment paper, about 12×16 inches each. They need to be big enough to fold over the ingredients.
3. Divide the carrots, zucchini, and red onion evenly between the two parchment pieces, piling them in the center.
4. Drizzle 1 tbsp olive oil over each pile of veggies, then sprinkle with salt, pepper, and minced garlic. Toss lightly right on the parchment.
5. Place a trout fillet on top of each veggie pile, skin-side down. Drizzle with lemon juice and top with thyme sprigs.
6. Fold the parchment over the fish and veggies, then crimp the edges tightly to seal. This creates a steam pocket—no leaks allowed!
7. Bake on a baking sheet for 12-15 minutes. The packets will puff up when done.
8. Let rest for 2 minutes before carefully opening (watch out for steam!).

Flaky trout, tender-crisp veggies, and aromatic thyme steam greet you when you open the packet. Serve it right in the parchment for a fun, no-mess presentation that’ll wow your guests.

Spicy Cajun Trout

Perfect for those evenings when you’re craving something with a bit of a kick, this Spicy Cajun Trout is a breeze to whip up. You’ll love how the bold flavors come together in under 30 minutes.

Ingredients

• 2 trout fillets (about 6 oz each, skin-on for extra crispiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, sliced (for serving)
• 2 tbsp butter (for a richer flavor)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the trout fillets dry with paper towels to ensure the skin gets crispy.
3. Rub each fillet with olive oil, then evenly coat both sides with Cajun seasoning, salt, and black pepper.
4. Place the fillets skin-side down on the prepared baking sheet and dot each with 1 tbsp of butter.
5. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the skin is crispy.
6. Let the trout rest for 2 minutes before serving to allow the juices to redistribute.

Mouthwateringly good, this Spicy Cajun Trout boasts a crispy skin with tender, flaky meat underneath. Serve it with lemon slices for a bright finish or over a bed of greens for a lighter meal.

Trout with Dill and Cucumber Sauce

Mmm, imagine this: a perfectly cooked trout, its skin crispy and golden, topped with a refreshing dill and cucumber sauce that’s just bursting with flavor. It’s the kind of dish that feels fancy but is surprisingly simple to make at home.

Ingredients

• 1 lb trout fillets (skin-on for extra crispiness)
• 1/2 cup sour cream (or Greek yogurt for a lighter version)
• 1/4 cup finely chopped cucumber (peeled and seeded for a smoother sauce)
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the trout fillets dry with paper towels to ensure they get crispy, then season both sides with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the trout fillets skin-side down. Cook for 3-4 minutes until the skin is crispy and golden.
4. Flip the fillets carefully and cook for another 2-3 minutes on the other side. Transfer to the prepared baking sheet and finish cooking in the oven for 5 minutes to ensure they’re cooked through.
5. While the trout cooks, mix the sour cream, chopped cucumber, dill, and lemon juice in a small bowl. Season with a pinch of salt and pepper to taste.
6. Once the trout is done, let it rest for a couple of minutes before serving. This helps the juices redistribute, making the fish even more tender.
7. Serve the trout hot, topped with the dill and cucumber sauce. Garnish with extra dill if you like.

Enjoy the contrast of the crispy-skinned trout against the cool, creamy sauce. It’s a dish that’s as pleasing to the eye as it is to the palate, perfect for a summer dinner al fresco.

Rainbow Trout with Mango Salsa

Wow, have you ever wanted to impress your friends with a dish that’s as colorful as it is delicious? Rainbow Trout with Mango Salsa is your ticket to a meal that’s both easy to make and bursting with flavors.

Ingredients

• 1 lb rainbow trout fillets (skin-on for extra crispiness)
• 1 cup diced mango (ripe but firm)
• 1/2 cup diced red bell pepper (for a sweet crunch)
• 1/4 cup finely chopped red onion (soak in cold water to mellow the bite)
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp chopped cilantro (omit if you’re not a fan)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the trout fillets skin-side down on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Bake for 12-15 minutes, or until the fish flakes easily with a fork. Tip: Don’t overcook to keep it moist.
4. While the trout bakes, combine mango, red bell pepper, red onion, lime juice, and cilantro in a bowl. Mix gently to avoid mashing the mango. Tip: Let the salsa sit for 10 minutes to meld flavors.
5. Once the trout is done, let it rest for 2 minutes before serving. This helps redistribute the juices.
6. Serve each fillet topped with a generous spoonful of mango salsa. Tip: Pair with a side of quinoa or greens for a complete meal.

Zesty and fresh, this dish brings a perfect balance of sweet and savory. The trout’s crisp skin contrasts beautifully with the juicy salsa, making every bite a delight. Try serving it on a warm summer evening for a meal that feels like a celebration.

Trout Chowder

Got a craving for something hearty yet light? This trout chowder is your go-to, blending rich flavors with a creamy texture that’s surprisingly easy to whip up.

Ingredients

• 1 lb fresh trout fillets, skin removed (or substitute with any firm white fish)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (more if you love garlic)
• 2 cups potatoes, diced (Yukon Golds work great for creaminess)
• 1 cup corn kernels (fresh or frozen)
• 4 cups fish or vegetable stock (homemade if possible for better flavor)
• 1 cup heavy cream (half-and-half for a less rich option)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt butter over medium heat until foamy.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced potatoes and corn, stirring to coat with the butter and onion mixture.
5. Pour in the fish or vegetable stock, bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender.
6. Gently add trout fillets to the pot, simmering for another 5 minutes until fish flakes easily with a fork.
7. Stir in heavy cream, salt, and pepper, heating through but not boiling to prevent curdling.
8. Ladle into bowls, garnish with fresh parsley, and serve hot.

Makes you wonder why you haven’t tried this sooner, right? The chowder’s creamy base perfectly complements the tender trout, while the corn adds a sweet crunch. Try serving it with crusty bread for dipping or a side salad for a complete meal.

Honey Glazed Trout with Walnuts

This honey glazed trout with walnuts is a game-changer for your weeknight dinners. It’s sweet, crunchy, and ready in no time.

Ingredients

• 2 trout fillets (about 6 oz each), skin-on for crispiness
• 1/4 cup honey (warmed for easier glazing)
• 1/2 cup walnuts, chopped (toast them for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best taste)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the trout fillets dry with paper towels to ensure the skin gets crispy.
3. Brush both sides of the fillets with olive oil and season with salt and pepper.
4. Place the fillets skin-side down on the prepared baking sheet.
5. Drizzle the warmed honey over the fillets, using a spoon to spread it evenly.
6. Sprinkle the chopped walnuts over the top, pressing lightly so they stick to the honey.
7. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the walnuts are golden.
8. Drizzle with lemon juice right before serving to add a fresh zing.

Delightfully crispy skin meets the sweet and nutty topping, making every bite a perfect balance. Serve it over a bed of greens or with roasted veggies for a complete meal.

Trout Tacos with Avocado Crema

Perfect for those evenings when you’re craving something light yet satisfying, these trout tacos with avocado crema are a breeze to whip up. You’ll love the fresh flavors and the creamy texture of the avocado crema that ties everything together.

Ingredients

• 1 lb trout fillets, skin-on (for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 cup shredded cabbage (for crunch)
• Lime wedges (for serving)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F).
2. Rub the trout fillets with olive oil, then season both sides with chili powder, salt, and black pepper.
3. Grill the trout skin-side down for 4 minutes, then flip and cook for another 3 minutes until the fish flakes easily with a fork.
4. While the trout cooks, warm the tortillas on the grill for about 30 seconds per side. Keep them wrapped in a towel to stay warm.
5. For the avocado crema, mash the avocado in a bowl and mix in sour cream, lime juice, and cilantro until smooth.
6. Flake the cooked trout into large pieces, discarding the skin if desired.
7. To assemble, spread a spoonful of avocado crema on each tortilla, top with trout, shredded cabbage, and an extra drizzle of crema.
8. Serve immediately with lime wedges on the side.

Here’s how these tacos come together: the trout is perfectly flaky and slightly smoky, while the avocado crema adds a cool, creamy contrast. Try serving them with a side of grilled corn or a crisp salad for a complete meal.

Herbed Trout Quiche

Perfect for a lazy weekend brunch or a light dinner, this herbed trout quiche combines flaky fish with creamy eggs and fresh herbs. You’ll love how easy it is to make, and how impressive it looks on the table.

Ingredients

• 1 pre-made pie crust (or homemade if you’re feeling ambitious)
• 4 large eggs
• 1 cup heavy cream (half-and-half works in a pinch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb trout fillet, skin removed and flaked
• 1/4 cup fresh dill, chopped (parsley or chives make great substitutes)
• 1/4 cup fresh parsley, chopped
• 1/2 cup shredded Gruyère cheese (Swiss is a fine alternative)

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork to prevent puffing.
2. In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Set aside.
3. Heat the olive oil in a skillet over medium heat. Add the flaked trout and cook for 2-3 minutes, just until it’s warmed through. Remove from heat.
4. Spread the trout evenly over the bottom of the pie crust. Sprinkle the dill, parsley, and Gruyère cheese on top.
5. Pour the egg mixture over the filling, ensuring it’s evenly distributed.
6. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted in the center should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This helps it set and makes for cleaner cuts.

Key to this quiche’s charm is its creamy interior contrasted with the crisp crust and tender trout. Serve it warm with a side of arugula salad for a complete meal that’s sure to impress.

Trout Cakes with Remoulade Sauce

After a long day, you want something delicious but not too complicated, right? Trout cakes with remoulade sauce are your answer—crispy on the outside, tender inside, and packed with flavor.

Ingredients

• 1 lb cooked trout, flaked (fresh or canned works)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 egg, beaten (helps bind the cakes)
• 2 tbsp Dijon mustard (adds a nice tang)
• 1/4 cup finely chopped red onion (soak in cold water to mellow the bite)
• 2 tbsp chopped fresh parsley (dill works too)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1/2 cup remoulade sauce (store-bought or homemade)

Instructions

1. In a large bowl, mix the flaked trout, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, red onion, parsley, salt, and pepper until well combined.
2. Shape the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the fridge for 15 minutes to firm up—this prevents falling apart during cooking.
3. Heat olive oil in a large skillet over medium heat. Once hot, add the trout cakes in batches, avoiding overcrowding. Cook for 3-4 minutes per side, or until golden brown and crispy.
4. Transfer cooked cakes to a paper towel-lined plate to drain any excess oil. Repeat with remaining cakes, adding more oil if needed.
5. Serve warm with remoulade sauce on the side or drizzled on top.

Unbelievably good, these trout cakes have a perfect balance of textures and flavors. Try serving them on a bed of mixed greens for a light meal or as sliders with mini buns for a fun twist.

Trout and Spinach Stuffed Shells

Perfect for a cozy dinner, these trout and spinach stuffed shells combine creamy, savory flavors in a dish that’s as satisfying to make as it is to eat. You’ll love how the tender pasta hugs the rich filling, creating a meal that feels both indulgent and wholesome.

Ingredients

• 12 jumbo pasta shells (or enough to fill your baking dish)
• 1 cup cooked trout, flaked (fresh or canned works)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1 cup fresh spinach, chopped (packed tight for maximum flavor)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 egg, beaten (helps bind the filling)
• 1 tbsp olive oil (or any neutral oil)
• 1 garlic clove, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup marinara sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Boil the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the flaked trout, ricotta cheese, chopped spinach, Parmesan cheese, beaten egg, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly distributed.
4. Lightly grease a baking dish with olive oil to prevent sticking.
5. Spread a thin layer of marinara sauce at the bottom of the baking dish.
6. Carefully stuff each pasta shell with the trout and spinach mixture, placing them seam side up in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well covered. Sprinkle extra Parmesan cheese on top for a golden finish.
8. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is lightly browned.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Just out of the oven, these stuffed shells offer a delightful contrast between the creamy filling and the slightly crispy cheese topping. Serve them with a side of garlic bread to soak up any extra sauce, or a fresh salad for a lighter touch.

Maple Glazed Trout with Roasted Brussels Sprouts

Ready to whip up something that feels fancy but is totally doable on a weeknight? This maple glazed trout with roasted Brussels sprouts is your ticket to a delicious, balanced meal that’ll impress without the stress.

Ingredients

• 2 trout fillets (about 6 oz each, skin-on for crispiness)
• 1 lb Brussels sprouts (trimmed and halved, smaller ones can stay whole)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp pure maple syrup (the real deal for best flavor)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp Dijon mustard (adds a nice tang)
• 1/2 tsp garlic powder (or fresh minced garlic if you prefer)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the Brussels sprouts with 1 tbsp olive oil, salt, and pepper on the prepared baking sheet. Spread them out in a single layer for even roasting.
3. Roast the Brussels sprouts for 20 minutes, stirring halfway through, until they’re golden and crispy on the edges.
4. While the sprouts roast, mix the maple syrup, soy sauce, Dijon mustard, and garlic powder in a small bowl to make the glaze.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Season the trout fillets with salt and pepper.
6. Place the trout fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy and golden.
7. Flip the fillets carefully and brush the top with the maple glaze. Cook for another 2-3 minutes, then remove from heat.
8. Serve the trout alongside the roasted Brussels sprouts, drizzling any remaining glaze over the top for extra flavor.

Enjoy the contrast of the crispy, sweet-glazed trout with the earthy, roasted Brussels sprouts. For a colorful twist, add a sprinkle of pomegranate seeds or a squeeze of lemon right before serving.

Conclusion

Just like that, we’ve reeled in 18 mouthwatering trout recipes perfect for any table! Whether you’re a seasoned chef or just starting out, there’s something here to spark your culinary creativity. We’d love to hear which recipes hooked you—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking, and may your kitchen be filled with the delicious aroma of trout tonight!

Bella Bacinos