This moist, flaky, flavorful maple balsamic rainbow trout is a perfect weeknight meal, ready in 20 minutes. Just six ingredients. One of our top 3 most popular recipes – simple and delicious.
Rainbow trout is one of my go-to recipes for weeknights. I can have it on the table from start to finish – with sides – in about 20-30 minutes.
Clean up is also easy. Wrap up the tin foil or parchment the trout laid on, toss it in the garbage and put the pan back in the cupboard.
And how does it taste? Good! The sweetness and depth of the maple and balsamic flavors work really well together. And the trout is succulent.
I love to serve this rainbow trout recipe with Cauliflower Rice with Pesto, Quinoa and Butternut Squash Salad, Parmesan Roasted Cauliflower, Grilled Corn Salad (which you can make with frozen niblets) or Savory Rice and Roasted Veggies.
Tailor To Your Taste
- Use lime instead of lemon and add some lime or lemon zest when serving.
- Substitute the maple syrup with honey.
- Vary the heat with as much sriracha (or chili flakes) as you like.
Tips for cooking and serving rainbow trout
- The only tricks to this recipe are to buy fresh trout fillets and figure out portion size.
- My husband eats a lot, so I buy 1 1/4 to 1 1/2 pounds for the two of us.
- For “normal” eaters, 1 1/2 pounds should serve 3 people (figure 1/2 pound or 8 ounces per person). Of course portion size will also depend how substantial your side dishes are.
How to buy trout
- Buy trout that is as fresh as possible. I buy fillets as seen the the pictures.
- Wild trout is best. If you buy farm raised, the flesh should feel slippery and slimy. That’s a good thing. A sign of freshness
- There are several types of freshwater trout including rainbow. Saltwater trout like Arctic Char and Steelhead are typically farm raised.
How long to cook trout fillets
- The general rule of thumb for fish is 10 minutes per inch of thickness. Start checking a minute or two earlier. Peek in the center to check if it’s done. If the flesh is just turning opaque, it’s done. It should be moist and warm pink, not dry, pale and flaky.
How to make a complete trout meal in one pan
- Roast the trout in the same pan with bok choy, broccoli, cauliflower or asparagus (cut the veggies into small pieces). Here’s our Roasted Bok Choy and Broccoli recipe that will work perfectly. Just heat the oven to 425F and roast for 8-10 minutes (depending on thickness) or just until the rainbow trout is opaque.
- The glaze/marinade can be made a couple of days ahead, but it’s best to cook the trout just before serving.
- Alternatively, make the rainbow trout recipe the day before. Cool it completely, refrigerate, then serve it cold the next day. Delish!
Maple Balsamic Rainbow Trout
- 1.5 lb rainbow trout fillets (2 large or 3-4 smaller)
- salt and pepper
- 2 green onions, finely chopped
- 2 tbsp chopped fresh parsley for garnish (optional)
Maple Balsamic Sauce/Glaze
- 1 1/2 tbsp good quality balsamic vinegar
- 1 1/2 tbsp maple syrup
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp sriracha or more (optional)
- 2 tsp olive oil
- 1 tsp cornstarch (optional)
- Preheat oven to 400F.
- MAKE SAUCE/GLAZE: Whisk together all ingredients in a small glass measuring cup or bowl. If you want a slightly thicker glaze, whisk in the cornstarch and microwave sauce for 45-60 seconds. I do this. If you prefer a thin glaze, don't use the cornstarch.
- PREPARE TROUT: Line a pan, large enough to fit the trout, with parchment or tin foil sprayed with oil. Generously sprinkle trout with salt and pepper. Sprinkle chopped green onions over fish. Drizzle on half the sauce/glaze, reserving the rest for serving.
- ROAST/BAKE TROUT: for 8-11 minutes depending on the thickness of the fish. Note 1. Remove from oven and cut into portions. If you want to remove skin, slip a spatula between the bottom of the flesh and skin, then lift trout off. Drizzle on the remaining sauce and garnish with chopped parsley if desired.
- How to tell of trout is cooked: The general rule of thumb for fish is 10 minutes per inch of thickness. Start checking a minute or two earlier. Peek in the center. If the flesh is just turning opaque, it's done. It should be moist and warm pink, not dry, pale and flaky.
- Make Ahead:
- The glaze/marinade can be made a couple of days ahead, but it's best to cook the trout just before serving.
- Alternatively, make the trout the day before. Cool it completely, refrigerate, then serve it cold the next day. Delish!
Here are a few other fish recipes you might like: