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maple balsamic glazed trout on plate with roasted cauliflower.
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Easy Rainbow Trout Recipe (With Maple Balsamic Glaze)

This moist, flaky, flavorful maple balsamic rainbow trout recipe is a perfect simple meal, ready in 20 minutes with just six ingredients. Easy and delicious.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 3 (or 4 smaller portions)

Ingredients

  • 1.5 pounds rainbow trout fillets (2 large or 3-4 smaller)
  • kosher salt and black pepper
  • 2 green onions, finely chopped
  • 2 tablespoons chopped fresh parsley for garnish (optional)

Maple Balsamic Sauce/Glaze

  • 1 1/2 tablespoon good quality balsamic vinegar
  • 1 1/2 tablespoon maple syrup (or brown sugar)
  • 1 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon sriracha or more (optional) (or use a pinch of red pepper flakes)
  • 2 teaspoon olive oil or vegetable oil
  • 1 teaspoon cornstarch (optional)

Instructions

  • HEAT OVEN to 400F/204C. Line a baking sheet, large enough to fit the trout, with parchment or disposable foil, sprayed with cooking oil (for easy clean up).
  • 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 FILLETS: Generously sprinkle trout with salt and pepper. Sprinkle chopped green onions over fish. Drizzle on enough glaze to cover the fish, about half the sauce/glaze, reserving the rest for serving. Place fish, skin side down, on pan.
  • ROAST/BAKE TROUT: for 8-11 minutes depending on the thickness of the fish. Note 1. Remove from oven to a large flat dish 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 sprinkle parsley, green onions or other fresh herbs on maple balsamic trout if desired.

Video

Notes

  1. How to tell if 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.
  2. Variations:
    • You can substitute the trout with a different type of fish like Arctic Char, Bluefish, Mackerel, Mahi Mahi, Steelhead Trout, or Salmon. Use lime juice instead of lemon juice and add some zest when serving.
    • Substitute the maple syrup with honey.
    • Vary the heat with as much sriracha (or red pepper flakes) as you like
  3. 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. 
 
Nutrition values are estimates for each of 3 portions of the recipe. 
  •  
Calories: 335kcal | Carbohydrates: 10g | Protein: 47g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 134mg | Sodium: 94mg | Potassium: 1150mg | Fiber: 1g | Sugar: 8g | Vitamin A: 445IU | Vitamin C: 14mg | Calcium: 172mg | Iron: 2mg