Garlic Butter Baked Rainbow Trout Recipe

This garlic butter baked rainbow trout comes out of the oven tender, flaky, and absolutely full of flavor and it only takes 20 minutes from start to finish. I’ve been making this one on repeat for years, and what I love most is how the foil traps all that garlicky butter right against the fish as it bakes, so every single bite is rich and juicy. If you’re looking for a light but deeply satisfying weeknight dinner that your whole family will love, this is it.

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Olivia’s Personal Note

In my home, we’re big salmon fans. It’s one of those ingredients I always have in my fridge, especially here in Canada where you can find it in just about every grocery store.

So when Pierre came home one day with a rainbow trout fillet instead of salmon, I wasn’t sure what to expect. But I decided to bake it the same way I make my garlic butter salmon, and honestly? We loved it. I’ve made it several more times since, and it’s become a real favourite in our house.

If you’re a salmon lover like me, you’ll feel right at home with rainbow trout. The flavour is similar but a little lighter and more delicate. It’s a wonderful change of pace without feeling unfamiliar.

I love serving this with my air fryer sweet potato or a simple bowl of fluffy rice and a greek salad. It makes the whole dinner feel complete without any extra effort.

And if you’d rather use your air fryer, I’ve got you covered with my Air Fryer Trout too!

Key Ingredients

Rainbow trout fillet — I always look for a fillet that’s about 1 pound. It feeds four people nicely and cooks evenly in the foil. When buying fresh, I check that the flesh is firm and has a clean, mild smell. If the edges look dried out or the color is dull, I skip it. For frozen fillets, I make sure to thaw them completely in the fridge overnight and pat them very dry with paper towels before seasoning. Any excess moisture will steam instead of bake, and you won’t get that beautiful flaky texture. You can also make this recipe with steelhead trout, which is slightly richer, or even salmon if that’s what you have on hand.

Unsalted butter — I always use unsalted butter here because it gives me full control over how much salt goes into the dish. The butter is what makes this recipe. It melts right into the fish as it bakes inside the foil, creating a rich, silky sauce that coats every bite. I melt it first so it distributes evenly over the entire fillet rather than sitting in one spot.

Fresh garlic — I always use fresh garlic cloves, minced finely, rather than jarred garlic. Fresh garlic has a much brighter, more aromatic flavor that really comes through in the butter sauce. I use 2 cloves for 1 pound of fish, but if you love garlic as much as I do, feel free to add one more.

Fresh dill — Dill and trout are a classic pairing, and I prefer using fresh dill when I can find it, the flavor is so much more vibrant than dried. That said, if fresh isn’t available, dried dill works just fine; just use about half the amount since dried herbs are more concentrated. I also love this recipe with fresh parsley if dill isn’t your thing, or a mix of both.

How to Bake Rainbow Trout in the Oven

Step 1 — Preheat your oven to 375°F. I always let the oven come to full temperature before the fish goes in. Then, cut a sheet of aluminum foil that’s large enough to wrap the fillet completely with room to fold the edges over. I like to cut it a bit bigger than I think I need. You want a good seal so all that garlic butter steam stays trapped inside with the fish. Place the foil on your baking sheet and lay the trout fillet in the center.

Step 2 — Season the trout generously with salt and black pepper directly on the fish. Then, add the garlic butter. Drizzle the melted butter evenly over the entire fillet, then top with the minced garlic and fresh dill. I always make sure the garlic is spread across the whole fillet rather than piled in one spot. You want that flavor in every single bite.

Step 5 — Wrap and bake. Fold the sides of the foil up and over the trout, sealing it into a packet. I make sure the edges are folded tightly so no steam escapes during baking since that steam is what keeps the fish so moist and tender. Bake for about 13 minutes. Keep in mind that the exact time will depend on the thickness of your fillet, so I always start checking around the 11-minute mark.

Step 6 — Broil for the finish. Open the foil carefully, the steam inside is very hot, and broil for 3 minutes. This last step is one of my favorites because it gives the top of the fish a little color and a slightly firmer texture, which makes such a difference. Finish with a squeeze of fresh lemon juice and serve right away.

More Easy Baked Fish Recipes

If you loved this baked rainbow trout, here are a few more of my favourite oven fish recipes that are just as quick and easy for busy weeknights:

• Baked Halibut — Light, flaky, and incredibly moist. This one is always a hit at our dinner table.
• Baked Tilapia — Big flavor with minimal effort, and it’s ready in under 20 minutes.
• Garlic Butter Salmon in Foil — My most popular fish recipe, and for good reason, ready in 25 minutes and absolutely delicious.
• Garlic Butter Cod — Tender, juicy, and baked to perfection in just 15 minutes.

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Garlic Butter Baked Rainbow Trout Recipe

3.52 from 807 votes

Author: Olivia Ribas

ServingsServings: 4 people

Prep TimePrep Time: 5 minutes minutes

Cook TimeCook Time: 13 minutes minutes

Total TimeTotal Time: 18 minutes minutes

This garlic butter baked rainbow trout comes out of the oven tender, flaky, and absolutely full of flavor and it only takes 20 minutes from start to finish. I've been making this one on repeat for years, and what I love most is how the foil traps all that garlicky butter right against the fish as it bakes, so every single bite is rich and juicy. If you're looking for a light but deeply satisfying weeknight dinner that your whole family will love, this is it.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 pound rainbow trout fillet
• ▢ Salt and black pepper to taste
• ▢ 2 tablespoons butter melted
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon dill minced (optional)

Instructions 

• Preheat oven to 375°F. Cut a sheet of foil large enough to wrap the trout completely.
• Then, cover the baking sheet with the aluminum foil, and place the trout fillet in the center. Then, season the trout with salt and pepper. Drizzle the melted butter over the trout until evenly coated and top with minced garlic and fresh minced dill.
  
• Fold the sides of the foil over the trout. Cover it completely.
  
• Bake for about 13 minutes or until the fish flakes easily with a fork. Then, open the foil, and broil for 3 minutes.
  

Notes

To store – Transfer leftover trout to an airtight glass container and keep in the refrigerator for 3-4 days.

To freeze: It’s recommended to place it in an airtight container. Frozen cooked trout can generally be stored for up to 2-3 months for the best quality.

To reheat – Heat in a pan on the stove so the trout stays crispy or broil it for 1-2 minutes in the oven. You can also heat in the microwave too.

Nutrition

Serving: 1/4, Calories: 195kcal, Carbohydrates: 2g, Protein: 24g, Fat: 10g, Cholesterol: 82mg, Sodium: 85mg, Potassium: 663mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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