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This Garlic Butter Rainbow Trout is a quick and flavorful dish that’s perfect for busy weeknights. Baked in a savory garlic butter sauce, it’s tender, flaky, and full of delicious flavor. Whether you’re a fish lover or just looking for something light and tasty, this recipe is a must-try!

Overhead view of Rainbow Trout Recipe on a baking sheet in foil
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And if you have an air fryer, try my Air Fryer Trout recipe.

I always buy salmon because I love it. Here in Canada, this fish is popular. You can find it in almost every grocery store. But the last time my husband went shopping on his own, he accidentally picked up a rainbow trout fillet instead.

I decided to give it a try with this recipe, and we were so happy with how it turned out that I’ve already made it a few more times. Now I’m excited to share it with you all because it’s just that good!

I liked it because it’s always good to change things up a little bit. If you enjoy salmon like me, you will love this fish too since it tastes similar, although trout tends to be a little stronger in flavor.

Key Ingredients to make rainbow trout Recipe

Rainbow trout fillet — You can make this recipe with fresh or frozen fish fillets. If buying fresh, check for shiny scales and firm flesh. For frozen fillets, check to make sure that there aren’t any dried out edges. You can also make this recipe with steelhead trout.

Butter — It’s better to use unsalted butter because it lets you control the amount of salt in your recipe more precisely.

Dill — I like to use fresh dill or parsley. But you can also use lots of different fresh herbs such as thyme, oregano and fresh thyme too.

overhead view of ingredients to make this rainbow trout recipe

How to Cook Trout

  • First, preheat the oven to 375ºF.
  • Second, cut a sheet of foil that is large enough to wrap the trout fillet very well.
  • Place the trout fillet in the center of a foil-lined baking sheet. Fold up the foil sides, but don’t cover the fish yet.
  • Pat the trout dry, then season it with dill, fresh garlic, salt and black pepper.
Left: raw rainbow trout fish on a prepared baking. Right: seasoned raw rainbow trout fillet.
  • Melt some butter in the microwave or on the stove and drizzle it over the trout until evenly coated.
  • Fold the sides of the foil over the trout and cover the trout completely. Then, bake for about 13 minutes.
  • The cooking time will depend on the size of the trout fillet. Now, open the foil, and broil for 3 minutes. Serve with squeeze fresh lemon juice and top with lemon slices.

Tip: Fish is cooked when it reaches 145ºF. I always use this food thermometer to check the internal temperature. It gives me an exact reading in seconds—no guesswork, just juicy, flaky fish every time.

Left: trout wrapped in aluminum foil. Right: cooked trout in aluminum foil.

Ways To Serve This Rainbow Trout

Roasted or Grilled Veggies: Try asparagus, bell peppers, red onions, zucchini, or squash as side dishes.

Potatoes: Mashed potatoes or herb-roasted with garlic and olive oil is great with this fish. Or try my air fryer sweet potato.

Fresh Salad: Toss spinach, arugula, or mixed greens with olive oil, balsamic vinegar, Parmesan, and nuts or make a greek salad.

Rice: Jasmine, wild, or fluffy rice pairs perfectly with trout. 

Want Other Fish Recipes? Try These Favorites:

Overhead view of Rainbow Trout Recipe on a baking sheet

Garlic Butter Rainbow Trout Recipe

3.52 from 807 votes
Author: Olivia Ribas
Servings4 people
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Ultra-easy Rainbow Trout Recipe requires only 4 ingredients and is ready in less than 25 minutes. It's also low-carb and gluten-free!

Video

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Ingredients 
 

  • 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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Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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3.52 from 807 votes (777 ratings without comment)

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77 Comments

  1. MARIE lAWSON says:

    can you freeze this trout prior to cooking

    1. Olivia Ribas says:

      Yes you can.

  2. Benjamin Higginbotham Perez says:

    Awesome 😎

  3. Ann says:

    Cooking fish at 375 for 13 minutes is far too long even if wrapped in foil! The fish was totally dried out and tasteless.

    1. Olivia Ribas says:

      The time will depend on the thickness of the fish you have.

    2. Jennifer Jensen says:

      Hm interesting. We cooked it for 15 and it had zero dryness at ALL. This was the perfect recipe for us!! Thanks!

  4. Roxanne Marchese says:

    This dish was amazing! I was shocked at the small amount of ingredients that were used and how awesome it came out. Everyone loved it and I will be serving this again soon. My fillets were relatively thin, so I baked approximately 10 minutes. I tend to tweak recipes, but this certainly did not require that!!! Thanks.

    1. Olivia Ribas says:

      I’m thrilled to hear you loved the dish! It’s fantastic that it turned out so well with just a few ingredients. Your tip about adjusting the baking time for thinner fillets is helpful, and I appreciate you not needing to tweak the recipe. Thank you for sharing your positive experience, and I hope it becomes a regular favorite for you! 🌟 Happy cooking!

  5. Susan Lee says:

    This is my new baked trout recipe. It was super easy and used ingredients I always have on hand, and oh my goodness the trout was sooo tender and tasty. No dry fish with this one! I’m going to use this recipe for salmon too.

    1. Olivia Ribas says:

      Thank you so much for trying the baked trout recipe! I’m thrilled to hear that you found it easy and enjoyed the tender and tasty results. It’s versatile, so adapting it for salmon sounds like a delicious idea. Happy cooking! 🐟✨

  6. Stacey says:

    Delicioso and super easy and quick! I didn’t have fresh dill, so used dried and it turned out lovely. Sides of risotto and steamed broccoli, cauliflower and snap peas.

    1. Olivia Ribas says:

      Happy you liked it!

  7. Jan says:

    Awesome result. Thanks!

    1. Olivia Ribas says:

      Happy you liked it!

  8. Maria says:

    Love salmon

    1. Olivia Ribas says:

      It’s the best!

  9. CN says:

    Super moist, delicious and easy to make

    1. Olivia Ribas says:

      So happy you liked it!

    2. Olivia Ribas says:

      So happy to hear that!