This Rainbow Trout Recipe requires only 4 ingredients, and it is ready in less than 25 minutes. Perfect as a quick and easy weeknight meal.
If you’re looking for more fish recipes, please check my 10 Salmon Recipes You Need to Make for Dinner. All salmon recipes on this list can be replaced for trout.
And if you have an air fryer, try my Air Fryer Trout recipe.
I always buy salmon because I love this fish. Here in Canada, salmon is pretty popular. We can find it easily in absolutely every grocery store.
But the last time my husband went to the store by himself, he bought a rainbow trout fillet instead of salmon.
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.
This Rainbow Trout recipe is one of my favorites because it’s the easiest fish foil recipe you can make! And even though it requires only 4 ingredients, this trout recipe is very flavorful.
Ingredients to make rainbow trout Recipe
- Rainbow trout fillet — try to find a high quality trout. 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.
- Salt and fresh ground black pepper — to taste
- Butter — you can use ghee or olive oil if you are paleo or doing whole30. Be sure to use unsalted butter.
- Garlic — freshly minced. If you don’ have fresh garlic you can use garlic powder, though fresh is better.
- Dill — I like to use fresh dill. Swap for a different herb if you’re not a fan of dill.
- Lemon slices – when you fish is done, top with some lemon slices before serving. Or you can also fresh lemon juice on the top of it.
How to Cook Rainbow Trout
It’s very simple, and here are the few steps to cook this Rainbow Trout recipe in the oven:
- First, preheat the oven to 375ºF.
- Second, cut a sheet of foil that is large enough to wrap the trout fillet very well.
- Then, cover the baking sheet with the aluminum foil, and place the trout fillet in the center. Fold up all 4 sides of the foil and making sure to not cover the fillet entirely at the moment.
- Now, place trout on prepared baking sheet and use paper towels to pat the fish dry. season the trout with any herbs you have on hand, such as parsley, dill, or oregano. And of course, let’s not forget salt, black pepper, some garlic, and red crushed pepper.
- For more flavour and to avoid the fish from becoming dry, 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. And 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. Done!
Expect Tips
- When you store your rainbow trout recipe, portion them out into meal prep containers to have for lunches throughout the week.
- Use other spices to season this trout recipe like paprika and onion powder.
- Rainbow trout cooks quickly, so be mindful of the cooking time. Overcooking can result in dry and less flavorful fish.
How To Store Leftovers
- 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.
Recipe Variations
If trout is not an easy fish to find in your area, you can replace it for different types of fish like Cod, Mahi Mahi or Salmon.
Ways To Use This Rainbow Trout
If you have leftover trout and want to change things up, here’s some ways to enjoy this Rainbow Trout recipe:
- trout tacos: shred the trout up and serve it in a taco
- trout pasta: roughly chop up the trout and add it to a pasta
- trout salad: break up the salmon and toss it in a leafy salad or greek salad or salmon/trout salad.
- trout fried rice: break up the trout and toss it in some fried cauliflower rice.
- You can make trout meal-prep for your lunch week since trout stays go in the fridge for up 4 days.
Want Other Fish Recipes? Try These Favorites:
- Baked Halibut: Light, flakey, and moist, you are going to love this recipe.
- Baked Tilapia: This recipe is great for when you want lots of flavor without a lot of work.
- Garlic Butter Salmon in Foil: It’s ready in less than 25 minutes and is delicious with salads and roasted veggies.
- Garlic Butter Cod Fish Recipe: What a tender and juicy cod filet! I used garlic butter sauce I baked to perfection in 15 minutes!
Frequently Asked Questions
Trout is a fish that contains a good amount of quality protein and it’s also packed with omega 3 fatty acids. It’s also low in mercury, making it a safe addition to your diet.
Similar to salmon, rainbow trout is cooked through once it has reaches an internal temperature of 145°F as its thickest part. If you don’t have a meat thermometer, use a fork to check if the fillet flakes apart easily. Once fork tender, it’s fully cooked.
There’s no need to remove the skin before you cook this Rainbow Trout recipe! The skin gets so crispy and is so tasty!
What I love about this rainbow trout recipe is that it goes well with lots of different fresh herbs such as thyme, dill and fresh parsley. But I also love to use oregano.
Garlic Butter Rainbow Trout Recipe
Video
Ingredients
- 1 pound rainbow trout fillet
- Salt and fresh ground black pepper to taste
- 2 tablespoons butter melted (you can use ghee if you are paleo or doing whole30)
- 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.
Tips
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
If you like this Garlic Butter Rainbow Trout Recipe, please share it with your friends and family. Do you want to taste more? Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.
Anna Wright says
Wow! garlic is one of my most favorite ingredients, and it is delicious. The trout is a unique twist and might be a challenging recipe for me. Can’t wait to try it and share it with everyone.
Olivia says
Please, try it. You’re gonna love it since you like garlic 😉
Robbie Laws says
Olivia, just want to thank you for all your amazing recipes and the stories that go with them. I don’t reply often, but wanted you to know that you are appreciated and your emails get read, saved, and used. Again and again. Thanks!
Olivia says
This makes me so happy to hear! I’m glad you enjoy my emails. Thanks so much for trying my recipes and stopping by to leave this lovely comment.
Heather says
Do you have any suggestions for preparing this on the grill? We are going trout fishing and won’t have access to an oven while we’re there.
Susieqrob says
Easy and Delicious!!
Added steamed brocoli and a spring mix/cucumber salad.
Olivia says
Sounds delicious with the steamed broccoli.
Cindy Stevens says
I’m making the exact same thing tonight..yummy
Olivia says
Awesome 😉
Harvey Lee says
Wow! garlic is one of my wife’s favourite ingredients, she loves to use garlic on most of the recipes, and it is really fantastic. This is a challenging recipe for me. Can’t wait to try it and share it. Thanks for sharing this recipe.
Olivia says
You’re very welcome. Hope she likes it 😉
David Dixon says
Definitely am going to try this! Wife and I used to live by a “well known” wild trout stream with a limit of 4 a day. Park beside the stream had grills so we kinda fudged on the limit as we were young and poor at the time. Brought a mix of butter, garlic, lemon, salt, and pepper and fired up the grill before the line hit the water. Cleaned and stuffed the cavity with the mix and grilled and ate fish as we caught them. Fed our young family like that often with little or no cost. Still makes my mouth water!
Those were the days!!! I now have about 15-18lbs in the freezer just waiting for an excuse to cook them. This is it!!! 🙂
Olivia says
Glad to hear that. Hope you enjoy this recipe 😉
Cody says
I just tried this but accidentally pre-heated to 400 and because I had a much smaller portion I put it in for 10 minutes instead of 13. After 10 minutes I pulled it out to remove the covering foil and then put it on broil and it was 100% raw still. I put it back in for 15 more minutes and it came out better.
Sarah Feipel says
Delicious recipe! My four young kiddos devoured the trout and didn’t leave me with any leftovers!
Olivia says
Awesome! I’m so thrilled to hear your kids enjoyed this recipe!
Kim says
Delicious!
Olivia says
😉
Goolie says
This came out great. 1.25 lb of trout in 3 foil packets, with fresh thyme, oregano, garlic. 13min was great, and the sealed foil butter packets made it very forgiving to cook: one piece of trout was very thin, and another was about a inch thick yet they all came out juicy.
Next time I might take out the thin one at 10 minutes but it wasn’t dry at all.
Oh also, this LOOKS beautiful with the green herbs and red crushed pepper, really classy dish.