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.
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.
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. You can also check by pressing the thickest part gently with a fork, if it flakes easily, it’s ready.
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.
Garlic Butter Baked Rainbow Trout Recipe
Video
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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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.
Please, try it. You’re gonna love it since you like garlic 😉
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!
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.
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.
Easy and Delicious!!
Added steamed brocoli and a spring mix/cucumber salad.
Sounds delicious with the steamed broccoli.
I’m making the exact same thing tonight..yummy
Awesome 😉
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.
You’re very welcome. Hope she likes it 😉
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!!! 🙂
Glad to hear that. Hope you enjoy this recipe 😉
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.
Delicious recipe! My four young kiddos devoured the trout and didn’t leave me with any leftovers!
Awesome! I’m so thrilled to hear your kids enjoyed this recipe!
Delicious!
😉
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.
it was good my first time doing it.
Happy you liked it!
My husband does not like baked fish, And subtlety has never been my strong suit. I followed your recipe but I had to add more spices – smoky truffle, honey garlic, N’ Orleans cajun seasoning & a few moe. I had roasted broccoli & cauliflflower & baked potato. He hasn’t stopped raving about it since.
Mm.. Sounds delicious! Happy you and your husband enjoyed this recipe. It is pretty yummy 😉
I want to try this. Can I place broccoli in the foil pack as well?
Yes you can!
Came out really heavenly! Always preferred salmon as it seemed to be the best option for simple and tasty fish, but this was truly outstanding! All the family welcomed a new favourite, will definitely cook again and again. Thanks for sharing this recipe
That’s amazing. What a lovely review. Thanks for stopping by!
Let’s just say this is my first review on a recipe, but this was so damn delicious! Garlic and dill are two of my favourite ingredients. I ended up adding a pinch of red pepper flakes on there and it was soo good. And this technique had the trout so flakey it reminded me of salmon. I devoured it in seconds!! Will 100% make again!
You comment totally made my day. Thank you so much for stopping buy and for giving this honest review. I appreciate it 😉
Fantastic
Happy you liked it!
Do you debone your trout prior to seasoning & cooking?
The trout that I buy is boneless.
It definitely was easy to make. It would have been better with fresh dill, but I used what I had. Next time I would bake for less time – my wife thought it was overdone. Great recipe for an easy meal – it could probably be cooked on the grill in the heat of summer.
Yes this recipe is delicious on the grill too.
Lol that’s funny bc someone else commented that 13 min it was not nearly done. I couldn’t find that reply again but I was going to reply that the instructions say “or until the fish flakes easily with a fork.” Of course it depends on the thickness of your trout. Can’t wait to try this Thursday with FRESH LAKE TROUT!
Just made this. I usually don’t like fish that is cooked like this because it’s watery. NOPE, the liquid absorbed. The flavors blend quite well, flaky, flavorful.
Paired it with grilled asparagus, and corn. A satisfying meal that the whole family devoured.
Thank you for your feedback. Happy you liked it!
How can the skin get crispy if it’s wrapped in foil through the cooking? Thanks in advance!
It get crispy because when the fish is cooked, you open the foil, and broil for 3 minutes.