How to Cook Trout

Trout is a tasty choice for a fish fry or a quick meal. Even though it’s in the salmon family, it doesn’t have a strong fishy flavor. Instead, it has a delectably mild taste with a slightly nutty undertone. And since trout fillets are thin, they cook up fast.

You don’t have to be a chef to cook up a divine trout dish at home. Just follow these two tips to pan-fry or broil trout perfectly.

How to Pan-Fry or Broil Trout

trout recipes, bristol ct

Tip #1: If you plan to pan-fry or broil trout, it’s best to pick up trout fillets. If your local fishmonger only sells the whole trout, ask them to butterfly it for you or cut it into fillets. Be sure to cook them within 48 hours or freeze them. If you leave fresh fish in your fridge too long before cooking it’ll have an unpleasant texture.

Tip #2: Always pat trout fillets with a paper towel before you add seasonings. This will help it brown nicely as it cooks. If you want your trout to have a deliciously crispy outer skin, toss it in flour before you can fry it.

These two simple tips are all you need to know to make delicious trout entrees. If you are in the mood to make trout tonight, try out one
of these recipes!


Mediterranean Trout


  • 1 ½ tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • 1 ½ lb trout fillets
  • salt and pepper to taste
  • ½ c all-purpose flour
  • Extra virgin olive oil
  • Lemon wedges, for serving


  1. In a small bowl, mix together the coriander, paprika, oregano, and garlic powder.
  2. Pat the trout fillets dry with a paper towel. Sprinkle both sides of the fillets with salt and pepper. Then sprinkle the spice mix on both sides.
  3. Pour the flour into a ziplock bag, then add the trout and toss until well coated.
  4. Heat a large cast-iron skillet over medium-high with 3 to 4 tablespoons of olive oil in it. Once the oil is shimmering but not smoking, add the fish with the skin-side down.
  5. Sear each side of the fillet. Once both sides are nicely browned (about 3 minutes per side), remove the fish. Squeeze a lemon over the trout and then serve.

Lemon-Butter Trout


  • ¼ cup butter
  • ½ tsp sweet paprika
  • 2 1/2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp fresh parsley, chopped
  • 16-ounces trout fillets
  • salt and pepper to taste

trout fillet, weathersfield, CTINSTRUCTIONS

  1. In a saucepan, toast the butter over medium-low heat until it is a golden brown (approx. 1 minute). Then remove from heat.
  2. Pat the trout fillets dry with a paper towel and sprinkle both with salt and pepper.
  3. Pull out a baking sheet and line it with aluminum foil. Then lay the trout fillets on the foil and drizzle with 1 tablespoon of the browned butter (reserve the rest) and dust with sweep paprika.
  4. Make sure the top oven rack is 5 to 6 inches away from the heat source. Then preheat the oven’s broil on high heat.
  5. Once it’s preheated, place the baking sheet in the oven and cook for 2 to 3 minutes or until the fish is opaque and firm when you touch it. Then remove it from the oven and let it rest.
  6. While the fish rests, add the lemon juice and parsley to the rest of the butter.

Turn the heat up to medium-high. Bring the sauce to a boil, whisking constantly. Once it’s reduced, drizzle it over the trout and serve.

We hope you love these recipes as much as we do! Swing by City Fish Market to pick up fresh rainbow trout for dinner or your next fish fry!

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