Learn how to make this ultra-easy Garlic Butter Baked Trout in the oven. Covered in a buttery lemon garlic sauce and baked in a foil packet, this trout is moist and fork-tender every time. Perfect for a simple weeknight meal or a dinner party with friends, this recipe is one you’ll turn to again and again!
Baked fish is one of my favorite dishes to whip up when I’m looking for a light and healthy meal. The great thing about this recipe is that it’s also full of flavor and the trout is super moist. Healthy and tastes great? It can’t get any better than that!
This recipe is for baked trout; however, you can easily swap in salmon for the trout. Both fish are similar and are usually interchangeable in most recipes. Trout has a little bit of a milder flavor than salmon which is richer and has a slightly sweeter taste.
The method I use in this recipe is to bake the fish in a foil packet. The foil keeps the heat and moisture inside, so the fish steams in the buttery lemon sauce. I’ve used it many times before to bake salmon in foil and I get consistently great results every time!
Baking in foil also makes cleanup so easy. Simply discard the foil and you’re done! I like to serve this dish with lemon rice, blanched broccoli, or green beans. You can also try it with this cream sauce which goes well with baked rainbow trout, or a creamy horseradish sauce.
Why You’ll Love This Recipe
- It’s quick. 10 minutes of prep and 20 minutes of cooking time is all you need.
- Tender and flavorful fish. The fish bakes in a foil packet which steams the fish while the aromatic sauce infuses it with flavor.
- Easy cleanup. Completely mess-free! Roll up and discard the foil after the garlic butter baked trout is finished cooking. It makes it super easy and it saves on a lot of messy cleanups! This is why it’s one of my favorite ways to cook trout and other fish too!
Baked Trout Ingredients
Here’s what you need to make this flaky fish!
Complete list of ingredients and amounts can be found in the recipe card below.
- 2–2½ pound side of trout fillet: You can use trout with the skin on or off, but make sure you remove the pin bones with a pair of tweezers. When shopping for trout, look for firm and shiny flesh that bounces back when you press it with your finger. It’s also good to give it a smell test. If it doesn’t smell clean, don’t buy it!
- Sauce: Butter and lemon are classic bases for a fish sauce. I also like to add garlic, dill, red chili flakes, and some salt and pepper for seasoning.
- Fresh herbs: I use chopped fresh parsley to garnish my trout but some fresh dill would also work.
How To Cook Rainbow Trout
- Make the sauce. Grab a small bowl and whisk together the melted butter, garlic, lemon juice, dill, red chili flakes, and seasoning.
- Make a foil packet. Place a sheet of foil on a baking sheet and spray it with cooking spray. Lay the trout on the foil and spoon the sauce over the top. Fold the sides of the foil to seal and make an enclosed packet.
- Cook. Bake the trout in a 375°F/190°C oven for 15–20 minutes then broil for a couple of minutes to lightly brown the top.
- Rest. Let the trout rest for a few minutes before slicing.
Tip!
You can also try cooking garlic butter trout on a cedar plank. It’s an amazing cooking method, and I personally LOVE the smoky flavor. We make this cedar plank salmon recipe all the time. You can use the same method for this baked trout.
How to tell if trout is cooked
The baking time depends on the thickness of the fish and also the desired amount of doneness. It is recommended by professional chefs (and what I prefer) that the internal temperature of fish reaches 125°F/52°C but the FDA recommends 145°F/63°C. Check using an instant-read thermometer and it will be perfectly cooked at this temperature.
If you don’t have thermometer, you can look for these signs to check that your trout is done:
- Clarity: The flesh of the trout will turn from translucent to opaque.
- Flakiness: Use a fork to gently press the flesh to see if the fish easily flakes apart.
The garlic butter baked trout will continue to cook a bit from residual heat while it rests. Don’t skip this step! Similar to resting meat, this time helps the fish to stay moist. The resting time will differ depending on the size of the fish. Larger pieces should rest for a longer period.
Recipe Tips
- Check for pin bones. Run your finger over the trout to feel for these tiny translucent bones. A pair of tweezers is a helpful tool to remove them.
- Prevent sticking. Spray the foil with cooking spray before adding the trout to prevent it from sticking while it bakes.
- Open the foil carefully. There will likely be some steam released when you open the foil packet. Carefully unfold the sealed edges to avoid burning yourself!
Storing Tips
If you have any trout leftovers, you can transfer them to an airtight container and store them in the refrigerator for up to 3 days.
The best way to reheat trout without drying it out is to warm it in the oven. Heat your oven to 275°F to 300°F and place the trout on a baking sheet and warm for 15 minutes.
Give this garlic butter baked trout recipe a try. You’ll never have to endure dry fish again!
What To Serve With
A light and healthy fish deserves equally healthy sides. Complete this meal with blanched asparagus or blanched broccoli and a serving of Instant Pot red potatoes. Or for a low carb option, go with some parsnip purée instead.
For a casual dinner that the kids will love, include some oven baked potato wedges along with grilled corn on the cob!
More Impressive Fish Recipes To Try
All Seafood →
FAQs
Trout flesh comes in white, red, or orange and it all depends on what the trout has eaten. Similar to salmon, trout gets its color from its diet. The color of the flesh does not affect the flavor of the fish.
Yes, it is perfectly safe to cook fish in the oven using aluminum foil. If you have concerns, you can line the foil with a piece of parchment paper and place the fish directly on the paper before folding up the foil.
This method of cooking lets the fish steam in its own little packet which creates very moist and flaky fish. It’s also a fuss-free way to cook fish with minimal clean-up!
Cooked trout should be opaque, (meaning you can’t see through it), and it should flake easily with a fork.
Save this recipe for the next time you need a quick and easy fish recipe for that beautiful filet you’ve picked up! Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Garlic Butter Baked Trout
Recipe Video
Equipment
- 18 inch wide Heavy Duty Aluminum Foil
Ingredients
- 2-2.5 lb side of trout fillet skin on or off, pin bones removed
- ¼ cup melted unsalted butter
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- ½ teaspoon dried dill or 1 teaspoon fresh
- 1 teaspoon red chili flakes optional
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh herbs for garnish, I used chopped fresh parsley
Instructions
- Preheat the oven to 375°F/190°C, position a rack in the middle of the oven, and line a baking sheet with a large piece of foil. Spray it lightly with cooking spray.
- To make the sauce, in a bowl, whisk together the melted butter, garlic, lemon juice, dill, red chili flakes, salt, and pepper.
- Place the side of trout on the foil, and spoon the sauce over the top of the fish.
- Fold the sides of the foil to cover and seal the foil packet, but not tightly so the top of the foil does not touch the sauce too much.
- Bake in the oven for 15-20 minutes or until the thickest part of the fish is cooked through and can be easily flaked with a fork. The cooking time depends on the thickness of the fish.
- Remove from the oven, and carefully open the foil (be careful of the hot steam!). Place under the broiler for a couple of minutes to lightly brown the top, then allow to rest before slicing and serve with chopped parsley and lemon slices.
Notes:
- Check for pin bones. Run your finger over the trout to feel for these tiny translucent bones. A pair of tweezers is a helpful tool to remove them.
- Prevent sticking. Spray the foil with cooking spray before adding the trout to prevent it from sticking while it bakes.
- Open the foil carefully. There will likely be some steam released when you open the foil packet. Carefully unfold the sealed edges to avoid burning yourself.
- Storing: If you have any trout leftovers, you can transfer them to an airtight container and store them in the refrigerator for up to 3 days. The best way to reheat trout without drying it out is to warm it in the oven. Heat your oven to 275°F to 300°F and place the trout on a baking sheet and warm for 15 minutes. Give this garlic butter baked trout recipe a try. You’ll never have to endure dry fish again!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Sharina says
One of the best trout recipe I’ve tried. It is so easy to make and I love its lemon garlicky flavor, must-try!
Little Sunny Kitchen says
Thank you for the kind review, Sharina! So glad that you enjoyed this recipe!
Journa Liz Ramirez says
I love this Garlic butter-baked trout recipe. It’s so easy and simple to make yet it has great results! Would probably do it again.
Little Sunny Kitchen says
Thank you for the great review, Journa! I am so glad you enjoyed this recipe!
Jessica says
I absolutely love trout but wasn’t sure how to cook it myself. This recipe is delicious, thank you!
Little Sunny Kitchen says
I’m so glad this recipe was helpful to you, Jessica! Thank you for your kind review