Trout Recipes

By Food & Wine
Updated March 19, 2018
John Kernick
Smoked, grilled or sautéed, trout is a healthy and delicious fish worth adding into your dinner rotation. Every single one of these recipes—trout amandine with creamy spinach, smoked-trout-and-caper-cream-cheese toasts, matzo meal-crusted trout, amongst others—take advantage of the fish's health benefits and its one-of-a-kind taste to create unique dishes.
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Citrus-Cured Trout with Meyer Lemon Vinaigrette

© John Kernick
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Lime Wood's proximity to Hampshire Chalk Streams means trout is a regular feature on the menu at HH & Co., one of the hotel's restaurants. The trout is smoked or seared, as it is here, and drizzled with a bright, lemony vinaigrette.

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Grilled Trout with Savory Marinade

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Trout and summer savory form an ideal marriage. Both are mild-mannered, so they blend beautifully, neither upstaging the other. Serve the dish with equally mellow vegetables, such as buttered green beans and grilled or roasted potatoes.

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Smoked-Trout Chowder

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Smoked fish–already cooked and intensely flavorful–is an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.

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Smoked Trout Tostadas

© REED DAVIS
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At Enchantment Resort, Kevin Maguire makes his own crackers using blue corn flour and crushed red pepper; store-bought baked tortilla chips are a fine substitute.

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Trout with Preserved Lemons, Raisins and Pine Nuts

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In Morocco, the mountains of the Middle Atlas region are the only source for trout. "It's so high up, you can go skiing there," Paula Wolfert says. "Parts of the region look like Switzerland." This light, brothy dish reminded her of one she had at famed French chef Michel Bras's restaurant in southwestern France. In fact, she uses his method here, poaching the fish gently in a preserved-lemon broth so the texture stays silky.

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Sautéed Trout Fillets with a Pumpkin Seed Crust

© FRANCES JANISCH
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Salmon trout has a mild, delicate taste, but regular salmon is also delicious in this bright-flavored tartare.In accordance with Colorado state law, wild trout cannot be served at a commercial establishment, which is why Smith Fork Ranch makes this signature dish with top-quality farmed ruby trout.

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Trout Amandine With Creamy Spinach

© Fredrika Stjärne
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Tuscan Grilled Trout

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A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.

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Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil

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"This dish is almost a cliche in Navarra, but it's absolutely delicious," says Alex Raij. "The Spanish ham keeps the fish from drying out, b

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Matzo Meal-Crusted Trout

© JOHN KERNICK
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In place of bread crumbs–which, like all leavened products, are forbidden at Passover–Russ Pillar coats the mild fish with well-seasoned matzo meal.

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Smoked-Trout-and-Caper-Cream-Cheese Toasts

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Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it.

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Salt-Baked Trout

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Japanese-Style Trout with Dashi

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Grace Parisi learned to make unagi Kabayaki–grilled eel–by watching YouTube's Cooking with Dog. Since eel is fairly hard to find, she often substitutes trout, which is a bit leaner than eel but similar in flavor.

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Pancetta-Wrapped Trout with Sage and Lemon


John Kernick
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Globe-trotting TV chef Andrew Zimmern sometimes trains his roving eye on the food of his home state, Minnesota. Here he gives the Midwest’s local catch the saltimbocca treatment, pairing grilled whole trout with Rome’s bright and savory flavor trio: pancetta, sage and lemon.

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