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This rainbow trout recipe keeps it simple: crisp skin, tender fish, and a skillet sauce that’s more impressive than fussy. The trout gets seared, then finished in the oven and the soy-citrus-butter sauce adds a sweet, tangy punch. Prep takes about 10 minutes, and dinner’s on the table in under half an hour.
If you’re cooking for a crowd, our baked whole salmon recipe is another great option, it feeds more people and uses a simple sheet-pan method.
Here’s Why This Whole Fish Recipe Works
Pan-seared, then roasted: Searing gives the skin color and crunch; the oven keeps the inside tender and juicy.
One-pan cleanup: The sauce, the sear, the roast; it all happens in a single skillet. Less mess, fewer dishes. This is an easy weeknight dinner.
Sauce pulls double duty: Made in the same pan, the citrusy butter sauce catches all those rich, savory drippings.
Built-in aromatics: Stuffed with lemon, onion, and herbs, the fish gets infused with flavor from the inside out. This is a simple trout recipe that doesn’t skimp on flavor.
Prefer a crisp topping instead of stuffing? Our pecan crusted trout goes the baked route with a nutty, golden crust.
Recipe Tips
Dry the skin well: Pat the trout dry before seasoning to help it crisp up properly in the skillet.
Preheat the pan: Don’t rush the sear. A hot pan keeps the skin from sticking and gives you that golden crust.
Don’t skip the baste: While searing, tilt the pan and spoon the butter-soy mix over the fish. Big flavor, fast.
Use fresh citrus: Bottled juice won’t cut it here, the brightness and balance come from the real stuff.
Watch the time: Trout cooks fast. Start checking at 12 minutes, especially if it’s under 1½ pounds.
Use an oven-proof skillet: Cast iron or stainless works best. Avoid anything with plastic handles unless you like the smell of regret.
Don’t overcrowd the pan: Cooking more than one fish? Sear them one at a time or use a bigger pan. Cramped fish = steamed fish.
Whole Trout, Done Right
This whole rainbow trout recipe walks the line between simple and impressive. You get crispy skin, tender fish, and a bold pan sauce, all without a pile of dishes. It’s fast, unfussy, and lets the trout do what it does best.
Craving more seafood? Try our bourbon-glazed salmon for a sweet and smoky twist, or check out the rockfish recipe for something light and flaky with tons of flavor.
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Whole Rainbow Trout with Soy-Citrus
If you make this recipe, please leave a star rating and comment.
Ingredients
Prep the Rainbow Trout
- 1 rainbow trout, gutted
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 to 2 lemons, sliced
- ½ red onion , or 1 shallot; sliced
- 2 to 3 garlic cloves, thinly sliced
- 1 fresh parsley
For the Pan Sauce
- 4 tablespoons butter
- 3 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- ⅓ cup orange juice
- ⅓ cup fresh lemon juice
- 2 tablespoons fresh chopped parsley
Instructions
- Heat oven to 425°
Prep the Rainbow Trout
- Scrape the scales off the trout and use some kitchen scissors to trim the fins off.
- Coat the inside and outside of the trout with olive oil then salt and pepper. Stuff the fish with lemon slices, onion, garlic, and parsley.
Sear then Bake the Trout
- Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat.
- Place the fish in the skillet and press down firmly so the skin gets a good sear.
- Add the butter and soy sauce to the skillet and let the butter melt (it will foam and sizzle). Tilt the pan and spoon the butter mixture over the fish. Cook for 1 minute then remove the skillet from the heat (don’t flip the fish).
- Transfer the skillet to the oven and cook for 12 to 18 minutes.
Finish the Pan Sauce
- Remove the trout from the oven and transfer it to a platter. Leave the juices in the skillet and place the skillet on the stove over medium heat.
- Add the ginger and garlic to the skillet and saute for just a few seconds. Add the orange juice and lemon juice, then simmer for about 2 minutes to reduce the sauce. Stir in the chopped parsley.
- Garnish the trout with lemon wedges and serve with the pan sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
THE BOMB!! So happy I found this recipe. I’ve only started eating trout this past year since moving to an area where there is many options for trout fishing nearby. My bf who has eaten trout his whole life said this was the best he’s ever eaten after making this recipe. I threw some whole sprigs of parsley in the pan before putting in the oven and they got wonderfully crispy and soaked in the sauce. Everything besides lemon rinds and trout bones was completely devoured and we mopped up the sauce with white rice and sauteed corn that I made as a side. THANK YOU for sharing this recipe this will become a new staple for us!!
Wow, thank you so much for the awesome feedback! That makes my day.
Wonderful recipe! However my sauce seemed a bit charred. Will make it again.
Thanks for the comment. You may want to dial down the heat on the stove when you try it again. Especially when you add the ginger and garlic during the last steps. I’m glad you enjoyed it.
Hi I live in south Florida where it’s hard to find whole rainbow trout so I made this recipe with branzino, still delicious
We love branzino. That sounds wonderful. Thanks for the comment.
Hi, great recipe but… there is no need to scale a rainbow trout… since there are no scales…
Glad you liked the recipe. All species of trout have scales. They are pretty small, though so I can understand how some people may not notice them. It certainly won’t hurt if you don’t remove the scales.
Hey there! How much orange juice and lemon juice in the sauce?
Hi Callie, use 1/3 cup of each. Thanks for the question. I clarified the amounts in the recipe card.
Wow! Just wow! I didn’t expect it to be as good as it was…I paired it with black rice and it was phenomenal. This has to be one of the best recipes I’ve ever tried hands down.
That’s quite a compliment, I’m glad you enjoyed this. Thanks for the comment
I adore rainbow trout! I usually steam or bake them..fresh and delicious!
Thanks Angie
I really like to start fish on the stovetop, then finish in the oven. Just seems easier, and the results are terrific. And speaking of terrific, loving this recipe. So, so nice — that sauce looks great. Thanks.
Thanks John, it really is easy to start it on the stove. Makes such a well cooked fish