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Home > Recipes > Trout Recipes > Maple Balsamic Rainbow Trout


  • 1.5 pound (0.68kg) rainbow trout fillets (2 large or 3-4 smaller)
  • salt and pepper
  • 2 green onions, finely chopped
  • 2 tablespoon chopped fresh parsley for garnish (optional)

Maple Balsamic Sauce/Glaze

  • 1 1/2 tablespoon good quality balsamic vinegar
  • 1 1/2 tablespoon maple syrup (or brown sugar)
  • 1 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon sriracha or more (optional)
  • 2 teaspoon olive oil
  • 1 teaspoon cornstarch (optional)


  • Preheat oven to 400F/204C.
  • MAKE SAUCE/GLAZE: Whisk together all ingredients in a small glass measuring cup or bowl. If you want a slightly thicker glaze, whisk in the cornstarch and microwave sauce for 45-60 seconds. I do this. If you prefer a thin glaze, don't use the cornstarch.
  • PREPARE TROUT FILLETS: Line a pan, large enough to fit the trout, with parchment or tin foil sprayed with oil. Generously sprinkle trout with salt and pepper. Sprinkle chopped green onions over fish. Drizzle on half the sauce/glaze, reserving the rest for serving.
  • ROAST/BAKE TROUT: for 8-11 minutes depending on the thickness of the fish. Note 1. Remove from oven and cut into portions. If you want to remove skin, slip a spatula between the bottom of the flesh and skin, then lift trout off. Drizzle on the remaining sauce and garnish with chopped parsley, green onions or other fresh herbs if desired.


  1. How to tell of trout is cooked: The general rule of thumb for fish is 10 minutes per inch of thickness. Start checking a minute or two earlier. Peek in the center. If the flesh is just turning opaque, it's done. It should be moist and warm pink, not dry, pale and flaky.
  2. Make Ahead:
    • The glaze/marinade can be made a couple of days ahead, but it's best to cook the trout just before serving.
    • Alternatively, make the trout the day before. Cool it completely, refrigerate, then serve it cold the next day. Delish!
    • Recipe courtesy of Two Kooks in the Kitchen