Variation
Add toasted sliced almonds to the butter for a classic Trout Amandine style.
Dinner · Seafood · American
Grilled Trout With Lemon Brown Butter
Succulent grilled trout served with a rich, caramelized lemon brown butter sauce makes for an elegant yet simple summer dinner.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
2
Preparation
Get these tasks done before you start cooking.
Fish Prep
- 1
Drying
Pat the trout completely dry inside and out with paper towels to ensure the skin crisps rather than steams.
Tip: Dry skin prevents the fish from sticking to the grill grates.
- 2
Seasoning
Rub the exterior with olive oil, salt, and pepper. Stuff the cavity with lemon slices and thyme sprigs.
Tip: Don't overstuff or the fish won't cook evenly.
How to Make Grilled Trout With Lemon Brown Butter
Total time: 25 min · Yields 2 servings
- 1
Preheat the Grill
Clean your grill grates thoroughly and preheat to medium-high heat, approximately 400 degrees Fahrenheit. Lightly oil the grates using a folded paper towel dipped in vegetable oil.
- 2
Grill the Trout
Place the trout directly on the grill grates. Cook undisturbed for 4 to 5 minutes until the skin is charred and releases easily from the metal.
- 3
Flip and Finish
Carefully flip the fish using a wide spatula. Cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit and the meat flakes easily.
- 4
Brown the Butter
While the fish rests, melt butter in a small skillet over medium heat. Cook, swirling constantly, until it foams and then turns a deep golden brown with a nutty aroma.
- 5
Emulsify the Sauce
Remove the skillet from heat immediately. Stir in the lemon juice, capers, and parsley. The sauce will bubble vigorously.
- 6
Plating
Transfer the grilled trout to a warm platter. Spoon the hot lemon brown butter generously over the fish just before serving.
Chef's Tips
- Use a fish basket if you are worried about the trout falling apart during the flip.
- Choose trout with clear eyes and firm flesh for the best flavor.
- If the butter starts to smoke, you have gone too far; remove it from heat immediately.
What to Serve with Grilled Trout With Lemon Brown Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside grilled asparagus.
- Pair with a pile of buttery crushed potatoes.
- Add a crisp green salad with a light vinaigrette.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap thyme for fresh dill for a brighter, more grassy herbal note.
Variation
Use lime juice and cilantro for a citrusy, southwestern twist.
Storage & Reheating
Best eaten fresh. Leftovers can be stored in an airtight container for up to 2 days and are excellent cold in a salad.
Further reading
Frequently asked questions
How do I know when the grilled trout is finished cooking?
The trout is done when the flesh changes from translucent to opaque and flakes easily with a fork. Use an instant-read thermometer to check for an internal temperature of 145 degrees Fahrenheit.
Should I leave the head on while grilling?
Leaving the head on helps the fish retain moisture and creates a more impressive presentation, but you can remove it before cooking if you prefer.
How do I prevent grilled trout from sticking to the grill?
Ensure the grill is very hot and the fish skin is completely dry and well-oiled. Do not try to flip the fish until the skin has naturally released from the grates.
Can I use fillets instead of whole trout?
Yes, you can use fillets, but they will cook much faster, usually in 2 to 3 minutes per side. Place them skin-side down first.
What does brown butter taste like?
Brown butter, or beurre noisette, has a toasted, nutty, and savory aroma that adds significant depth compared to melted butter.
Is grilled trout healthy?
Yes, trout is a great source of lean protein and omega-3 fatty acids, making it a heart-healthy choice.
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