Snake River Trout Recipe
Make Snake River Trout Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Trout and Seasoning
Compound Butter (optional, aromatic finish)
To Serve
Method
Trout and Seasoning
Prep the fish
Pat the trout dry inside and out with paper towels. Check that the cavity is clean and scales removed. Trim any fins if desired.
Season
Rub the outside and inside cavity of each trout with 1 tablespoon olive oil. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl and sprinkle evenly over both sides and into the cavity (about 3/4 tsp seasoning mixture per fish). Slice the lemon in half; place one half (sliced into 3 thin rounds) inside each cavity along with 2 sprigs dill and 2 sprigs thyme.
Rest
Let the seasoned trout sit at room temperature for 10–15 minutes while you preheat the oven or prepare the grill. This helps the flavors penetrate and brings the fish closer to even cooking temperature.
Cooking method - oven
Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and lightly oil. Place trout on the sheet, skin side down. Roast in the preheated oven for 12–16 minutes, depending on thickness, until flesh flakes easily with a fork and internal temperature at the thickest part reads 125–135°F (52–57°C). Remove from oven and let rest 2–3 minutes.
Cooking method - grill
Preheat grill to medium-high (about 400–450°F/200–230°C) and oil the grates. Place trout on the hot grill, skin side down (use a fish basket or foil if fish is fragile). Grill covered for 6–8 minutes, then carefully flip and grill 4–6 more minutes until flesh is opaque and flakes easily or reaches 125–135°F (52–57°C). Remove and rest 2–3 minutes.
Finish
Slice remaining lemon half into wedges. Brush the exterior of the trout with remaining 1 tablespoon olive oil and squeeze a little fresh lemon over the top. Transfer to a serving platter and garnish with the extra dill sprigs.
Compound Butter (optional)
Make compound butter
In a small bowl, combine softened butter, lemon zest, minced garlic, chopped parsley, salt, and black pepper. Stir until smooth and homogenous. Spoon the butter onto a piece of plastic wrap, form into a log, and chill briefly if you prefer slices.