20 Delicious Grilled Trout Recipes for Perfect Dinners

There’s something magical about perfectly grilled trout—flaky, flavorful, and surprisingly simple to prepare. Whether you’re planning a quick weeknight dinner or a relaxed weekend feast, these 20 delicious recipes will transform your meals. From zesty lemon-herb classics to bold, smoky creations, get ready to discover your new favorite way to enjoy this versatile fish. Let’s dive into these mouthwatering options that promise to make every dinner special!

Lemon Herb Grilled Trout

Perfectly grilled trout that’ll make you feel like a culinary rockstar without the leather pants—this lemon herb beauty is so fresh and flavorful, it practically jumps off the plate and does a little dance. Packed with zesty citrus and aromatic herbs, it’s the kind of dish that turns ordinary weeknights into impromptu dinner parties where everyone asks for your secret (which we’re totally spilling right now).

Ingredients

• Whole trout – 2 (1 lb each)
• Olive oil – 2 tbsp
• Lemon – 1
• Fresh thyme – 2 tbsp
• Fresh rosemary – 1 tbsp
• Garlic – 3 cloves
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates with 1 tablespoon of olive oil to prevent sticking.
2. Pat both whole trout completely dry with paper towels inside and out—this ensures crispy skin instead of steamed fish.
3. Slice the lemon into thin rounds and mince the garlic cloves finely.
4. Rub the remaining 1 tablespoon of olive oil evenly over the exterior and interior cavities of both trout.
5. Sprinkle salt and black pepper inside each trout cavity and over the skin.
6. Stuff each trout with alternating layers of lemon slices, fresh thyme, fresh rosemary, and minced garlic.
7. Place trout directly on the preheated grill and close the lid immediately to maintain consistent temperature.
8. Grill for 6-8 minutes until the skin releases easily from the grates and develops golden grill marks.
9. Carefully flip each trout using a wide spatula and grill for another 6-8 minutes until the flesh flakes easily with a fork.
10. Insert an instant-read thermometer into the thickest part of the fish—it should register 145°F for perfect doneness.
11. Transfer grilled trout to a platter and let rest for 3 minutes before serving to allow juices to redistribute.

Seriously, that crispy skin gives way to moist, flaky flesh that practically melts in your mouth with each citrus-kissed bite. The herbal notes from the thyme and rosemary play beautifully against the bright lemon, creating a symphony of flavors that’s fancy enough for date night but easy enough for Tuesday tacos (swap tortillas for trout, trust us).

Garlic Butter Grilled Trout

Just when you thought trout couldn’t get any more fabulous, this garlic butter grilled version struts onto the scene like it owns the pond. Seriously, this dish transforms humble fish into a buttery, garlicky masterpiece that’ll have your taste buds doing backflips. Get ready to impress everyone from your picky cousin to your foodie friend who’s “so over salmon.”

Ingredients

Trout – 2 whole (about 1 lb each)
Butter – ½ cup
Garlic – 4 cloves
Lemon – 1
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the trout completely dry with paper towels inside and out.
2. Melt the butter in a small saucepan over medium heat until fully liquid.
3. Mince the garlic cloves into fine pieces.
4. Add the minced garlic to the melted butter and cook for exactly 1 minute until fragrant but not browned.
5. Cut the lemon in half and squeeze the juice from one half into the garlic butter mixture.
6. Sprinkle the salt and black pepper evenly over both sides of each trout.
7. Brush the inside cavity of each trout with half of the garlic butter mixture.
8. Preheat your grill to medium-high heat (400°F) with the lid closed for 10 minutes.
9. Place the trout directly on the grill grates and close the lid.
10. Grill for 6 minutes until the skin releases easily from the grates.
11. Flip the trout carefully using a wide spatula and grill for another 5 minutes.
12. Brush the remaining garlic butter mixture over the top of the trout during the last 2 minutes of cooking.
13. Check that the thickest part of the fish flakes easily with a fork and reaches 145°F internally.
14. Transfer the trout to a serving platter using your spatula.
15. Cut the remaining lemon half into wedges for serving.

Zesty doesn’t even begin to describe how the crispy skin gives way to flaky, buttery flesh that practically melts in your mouth. The garlic infusion penetrates every bite without overwhelming the trout’s natural sweetness. Try serving it over a bed of wild rice pilaf or alongside grilled asparagus for a meal that feels downright restaurant-worthy.

Spicy Cajun Grilled Trout

Dive into a flavor fiesta that’ll make your taste buds do a happy dance! This Spicy Cajun Grilled Trout is the culinary equivalent of a jazz parade in your mouth – bold, spicy, and utterly irresistible. Get ready to transform that humble fish into a showstopping masterpiece that’ll have everyone begging for your secret recipe.

Ingredients

Trout fillets – 4 (6 oz each)
Cajun seasoning – 2 tbsp
Olive oil – 2 tbsp
Lemon – 1
Fresh parsley – ¼ cup chopped

Instructions

1. Pat the trout fillets completely dry with paper towels on both sides.
2. Brush both sides of each fillet evenly with olive oil using a pastry brush.
3. Sprinkle Cajun seasoning generously over both sides of each fillet, pressing gently to adhere.
4. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
5. Place trout fillets skin-side down on the grill and cook for 4 minutes without moving them.
6. Carefully flip the fillets using a spatula and cook for another 3-4 minutes until the flesh flakes easily with a fork.
7. Squeeze fresh lemon juice evenly over all the cooked fillets.
8. Sprinkle chopped parsley over the top of each fillet as the final garnish.

Heavenly doesn’t even begin to describe that crispy-skinned exterior giving way to tender, flaky flesh bursting with spicy Cajun warmth. The bright lemon cuts through the heat perfectly, creating a symphony of flavors that’ll have you licking your fingers clean. Serve this beauty over a bed of cheesy grits or stuff it into warm tortillas with crunchy slaw for an epic fish taco transformation!

Honey Soy Glazed Grilled Trout

Ready to make your taste buds do a happy dance? This honey soy glazed grilled trout is about to become your new summer obsession—it’s so good, even the fish might regret swimming by your grill. With a sweet-savory glaze that caramelizes into pure magic, this dish proves that fancy flavors don’t need fancy effort.

Ingredients

Trout fillets – 4 (6 oz each)
Soy sauce – ¼ cup
Honey – 3 tbsp
Minced garlic – 2 cloves
Olive oil – 1 tbsp
Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
2. Pat the trout fillets completely dry with paper towels—this ensures crispy skin instead of steamed fish.
3. Whisk together soy sauce, honey, minced garlic, and black pepper in a small bowl until fully combined.
4. Brush both sides of each trout fillet with olive oil to prevent sticking.
5. Place trout skin-side down on the hot grill and cook for 4 minutes without moving.
6. Flip the fillets carefully using a spatula and cook for another 3 minutes.
7. Brush the honey soy glaze generously over the top of each fillet.
8. Cook for 2 more minutes until the glaze bubbles and caramelizes—watch closely to prevent burning.
9. Flip the fillets once more and brush the remaining glaze on the skin side.
10. Cook for final 1 minute until the internal temperature reaches 145°F when tested with a meat thermometer.
11. Remove from grill and let rest for 2 minutes before serving.

Crispy-skinned perfection meets sweet-savory bliss in every flaky bite. The caramelized glaze creates a gorgeous lacquered finish that crackles when you cut into it. Serve this beauty over coconut rice with quick-pickled cucumbers for a restaurant-worthy meal that’ll have everyone asking for seconds.

Mediterranean-Style Grilled Trout

Yowza, folks! If your taste buds are tired of the same old grilled fish routine, prepare for a Mediterranean vacation on a plate that’ll make your grill weep with joy. This trout is about to become the Beyoncé of your dinner rotation—flaky, flavorful, and absolutely show-stopping.

Ingredients

Trout fillets – 4 (6 oz each)
Olive oil – 2 tbsp
Lemon juice – 2 tbsp
Garlic powder – 1 tsp
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Pat the trout fillets completely dry with paper towels—this ensures crispy skin instead of steamed fish.
3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper.
4. Brush the marinade mixture evenly over both sides of each trout fillet.
5. Place the fillets skin-side down on the preheated grill and close the lid.
6. Grill for 4-5 minutes until the skin releases easily from the grates without sticking.
7. Flip the fillets carefully using a spatula and grill for another 3-4 minutes.
8. Check for doneness by inserting a fork—the flesh should flake easily and be opaque throughout.
9. Remove the trout from the grill and let it rest for 2 minutes before serving.

Absolutely magical how those Mediterranean flavors penetrate every flaky layer! The skin crisps up like potato chips while the flesh stays remarkably moist. Try serving it over a bed of couscous with extra lemon wedges for squeezing—it’s basically sunshine on a plate that’ll have everyone fighting for the last bite.

Pesto Grilled Trout with Pine Nuts

Every time trout meets pesto, culinary magic happens—and this recipe is basically a fireworks show for your taste buds. Imagine flaky, herb-kissed fish with a satisfying crunch from toasted pine nuts, all coming together faster than you can say “dinner emergency.” Seriously, this dish is so easy and impressive, you’ll want to grill it for weeknights and wow your friends on weekends.

Ingredients

• Trout fillets – 4 (6 oz each)
• Basil pesto – ½ cup
• Pine nuts – ¼ cup
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Lemon – 1

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates with 1 tbsp olive oil to prevent sticking.
2. Pat the 4 trout fillets completely dry with paper towels—this helps the pesto cling better and ensures a crispier skin.
3. Sprinkle both sides of the trout fillets evenly with ½ tsp salt and ¼ tsp black pepper.
4. Spread ½ cup basil pesto evenly over the skinless side of each fillet, covering the surface entirely.
5. Place the pesto-coated trout fillets skin-side down on the preheated grill and close the lid.
6. Grill for 4–5 minutes until the flesh is opaque and flakes easily with a fork—resist flipping to keep the pesto intact.
7. While the trout grills, toast ¼ cup pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking the pan until golden and fragrant.
8. Remove the trout from the grill and transfer to a serving platter immediately to avoid overcooking.
9. Squeeze the juice of 1 lemon evenly over the grilled trout fillets for a bright, zesty finish.
10. Sprinkle the toasted pine nuts generously over the top just before serving.

Crunchy pine nuts add a delightful texture against the tender, flaky trout, while the pesto infuses every bite with herby richness. Consider serving it over a bed of lemony quinoa or alongside grilled asparagus to turn this simple dish into a complete stunner—leftovers (if any!) make a killer cold salad the next day.

Dijon Mustard Grilled Trout

Who knew a fish could get so fancy with just a few pantry staples? This Dijon Mustard Grilled Trout is your ticket to feeling like a gourmet chef without the stress—it’s flaky, flavorful, and foolproof. Let’s fire up that grill and make some magic happen!

Ingredients

Trout fillets – 4 (6 oz each)
Dijon mustard – ¼ cup
Olive oil – 2 tbsp
Lemon juice – 1 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Pat the trout fillets completely dry with paper towels—this helps the mustard coating cling better and ensures crispy skin.
3. In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, garlic powder, salt, and black pepper until smooth.
4. Brush the mustard mixture evenly over both sides of each trout fillet, coating every inch for maximum flavor penetration.
5. Place the fillets skin-side down on the preheated grill and close the lid.
6. Grill for 4–5 minutes until the skin is crispy and releases easily from the grates without tearing.
7. Carefully flip the fillets using a spatula and grill for another 3–4 minutes until the flesh is opaque and flakes easily with a fork.
8. Remove the trout from the grill and let it rest for 2 minutes—this allows the juices to redistribute, keeping every bite moist.
9. Check for doneness by inserting a fork into the thickest part; it should flake apart with no translucent flesh remaining.

This trout emerges with a crackly, golden crust and tender, buttery flesh that practically melts in your mouth. Try serving it over a bed of quinoa with extra lemon wedges for a zesty kick, or flake it into tacos with crunchy slaw for a fun twist—either way, it’s a showstopper that’ll have everyone asking for seconds.

Chili Lime Grilled Trout

Tantalizingly tangy and terrifically tasty, this chili lime grilled trout is about to become your new warm-weather obsession—it’s the kind of dish that makes you want to fire up the grill even if it’s drizzling (just hold an umbrella, we won’t judge). With zesty lime, a hint of heat, and flaky, moist trout, it’s a flavor fiesta that’s ridiculously easy to pull off, whether you’re a grill master or still figuring out which end of the tongs to hold.

Ingredients

Trout fillets – 4 (6 oz each)
Lime juice – ¼ cup
Olive oil – 2 tbsp
Chili powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking—trust us, no one wants fish skin cemented to the grill.
2. Pat the trout fillets completely dry with paper towels; this helps achieve crispy skin instead of steamed sadness.
3. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and black pepper until well combined.
4. Brush the marinade evenly over both sides of each trout fillet, coating them thoroughly.
5. Place the trout fillets skin-side down on the preheated grill and close the lid.
6. Grill for 4–5 minutes until the skin is crispy and releases easily from the grates—if it sticks, it needs another minute.
7. Carefully flip the fillets using a spatula and grill for another 3–4 minutes until the flesh is opaque and flakes easily with a fork.
8. Remove the trout from the grill and let it rest for 2 minutes; this keeps the juices locked in for maximum flavor.
Crunchy-skinned and citrus-kissed, this trout flakes apart with buttery ease, the chili lending a subtle warmth that dances with the bright lime. Serve it tucked into warm tortillas with avocado slices, or atop a zesty slaw for a meal that’s as vibrant as your personality (minus the dad jokes).

Balsamic Glazed Grilled Trout

Let’s be honest—most fish recipes swim in a sea of blandness, but this balsamic-glazed grilled trout is the sassy mermaid crashing the boring seafood party. With a sweet-tangy glaze that caramelizes into sticky perfection and grill marks that scream summer vibes, this dish turns humble trout into the main character of your dinner table.

Ingredients

• Trout fillets – 4 (6 oz each)
• Balsamic vinegar – ¼ cup
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Pat the trout fillets completely dry with paper towels. (Tip: Dry fish prevents sticking and ensures crispy skin!)
3. Brush both sides of the fillets with 1 tbsp olive oil.
4. Sprinkle 1 tsp salt and ½ tsp black pepper evenly over both sides of the fillets.
5. Whisk together ¼ cup balsamic vinegar and 2 tbsp honey in a small bowl until smooth.
6. Place the trout fillets skin-side down on the preheated grill.
7. Grill for 4 minutes without moving them.
8. Flip the fillets carefully using a spatula.
9. Brush the tops generously with the balsamic-honey glaze.
10. Grill for another 3 minutes. (Tip: The glaze should bubble and thicken—don’t walk away or it might burn!)
11. Flip the fillets again and brush the other side with the remaining glaze.
12. Grill for 1 final minute until the internal temperature reaches 145°F. (Tip: Use a meat thermometer to avoid overcooking—nobody wants rubbery fish!)
13. Remove the fillets from the grill and let them rest for 2 minutes.

Perfectly flaky trout meets that glossy, sweet-tangy glaze in every bite, with crispy edges from the grill adding a smoky crunch. Serve it over a bed of lemony quinoa or stuff it into warm tortillas with avocado slices for a fish taco twist that’ll have everyone asking for seconds.

Maple Glazed Grilled Trout with Almonds

Kicking off our culinary adventure, let’s talk about a fish dish that’s so delicious, it might just make you forget about your ex. This maple-glazed grilled trout with almonds is the kind of meal that turns ordinary Tuesday nights into gourmet celebrations, proving that fancy food doesn’t have to be complicated or require a trust fund to enjoy.

Ingredients

Trout fillets – 4 (6 oz each)
Maple syrup – ¼ cup
Soy sauce – 2 tbsp
Olive oil – 1 tbsp
Slivered almonds – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Pat the trout fillets completely dry with paper towels.
3. Brush both sides of the fillets with olive oil.
4. Season both sides of the fillets evenly with salt and black pepper.
5. Place the trout fillets skin-side down on the preheated grill.
6. Grill for 4 minutes without moving the fillets.
7. While the trout grills, whisk together maple syrup and soy sauce in a small bowl.
8. Carefully flip the trout fillets using a spatula.
9. Brush the maple-soy mixture generously over the cooked side of the fillets.
10. Grill for another 3 minutes on the second side.
11. Sprinkle slivered almonds evenly over the glazed side of the fillets.
12. Close the grill lid and cook for 1 minute to toast the almonds.
13. Remove the trout from the grill when the internal temperature reaches 145°F.
14. Let the trout rest for 2 minutes before serving.

Forget boring fish dinners forever—this trout emerges with crackly, caramelized almonds clinging to a sweet-savory glaze, while the flesh stays miraculously moist and flaky. Serve it over wild rice pilaf where the nutty grains catch every drop of that irresistible maple sauce, or go full picnic mode by tucking it into warm corn tortillas with crunchy cabbage slaw for a fish taco upgrade that’ll have everyone begging for your recipe.

Rosemary and Thyme Grilled Trout

Tired of fish that tastes like, well, fish? This rosemary and thyme grilled trout is about to become your new best friend—it’s so flavorful, even your picky cousin might ask for seconds (no promises, though).

Ingredients

Trout – 2 whole, cleaned
Olive oil – 2 tbsp
Fresh rosemary – 2 sprigs
Fresh thyme – 4 sprigs
Lemon – 1, sliced
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Pat the trout dry inside and out with paper towels to ensure crispy skin.
3. Rub the trout inside and out with olive oil.
4. Season the inside of each trout with ½ tsp salt and ¼ tsp black pepper.
5. Place 1 rosemary sprig, 2 thyme sprigs, and 3 lemon slices inside each trout cavity.
6. Brush the outside of the trout lightly with any remaining olive oil.
7. Place the trout directly on the grill grates, closing the lid immediately.
8. Grill for 5 minutes until the skin releases easily and has visible grill marks.
9. Flip the trout carefully using a spatula to keep the herbs intact.
10. Grill for another 5 minutes until the flesh is opaque and flakes easily with a fork.
11. Insert an instant-read thermometer into the thickest part of the fish; it should read 145°F.
12. Remove the trout from the grill and let rest for 3 minutes before serving.

Just pulled from the grill, this trout boasts crispy skin giving way to tender, flaky flesh infused with woody rosemary and earthy thyme. Serve it alongside a bright arugula salad or over lemony quinoa to let those herbal notes shine—either way, you’ll be fighting for the last bite.

Ginger Sesame Grilled Trout

Oh, the humble trout—usually relegated to campfire foil packets, but today we’re giving this fishy friend a glow-up that’ll make your taste buds do a happy dance. Get ready to transform this freshwater favorite into a restaurant-worthy masterpiece with just a handful of ingredients and some serious flavor fireworks.

Ingredients

– Whole trout – 2 (about 1 lb each)
– Soy sauce – ¼ cup
– Sesame oil – 2 tbsp
– Fresh ginger – 1 tbsp grated
– Garlic – 2 cloves minced
– Green onions – ¼ cup chopped
– Sesame seeds – 1 tbsp

Instructions

1. Pat both trout completely dry with paper towels inside and out.
2. Whisk together soy sauce, sesame oil, grated ginger, and minced garlic in a small bowl.
3. Brush half of the marinade mixture evenly over both trout, including inside the cavities.
4. Let the trout rest at room temperature for 15 minutes while you preheat your grill to 400°F.
5. Clean grill grates thoroughly, then oil them using tongs and a paper towel dipped in vegetable oil.
6. Place trout directly on the hot grill and cook for 6 minutes without moving them.
7. Carefully flip the trout using a wide spatula and grill for another 5 minutes.
8. Brush the remaining marinade over the trout during the last 2 minutes of cooking.
9. Check for doneness by inserting a fork into the thickest part—the flesh should flake easily and be opaque throughout.
10. Transfer trout to a serving platter and immediately sprinkle with chopped green onions and sesame seeds.

Keep those crispy skins intact—they’re the best part! The sesame oil creates this incredible nutty aroma while the ginger adds just enough zing to cut through the richness. Try serving it over a bed of jasmine rice to soak up all those glorious juices, or go full picnic mode and wrap pieces in lettuce leaves with extra green onions for a handheld feast.

Citrus Marinated Grilled Trout

Hang onto your aprons, folks, because this citrus-marinated grilled trout is about to become your new summer obsession—it’s so fresh, even the fish might blush! With zesty flavors that dance on your tongue and a grill mark game stronger than your Wi-Fi signal, this dish is basically a vacation on a plate. Trust me, your taste buds will throw a party, and everyone’s invited.

Ingredients

Trout fillets – 4 (6 oz each)
Orange juice – ½ cup
Lemon juice – ¼ cup
Olive oil – 2 tbsp
Garlic – 2 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the trout fillets dry with paper towels to ensure even marinating and prevent sogginess.
2. In a medium bowl, whisk together the orange juice, lemon juice, olive oil, minced garlic, salt, and black pepper until fully combined.
3. Place the trout fillets in a shallow dish and pour the marinade over them, coating both sides thoroughly.
4. Cover the dish with plastic wrap and refrigerate for exactly 30 minutes—no longer, or the acid can start to “cook” the fish and make it mushy.
5. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
6. Remove the trout from the marinade, letting excess drip off, and discard the used marinade for food safety.
7. Place the fillets skin-side down on the grill and cook for 4–5 minutes until the skin is crispy and releases easily.
8. Flip the fillets gently using a spatula and grill for another 3–4 minutes until the flesh is opaque and flakes easily with a fork.
9. Check for doneness by inserting a fork into the thickest part—if it flakes without resistance, it’s ready.
10. Transfer the grilled trout to a serving plate and let it rest for 2 minutes to redistribute juices.That flaky, tender texture pairs perfectly with the bright citrus zing, making each bite a mini-celebration. Serve it over a bed of quinoa with extra lemon wedges for squeezing, or crumble it into tacos for a fun twist—either way, it’s a guaranteed crowd-pleaser.

Smoky Paprika Grilled Trout

Hooray for a fish that doesn’t require a PhD in culinary arts to taste phenomenal! This smoky paprika grilled trout is basically summer’s answer to “I want something fancy but also want to be holding a cold drink in 20 minutes.” It’s the kind of dish that makes you look like a grill master while doing the absolute bare minimum—our favorite kind of cooking magic.

Ingredients

• Whole trout – 1 lb
• Olive oil – 2 tbsp
• Smoked paprika – 1 tsp
• Garlic powder – ½ tsp
• Salt – ¾ tsp
• Black pepper – ¼ tsp
• Lemon – 1

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F—hot enough to sizzle but not so nuclear that you incinerate your dinner.
2. Pat the whole trout completely dry with paper towels inside and out (this is your secret weapon for crispy skin, trust me).
3. Rub the olive oil evenly all over the trout, including inside the cavity.
4. Sprinkle the smoked paprika, garlic powder, salt, and black pepper over both sides of the trout and inside the cavity.
5. Cut the lemon in half, squeeze the juice of one half over the seasoned trout, and slice the other half into thin rounds.
6. Place the lemon slices inside the trout cavity—they’ll steam and infuse the fish with bright flavor while it cooks.
7. Place the trout directly on the preheated grill grates and close the lid.
8. Grill for 5-7 minutes per side, flipping only once when the skin releases easily from the grates (if it sticks, it’s not ready—patience, grasshopper!).
9. Check for doneness by inserting a fork at the thickest part; the flesh should be opaque and flake easily.
10. Remove from grill and let rest for 2 minutes before serving—this lets the juices redistribute so you don’t end up with dry fish.

Perfectly flaky flesh gives way to that irresistible smoky-sweet paprika crust, creating a texture party in your mouth. Serve it straight off the grill with extra lemon wedges for squeezing, or get wild and flake it over a crisp salad for a next-level lunch situation.

Garlic Lemon Pepper Grilled Trout

Nailed that perfect balance between fancy and “I can actually make this”? Let’s talk about garlic lemon pepper grilled trout—the fish that’ll make you feel like a backyard gourmet without requiring a culinary degree or a trust fund. This recipe is so simple, even your smoke detector might get bored and stop paying attention.

Ingredients

Trout fillets – 4 (6 oz each)
Olive oil – 2 tbsp
Garlic – 4 cloves
Lemon – 1
Black pepper – 1 tsp
Salt – 1 tsp

Instructions

1. Preheat your grill to 400°F, creating both direct and indirect heat zones.
2. Pat the trout fillets completely dry with paper towels—this ensures crispy skin instead of steamed fish.
3. Mince the garlic cloves finely using a sharp knife or garlic press.
4. Zest the entire lemon using a microplane, then cut it in half for juicing.
5. In a small bowl, combine olive oil, minced garlic, lemon zest, black pepper, and salt.
6. Brush the garlic-lemon mixture evenly over both sides of each trout fillet.
7. Place the fillets skin-side down on the direct heat zone of the grill.
8. Grill for 4 minutes without moving them—this creates those beautiful grill marks and prevents sticking.
9. Flip the fillets carefully using a thin spatula.
10. Squeeze fresh lemon juice from one half over the cooking fish.
11. Move the fillets to the indirect heat zone of the grill.
12. Close the grill lid and cook for another 3-4 minutes until the flesh flakes easily with a fork.
13. Remove the trout from the grill and let it rest for 2 minutes before serving.

Let’s be real—this trout is what summer dreams are made of. The skin comes out crackling-crisp while the flesh stays miraculously moist, with the garlic and lemon playing the most delightful tango on your taste buds. Serve it over a bed of quinoa that’s been jealous this whole time, or stuff it into tacos with some crunchy slaw for maximum texture chaos.

Pineapple Teriyaki Grilled Trout

Venture beyond your usual grilled fare with this tropical twist that’ll make your taste buds do a happy hula dance. Pineapple teriyaki grilled trout combines sweet, savory, and smoky flavors in a dish so delicious, even fish skeptics might ask for seconds. It’s the perfect way to bring vacation vibes to your backyard without the sunburn.

Ingredients

• Trout fillets – 4 (6 oz each)
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Fresh pineapple – 1 cup, cubed
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Green onions – 2, sliced
• Sesame oil – 1 tbsp

Instructions

1. Whisk together soy sauce, brown sugar, minced garlic, and grated ginger in a medium bowl until sugar dissolves completely.
2. Place trout fillets in a shallow dish and pour half of the teriyaki mixture over them, reserving the other half for basting.
3. Cover the dish with plastic wrap and refrigerate for exactly 30 minutes—no longer, or the acid will start to “cook” the fish.
4. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
5. Remove trout from marinade and place skin-side down on the hot grill, listening for that satisfying sizzle.
6. Grill for 4 minutes, then carefully flip using a wide spatula to keep the delicate flesh intact.
7. Brush the reserved teriyaki sauce over the fish and scatter pineapple cubes around the fillets on the grill.
8. Continue grilling for another 3-4 minutes until the fish flakes easily with a fork and pineapple develops grill marks.
9. Drizzle sesame oil over the finished trout and garnish with sliced green onions just before serving.

Let this tropical masterpiece transport you straight to island time with its flaky, moist texture and caramelized pineapple sweetness. The teriyaki glaze creates a beautiful glossy crust that contrasts wonderfully with the tender fish beneath. Serve it over coconut rice with extra grilled pineapple for a complete luau-worthy meal that’ll have everyone doing the limbo for leftovers.

Brown Sugar and Dill Grilled Trout

Zesty, zippy, and downright delicious—this brown sugar and dill grilled trout is about to become your new summer obsession. Who knew fish could be this fun? Grab your tongs and let’s get grilling!

Ingredients

Trout fillets – 4 (6 oz each)
Brown sugar – ¼ cup
Fresh dill – 2 tbsp, chopped
Lemon juice – 2 tbsp
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Pat the trout fillets completely dry with paper towels—this ensures a crispy skin.
3. Brush both sides of each fillet evenly with 1 tbsp olive oil.
4. Sprinkle 1 tsp salt and ½ tsp black pepper evenly over both sides of the fillets.
5. In a small bowl, mix ¼ cup brown sugar, 2 tbsp chopped fresh dill, and 2 tbsp lemon juice into a paste.
6. Spread the brown sugar-dill paste evenly over the skinless side of each trout fillet.
7. Place the fillets paste-side up on the preheated grill, closing the lid immediately.
8. Grill for 4–5 minutes until the sugar caramelizes and forms a golden crust.
9. Carefully flip each fillet using a spatula, keeping the crust intact.
10. Grill for another 3–4 minutes until the flesh flakes easily with a fork.
11. Remove the trout from the grill and let it rest for 2 minutes before serving—this keeps it juicy.

Kick back and admire your masterpiece: the trout boasts a crackly, sweet crust that gives way to tender, flaky flesh with a subtle herbal kick. Serve it over a bed of quinoa with extra lemon wedges for squeezing, or stuff it into warm tortillas with crunchy slaw for a fish taco twist that’ll have everyone begging for seconds.

Herb Butter Grilled Trout

Jazz up your dinner routine with this herb butter grilled trout that’s so flavorful, it might just steal the spotlight from your main character energy. Seriously, this dish is the culinary equivalent of a standing ovation—crispy skin, tender flesh, and a buttery herb kick that’ll have you questioning why you ever bothered with complicated recipes. Let’s fire up that grill and get this show on the road!

Ingredients

– Whole trout – 1 lb
– Unsalted butter – 4 tbsp
– Fresh parsley – 2 tbsp, chopped
– Fresh dill – 1 tbsp, chopped
– Lemon – 1
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat your grill to 400°F for even cooking and to prevent sticking.
2. Pat the whole trout dry with paper towels inside and out to ensure crispy skin.
3. Squeeze the juice of half the lemon over the trout, coating both sides evenly.
4. Season the trout inside and out with 1 tsp salt and ½ tsp black pepper.
5. Melt 4 tbsp unsalted butter in a small saucepan over low heat until fully liquid.
6. Stir 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh dill into the melted butter.
7. Brush half of the herb butter mixture over the entire surface of the trout.
8. Place the trout directly on the preheated grill grates, skin-side down.
9. Grill for 6–8 minutes until the skin is golden and releases easily from the grates.
10. Flip the trout carefully using a spatula to avoid breaking the flesh.
11. Grill for another 4–6 minutes until the internal temperature reaches 145°F.
12. Brush the remaining herb butter over the trout during the last 2 minutes of grating.
13. Remove the trout from the grill and let it rest for 3 minutes to redistribute juices.
14. Slice the remaining lemon half into wedges for serving.
Buttery, flaky perfection awaits with a crisp exterior that gives way to moist, herb-infused flesh. Serve it alongside a simple arugula salad or atop a bed of quinoa for a meal that’s as Instagram-worthy as it is delicious—trust me, your taste buds will thank you.

Conclusion

Mastering grilled trout is easier than ever with these 20 delicious recipes! Whether you’re a seasoned grill master or just starting out, there’s a perfect dish here for your next dinner. We’d love to hear which recipes become your favorites—drop us a comment below and share this roundup on Pinterest to inspire fellow home cooks. Happy grilling!