Grilled Rainbow Trout Recipe

5 from 7 votes

Grilled Rainbow Trout is tender, flavorful, and ready in just 15 minutes. Seasoned with lemon pepper and finished with a splash of fresh lemon juice, this cast iron skillet recipe delivers crispy skin and flaky fish with only three ingredients and no oil needed.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 97kcal

Author: Ned Adams

Equipment

10" cast iron skillet

Ingredients

2 rainbow trout filleted with skin on one side (about 4 fillets)
½ tablespoon lemon pepper seasoning
2 teaspoons lemon juice fresh

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Instructions

Fillet the trout, leaving the skin on one side of each fillet.
Pat the fillets completely dry with paper towels on both sides. This prevents steaming and helps the seasoning stick.
Season both sides of each fillet with lemon pepper seasoning.
Preheat a cast iron skillet or griddle over medium heat for 3 to 4 minutes until the surface is very hot. Test by flicking a drop of water onto the skillet. If it sizzles and evaporates immediately, you are ready.
Place fillets skin-side down directly on the hot skillet. No oil is needed. Do not move the fillets once they are down.
Cook undisturbed until the flesh turns opaque white and the skin is golden and crispy, approximately 5 to 10 minutes. The fish will release naturally from the skillet when the skin is done.
For thicker fillets, carefully flip and cook an additional 2 to 3 minutes on the flesh side. Thin fillets may not need to be flipped at all.
Remove from heat and squeeze fresh lemon juice over the top of each fillet.
Serve immediately with skillet fried potatoes, roasted asparagus, or your favorite sides.

Notes

Pat fillets completely dry. Moisture creates steam instead of sear. Use paper towels and press firmly on both sides.
Preheat the skillet fully. Cast iron takes a few minutes to heat evenly. A fully preheated skillet means the fish sears on contact instead of slowly cooking and sticking. Test by flicking a drop of water on the surface: if it dances and evaporates immediately, you are ready.
Do not move the fish. Once you place the fillets skin-side down, leave them alone. Moving too early tears the skin and breaks the fillet. The fish will release naturally when the skin is crispy.
Cook skin-side down first. The skin acts as a protective barrier between the delicate flesh and the hot iron. It also renders out and crisps up beautifully.
Internal temperature: 145°F. Use an instant-read thermometer in the thickest part. The fish should be opaque and flake easily with a fork.
Add lemon juice after cooking. Acid breaks down fish proteins. If you marinate trout in lemon juice before cooking, the flesh gets mushy. A splash of fresh lemon right when it comes off the heat is all you need.

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