How To make Glazed Grilled Trout
6 Trout (8 to 10 oz. each)
dressed 1/2 c Teriyaki Baste & Glaze
:
(Kikkoman) 4 ts Fresh lime juice
1 tb Finely chopped dill weed
-- (fresh) Non-stick cooking spray 3 Limes; cut into wedges
Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste & glaze mixture; serve with lime wedges. (Or, broil trout on rack of broiler pan 5 minutes on each side, brushing occasionally with baste & glaze mixture.) Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
How To make Glazed Grilled Trout's Videos
Pecan Crusted Trout - How to make Steelhead Trout | Lets Eat Cuisine
Pecan Crusted Trout with Lemon Thyme Glaze is an easy, ender flaky fish with a lemony herb crust that takes just a few minutes of prep and makes the perfect meal. Dinner on the table in 30 minutes tops! You can find the full recipe here
Ingredients
2.47 Steelhead Trout Fillet
1 tbsp avocado oil
1 cup pecans chopped
1/3 cup japanese panko crumbs
1/3 cup plain bread crumbs
2 tbsp brown sugar
1 tsp cumin
1/2 tsp allspice
1 tsp paprika
1/2 tbsp salt
5 tbsp unsalted butter melted
4 thyme stems
Lemon Thyme Glaze
1/4 cup agave
1/2 cup bourbon
1-2 tbsp brown sugar
2 tbsp mustard
1 tsp garlic powder
4 thyme stems
lemon peel
If you have any questions please send me a message or comment below. Go to my Website for the full instructions & more amazing recipes !
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Honey Garlic Glazed Trout
This was an awesome meal and my family enjoyed it. Trout is so close to salmon you really can’t tell the difference. Ingredients for the glaze: 1/2 cup of soy sauce 1/2 cup honey 1/4 cup brown sugar 2 tablespoons rice vinegar 1 tablespoon chili paste 1 tablespoon garlic
Gordon Ramsay's Guide To Fish
Shopping for fish can be intimidating, however, with this guide you'll know exactly what to look for.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Simple Grilled Steelhead Trout
Red picked out a nice steelhead trout fillet and we seasoned it with a little melted unsalted butter, a squeeze of lemon juice, Lawry's season salt, and black pepper. Grilled on top rack skin side down away from direct flame for about 9 to 10 min. then moved directly over coals with skin side up for 1 to 2 min. This is good!!
Molasses Glazed Salmon Recipe | Salmon Filets Grilled on Traeger Grill
Molasses Glazed Salmon Recipe on Traeger Grill
For more barbecue and grilling recipes visit:
Eating fish once a week is great for your health – so the doctor tells me, and preparing it on the grill is easy. For Molasses Glazed Salmon Recipe recipe I picked up a couple fresh filets of Sockeye Alaskan Salmon.
When it comes to any type fish, freshness is the key. Always ask to smell the fish before buying it. Fresh Fish should have no odor if you do smell any “fishiness”, don’t buy it.
I start the Molasses Glazed Salmon Recipe by cutting the filets into smaller 4-6oz portions. Leave the skin on the bottom side to keep the fish from sticking to the grill.
Also feel each piece for any bones that may have been missed and remove those. Keep the fish cool in the refrigerator until ready to grill. For best results plan on cooking the salmon the same day you bring it home.
To season the salmon I use molasses glaze (molasses, soy sauce, white cooking wine, and red pepper flakes) and a pastrami style rub (both recipes are below).
Brush the outside of the salmon with the molasses glaze and sprinkle the pastrami rub over the top. Place the salmon back in the refrigerator for 30 minutes at least to give the flavors time to work.
I’m cooking this recipe on my Traeger grill set for 325⁰ using pecan for fuel. You can also use any type grill set up for indirect cooking at the same temp. (Substitute your favorite wood as well; lighter smoking varieties work best like Alder, Ash, Apple, etc)
Once the grill is up to temp, place the salmon skin side down on the cooking grate and let it smoke. It’ll take about 20-30 minutes or until the internal temp reaches around 135⁰. This is where having a Thermapen comes in really handy. You can check there out here:
At this point carefully remove it from the grill and let it rest for 5 minutes before serving.
For a quick side dish lightly drizzle olive oil over a bunch of fresh asparagus and season with Killer Hogs AP Rub and a squeeze of lemon. It can cook right beside the salmon. Pair these together and you have one tasty & healthy meal.
Molasses Glaze:
- ¼ cup Molasses
- ¼ cup Dark Soy Sauce
- 2 Tablespoons White Cooking Wine
pinch of Red Pepper Flakes
Combine ingredients in a small pot over medium heat for 2-3 minutes whisking occasionally. Pour into a small jar or bowl and allow to cool before glazing salmon. Can be made ahead of time
Pastrami Rub:
- ¼ cup Coarse Ground Black Pepper
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Turbinado Sugar (Raw Sugar)
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Coriander
- 1 teaspoon Ground Mustard
- 1 teaspoon Onion Powder
Combine ingredients in a small bowl and store in an airtight container for up to 1 month.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Molasses Glazed Salmon Recipe
EASY 20-Minute Oven Baked Trout Recipe
Learn how to cook trout in the oven for a tender, juicy, and flavorful fish dish. This oven baked trout recipe is easy to follow and only requires a few simple ingredients. Use this simple recipe for smaller freshwater varieties like rainbow trout. Tips for substituting larger varieties of fish are in the recipe on the blog.
Printable Recipe:
Recipe Ingredients
• Olive oil
• 2 small rainbow trout, cleaned and butterflied (opened up with the halves still attached), about 1 pound
• 1 lemon, sliced
• 4 fresh parsley or dill sprigs
• Salt and freshly ground black pepper
Baking rainbow trout in foil packets helps the fish cook perfectly. While they bake, juices form at the bottom of the packet. This is delicious when spooned over the cooked trout when serving. Other ingredients to consider adding to the middle of the fish are thinly sliced garlic, onion, or greens (like spinach). We also share how to fillet your trout after it is done baking. It is really easy!
How to Make Grilled Trout: Follow the directions in the video to make each packet. Heat grill to medium-high heat. Place the packets over indirect heat. Grill 10 to 15 minutes, or until cooked through.
Note: Parchment paper can be used instead of aluminum foil to make the cooking packet.
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