Name: Trout with Garlic Lemon Butter Herb Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1.5 pounds trout or salmon, or arctic char – 2 large fish fillets with skin on the bottom; 2 tablespoons olive oil (more, if needed); 1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together); ¼ teaspoon salt, to taste; 4 garlic cloves, diced; 3 tablespoons lemon juice, freshly squeezed; 2 tablespoons white wine; 2 tablespoons butter, softened; 2 tablespoons parsley, chopped

Jump to Recipe· 4.9 from 18 reviews

Trout with Garlic Lemon Butter Herb Sauce is pure Mediterranean comfort on a plate—succulent fillets of fish seared just right, then draped in a silky, zesty butter sauce that sings with garlic, lemon, and fresh herbs. It’s a recipe I reach for again and again because it’s bright, healthy, and deeply flavorful with every bite. Just a handful of pantry ingredients transform trout into a restaurant-worthy meal, perfect for impressing guests or whipping up a memorable weeknight dinner. A marvel of simplicity, nutrition, and taste, this is the trout dish you’ll want to share with everyone.

Ingredients You’ll Need

Trout with Garlic Lemon Butter Herb Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe is wonderfully simple, letting a few quality ingredients do all the heavy lifting. Each one brings out the best in the trout—boosting color, depth, and vibrance to make Trout with Garlic Lemon Butter Herb Sauce absolutely irresistible.

Trout fillets, skin-on: The star of our show! Skin keeps the fish moist and flavorful, while also adding a little crispiness if you cook it just right.
Olive oil: For searing the fish and building the rich, golden crust that’s loaded with flavor.
Italian seasoning (dried thyme, oregano, parsley): A quick, aromatic blend that infuses the trout with herby, earthy notes and adds beautiful specks of color.
Salt: Simple but essential—enhances every other ingredient and rounds out the flavors in this dish.
Garlic (diced): When warmed with olive oil, this fragrant staple transforms the sauce into magic.
Lemon juice (freshly squeezed): Fresh lemon juice brings a burst of acidity that livens up both the fish and the sauce.
White wine: Adds a gentle tang and a golden hue, creating a foundational depth in the sauce.
Butter (softened): The key to that luxuriously velvety sauce that clings to every bite of trout.
Parsley (chopped): Fresh and bright, parsley acts as a finishing flourish, tying the whole dish together.

How to Make Trout with Garlic Lemon Butter Herb Sauce

Step 1: Season the Fillets

Let’s get started by seasoning the trout fillets. Lay them skin-side down, and generously sprinkle the flesh with Italian seasoning and salt. The herby blend melds seamlessly with the delicate fish and is your secret weapon for aroma and taste. You don’t need to season the skin—just focus on the top for now!

Step 2: Sear the Trout

Heat some olive oil in a large skillet over medium heat, making sure it’s hot but not smoking. Place the fillets in flesh-side down. This gives you that beautiful, golden-brown crust, while locking in moisture. Let them cook for about 3 to 5 minutes—resist the urge to move them too soon! Flip the fillets carefully so the skin side is now down and let them finish cooking for another 2 to 4 minutes. Add a little more oil if the pan seems dry; you want both sides perfectly cooked.

Step 3: Rest and Finish Cooking

With both sides perfectly seared, remove the pan from the heat and cover it. Let the fish rest in the covered skillet for 5 to 10 minutes. This gentle finish ensures the trout fillets cook through without drying out, resulting in tender, flaky fish every time.

Step 4: Remove Skin and Prep the Pan

Once the fillets are done, gently use a spatula to transfer them to a plate. Separate the fish from its skin—this should be easy if it’s cooked just right! Carefully scrape off any remaining skin from the pan and leave all that gorgeous cooking oil behind; that’s our flavor base for the sauce.

Step 5: Make the Garlic Lemon Butter Herb Sauce

Pour the diced garlic, lemon juice, and white wine right into the same skillet. Keep the heat on medium-low, just enough to soften the garlic and let all those savory-sweet aromas mingle for about a minute. Remove the skillet from the heat and stir in fresh parsley and butter until you have a luscious, creamy sauce that smells like heaven.

Step 6: Coat and Serve the Trout

Gently return the cooked trout fillets to the pan, spooning that silken garlic lemon butter herb sauce over the top. Sprinkle with another hit of parsley for crunch and color, then serve immediately. The sauce should glisten over the fish, catching the light in a way that makes everyone around the table hungry.

How to Serve Trout with Garlic Lemon Butter Herb Sauce

Garnishes

Garnishing is more than just flair—it makes your Trout with Garlic Lemon Butter Herb Sauce genuinely pop. I love a final sprinkle of chopped fresh parsley; it adds cheer and a touch of herbal brightness. For extra zing, a few lemon wedges on the side invite everyone to add their own squeeze of citrusy freshness just before digging in.

Side Dishes

This dazzling trout pairs beautifully with so many sides. Fluffy herbed rice, simple roasted potatoes, or a crisp green salad are all classic accompaniments that soak up every drop of that velvety sauce. For a Mediterranean twist, try serving with orzo or roasted asparagus for gorgeous color and a little bite.

Creative Ways to Present

You can create a truly memorable plate by serving Trout with Garlic Lemon Butter Herb Sauce over a bed of sautéed spinach or wilted greens—the earthy flavors complement the fish perfectly. Alternatively, arrange roasted seasonal vegetables alongside and drizzle the sauce over everything. For a dramatic touch at the table, bring the skillet out and spoon on the sauce right in front of your guests!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the cooked trout and its sauce in an airtight container in the refrigerator. The flavors meld as it rests, often making it even more irresistible the next day. Try to consume your Trout with Garlic Lemon Butter Herb Sauce within two days for the best texture and taste.

Freezing

While you technically can freeze cooked trout, the delicate fish loses some of its wonderful texture after thawing. If you must, let it cool completely, wrap portions tightly, and use within a month. Be sure to freeze the sauce separately, as butter sauces can separate if frozen for too long.

Reheating

To reheat, simply place the trout and sauce in a covered skillet over low heat, adding a splash of water or a dot more butter if the sauce seems thick. Warm gently until just heated through—rapid reheating can make the fish tough. Aim for gentle heat so everything stays flaky and tender.

FAQs

Can I substitute another fish in this recipe?

Absolutely! This Trout with Garlic Lemon Butter Herb Sauce works beautifully with salmon or arctic char. Just make sure to adjust cooking times for thicker fillets and keep an eye on doneness—the sauce complements almost any mild, flaky fish.

Is it possible to make this dairy-free?

If you need to skip the butter, swap in a high-quality vegan butter alternative or add a splash more olive oil for richness. The garlic, lemon, and herbs will still shine, offering a sauce that’s full-bodied without traditional dairy.

Can I use dried parsley instead of fresh?

Fresh is always best for vibrancy and a pop of color, but if you only have dried parsley, reduce the amount by half. Stir it into the sauce early so it has time to soften and infuse its flavor.

Do I need to marinate the trout in advance?

No marinade needed! The trout gets all its depth from the herby seasoning and the incredible garlic lemon butter herb sauce. This keeps prep quick while ensuring every bite is flavorful.

What type of white wine should I use?

Choose a dry, crisp white wine such as Sauvignon Blanc, Pinot Grigio, or even a dry vermouth. Avoid anything too sweet; you want a wine that enhances the sauce’s freshness without overpowering it. If you’d rather not use alcohol, simply substitute with extra lemon juice and a splash of chicken or vegetable broth.

Final Thoughts

I can’t tell you how many times Trout with Garlic Lemon Butter Herb Sauce has rescued my weeknight dinner plans and wowed my friends at special meals. It’s the kind of recipe that reveals just how little you need to create something magical in your kitchen. I hope you’ll fall in love with its tangy, buttery, herby goodness and make it a regular part of your table—this dish deserves to be shared!

Trout with Garlic Lemon Butter Herb Sauce Recipe

Ingredients You’ll Need

Ingredients You’ll Need