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; 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·5 from 12 reviews

There’s a world of flavor packed into this Trout with Garlic Lemon Butter Herb Sauce. With just a handful of ingredients and one skillet, you’ll create a gorgeously flaky trout fillet bathed in a silky, citrusy sauce with pops of garden-fresh herbs and savory garlic. This recipe is the ultimate intersection of healthy and indulgent—a Mediterranean-inspired meal that comes together in just 30 minutes, but feels like a restaurant treat. If you’re craving a wholesome, vibrant dinner that’s as reliable for weeknights as it is impressive for company, don’t let this Trout with Garlic Lemon Butter Herb Sauce slip by!

Trout with Garlic Lemon Butter Herb Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Trout with Garlic Lemon Butter Herb Sauce is just how simple, yet essential, its ingredients are. Every element has a purpose: elevating the clean, rich flavor of trout while balancing textures and colors. Here’s what you’ll want to round up for your kitchen adventure:

Trout Fillets: Opt for fresh, skin-on fillets for best texture and flavor—the skin helps keep the fish moist during cooking.
Olive Oil: Choose a high-quality extra virgin olive oil for a lighter flavor and to help keep the fish from sticking.
Italian Seasoning: This blend of dried herbs brings a fragrant, savory backbone to the dish; feel free to include thyme, oregano, and parsley.
Salt: Essential for drawing out the natural flavors of the fish—season generously for best results.
Garlic: Freshly diced garlic adds an irresistible aroma and depth to the lemon butter sauce.
Lemon Juice: Freshly squeezed lemon brightens the sauce and balances the buttery richness.
White Wine: Just a splash gives the sauce nice acidity and complexity; choose a dry white like Pinot Grigio or Sauvignon Blanc.
Butter: Soften it ahead of time for easy melting—this is key to that creamy, luscious sauce.
Parsley: Chopped fresh parsley adds both color and a fresh, herbal lift at the finish.

How to Make Trout with Garlic Lemon Butter Herb Sauce

Step 1: Season the Fish

Start by laying out your trout fillets (skin side down) and generously season the flesh with your Italian seasoning blend and a good pinch of salt. No need to season the skin side—the magic is all in the top! This first step infuses the trout with herby, savory notes even before it hits the pan.

Step 2: Sear Flesh Side Down

Warm your largest skillet over medium heat and drizzle in the olive oil. You want it hot but not smoking. Carefully place the fillets flesh side down (skin side up) into the pan. Let the trout cook undisturbed for about 3-5 minutes until the flesh is lightly golden—this helps lock in the moisture and flavor.

Step 3: Flip and Finish Cooking

Gently flip those beauties over so the skin side is down. If the pan looks dry, add a splash more olive oil. Let the trout cook for another 2-4 minutes, adjusting the heat as needed so nothing burns. The goal: crisp skin and tender flesh.

Step 4: Rest and Flake

Now, remove the skillet from the heat and cover it with a lid. Let the fillets rest in their own steamy haven for 5-10 minutes. This allows the trout to finish cooking gently and makes the flesh especially flaky and moist.

Step 5: Remove Fish and Prepare Sauce

Carefully transfer the cooked fillets to a plate, using a spatula to separate the fish from the skin. Scrape any leftover skin from the skillet, but leave all the cooking oils in the pan—this is gold for flavor!

Step 6: Make the Garlic Lemon Butter Herb Sauce

With the skillet back on medium-low, toss in the diced garlic, fresh lemon juice, and white wine. Sauté briefly, just until the garlic softens—about a minute. Remove from heat, then stir in one tablespoon of chopped parsley and the softened butter. Watch as it creates a dreamy, creamy sauce that ties everything together.

Step 7: Finish and Serve

Time to reunite the trout and its extraordinary sauce! Add the fish back to the pan and gently spoon the warm garlic lemon butter herb sauce over each fillet. Sprinkle with the remaining parsley for a finishing burst of freshness. There you have it—Trout with Garlic Lemon Butter Herb Sauce, ready to dazzle your table.

How to Serve Trout with Garlic Lemon Butter Herb Sauce

Garnishes

A simple flourish goes a long way here. Finish your Trout with Garlic Lemon Butter Herb Sauce with a final shower of chopped parsley or even a little lemon zest to amp up the color and brightness. A sprig of fresh herbs or a few thin slices of lemon look gorgeous and give a hint of what’s in the sauce.

Side Dishes

I adore this dish alongside fluffy white rice, roasted potatoes, or a medley of Mediterranean vegetables like blistered cherry tomatoes or garlicky green beans. For an ultra-light touch, a simple green salad or steamed asparagus makes the Trout with Garlic Lemon Butter Herb Sauce shine even brighter.

Creative Ways to Present

If you’re feeling fancy, serve the trout fillets over a bed of wilted spinach or sautéed chard and drizzle the extra sauce over the top. Arrange on a platter for sharing, or plate each fillet individually with colorful garnishes—it’s a showstopper no matter how you serve it. For brunch, try flaking leftovers over toast with extra sauce for an out-of-this-world treat!

Make Ahead and Storage

Storing Leftovers

If you’ve got extra Trout with Garlic Lemon Butter Herb Sauce, store cooled leftovers in an airtight container in your fridge for up to 2 days. The sauce may solidify a bit, but it keeps the fish moist and flavorful.

Freezing

While trout itself can freeze well, it’s best to store the fish separate from the sauce for optimal texture. Wrap cooled fish tightly and freeze for up to a month. Store the sauce in a separate container and thaw both overnight in the fridge before reheating.

Reheating

To reheat, gently warm the fish and sauce together in a skillet over low heat, adding a splash of water or extra lemon juice to help loosen the sauce. Avoid microwaving, as that can overcook the delicate fillets and break the sauce.

FAQs

Can I use salmon or another fish instead of trout?

Absolutely! This Trout with Garlic Lemon Butter Herb Sauce is just as spectacular with salmon or arctic char. Just keep an eye on cook time—thicker fillets may need an extra minute or two to cook through.

What kind of white wine works best in the sauce?

Choose a dry white wine for this sauce, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid any sweet varieties, since they can overpower the tangy, fresh notes of the lemon and herbs.

Can I make the sauce ahead?

Yes, you can prepare the garlic lemon butter herb sauce earlier in the day! Just store it in a covered jar in the fridge and gently reheat and whisk it before spooning over the fresh fish.

Is this dish gluten free?

Yes, Trout with Garlic Lemon Butter Herb Sauce is naturally gluten free—just double-check your wine and seasonings for sneaky additives, and you’re all set for a gluten-free feast!

How do I know when the trout is cooked through?

The trout is perfectly cooked when it flakes easily with a fork, is opaque throughout, and has a slightly crisped edge. Resting the fish covered after searing helps guarantee a flakey, juicy result every time.

Final Thoughts

If you’re longing for a dinner that’s both comforting and fresh, give this Trout with Garlic Lemon Butter Herb Sauce a spot on your next menu. It’s a recipe you’ll want to make again and again—simple, fast, and utterly delicious. Bring some Mediterranean sunshine to your kitchen tonight!