Sep 30
2011

Baked Trout (or Salmon) with Honey-Thyme Glaze Recipe

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This easy trout (or salmon) recipe will become one of your go-to dinners. It’s easy and packed with flavor!
Baked Trout (or Salmon) with Honey-Thyme Glaze Recipe

It took awhile to rebound from my first cooking mishap when my husband and I were dating. Having run through my recipe repertoire, which consisted of anything stir-fried, pita bread pizzas and spaghetti with tomato sauce, I decided to pull out the big guns. Yep, it was time to roast a chicken. Of course, I had never actually roasted a chicken before, but figured that turning on the oven, throwing a chicken in a roasting pan and cooking until golden brown couldn’t be too hard. Right? Or not. A couple of hours later, there I stood with a beautifully golden brown bird…that was raw inside.

Having had high hopes for my foray towards culinary greatness, I was crushed by the chicken’s unwillingness to be cooked to succulent perfection. I stood there with that chicken on a platter, tears streaming down my face. My husband snapped a picture and the chicken took an unceremonious dive into the garbage can. At that point, I decided it was best to take a step back and tackle some cooking basics. Cooking magazines started to pile up in every nook and cranny of our apartment…Bon Appetit, Cooking Light, Gourmet (R.I.P.), Food & Wine. You name it, I read it. Gradually my recipe box got fuller, meaning that it finally had more than one recipe under each category. Appetizers – check, Cookies – check, Poultry – check…

One of our favorites under the Seafood category was this recipe I found in an old issue of Cooking Light Magazine. The original recipe calls for salmon, but it works just as well with Steelhead Trout since the taste and texture of the two fish are so similar. As an aside, Steelhead Trout is listed as one of the Best Choices on the Monterey Bay Aquarium’s Seafood Watch List. Quickly whisk together a mixture of honey (I also like to use agave nectar), shallots, cayenne pepper, fresh thyme and a little salt. Brush this mixture on the fillets and broil for about 10 minutes. That’s it. Let me tell you, it turned out a heck of a lot better than that darn chicken. However, I am happy to say that roasted chickens no longer own me. I can roast a bird with the best of them.

The recipe:

These are all the ingredients you are going to need for this recipe. It just doesn’t get any easier.
Honey Thyme Trout 1

Preheat the broiler.

In a small bowl, combine honey (or agave nectar), minced shallots, fresh thyme leaves, kosher salt and cayenne pepper. Whisk to combine.

Honey Thyme Trout 2

Place the trout fillets in a glass baking dish coated with cooking spray. Divide the honey mixture evenly between the four fillets and brush to coat the tops.

Honey Thyme Trout 3

Place the baking dish under the broiler until the trout is just cooked through, 10 to 12 minutes. Take care not to overcook or the fish will become dry and very dense.

Serve.

Honey Thyme Trout LS

Other trout and salmon recipes:

Cookin’ Canuck’s Salmon in Foil with Tarragon, Chives & Vermouth
Cookin’ Canuck’s Seared Salmon with Baby Bok Choy & Miso Sauce
Hunter Angler Gardener Cook’s Steamed Steelhead with Mushrooms
Steamy Kitchen’s Pan Seared Trout with Pecan Browned Butter
Kalyn’s Kitchen’s Roasted Wild Salmon & Asparagus with Double-Lemon Oil

Baked Trout (or Salmon) with Honey-Thyme Glaze

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 4 servings

Serving Size: 1 salmon fillet

Baked Trout (or Salmon) with Honey-Thyme Glaze

Ingredients

  • The glaze:
  • 3 tbsp honey or agave nectar
  • 1 tbsp minced shallots
  • 1 tbsp minced fresh thyme leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • The fish:
  • 4 fillets (6 oz. each) steelhead trout (or salmon)

Instructions

  1. Preheat the broiler.
  2. In a small bowl, combine honey (or agave nectar), minced shallots, fresh thyme leaves, kosher salt and cayenne pepper. Whisk to combine.
  3. Place the trout fillets in a glass baking dish coated with cooking spray. Divide the honey mixture evenly between the four fillets and brush to coat the tops.
  4. Place the baking dish under the broiler until the trout is just cooked through, 10 to 12 minutes. Take care not to overcook or the fish will become dry and very dense.
  5. Serve.

Notes

From the kitchen of Cookin Canuck | www.cookincanuck.com Adapted from Cooking Light Magazine.

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{ 23 comments… read them below or add one }

1 Drick September 30, 2011 at 6:20 am

love the glaze for this trout, beautiful flavor for this type of fish… hey Dara, don’t forget to vote, today is the last day this week, and thank you so much for entering

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2 Heather (Heather's Dish) September 30, 2011 at 6:23 am

i don’t know if i’ve ever tried trout! it might be easier for me procure salmon but they both sound amazing!

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3 Belinda @zomppa September 30, 2011 at 6:28 am

A far cry from the early days! I love that he took a photo….

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4 Ruth September 30, 2011 at 6:41 am

Great idea for the glaze – it looks cooked to perfection too.

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5 Pretend Chef September 30, 2011 at 8:04 am

Crave worthy! I would love to have this for dinner tonight. The glaze sounds delicious.

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6 Tara @ Chip Chip Hooray September 30, 2011 at 8:18 am

Mm, I love finding new glazes for fish recipes! This sounds yummy–thanks. :)

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7 Sukaina September 30, 2011 at 8:39 am

The glaze sounds delicious. You should have posted that picture your other half took of you wit h he uncooked roasted chicken!

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8 Rachel @ Not Rachael Ray September 30, 2011 at 10:02 am

Hehe, love your story about the chicken :) I think we’ve all been there. This glaze looks great!

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9 Jeanette September 30, 2011 at 10:06 am

Don’t love those early cooking disasters! I used to intimidated by cooking fish, until I realized how easy it really was. Nice simple glaze recipe.

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10 carolinaheartstrings September 30, 2011 at 10:21 am

I grew up on trout and I love salmon. This recipe looks fantastic. Come over and check out our amazing apple cake recipe this week.

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11 Shirley @ gfe September 30, 2011 at 12:35 pm

Great post, Dara! Most of us had to come up through those cooking ranks so to speak. Looking back it can be funny and surprising what stumped us early on. ;-) I can never get enough salmon. This recipe looks exceptionally good and just as easy. That combo is always my favorite. :-)

Thanks!
Shirley

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12 Alison @ Ingredients, Inc. September 30, 2011 at 1:14 pm

great post!!! I”m going to share on my facebook fan page today

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13 Laura September 30, 2011 at 4:59 pm

I love the story about why you learned to cook – pretty much like my own!

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14 claudia lamascolo/aka pegasuslegend September 30, 2011 at 6:40 pm

Salmon is my favorite but even better when it is sweet… I love it, this would be gone in 60 seconds in my house~

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15 Ann September 30, 2011 at 7:53 pm

That sounds delicious – I think you and I were just alike when we got married. I couldn’t cook, but I sure wanted to. Honey Bunny bought me a cookbook at my request and it’s been a love affair ever since!

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16 Katherine Martinelli October 1, 2011 at 3:01 am

Such a lovely recipe! I love how simple it is. Honey and thyme is a great combination, I’m sure it’s just amazing on fish! And I enjoyed reading about your early kitchen mishaps – how far you’ve come!

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17 KalynsKitchen October 1, 2011 at 10:45 am

I’m pretty sure we’ve all had our cooking failures. I once cooked some kind of casserole for a boyfriend and was crushed when he said “Are you completely unable to critique your own cooking?” Obviously he didn’t like it!

This recipe sounds fantastic though. You’ve come a long way baby!

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18 Katrina October 1, 2011 at 12:08 pm

The glaze sounds fabulous!

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19 CouponClippingCook October 1, 2011 at 2:24 pm

This sounds so simple and so delicious. Love the idea of a sweet marinade on salmon (or trout) when baking it. And the fresh thyme looks so pretty with this dish.

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20 Gwen @SimplyHealthyFamily October 2, 2011 at 12:07 pm

Gourmet (RIP) haaahaaahaa!
I had my share of cooking mishaps too, like thinking Almond butter meant mixing almond extract in butter. Those were the greasiest cookies ever! ;)

I love salmon and it’s simplicity. You really don’t need to overdo it on ingredients for it to be wonderful.

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