Great flavors from the marinade/glaze of bourbon, brown sugar, soy sauce and garlic really set this Bourbon Brown Sugar Trout (or Salmon!) apart. It’s really a fantastic flavor over the fish, and pretty easy to do! The glaze really holds to the fish for massive flavor in every bite!

Why Trout?

We have an abundance of trout all over the state of Idaho. Easy to catch in the rivers, streams, lakes etc., so nice to have lots of ways to prepare it.

Rene’ isn’t a big fan of trout, so recipes like this one that have a lot of flavor to cover up the flavor of the fish are more up her alley. I just like that she’s eating fish, so we make several different trout recipes to keep her happy!

The Process to Make Bourbon Brown Sugar Trout (or Salmon!)

I make one batch of liquid that works as both the marinade and the glaze. It consists of brown sugar, soy sauce, Worcestershire Sauce, garlic, black pepper and of course the bourbon! Half of it goes over the fish in a gallon bag to marinade for a few hours (2-3 work great) and the other half gets reduced to use as the glaze.

I like to marinate in a bag so it’s easy to rotate the fish and keep the marinade over all of the fish for even flavoring. I like to shake it up about every 30 minutes to make sure everything stays covered!

For the glaze, put the remaining unused marinade in a small saucepan and simmer until it reduces to about half. This thickens the sauce a lot and it sticks to the fish as it cooks. It doesn’t look like a lot, but it packs big flavor and stays where you brush it, so you don’t need much!

After marinating the fish, place them on a baking sheet that you’ve lined with foil and sprayed with cooking spray (or use silicone mats if you have them… we love these and use them all the time!) Place them skin side down and leave a bit of room around each fillet so they cook evenly.

Bake for about 15 minutes total, pulling them out every 5 minutes to brush the glaze over the fillets. If you’re cooking salmon instead of trout, you’ll probably need closer to 25 minutes to cook them through and glaze every 8 minutes or so.

The fish is done when it flakes easily with a fork!

Our Plate with Bourbon Brown Sugar Trout

We made this with our Roasted Red Potatoes and Green Beans with Balsamic Shallot Glaze. It was really a good dinner, so consider all three recipes!

Wine Time!

Big flavors are hard to pair with. The bourbon especially makes it difficult (unless you’re pairing with bourbon…) I would recommend a mid-bodied red to keep up with all of the flavor yet not overpower the trout. A Merlot or Red Blend that features Merlot (right bank Bordeaux or lots of choices in the states) should work great. If you want to stick with white since it is a traditional fish wine, a Chenin Blanc is probably your best bet to keep up with this fish!

Bourbon Brown Sugar Trout (or Salmon!)

Recipe by HeCooks4Me.comCourse: Entrees, Seafood, DinnerCuisine: AmericanDifficulty: Medium

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

599

kcal

Total time

30

minutes

Great flavors from the marinade/glaze of bourbon, brown sugar, soy sauce and garlic really set this trout apart. It’s really a fantastic flavor over the fish, and pretty easy to do! The glaze really holds to the fish for massive flavor in every bite!

Ingredients

• 1/4 cup Brown Sugar

• 1/2 cup Soy Sauce

• 1 Tbsp Worcestershire Sauce

• 3 cloves Garlic – minced

• 1/4 tsp Black Pepper

• 2 Tbsp Bourbon

• 1 lb Trout Fillets – boneless (or salmon fillets)

Directions

• Marinade (1-3 hours before cooking)
• Make the marinade by combining all ingredients except trout in a bowl. Stir until mixed completely
• Place trout in a gallon size bag and pour half the marinade over the fish. Set aside other half of mixture to use as the glaze. Allow to marinate in the fridge for 1-3 hours, turning every half hour so it marinates evenly through the fish
• Glaze
• Place the remaining half of the marinade in a small sauce pan. Bring the mixture to a boil then reduce to a simmer. Simmer until liquid is reduced by about half
• Fish
• Preheat oven to 400F
• Cover a baking pan with foil and spray with cooking spray or use silicone mats on the pan instead
• Remove trout from marinade and discard the bag and remaining marinade. Place trout skin side down on baking sheet.
• Bake trout for a total of 15 minutes or until flaky, brushing with glaze every 5 minutes. Trout is done when it flakes easily with a fork. If you’re using salmon, cooking time will be about 25 minutes due to the thicker fillet. Glaze every 8 minutes

Recipe Video

Notes

• The marinade in this recipe is good for up to 2 pounds of fish, so you can double the fish for 4 servings with the same amount of marinade.