This is a really quick Honey Sriracha Trout (or Salmon!) recipe that has tons of flavor. There is some heat, but it is tempered by the honey… there is some sweet but it is tempered by the sriracha. Just a well balanced flavor and delicious over rice or with stir fried veggies!

Why Trout?

We live in Idaho and trout is plentiful. I can be fishing on the Boise River within a few blocks of the house and catch rainbow trout for dinner. This is also great on salmon or steelhead, but I have to travel to catch them (I do love a fishing trip!) or buy them from the grocery store, so we end up with a lot of trout.

Because trout has many of the oils that also occur in salmon, it has many health benefits, so we try to eat it a few times each month.

Why the big flavor recipes on trout?

Health benefits or no, Rene’ isn’t a big fan of any of the oily fish. She loves a halibut or cod, but the “fishy” flavor of trout and salmon really doesn’t do it for her. I like to find some heavier sauces to help cover some of that flavor so she can enjoy the meal. If you like similar flavors on fish, you might also check out our Parmesan Pesto Trout!

Tips For Success

Trout are relatively thin fillets when you compare them with a salmon or steelhead. When you remove the skin, they are very delicate and can fall apart when you cook. A non-stick pan is imperative for success! Otherwise you’re more likely to have trout hash (which would still be tasty, but not quite as presentable!)

We like to serve these over rice and garnish them with sliced green onion. The flavor of the green onions plays really well with the sauce and looks nice as well. This recipe is also great with stir fried veggies!

You control the sweet and spicy levels in the sauce. Make it to satisfy your palate by tasting the sauce when you combine it. To sweet? A little more lime or sriracha. To hot? More honey or lime. Come up with the right mixture for you.

Wine Time

With all the flavors in this one, a Moscato wine would pair extremely well. Sparkling wines would also work great. If you want to go red, then a Tempranillo is probably your best bet to not overwhelm the fish while still holding up to the heat!

Honey Sriracha Trout (or Salmon!)

Recipe by HeCooks4Me.comCourse: DinnerCuisine: AsianDifficulty: Medium

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

676

kcal

Total time

20

minutes

This is a really quick recipe that has tons of flavor for your trout or salmon. There is some heat, but it is tempered by the honey… there is some sweet but it is tempered by the sriracha. Just a well balanced flavor and delicious over rice or with stir fried veggies!

Ingredients

• 1 lb Trout (or Salmon) Fillets – boneless and skinless

• 1/2 tsp Garlic Powder

• 1/2 tsp Salt

• 1/2 tsp Pepper

• 1/4 cup Honey

• 2 Tbsp Butter

• 1 Tbsp Sriracha

• 1 Tbsp Soy Sauce

• 1 Tbsp Fresh Squeezed Lime Juice

• 1 Tbsp Olive Oil

• Green Onions – sliced for garnish

Directions

• In a small mixing bowl, make the sauce by combining honey, sriracha, soy sauce and lime juice. Mix well. Taste for your preference and adjust if too hot or too sweet.
• Season the top of the trout with half the salt, pepper and garlic powder (save the other half for the other side). Rub the spices into the fish.
• Heat the olive oil in a non-stick fry pan over medium-high heat. Place trout seasoned side down when pan is hot and fry for 2 minutes. Rub remaining seasoning into the top of the fish fillets.
• Flip the fillets and add butter to the pan. As butter melts, baste the fish until is done, another 1-2 minutes.
• Add sauce to the pan and baste fish while it thickens. Remove from heat. Garnish the fish with green onions to serve.

Recipe Video

Notes

• If you’re cooking salmon or steelhead, you’ll need an extra minute or two on each side to cook through the thicker fillet.