Soy-Baked Trout Recipe – Asian Special
Soy-Baked Trout is a simple and delicious way to enjoy fish, with a rich, savory flavor profile that comes from a soy-based marinade. The trout is tender and moist, enhanced by the sweetness of honey, the umami of soy sauce, and the subtle warmth of ginger and garlic. Baked to perfection, it’s an easy yet elegant dish that pairs well with steamed rice, veggies, or a light salad. Whether you’re a seasoned fish lover or a newcomer to cooking seafood, this recipe offers a quick and healthy way to enjoy trout with minimal effort and maximum flavor.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Soy-Baked Trout Ingredients:
- 2 whole trout (or 4 fillets), cleaned and gutted (if using whole trout, make sure to remove the fins)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey (or maple syrup for a vegan option)
- 1 tbsp rice vinegar (or white vinegar)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional, but adds great flavor)
- 1 tsp sesame seeds (optional, for garnish)
- 2 green onions, sliced (for garnish)
- Fresh cilantro or parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
How to make Soy-Baked Trout :
Preheat the oven:Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the marinade:In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger (if using).
Marinate the trout:Place the trout (or fillets) in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring it is well coated. Let it marinate in the fridge for 15–30 minutes (you can marinate for longer, but 30 minutes is ideal for great flavor).
Bake the trout:Once the trout is marinated, place it on the prepared baking sheet (skin-side down if using whole fish). Pour any leftover marinade over the top of the fish. Bake for 20–25 minutes (depending on the size of the fish), or until the trout flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Garnish and serve:Remove the trout from the oven and transfer it to serving plates. Sprinkle with sesame seeds, sliced green onions, and fresh cilantro or parsley. Serve with lemon wedges for an extra burst of freshness.
Recipe Notes:
Whole vs Fillets:You can use either whole trout or fillets for this recipe. Whole trout may require a bit more baking time, so be sure to check the internal temperature. Fillets will cook faster, usually in around 12–15 minutes.
Soy Sauce:For a gluten-free version, use tamari instead of regular soy sauce. Low-sodium soy sauce is also an option if you’re watching your salt intake.
Sweetener:Honey adds a nice sweetness, but maple syrup is a great vegan alternative.
Sides:This dish pairs wonderfully with steamed rice, quinoa, or a simple vegetable stir-fry. You can also serve it with a light salad or sautéed greens like spinach or bok choy.
Storage:Leftover baked trout can be stored in the refrigerator for up to 2 days. It can be eaten cold in salads or reheated gently in the oven or microwave.
