This Maple Glazed Trout regularly makes an appearance on our dinner table year round. The maple syrup adds a nice Canadian touch, but I really love what trout offers up nutrition wise. Loaded with omega-3 fatty acids and high in protein, it’s a no-brainer.
While fresh fish is nice, it’s not always the most convenient. I love buying the individually frozen, vacuum packed trout fillets from Costco, so this recipe is ready to go whenever the mood strikes. Feel free to use fresh garlic and ginger, but again, I’m all about convenience on this one, so I like using the jarred versions.
You don’t have to cook the trout on a cedar plank and can simply place the fish on top of the green onions on a baking sheet. However, I think the cedar adds a nice flavour. Pick up untreated cedar planks at Costco or a local BBQ store.
If you can’t find trout, you can also substitute salmon or Arctic char in this recipe. Serve with mashed potatoes and a green salad.
- 1 cup maple syrup
- 1 1/2 tsps minced garlic
- 2 tbsps finely grated fresh gingeroot
- 3 tbsps soy sauce
- 4 tbsps fresh lemon juice
- Two bunches of green onions, chopped, green parts only
- 2 trout fillets with skin on
- Food-grade cedar plank
- In a small saucepan, combine maple syrup, ginger root, 3 tbsps of the lemon juice, all of the soy, garlic, salt and pepper and simmers until liquid reduces to one cup. If making immediately pour half of the liquid into a small container and set aside, add remaining tablespoon lemon to remaining half in pan and keep warm while you prepare fish. (Sauce can be made 2 days ahead of time)
- Preheat oven to 350F.
- Lightly oil cedar plank and heat in the middle of the oven for 15 minutes. If you're not using a cedar plank, lightly oil a shallow baking pan large enough to hold trout pieces.
- Arrange green onions in one long layer on plank or in pan to create a bed for the trout.
- Place trout, skin side down, on green onions and brush with glaze you set aside.
- Roast in the middle of the oven until just cooked through. About 35 minutes if using a cedar plank and 20 if using a baking sheet. Remove from oven and cut into 6 pieces. Drizzle fish with remaining sauce once plated.