Grilled Trout with
Lemon and Herbs

Instructions

1. 1
   Prepare the grill

   Prepare the grill to medium-high heat.

2. 2
   Clean and prep the trout

   Clean the trout and do not remove the head or tail, leave the skin intact. Rinse it with cold water and pat dry with a paper towel.

3. 3
   Season the trout

   Brush the inside and outside of the trout with olive oil and season with salt and pepper.

4. 4
   Stuff with herbs and lemon

   Stuff the cavity of each trout with fresh herbs (thyme, rosemary, and parsley) and lemon slices.

5. 5
   Grill the trout

   Place the trout on the grill, skin side down. Cook for about 6–8 minutes per side, or until the skin is crispy and the flesh is cooked through.

6. 6
   Rest and serve

   Remove the trout from the grill and let it rest for a few minutes before serving. Garnish with fresh herbs and lemon wedges, if desired.

A sample of recipes from The Freshwater Fisherman's Cookbook — featuring trout, walleye, perch, pike, bluegill, and catfish.

Want more trout & freshwater fish recipes?

The Freshwater Fisherman's Cookbook

The ultimate fish recipe cookbook with trout, walleye, perch, pike, bluegill, and catfish recipes for every skill level. Every recipe includes full-color photos and step-by-step instructions. From grilled trout and beer-battered walleye to perch tacos, pike risotto, and smoked fish dips — turn your catch into restaurant-quality meals.

• Complete recipes for trout, walleye, perch, pike, bluegill, and catfish
• Full-color photo of every finished dish
• Grilling, baking, frying, pan-searing, and smoking techniques
• Perfect for anglers, home cooks, and families

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