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Honey Soy Glazed Trout - Sweet, Savory, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 trout fillets (about 5–6 ounces each), skin-on if possible
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar (or fresh lemon juice)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh grated ginger
  • 1 garlic clove, minced
  • 1 teaspoon sriracha or chili flakes (optional, for heat)
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • Salt and black pepper, to taste
  • Sesame seeds and sliced scallions, for garnish
  • Lemon or lime wedges, for serving

Method
 

  1. Pat the trout dry with paper towels. Season both sides lightly with salt and pepper. Set aside while you make the glaze.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and sriracha if using. Taste and adjust—add honey for more sweetness or vinegar for brightness.
  3. For oven-baked: Preheat to 425°F (220°C). Line a sheet pan with foil and lightly oil it. Place trout skin-side down. Brush generously with the glaze, reserving 1–2 tablespoons.
  4. Bake 8–10 minutes, depending on thickness. For extra caramelization, brush with the remaining glaze and broil for 1–2 minutes, watching closely to avoid burning.
  5. For pan-seared: Heat 1 tablespoon neutral oil in a nonstick or well-seasoned skillet over medium-high. Place trout skin-side down and cook 3–4 minutes until skin is crisp. Flip, reduce heat to medium, and pour in the glaze. Spoon sauce over fish for 2–3 minutes until the glaze thickens and the trout flakes easily.
  6. Transfer to plates and garnish with sesame seeds and scallions. Serve with lemon or lime wedges, rice, and a quick veggie side.