How To make Glazed Grilled Trout
6 Trout (8 to 10 oz. each)
dressed 1/2 c Teriyaki Baste & Glaze
:
(Kikkoman) 4 ts Fresh lime juice
1 tb Finely chopped dill weed
-- (fresh) Non-stick cooking spray 3 Limes; cut into wedges
Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste & glaze mixture; serve with lime wedges. (Or, broil trout on rack of broiler pan 5 minutes on each side, brushing occasionally with baste & glaze mixture.) Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
How To make Glazed Grilled Trout's Videos
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Fresh fish, killer recipe, Mike shows how simple and easy it is to grill this trout. Using shaved garlic, fresh lemon, salt and pepper and some smoked paprika, this baby is delicious. Subscribe to livelife365:
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Glazed Trout (a 5 min dinner)
Info on substituting thicker fish:
1 tsp grapeseed oil
2 Trout fillets
1 Tbsp mirin
1 Tbsp Japanese style soy sauce (I use low sodium tamari)
If I was cooking a 1 inch thick salmon fillet, I'd cook it on the skin around 5 minutes (lower the heat after the first few minutes if its threatening to burn). Then give it 1-2 minutes on the flesh side. At this stage the flakes should start to separate, but not yield all the way. That's the point at which I'd add the glaze and give the fish another 1-2 minutes in the pan, followed by a 5 minutes rest on a plate. The trout is so thin it doesn't need to rest, but thicker pieces of protein need the rest to finish cooking the inside.
If the fish has the skin, cook it on the skin side as long as possible. The skin provides insulation and prevents the flesh from drying out. Aim for the total cooking time to be 6-8 min per inch of thickness.
Honey Garlic Glazed Trout
This was an awesome meal and my family enjoyed it. Trout is so close to salmon you really can’t tell the difference. Ingredients for the glaze: 1/2 cup of soy sauce 1/2 cup honey 1/4 cup brown sugar 2 tablespoons rice vinegar 1 tablespoon chili paste 1 tablespoon garlic
Simple Grilled Trout Recipe| Rainbow Trout Recipe
How to cook rainbow trout. This is a simple and basic trout fillet grilled .
Molasses Glazed Salmon Recipe | Salmon Filets Grilled on Traeger Grill
Molasses Glazed Salmon Recipe on Traeger Grill
For more barbecue and grilling recipes visit:
Eating fish once a week is great for your health – so the doctor tells me, and preparing it on the grill is easy. For Molasses Glazed Salmon Recipe recipe I picked up a couple fresh filets of Sockeye Alaskan Salmon.
When it comes to any type fish, freshness is the key. Always ask to smell the fish before buying it. Fresh Fish should have no odor if you do smell any “fishiness”, don’t buy it.
I start the Molasses Glazed Salmon Recipe by cutting the filets into smaller 4-6oz portions. Leave the skin on the bottom side to keep the fish from sticking to the grill.
Also feel each piece for any bones that may have been missed and remove those. Keep the fish cool in the refrigerator until ready to grill. For best results plan on cooking the salmon the same day you bring it home.
To season the salmon I use molasses glaze (molasses, soy sauce, white cooking wine, and red pepper flakes) and a pastrami style rub (both recipes are below).
Brush the outside of the salmon with the molasses glaze and sprinkle the pastrami rub over the top. Place the salmon back in the refrigerator for 30 minutes at least to give the flavors time to work.
I’m cooking this recipe on my Traeger grill set for 325⁰ using pecan for fuel. You can also use any type grill set up for indirect cooking at the same temp. (Substitute your favorite wood as well; lighter smoking varieties work best like Alder, Ash, Apple, etc)
Once the grill is up to temp, place the salmon skin side down on the cooking grate and let it smoke. It’ll take about 20-30 minutes or until the internal temp reaches around 135⁰. This is where having a Thermapen comes in really handy. You can check there out here:
At this point carefully remove it from the grill and let it rest for 5 minutes before serving.
For a quick side dish lightly drizzle olive oil over a bunch of fresh asparagus and season with Killer Hogs AP Rub and a squeeze of lemon. It can cook right beside the salmon. Pair these together and you have one tasty & healthy meal.
Molasses Glaze:
- ¼ cup Molasses
- ¼ cup Dark Soy Sauce
- 2 Tablespoons White Cooking Wine
pinch of Red Pepper Flakes
Combine ingredients in a small pot over medium heat for 2-3 minutes whisking occasionally. Pour into a small jar or bowl and allow to cool before glazing salmon. Can be made ahead of time
Pastrami Rub:
- ¼ cup Coarse Ground Black Pepper
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Turbinado Sugar (Raw Sugar)
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Coriander
- 1 teaspoon Ground Mustard
- 1 teaspoon Onion Powder
Combine ingredients in a small bowl and store in an airtight container for up to 1 month.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Molasses Glazed Salmon Recipe
Garlic Butter Rainbow Trout
Written Recipe:
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