Chili Lime Baked Trout


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This super simple chili lime baked trout recipe ups the ante of your typical baked fish dinner. It’s flavorful and zesty, with a hint of sweet honey. Plus, it comes out of the oven incredibly fast and as tender as can be. A definite dinner winner!

Chili lime trout on a serving platter

Let’s Discuss Salmon Versus Trout

I’m usually a big proponent of all things salmon (especially my baked salmon or Dijon baked salmon), but trout is an amazing alternative for salmon. It has a very similar taste and texture to salmon, plus its fair share of omega-3 fatty acids and nutrients.

Best of all though, a whole trout (specifically steelhead trout for this recipe) is typically cheaper than salmon, while still providing a great source of lean protein. So if you’re looking for ways to eat healthy on a budget, don’t overlook steelhead trout!

Ingredients for chili lime trout on a table

The Best Baked Trout with Just 6 Ingredients

To give this baked trout glorious flavor and get it on your dinner table fast, you can’t go wrong with a classic chili lime combo. Here’s a few things you’ll need:

  • Trout: Look for a vibrant orange steelhead trout fillet from your fishmonger. Mine is about 1 ¼ pounds, but anything close to that weight should work just fine.
  • Lime: You’ll be using both lime juice and zest, so be on the lookout for some large and juicy limes. And if you’d like, get extra limes to squeeze on top or for garnishing.
  • Honey: To balance out the zesty flavors here, just a bit of honey is needed. Trust me, it’s the perfect sweet and spicy (but not hot spicy) combo!
  • Olive Oil: A small spoonful of extra-virgin olive oil is mixed into the chili lime sauce, so it can marinate the trout.
  • Chili Powder: Chili powder is a blend of spices and usually includes chili peppers, cumin, oregano, coriander, garlic, allspice, and cloves. It’s a powerhouse spice in terms of flavor!
  • Kosher Salt: I like to add a little bit of salt, as it’s not included in the chili powder spice blend.

Find the printable recipe with measurements below.

Pro tip: If you can’t find any trout, you can substitute it for a fresh or frozen salmon fillet!

How to Make This Chili Lime Trout Recipe

Baking is hands down my favorite method to cook fish. So I’m taking that approach to make this insanely good chili lime trout. To get started, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Chili lime spice mix in a bowl for chili lime trout

Make the spice mix. Stir together the lime zest, lime juice, honey, oil, chili powder, and salt in a small bowl.

Chili lime baked trout on a sheet pan

Pop the trout into the oven. Evenly brush the chili lime mix on top of the trout. I highly recommend using a brush, otherwise the spices will clump together if you’re using the back of a spoon. Then bake for 16 to 18 minutes, or until the trout flakes easily with a fork.

A close up of a chili lime baked trout

It’s ready to serve. This is optional, but I like to add a sprinkle of parsley or cilantro on top before serving. And provide some additional lime wedges for squeezing on the trout for a punch of fresh lime juice.

Storage Options

  • To store: Any leftover trout, store it in an airtight container in the fridge for up to 3 days.
  • To freeze: If freezing, put a piece of parchment paper at the bottom of the container to prevent it from sticking. It will keep for up to 3 months in the freezer.
  • For reheating: Reheating salmon or trout is always a little bit tricky, since it can easily dry out as you’re doing so. Always make sure to thaw it in the fridge overnight if it’s been frozen. Then reheat it on low heat either in the microwave or back in the oven at the same temperature.
Flaking a chili lime trout

More Easy Seafood Recipes You’ll Want on Repeat

When you need a break from hefty meat throughout the week, you’ll love these light and flavorful seafood recipes! And if you need more salmon ideas, I’ve got a full list of the best salmon recipes.

If you love all things chili-lime, there’s no doubt you’ll be head over heels for this baked trout. Give it a try and let me know your thoughts in a comment below!

A white plate with chili lime trout and lime wedges

Chili Lime Baked Trout

5 from 10 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 servings
Author: Lisa Bryan


This simple yet tasty chili lime baked trout recipe ups the ante of your typical baked fish dinner. It's spiced, zesty, sweet, and as tender as can be using succulent steelhead trout.


  • 1 ¼ pound Steelhead trout
  • 1 lime, zested + 1 teaspoon of juice
  • 1 tablespoon honey
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • Optional: additional lime wedges for squeezing on top and freshly chopped parsley


  • Make the chili lime mix. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. In a small bowl, stir together the lime zest, lime juice, honey, oil, chili powder, and salt.
    A bowl of spice mix for chili lime trout
  • Bake the trout. Brush the spice mix on top of the trout. Bake for 16 to 18 minutes, or until the trout flakes easily with a fork.
    A sheet pan with a chili lime trout
  • Garnish. If you'd like, add a sprinkle of parsley and additional lime slices for garnish before serving
    A platter of chili lime trout with limes


Calories: 241kcal | Carbohydrates: 6g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 82mg | Sodium: 373mg | Potassium: 541mg | Fiber: 1g | Sugar: 5g | Vitamin A: 237IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 2mg
Course: Dinner
Cuisine: American
Keyword: Chili Lime Trout, Trout Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I really love this recipe! So easy to make too on a weeknight. I buy 2 trout portions and leave the chili powder out for my kids and add extra to mine 😋5 stars

  2. Hi, chili powder as you describe is not available in my country.
    What can I use instead and get a similar result? thanks

    1. You can try using a mix of paprika, cumin, and cayenne! Paprika is probably the most similar in terms of heat level and smokiness.

  3. I used sea trout that we caught in Florida in this recipe and lessened the cooking time slightly, then broiled a few minutes to crisp it up a bit. Delicious…..definitely a keeper!5 stars

  4. We catch and eat a lot of trout.  I followed the recipe exactly as stated. Neither myself or my husband cared for the taste, actually could not eat it.  

  5. My husband is doing KETO so I used half the honey.
    It turned out delicious and it was so easy to make!5 stars

  6. I didn’t have limes or lime juice. I substituted bottled lemon juice and dried ground orange peel. I rehydrated the orange rind in the lemon juice, and then added the other ingredients. It was excellent!5 stars

  7. This was delicious! I made it the first time with trout and am back for a second round, this time trying with salmon. Thank you for sharing this recipe :)5 stars

  8. This was a great recipe. Lots of flavor and tender fish. Unfortunately, I had to make one change. I’m allergic to chili powder so I subbed it for spicy Hungarian paprika. 5 stars

  9. I did not expect to like this, but I did. Such a great recipe. I used salmon instead of trout and it turned out so delicious, just like in your description. The honey gave it an interesting flavor and the lime with chili just completed everything.
    Very easy to make and worth it! Thank you so much!5 stars