Chili Lime Baked Trout
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!
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!
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.
Make the spice mix. Stir together the lime zest, lime juice, honey, oil, chili powder, and salt in a small bowl.
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.
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.
- 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.
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.
- Best Baked Cod
- Air Fryer Salmon
- Slow Roasted Salmon with Fennel and Orange
- Honey Garlic Shrimp
- Scallops with Citrus Ginger Sauce
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!
Chili Lime Baked 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.
- 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.
- Garnish. If you'd like, add a sprinkle of parsley and additional lime slices for garnish before serving
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!
Sounds like a great flavor tweak!
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 :)
Happy you loved the recipe, Heather!
The best trout recipe. Loved it! This will be my go to recipe!
Awesome! So happy you loved it, Yvonne!
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.
WOuld this work with a white fish like Cod or halibut?
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!