Crispy Skin Trout with Herb Butter is a beautifully simple and elegant dish that delivers big on texture and flavor. The skin crisps up like golden lace, while the meat stays buttery and tender. A dollop of fresh herb butter on top adds richness and aromatic brightness with minimal effort.
In a small bowl, combine softened butter, herbs, garlic, lemon zest, and a pinch of salt.
Mix thoroughly and set aside at room temperature (or refrigerate if making ahead).
Pat the trout fillets dry with paper towels—especially the skin. Moisture is the enemy of crisp.
Season both sides with salt and pepper.
Heat olive oil in a non-stick or stainless steel skillet over medium-high heat until shimmering.
Place trout skin-side down in the pan. Press gently with a spatula for the first minute to prevent curling.
Cook skin-side down for 4–5 minutes, until the skin is deep golden and crisp.
Flip gently and cook the flesh side for 1–2 minutes, just until cooked through. The flesh should be opaque and easily flaked with a fork.
Plate the trout skin-side up to preserve crispness.
Immediately top each fillet with a dollop of herb butter, letting it melt over the warm fish.
Serve with lemon wedges, sautéed greens, or a light grain salad.
Sides: Roasted fingerling potatoes, steamed asparagus, or farro with lemon vinaigrette
Wine: Dry Riesling, Sauvignon Blanc, or a crisp Rosé
Salad: Baby arugula with shaved fennel and citrus segments
Add a crust: Dust the flesh side with a bit of flour or crushed almonds before pan-searing
Change the herbs: Try basil and dill in the summer, or sage and rosemary in cooler months
Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce to the herb butter
2 servings