30-Minute Grilled Trout With Lemon Parsley Butter
Whole grilled trout stuffed with fresh herbs and lemon, topped with compound butter infused with bright citrus and parsley. The fish cooks skin-on over medium-high heat until flaky, creating a crispy exterior while the herb-lemon filling steams inside. Serve as an elegant weeknight dinner or special occasion entrée for two. This version showcases the simplicity of quality ingredients: fresh herb-stuffed cavity, compound butter finish, and minimal seasoning let the trout's delicate flavor shine.
Ingredients
- 1 pound trout fish, whole, cleaned
- 1 ½ teaspoons sea salt, divided
- ½ teaspoon pepper, freshly ground, divided
- 1 whole lemon, slicedlime or white wine1:1citrus swap
changes flavor profile from bright lemon to tropical or floral
Full guide → - ½ cup parsley, fresh, chopped
- ¼ cup thyme, fresh, chopped or 0.5 teaspoon dried
- ¼ cup unsalted butter, softenedghee or olive oil1:1dairy-free
butter can be replaced with oil but won't create the same richness
Full guide → - 1 tablespoon parsley, fresh, chopped
- 2 teaspoons lemon zestlime or white wine1:1citrus swap
changes flavor profile from bright lemon to tropical or floral
Full guide → - 1 teaspoon lemon juicelime or white wine1:1citrus swap
changes flavor profile from bright lemon to tropical or floral
Full guide → - ½ teaspoon saltghee or olive oil1:1dairy-free
butter can be replaced with oil but won't create the same richness
Full guide → - ¼ teaspoon pepper, freshly ground
Instructions
- 1
Combine softened butter, parsley, lemon zest, lemon juice, salt and pepper in a small bowl and mash together.
- 2
Shape butter mixture into a 1 inch diameter log, wrap tightly and refrigerate until firm, about 1 hour.
- 3
Sprinkle trout cavities with half the salt and pepper.
- 4
Stuff cavities with lemon slices, parsley, thyme and one slice of the chilled butter.
- 5
Skewer cavities closed and sprinkle remaining salt and pepper over the fish.
- 6
Place a lemon slice on top of each trout.
- 7
Oil grill grates well and heat to medium high.
- 8
Place fish on grill, close lid and grill, turning once, until flesh flakes easily when tested.
- 9
Slice chilled butter into half inch rounds.
- 10
Transfer fish to platter and top with butter rounds.
- 11
Serve whole or fillet by running knife along backbone through skin, pulling off skin, then easing knife between flesh and bone on top side and carefully removing center bone.
Tips
Make the compound butter up to 3 days ahead and refrigerate wrapped, or freeze up to 1 month. Slice and top fish straight from cold butter for best presentation.
Oil your grill grates thoroughly and preheat well to prevent sticking. If using a grill pan, a lid traps steam and ensures even cooking.
Check doneness by inserting a thin knife into the thickest part near the backbone; flesh should be opaque and flake easily.
Good to Know
Leftover cooked trout keeps refrigerated 1-2 days. Compound butter keeps refrigerated 3 days or frozen 1 month.
Prepare compound butter log and refrigerate up to 3 days ahead. Clean and prep fish up to 4 hours before grilling; keep cold.
Serve immediately on warm plates with lemon wedges and crusty bread. Pairs well with roasted vegetables or simple green salad.
Common Mistakes
Don't skip oiling grill grates thoroughly to prevent skin from sticking and tearing.
Don't overcook; test doneness starting at 10 minutes as timing varies with fish thickness.
Don't stuff cavity too tightly; leave room for steam circulation or fish may steam rather than grill.
Substitutions
Dairy-Free Swaps
butter can be replaced with oil but won't create the same richness
Full guide →General Alternatives
changes flavor profile from bright lemon to tropical or floral
Full guide →FAQ
Can I make this in the oven instead of grilling?
Yes. Line a baking sheet with foil, spray with cooking spray, place stuffed trout on sheet and bake at 400F until flesh flakes easily, about 12-15 minutes. You'll lose the crispy skin from grilling but retain all flavor.
How long can I keep the compound butter before slicing and serving?
Refrigerate the wrapped butter log up to 3 days or freeze up to 1 month. Thaw in the fridge before slicing. You can also make it fresh and use immediately if short on time.
What if I can't find whole trout or prefer fillets?
Use two 8 oz skin-on trout fillets instead. Reduce cooking time to 6-8 minutes. You can still place herbs and lemon inside the fillet fold or simply top with compound butter and fresh herbs.