Crispy Pan-Fried Trout with Honey Mustard Glaze
Igor Gjozinski
3/29/2025
Updated on
5/12/2026
Public
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Medium
Servings:
2
Total Weight:
809g
Time Breakdown
Preparation
20m
Cooking
22m
Total Time
42m
Nutrition
2
620
Calories
2
58.4 g
Protein
2
10.2 g
Carbs
2
39 g
Fat
Sugar:
6.9 g
Fiber:
1.5 g
Saturated Fat:
12.8 g
Unsaturated Fat:
8.1 g
Trans Fat:
0 g
Cholesterol:
214.9 mg
Sodium:
196.5 mg
Calcium:
8.3 mg
Iron:
0.3mg
Potassium:
176.7mg
Salt:
0g
Ingredients 11
Servings:
Trout fillet
600
Gram
840.0
114.0g
0.0g
42.6g
Mayonnaise
20
Gram
143.4
0.2g
0.8g
15.6g
Mustard Dion
5
Gram
3.3
0.2g
0.4g
0.2g
Honey
8
Gram
24.3
0.0g
6.6g
0.0g
Spinach fresh
40
Gram
9.2
1.1g
1.5g
0.0g
Apple
50
Gram
29.0
0.4g
7.5g
0.1g
cherry tomatoes
50
Gram
13.0
0.8g
2.5g
0.0g
Lemon zest
3
Gram
3.0
0.0g
0.8g
0.0g
Fresh lemon juice
10
Gram
1.2
0.0g
0.4g
0.0g
Butter
15
Gram
107.6
0.1g
0.0g
12.2g
Extra virgin olive oil
8
Gram
65.9
0.0g
0.0g
7.3g
Cooking Instructions
A perfectly seared trout fillet featuring a sweet and tangy glaze, served over a crisp apple and spinach salad.
Prep time: 15 minutes
Cook time: 12 minutes
Servings: 2 people
Ingredients
For the Trout:
2 Trout fillets (freshly filleted)
1 tbsp Mayonnaise (the secret for a crispy skin)
1 tbsp Butter (for frying)
Seasoning: Salt, to taste
For the Honey Mustard Glaze:
1 tsp Mustard (Dijon or yellow)
2 tsp Honey
½ tsp Smoked paprika
½ tsp Black pepper
1 tsp Dried dill
Zest of 1 lemon
For the Fresh Salad:
1 handful Baby spinach
½ Apple, thinly sliced
5-6 Cherry tomatoes, halved
1 tbsp Olive oil
Juice of ½ lemon
Instructions
1. Prep the Fish
Using a sharp knife, make thin, shallow scores (cuts) on the skin of the fillets. This prevents the fish from curling in the pan. Lightly salt both sides and let them rest for a few minutes.
2. Mix the Glaze & Salad
Glaze: In a small bowl, whisk together the lemon zest, mustard, honey, smoked paprika, black pepper, and dill. Set aside.
Salad: In a medium bowl, toss the spinach, apple slices, and cherry tomatoes with olive oil and lemon juice. Season with a pinch of salt and set aside.
3. The "Crispy Skin" Secret
Pat the skin of the trout completely dry with a paper towel. Spread a thin, even layer of mayonnaise over the skin side. This creates a protective barrier that results in an incredibly golden, crispy texture.
4. Pan-Sear
Heat a skillet over medium heat and add the butter. Once sizzling, place the fillets skin-side down. Press down gently with a spatula for the first 30 seconds. Cook for about 10 minutes until the skin is deeply golden and the flesh is mostly cooked through.
5. Flip & Glaze
Flip: Carefully turn the fillets over and cook the flesh side for just 1 minute.
Glaze: Flip them back to skin-side down. Brush the honey mustard glaze generously over the top (the flesh side). Cook for one more minute to allow the glaze to warm and caramelize slightly.
6. Serve
Plate the fresh salad first. Carefully place the trout fillets on top. Serve immediately while the skin is at its crunchiest!