Pan-Seared Lake Trout with Maple-Glazed Wild Rice

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty dish featuring locally sourced Manitoulin Island lake trout, pan-seared to golden perfection and served alongside sweet, maple-glazed wild rice. This Canadian-inspired seafood recipe, ready in about 60 minutes, pairs lake trout fillets, wild rice, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) lake trout fillets
• 1 cup wild rice
• 3 tbsp maple syrup
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup wild rice under cold water. In a medium saucepan, combine the rinsed wild rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and water is absorbed.
2. Step 2: While the rice cooks, pat dry 4 lake trout fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the fillets skin-side down, cooking for 4-5 minutes until the skin is crisp and golden. Flip gently and cook for an additional 3 minutes until the fish is opaque and flakes easily.
4. Step 4: In a small saucepan, melt 2 tbsp unsalted butter over medium heat. Stir in 3 tbsp maple syrup, 1 tbsp lemon juice, and 1 tsp fresh thyme leaves. Simmer for 2 minutes until the glaze thickens slightly.
5. Step 5: Drain wild rice if any liquid remains, then toss with the maple glaze until evenly coated and warm.
6. Step 6: Plate the lake trout fillets over a bed of the maple-glazed wild rice, spooning any remaining glaze over the top before serving.