Pan-Seared Trout with Lemon-Dill Brown Butter Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate pan-seared trout fillets accented with a nutty brown butter sauce infused with fresh lemon and dill. This american-inspired seafood ready in about 25 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 trout fillets (6 oz each) and season both sides with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering.
  2. Step 2: Place the fillets skin-side down in the skillet and cook for 4-5 minutes without moving until the skin is crisp and golden. Flip carefully and cook for another 2 minutes until fish is opaque and flakes easily.
  3. Step 3: Remove trout from skillet and set aside on a warm plate. Lower heat to medium and add 6 tbsp unsalted butter and 2 smashed garlic cloves to the skillet. Cook the butter, swirling the pan occasionally, for 3-4 minutes until it foams and turns golden brown with a nutty aroma.
  4. Step 4: Remove garlic cloves, then stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh dill into the brown butter sauce. Pour the sauce over the cooked trout fillets and serve immediately with lemon wedges.

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Frequently asked questions

How long does Pan-Seared Trout with Lemon-Dill Brown Butter Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Trout with Lemon-Dill Brown Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Trout with Lemon-Dill Brown Butter Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Trout with Lemon-Dill Brown Butter Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Trout with Lemon-Dill Brown Butter Sauce?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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