Pan-Seared Trout with Michigan Maple Glaze and Wild Rice

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

This dish features pan-seared trout fillets glazed with a sweet Michigan maple syrup reduction, served alongside nutty wild rice for a taste inspired by the Eastern Upper Peninsula region. This American-inspired seafood recipe, ready in about 60 minutes, pairs trout fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (about 6 oz each) trout fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1/4 cup Michigan pure maple syrup
• 2 tbsp apple cider vinegar
• 1 cup wild rice
• 2 cups water
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves

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Instructions

1. Step 1: Rinse 1 cup wild rice under cold water. In a medium saucepan, combine the rinsed wild rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and water is absorbed. Remove from heat.
2. Step 2: Pat dry 4 trout fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
3. Step 3: Place trout fillets skin-side down in the skillet and cook for 4-5 minutes until skin is crisp and golden. Flip fillets and cook for an additional 2-3 minutes until cooked through and opaque. Remove fillets and keep warm.
4. Step 4: In the same skillet, add 1/4 cup Michigan pure maple syrup and 2 tbsp apple cider vinegar. Cook over medium heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon, about 3-4 minutes.
5. Step 5: Stir in 2 tbsp unsalted butter and 1 tbsp fresh thyme leaves into the maple glaze until melted and fragrant. Drizzle this glaze over the trout fillets.
6. Step 6: Fluff the cooked wild rice with a fork and serve alongside the glazed trout for a hearty, regionally inspired meal.