Smoked Lake Trout with Wild Rice and Cranberry Relish

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared lake trout with a smoky crust, paired with a hearty wild rice pilaf and a sweet-tart cranberry relish that celebrates the flavors of the Great Lakes region. This north american-inspired quick meals ready in about 75 minutes pairs (6 oz) pieces lake trout fillets, smoked paprika, olive oil 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.

★ 3.7 (12 ratings) Prep: 20 min Cook: 55 min Serves 4 North American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 lake trout fillets dry with paper towels, then season both sides with 1 tsp smoked paprika and a pinch of salt.
  2. Step 2: Heat 2 tbsp olive oil in a non-stick skillet over medium heat until hot. Add the trout fillets, skin-side down if applicable, and cook for 4 minutes until the edges are crispy and the fish begins to flake.
  3. Step 3: In a small saucepan, combine 1/2 cup uncooked wild rice with 1 cup chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until the rice is tender and the liquid is absorbed.
  4. Step 4: While rice cooks, prepare the relish: combine 1/2 cup fresh cranberries, 1/4 cup diced red onion, 1 tbsp maple syrup, 1 tbsp lemon juice, and 1 tsp chopped thyme in a bowl. Toss until the cranberries start to burst and the mixture is glossy.
  5. Step 5: Fluff the cooked wild rice with a fork, then serve the trout fillets on a bed of rice with the cranberry relish spooned on top.

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Frequently asked questions

How long does Smoked Lake Trout with Wild Rice and Cranberry Relish take to make?

Total time is about 75 minutes (20 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Lake Trout with Wild Rice and Cranberry Relish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked paprika from drying out.

Can I substitute ingredients in Smoked Lake Trout with Wild Rice and Cranberry Relish?

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 Smoked Lake Trout with Wild Rice and Cranberry Relish 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 Smoked Lake Trout with Wild Rice and Cranberry Relish?

North American quick meals 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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