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Grilled Trout with Garlic and Rosemary

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Grilled Trout with Garlic and Rosemary

Grilled Trout with Garlic and Rosemary

Jessica Braider
This grilled fish has a wonderful smoky flavor. If you can’t find trout at your market, substitute salmon or other small whole fish.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 4 trout, cleaned and boned (have the fish market do this) or other small whole fish about 2 lbs. total
  • 1 Tbsp. extra virgin olive oil
  • 4 cloves garlic minced, about 2 tsp.
  • 1/4 tsp. salt
  • 4 sprigs fresh rosemary
  • 1/2 lemon cut into wedges for serving


  • Preheat the grill to medium-high heat (alternatively, see baking directions below). Rinse the trout inside and out, and pat them dry.
  • With a pastry brush or the back of a spoon, brush the oil over the inside and outside surfaces of the fish. Distribute the garlic evenly inside each trout. Shake a little salt over the inside and outside surfaces of the fish. Put one sprig of rosemary inside each fish, and close the fish.
  • Keeping the fish closed, grill it for 3 - 4 minutes per side until the flesh is white and flakes easily. Remove the rosemary and serve the fish with the lemon wedges.
  • Note: If you prefer to cook the trout indoors, bake it, closed, for 25 minutes at 400 degrees in a baking dish coated with nonstick cooking spray - no need to flip it if baking.

Slow Cooker Directions

  • Place each fish on a piece of aluminum foil large enough to create a packet. Brush the fish with the oil, sprinkle with the salt, and divide the garlic and rosemary as directed. Fold the foil over the top and around the sides to make a packet surrounding each fish. Place the packets in the slow cooker, stacking if necessary. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Rinse, dry, and refrigerate the trout, peel the garlic, cut the lemon into wedges.
Scramble Flavor Booster: Sprinkle onion powder or Old Bay seasoning on the fish along with or instead of the salt, or serve it with barbecue sauce.
Tip: Store fresh rosemary in a plastic bag or in a glass of water in the refrigerator for up to 10 days.
Nutritional Information Per Serving (% based upon daily values): Calories 230, Total Fat: 11g, 17%; Saturated Fat: 3g, 13%; Cholesterol: 85mg, 28%; Sodium: 200mg, 8%; Total Carbohydrate: 0g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 30g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Grilling, Kosher, Low Carb, Low Fat, Low Sodium, Main Dish, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
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