Oven baked teriyaki trout
This oven-baked teriyaki trout recipe features a rich, homemade sauce infused with garlic, ginger, and soy, finished with toasted sesame seeds and spring onions for a flavourful, restaurant-style dish at home.
Updated : 21 July, 2025
Easy
More than 1 hour.
Ingredients
2.5 tablespoon
Brown sugar
1 tablespoon
Honey
2 tablespoon
Soy sauce
2 teaspoon
Rice wine
2
Garlic
1 teaspoon
Ginger powder
1 tablespoon
Corn flour
2
Trout steak
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a small saucepan over medium heat, combine water, brown sugar, honey, soy sauce, rice wine, garlic, and ginger. Stir and bring the mixture to a simmer.
Step 2
Separately, whisk cornflour with two tablespoons of cold water until smooth, then add this slurry to the pan. Continue whisking until the sauce thickens, about 1 minute, then let it gently bubble for another minute. If it thickens too much, adjust with a splash of water. Remove from the heat and allow it to cool to room temperature.
Step 3
Place the trout fillets in a shallow dish and pour the cooled sauce over them. Turn the fillets to coat thoroughly, ending with the skin side up. Cover and marinate in the refrigerator for at least 20 minutes or up to several hours.
Step 4
When ready to cook, preheat the oven to 200C. Line a baking tray or oven-safe dish with parchment or a silicone liner.
Step 5
Transfer the fillets, skin side down, onto the prepared tray, reserving the marinade. Bake for 12-16 minutes, or until the trout is fully cooked and flakes easily.
Step 6
Meanwhile, pour the reserved marinade back into a small saucepan and bring to a boil. Reduce to a simmer for 3-4 minutes, then take off the heat.
Step 7
Serve the baked trout fillets with a drizzle of the thickened sauce and garnish with spring onions and toasted sesame seeds. Offer any extra sauce on the side.