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Crispy skin-on trout fillet topped with almond brown butter, lemon wedges and parsley on a wooden board

Skillet-Seared Trout with Almond Brown Butter Sauce

Crispy skin-on trout fillets seared in a hot skillet and topped with a fast almond brown butter and lemon sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French-inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

For the trout
  • 4 Trout fillets, skin on (about 170 g each)
  • 1 tsp Salt divided
  • 1/2 tsp Black pepper freshly cracked
  • 2 tbsp All-purpose flour for dusting, optional
  • 2 tbsp Neutral oil avocado or vegetable oil
For the almond brown butter
  • 5 tbsp Unsalted butter
  • 1/3 cup Sliced almonds (35 g)
  • 1 clove Garlic thinly sliced; optional
  • 2 tbsp Lemon juice fresh
  • 2 tbsp Parsley chopped; for garnish
  • 4 Lemon wedges for serving

Method
 

Sear the trout
  1. Pat trout fillets completely dry with paper towels, then season both sides with salt and pepper.
  2. Dust the skin side lightly with flour if using, shaking off the excess.
  3. Heat oil in a skillet over medium-high heat until shimmering.
  4. Lay fillets in the skillet skin-side down and press gently for 10 seconds so the skin makes full contact.
  5. Cook undisturbed for 4 minutes until the skin is golden and releases easily from the pan.
  6. Flip and cook 2 to 3 minutes more until the fish reaches 145 F / 63 C and flakes easily with a fork.
  7. Transfer trout to a plate and tent loosely with foil.
Make the almond brown butter
  1. Wipe out the skillet and reduce heat to medium.
  2. Add butter and let it melt, swirling the pan, until it foams and turns golden.
  3. Add sliced almonds and cook, stirring, for 3 to 4 minutes until the butter smells nutty and turns amber and the almonds are golden.
  4. Remove from heat immediately and stir in garlic and lemon juice.
  5. Spoon the almond brown butter over the trout, scatter parsley on top, and serve with lemon wedges.

Notes

  • Use a fish spatula to flip without tearing the crispy skin.
  • Do not crowd the pan; cook trout in batches if needed.
  • Remove the pan from heat the moment the butter smells nutty.
  • Season the fish right before cooking, not ahead of time, to keep the skin dry.