Titus’ Quick Pan-Fried Trout with Lemon Butter Sauce

Titus Seilheimer
Wisconsin Sea Grant



20 min

Prep Time

30 min



  • 1-2 rainbow trout fillets (enough for two servings)
  • 1 Tbsp olive oil
  • Homemade rub*
  • 4 Tbsp unsalted butter, cut into pieces
  • 1 Tbsp fresh lemon juice
  • salt and pepper


  1. Combine rub ingredients in a small bowl.
  2. Rub fillets with olive oil, then add rub mixture. Set aside.
  3. Make the sauce: Place the butter in a light-colored saucepan or small skillet over medium heat. Melt butter, stirring occasionally. When the butter turns golden brown, and it smells nutty (around 3 minutes), pour into a small bowl. Add lemon juice and a pinch of salt and pepper. Mix together. When cooled, adjust lemon and salt to taste. Set aside (stays pourable for 20–30min).
  4. Preheat a skillet at medium-high heat. Add a little oil, then put the fish in the skin-side down. Flip carefully at 5 minutes, then check the temperature at 10 minutes.
  5. Pour 1 Tbsp of sauce over each fillet.


*Homemade Rub

1 1/2 Tbsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 Tbsp salt

1 tsp pepper

1 tsp smoked paprika

Note: This complete recipe, along with alternate versions, and a video is available at Eat Wisconsin Fish.