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Maple Mustard Glazed Rainbow Trout

Roasted trout filets glazed with a maple Dijon sauce.
10 min
prep time
26 min
total time


12 each Skinned rainbow trout fillet, 7 oz.
1 tsp. Vegetable oil, to taste
1 pinch Sea salt, to taste
1 pinch Ground black pepper, to taste
4 tbsp. Olive oil, light
2/3 cup Maple syrup
1/2 tsp. Ground allspice
5 tbsp. Dark brown sugar


Preparation Steps
  • Preheat
    Oven to 400 F˚.
  • Brush
    The trout with the vegetable oil all over and season with the salt and pepper. Set aside.
  • Combine
    The GREY POUPON Country Mustard, maple syrup, allspice and brown sugar in a small mixing bowl until smooth.
  • Divide
    The glaze in half, set the reserved half aside.
  • Place
    The trout filets onto a greased baking pan and brush the top of each filet with 3 Tbsp. of the maple/mustard glaze. Discard the remaining half of the glaze.
  • Roast
    The trout in the 400 F˚ oven for about 10-12 minutes, until the glaze has set and the fish is cooked through in the center.
  • Serve
    Hot with the reserved ½ of the mustard maple glaze.