Brown Sugar Dijon Glazed Trout with Lemon Crème Fraîche, Chive Mashed Potatoes and Roasted Asparagus

This brown sugar Dijon glazed trout is a quick and elegant dinner that comes together in just 30 minutes. The sweet and tangy glaze caramelizes on tender steelhead trout fillets, creating a flavorful crust. Topped with a dollop of lemon crème fraîche and served alongside creamy chive mashed potatoes and roasted asparagus, this meal feels like a special occasion but is easy enough for any weeknight.

The combination of brown sugar, Dijon mustard, paprika and lemon juice creates a perfectly balanced glaze that complements the rich, buttery fish. The chive mashed potatoes add a fresh, oniony note, while the roasted asparagus brings a crisp, earthy contrast. It’s a complete, satisfying plate that’s sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Bring a pot of salted water to a boil.
2. Wash and cut the potatoes into 1-inch chunks. Boil until fork-tender, about 15 minutes. Drain and return to the pot.
3. While potatoes cook, trim the woody ends off the asparagus. Place on a baking sheet, drizzle with oil, season with salt and pepper and roast for 10-12 minutes until tender.
4. In a small bowl, mix brown sugar, Dijon mustard, paprika and the juice of half the lemon to form a glaze. Season the trout fillets with salt and pepper.
5. Place the trout on a lined baking sheet. Spread the glaze evenly over the fillets. Roast for 8-10 minutes, until the fish is opaque and flakes easily.
6. While the fish roasts, mash the potatoes with a potato masher or fork. Stir in crème fraîche and half of the chopped chives. Season with salt and pepper to taste.
7. Slice the remaining lemon half into wedges. Serve the trout with a dollop of lemon crème fraîche (mix remaining crème fraîche with a squeeze of lemon if desired), alongside the chive mashed potatoes and roasted asparagus. Garnish with remaining chives and lemon wedges.

Recipe Tips

FAQ

Can I use salmon instead of steelhead trout?

Yes, salmon is a great substitute. The cooking time may vary slightly depending on thickness.

How do I know when the trout is done?

The fish is done when it flakes easily with a fork and is opaque throughout. Typically 8-10 minutes at 425°F.

Can I prepare this dish ahead of time?

The glaze and mashed potatoes can be prepared in advance, but the fish is best cooked fresh. Reheat potatoes gently on the stovetop with a splash of milk.