Home RecipesMain courses Slow-Baked Trout with Soy Sauce Marinade

Slow-Baked Trout with Soy Sauce Marinade

by Lorena

If you’re looking for an easy dinner idea that’s impressive yet uncomplicated, here it is :). This slow-baked trout with soy sauce marinade is really wonderful. The marinade gives it an incredible taste and is perfect over sticky rice. I also added a generous amount of toasted sesame seeds to the rice and it’s SO GOOD!

This dish is perfect for New Year’s Eve! The perfect occasion 🙂 It’s a dish that looks very refined and important but has very little work involved. The slow-baked trout (which can be replaced for salmon) is very soft and not dry at all. Also, that marinade has lots and lots of flavour with its Asian notes. You know it’s cooked to perfection when the trout or salmon flakes off, like in the photo below. If instead of that it looks like shredded chicken, it means it’s overcooked. If you like trout and salmon, you should check out my salmon pasta with fried capers recipe.

For the slow-baked trout’s marinade, you just have to place everything in the blender. Simple and delicious! The flavours really shine through and work very good with fish like this. To go with the slow-baked trout, I made sticky rice with sesame seeds. Many times sesame seeds come very mildly toasted and need a bit more heat to bring all its flavour out. I toast them on a pan over medium-low heat stirring constantly. The smell that comes out is so yummy! I really like sticky rice with sauces like this one, it soaks it up.

Slow-Baked Trout with Soy Sauce Marinade

4.36 from 17 votes
Print Pin Rate
Course: Main, Main Course
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Lorena Salinas from Cravings Journal


For the trout

  • 1 kg trout or salmon filet whole
  • 2 garlic cloves peeled
  • 10 g ginger peeled
  • 1 tbsp sesame oil
  • 100 ml soy sauce
  • 3 tbsp brown sugar
  • ¼ tsp Sichuan pepper optional
  • Salt and pepper to taste
  • Chilli flakes to taste
  • Chives to serve finely chopped

For the sticky rice with sesame seeds

  • 1 ½ cup long grain rice
  • 2 tbsp toasted sesame seeds
  • 1 tsp salt
  • cups boiling water


For the trout

  • Place everything but the tout in the blender. Blend it up until you have a homogeneous liquid.
  • Marinate the trout on top and bottom. Place it on a baking sheet with baking paper.
  • Bake the trout in a preheated oven at 100°C/210°F for 30 minutes. Halfway through, open the oven and drizzle the sauce on the baking sheet onto the trout. Remove the trout from the oven and serve immediately with finely chopped chives and toasted sesame seeds. You also want to gather the sauce left on the baking sheet for serving.

For the sticky rice with sesame seeds

  • Place the rice on a colander or sieve and wash it under running water four a couple of minutes.
  • Add the rice to a pot along with the sesame seeds, salt and water. Place the pot over medium heat and when it starts to boil, reduce the heat to a minimum and put the lid on. Cook it for 15-20 minutes or until there's no liquid left at the base, you can check by pushing aside the rice with a fork.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!


David D Rutter February 8, 2022 - 5:44 pm

Curious which country you are from.
You write like an American, but no one there would omit the obligatory lemon juice from a trout recipe
Actually, that is the American trout recipe: Get trout, add lemon juice, eat
The country’s motto is “when life gives you lemons ruin a trout fillet”
Anyway, thank you for ANY other suggestion. We’re trying it tonight

Lorena February 23, 2022 - 6:42 pm

Hi David! I’m Peruvian, live in Chile. Try it without the lemon and maybe serve it with some lemon on the side so you can see which one you like best 🙂

David D Rutter February 9, 2022 - 12:54 am

Yeah, this is a good dish!
Wish I had had coconut aminos to substitute for soy sauce, because it was a bit salty, but what a great change from the routine trout recipes!
Thank you again Lorena

Joyce October 27, 2022 - 1:47 pm

I’m making this tonight, and looking forward to it. I really wanted to something with more flavor than the obligatory lemon!

I’ll be using low sodium soy sauce, but tamari would have been a low salt choice as well. I’m also going to stuff the whole fish with cilantro, lemongrass and green onion. It seems that would work with a Peruvian fish recipe.

My concern is that I’m cooking a whole fish, with skin and bones. I hope this works, and I will report back if it does. Maybe I’ll cut some slits in the skin, to let the marinade do it’s thing.


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