Cinnamon Free Pan-Seared Trout with Almonds
Crispy-skinned trout with a golden almond pan sauce is the kind of weeknight dinner that feels far more impressive than the effort involved. The fillets are seared until the skin crackles and the flesh turns perfectly opaque, then finished with toasted almonds, garlic, lemon juice, and fresh parsley — a combination that's bright, nutty, and deeply satisfying. For anyone navigating spice sensitivities, this recipe is a genuinely easy win: the entire flavor profile is built from whole, straightforward ingredients with no spice blends or hidden seasonings to second-guess. The technique of pressing the skin flat in a hot skillet for those first few seconds is the small move that makes a big difference, locking in that restaurant-quality crispness. Deglazing the pan with fresh lemon juice pulls up all the toasty browned bits and turns them into a glossy, tangy sauce that coats every bite. Serve it straight from the pan with a wedge of lemon on the side and dinner is done — no complicated sides required.
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Learn more →Ingredients
4 servings
- 4 skin-on trout fillets (about 6 oz each)
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 2 tbsp extra virgin olive oil, divided
For the almond pan sauce
- ½ cup raw sliced almonds
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the trout fillets thoroughly dry with paper towels, then season both sides with the salt and black pepper.
- 2
Heat 1 tbsp of the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.
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