Campfire Rainbow Trout with Lemon Herb Butter
- Shawn Presley
- Apr 21
- 2 min read
A simple, foil-wrapped feast that brings out the natural flavor of trout with fresh herbs, lemon, and smoky campfire magic.
Ingredients
For the trout (serves 2):
2 whole rainbow trout, cleaned and butterflied (¾–1 lb each)
2 tbsp olive oil or melted butter
Salt and freshly ground black pepper
2 cloves garlic, minced
1 lemon, thinly sliced
4 sprigs fresh thyme or rosemary
For the lemon herb butter:
4 tbsp unsalted butter, softened
1 tbsp chopped fresh parsley
1 tsp chopped fresh dill (or ½ tsp dried)
1 tsp lemon zest
1 tsp lemon juice
Pinch of salt
Instructions
Make the Lemon Herb Butter (can be done ahead)
In a small bowl, mix softened butter, parsley, dill, lemon zest, lemon juice, and salt.
Scoop into a small container or wrap in wax paper. Chill before packing in a cooler.
Prep the Trout
Rinse and pat the trout dry.
Season the inside with salt, pepper, and minced garlic.
Stuff with lemon slices and fresh herbs.
Drizzle with olive oil or brush with melted butter.
Wrap for the Fire
Place each trout on a large sheet of heavy-duty foil (double-layer if needed).
Add a spoonful of lemon herb butter on top of each.
Fold the foil into a tight packet, sealing the edges well to prevent leaks.
Cook Over the Fire
Place foil packets on hot coals (not open flame).
Cook for 10–12 minutes, flipping once halfway through.
Carefully open one packet and check if the fish flakes easily with a fork. If not, cook 2–3 minutes longer.
Serving Suggestions
Spoon the melted lemon herb butter over the fish before serving.
Pair with foil-roasted potatoes, grilled asparagus, or campfire bread.
Serve with a wedge of lemon and a seat by the fire.
Trail Notes
Make-ahead tip: Mix and freeze herb butter in advance. It keeps chilled in a cooler for days.
No skillet needed: This recipe is fully foil-based—less cleanup, more flavor.
Catch-of-the-day ready: Works with freshly caught fish (just clean and prep first).
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