The Royal York Trout/Salmon Recipe


As we reach the mid-way point of ice fishing season, I am sure that anglers have been catching and cooking fish, and if they’re anything like me, they are always trying different recipes.

Depending on what kind of fish you are cooking, it will influence how you cook it. Since we live in Northern Ontario and have good access to a variety of trout, I would like to share a trout recipe that I came across a few years back. This recipe has been my go-to as it is easy, super fast, and it tastes delicious.

About 15 years ago I was visiting a camp in Manitowaning Bay and I happened to meet a chef who used to cook at the Royal York Hotel in Toronto. We were fishing for rainbow trout. After being very successful, he cooked up a delicious meal using the recipe he had used at the hotel and it was amazing. Since then, I have used it several times and it has never failed me. Most everyone I cook for comes around for seconds and yes, thirds!


  • Any size trout fillets, de-boned with skin on
  • Fresh or dried dill
  • Paprika
  • Montreal Steak Spice (optional)
  • Salt & pepper to taste
  • Olive oil
  • Fresh lemon
  • Garlic powder


  1. Preheat oven to 370 degrees Celsius or light the BBQ on medium.
  2. Lay out the fillets skin side down and rub a generous layer of olive oil over each fillet. You may want to cut the fillets into thirds depending on the size of the fish. Cover the fillets with paprika until you cannot see the flesh of the fish.
  3. Next, sprinkle the fillets with salt, pepper, Montreal Steak Spice and garlic, and cover with fresh dill. If you use dry dill, use LOTS.
  4.  Place the fish on the grill or on an oven rack skin down and bake for about 20 minutes in the oven or 15 minutes on the grill. If you use the grill you can flip for the last couple minutes. I prefer the grill!


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