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Hot & Spicy Grilled Trout Cutlets

Hot & Spicy Grilled Trout Cutlets

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We were having a Hallowe'en party and I wanted to do something different which wouldn't keep me in the kitchen away from all the fun. The par-smoked trout cutlets taste fantastic with this spicy rub. Serves 4


  • 4 x 110g (4 oz) par-smoked trout or salmon fillets, skin on

For the spicy rub

(keeps well, you may not use it all)

  • 55g (2 oz) soft brown sugar
  • 1 tablespoon garlic powder
  • 25g (1 oz) sweet paprika
  • 3 tablespoons freshly ground black pepper
  • 1 teaspoon hot chilli seasoning or spice mix
  • ½ teaspoon celery or fennel seeds


  1. Mix the spice rub ingredients together and rub over the cutlets. Cover and pop in the fridge for 30 minutes.
  2. When ready to cook, lay the cutlets, skin side up (to protect the flesh and stop it drying out), onto a grill pan.
  3. Place under a hot grill and grill on one side only for 8 - 10 minutes until golden and cooked through. Turn the cutlets over, baste with the cooking juices and finish off under the grill until crispy (no more than a minute).
  4. Delicious served either with baked potatoes and a soured cream and chive sauce or new potatoes and a salad.


  • Keep any leftover spice rub in a screwtop jar in the cupboard.