Baked Lake Trout Supreme


This easy-to-prepare dish is my most successful lake trout recipe. It makes for an impressive presentation when hot, with the foil pulling away the skin to reveal the tasty pink flesh.

Serves: 6-8



  • 1 lake trout (4 to 8 lb)
  • Salt and paprika, to taste
  • 2 tbsp lemon juice
  • Vegetable oil
  • Lemon wedges
  • Parsley


Clean fish and remove head and tail; rinse and pat dry. (If frozen, thaw fish first until it loses its stiffness but remains cold to the touch.) Preheat oven to 450°F.

Sprinkle inside of fish with salt and paprika; drizzle with lemon juice. Grease shiny side of a large sheet of foil with oil and lay fish on top. Securely wrap entire fish in foil to seal in the juices.

Place wrapped fish in a shallow baking pan and bake in oven for 10 minutes for each ½-inch of the fish’s thickness. (You can also use your barbecue.)


Carefully remove foil and skin; the fish is ready if the flesh is opaque. Place fish on a platter and garnish with lemon wedges and parsley. Serve hot or cold—either way, it’s a classic.

Cooking Tip

Walleye and lake trout cheeks are flavourful little morsels often ignored by outdoorsmen and tossed out along with the rest of the head. They’re easily removed with a sharp knife, however, providing firm, tasty flesh with the consistency of a tender scallop. —Gord Deval