Cluck & Squeal Maple Bourbon Glazed Trout with Cluck & Squeal Rib Formula and Tasty Hot

Roasting & baking
Written By Marc Cardinali

Cluck & Squeal, Maple syrup, bourbon and fresh wild-caught trout bring a taste of Canada to your table. This easy recipe for Bourbon Maple Glazed Trout can be ready in under 20 minutes.  (Recipe can be utilized on Salmon and Artic Char) 

Recipe by Marc Cardinali. From Cluck & Squeal.

Cluck & Squeal Maple Bourbon Glazed Trout with Cluck & Squeal Rib Formula and Tasty Hot

Prep: 5 min
Cook: 12 min
Serves: 2 (1 trout fillet)
Cook temp: 375°F / 190°C
Method: Oven or wood-fired oven

Ingredients

The Trout

  • 1 trout fillet (about 1 lb)
  • About 1 tbsp Cluck & Squeal Rib Formula Seasoning & BBQ Rub
  • A sprinkle of your favourite coffee grounds

Maple Bourbon Glaze

  • 2 tbsp unsalted butter (we like Rolling Meadows grass-fed)
  • 1 oz Jack Daniel's No. 7
  • 2 tbsp pure Canadian maple syrup
  • ¼ tsp Cluck & Squeal Tasty Hot

Directions

1. Season the Trout

Liberally coat the trout with Cluck & Squeal Rib Formula and add a sprinkle of your favourite coffee grounds. Let the rub dry-marinate for 20–30 minutes, until the seasoning looks damp.

2. Make the Glaze

Melt the butter in a small heavy-bottomed saucepan. Add the Jack Daniel's No. 7 and turn the heat to medium-high for 30 seconds, then reduce the heat to low. Stir in the maple syrup and Tasty Hot, combine well and set aside.

3. Cook the Trout

Cook the trout at 375°F / 190°C for about 10–12 minutes, until it reaches an internal temperature of 145°F / 63°C for a flaky, moist texture.

4. The Finish

Warm the glaze and brush or spoon it over the trout as desired. Serve and enjoy. Trout done right!

Tips & variations

Wood-fired flavour. We cook ours in a wood-burning oven for a slight hint of wood-fire aroma. No fire? No problem—your oven works great.

Not just trout. This recipe works on salmon and Arctic char too.

More recipe notes

A taste of Canada, ready in under 20 minutes.

Maple syrup, bourbon and fresh wild-caught trout, seasoned with Cluck & Squeal Rib Formula and a kick of Cluck & Squeal Tasty Hot. Just because it says Rib Formula doesn't mean you can't use it a thousand different ways!

This easy recipe also works beautifully with salmon and Arctic char.

Marc Cardinali