Grilled Lake Trout w/ Peach Salsa
September 3, 2026 • 0 comments
Directions
Wild-caught lake trout from the Great Lakes meets a fresh salsa of peaches, tomatoes, and peppers. This simple summer meal brings together fish from Massey Fish Co. and produce from neighboring farms, with just a little seasoning and a hot grill.
Farmstead Meal #004
Serves: 4
Prep time: 15 minutes
Cook time: About 10–15 minutes, depending on thickness
Rest time: 5 minutes
Ingredients
For the Lake Trout
- 2 pounds Massey Fish Co. Lake Trout, thawed, skin on
- Olive oil, enough to lightly coat
- LFK Old Bay-ish Seasoning, to taste
For the Peach Salsa
- 1 ripe peach from Mick Klug Farm
- 2 tomatoes from Piedt Acres
- 1 bell pepper from Piedt Acres
- 1 jalapeño from Piedt Acres, using as much as you like
- Lime juice, to taste
- A pinch of salt
Optional Sides
- Fresh green beans, sautéed with olive oil or butter
- Sweet corn, grilled or boiled
Instructions
1. Make the Peach Salsa
Remove the peach pit and dice the fruit. Dice the tomatoes and bell pepper into similar-sized pieces. If the tomatoes are especially juicy, leave some of the loose juice on the cutting board so the salsa doesn’t become watery.
Finely chop the jalapeño, removing the seeds and inner ribs for a milder salsa. Start with a little; you can always add more.
Combine everything in a bowl with a squeeze of lime juice and a pinch of salt. Taste and adjust, then set aside while you cook so the flavors can come together.
2. Heat the Grill & Prepare the Trout
Preheat the grill to medium-high, about 400–450°F, with the lid closed. Clean the grates well and lightly oil them to help prevent sticking.
Pat the thawed trout dry and check for any remaining pin bones, removing them with clean kitchen tweezers. Lightly coat the fish with olive oil and season the flesh with LFK Old Bay-ish.
You can leave the fillets whole or cut them into serving-sized portions before grilling. Smaller portions are easier to lift from the grill.
3. Get Your Side Going
If serving sweet corn, start grilling it a few minutes before adding the trout, turning occasionally as it cooks. For green beans, trim them ahead of time and sauté while the fish grills, finishing during its resting time.
4. Grill Skin-Side Down
Place the trout skin-side down on the hot grill and close the lid. Leave it in place rather than moving it around. There’s no need to flip it; the skin supports the fish while the closed lid helps cook the top.
Start checking after about 8 minutes, or sooner for thin portions. The flesh should become opaque and separate easily into flakes. Use a thermometer to check that the thickest part reaches 145°F, inserting it from the side when needed.
Remove thinner pieces as they finish. If the skin begins to scorch before the center is ready, carefully move the fish to a cooler part of the grill and close the lid to finish cooking.
5. Rest & Serve
Use a wide spatula to transfer the trout to a serving platter. If the skin sticks, gently slide the spatula between the flesh and skin to lift the cooked fish away.
Let rest for 5 minutes while you finish the sides. Give the salsa another stir, taste for lime and salt, and spoon it over the trout just before serving.
Farmstead Tip
Start hot, then let the grill do the work. A fully heated grill, lightly oiled fish, and a little patience go a long way. Leave the trout skin-side down, keep the lid closed between checks, and use the thickest part to judge when it’s ready.
Know Your Fish
If you’ve cooked salmon, lake trout will feel familiar. Its rich flesh works well on the grill and pairs nicely with the bright lime and sweet peach in this salsa. Keep an eye on thinner sections so they don’t overcook while the thicker parts finish.
Make It Work with What You Have
Nectarines can replace the peach, and any ripe tomato works well in the salsa. Leave out the jalapeño for a mild version or serve it separately so everyone can choose their heat. The salsa also makes a good topping for grilled chicken or pork chops.
Made Possible by Local Producers
- Massey Fish Co.: Wild-caught lake trout from the Great Lakes
- Mick Klug Farm: Peaches
- Piedt Acres: Tomatoes, bell peppers, and jalapeños
- LFK: Old Bay-ish Seasoning
These are the producers featured in our original Farmstead Meal. Availability changes with the season, so use what’s fresh near you.
About The Farmstead
The Farmstead by Jake’s Country Meats brings together meat from our family farm and food from neighboring farms, fisheries, and local makers. It’s a place to know where your food comes from, meet the people behind it, and find simple ways to enjoy what’s in season. Through good food and shared recipes, we’re building a stronger local food system, one meal at a time.
Visit us at 57470 M-51 S, Dowagiac, MI, just south of town.
