The season starts around the end of May and continues through the end of summer.  Follow the general guidelines to fish in the lakes of Brighton, UT. They can be found here:


Utah Division of Wildlife Guidebook


Silver Lake

Fishing Silver Lake IMG_0947

Silver Lake IMG_0923


Right off the road in Brighton is Silver Lake. Due to it’s easily accessible location it is quite popular.  Silver lake is kept stocked throughout the summer with 10 inch rainbow trout.  They also put brook trout in but those are small and won’t be ready to catch till next year.


With it’s boardwalk Silver Lake is perfect for everyone from young children to mature adults- even those who are wheelchair bound!  It does get crowded but is well worth it!


Lake Mary


The more adventurous angler can head up to Lake Mary.  The trail starts on the southeast side of the parking lot at Mary’s lift.  It is about a 30 minute hike to get to but it is gorgeous.  This lake is stocked with Brook and Lake Trout.  I am told by Mike Slater, the aquatic manager at the Utah Division of Wildlife Resources, that they are big!


The drawback to Lake Mary is that it is sometimes badly drained in August and September.


Lake Catherine


Twenty minutes above Lake Mary is Lake Catherine.  This one is stocked with Lake Trout.  Mike says, TONS of lake trout!


Lake Martha


Lake Martha lies between these two lakes and is not stocked with fish.


Twin Lake


Want to try something different? Head west from the parking lot to Twin Lake.  This lake is stocked with Bonneville Cut Throat Trout.  I learned through research that the Bonneville Cutthroat Trout was designated the state fish of Utah and that they are on the Utah Sensitive Species List. I was told by Mike Slater that this fish is native to Utah and that they are trying to bring it back.


The River


Mike says that the fishing is great in the river that flows down Big Cottonwood Canyon.  The fish naturally reproduce here.  You will find brown, brook and cutthroat trout.  Cardiff Flat by Spruces Campground is a great fishing spot.


After you get your catch head on over to to grill them on the Majestic deck that over looks the gorgeous scenery that is, Brighton.

Here are a few recipes to try:

Grilled Rainbow Trout

Printed from Trout Recipes at

Farmed rainbow trout are an environmentally-friendly (and very economical) ways to enjoy seafood regularly.


  • 1⁄4 cup canola oil, plus additional, for grill 1 tablespoons minced fresh ginger
  • 1 teaspoon grated lime zest
  • 1 teaspoon red pepper flakes
  • 2 tablespoons fresh lime juice
  • Sea salt and black pepper, to taste 4 (4- to 6-ounce) fillets rainbow trout


  1. Heat oil in a medium skillet over medium; add ginger, lime zest, and red pepper. Cook until just browned, about 30 seconds, stirring. Remove from heat; whisk in lime juice. Season to taste. Set aside.
  2. Preheat grill to medium; brush gently with oil. Grill trout fillets until fish turns opaque, turning once, about 4 minutes total. Remove trout from grill and arrange on serving platter.
  3. Pour lime dressing over trout and serve immediately.


Trout Amandine

Printed from Trout Recipes at

A simple and classic trout recipe bursting with flavor makes any night of the week a special occasion. Lightly breaded trout is topped with a creamy brown butter sauce and garnished with zesty lemon to highlight the tender and delicate flavor of fresh caught trout.


  • 4 (4-5 oz) trout fillets
  • Salt and pepper to taste
  • 1⁄4 c. all-purpose flour
  • 4 Tbsp butter
  • 1⁄2 c. blanched, slivered almonds 2 Tbsp lemon juice
  • 1 Tbsp fresh parsley, minced
  • 8 slices lemon, for garnish


  1. Season trout with salt and pepper to taste and dredge in flour.
  2. Heat 2 Tbsp butter in large skillet over high heat until melted. Add trout, and brown both sides. Lower heat and cook 5 minutes on each side, or until cooked through. Set aside.
  3. Add 2 Tbsp butter and cook, over medium heat, until butter begins to brown. Add almonds, and toast until just browned.
  4. Add butter and almonds over warm trout, and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Author: Catherine Herzog

Fried Lake Trout

Printed from Trout Recipes at

Those who have memories of fishing with their pals or fathers at the lake may also remember this classic way of frying fish.


  • 1⁄2 to 1 cup vegetable oil, as needed, for frying 4 (4-ounce) fillets lake trout
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon lemon pepper seasoning Cornmeal, as needed, for dredging
  • 2 tablespoons butter
  • 1 cup sour cream
  • 1 tablespoon lemon juice


  1. Heat oil in a large, heavy skillet over medium-high heat.
  2. Meanwhile, season trout with salt and seasoning. Dredge in cornmeal to coat.
  3. Add trout to hot skillet and cook until browned on both sides, turning once, about 8 minutes total. Transfer cooked trout to a large serving plate.
  4. Melt butter in a small skillet over medium; add sour cream and whisk until smooth. Cook until heated through, about 4 minutes, stirring. Add lemon juice and stir well.
  5. Pour sauce over trout and serve immediately.


Cheddar-Crusted Trout with Bacon Coleslaw

Printed from Trout Recipes at

The family is going to love this cheesy, crusted trout recipe—use your fave cheddar crackers for a quick meal.


  • 4 (6-ounce) trout fillets
  • 1 cup finely crushed cheddar crackers of choice 2 tablespoons olive oil
  • 2 cups grated green cabbage
  • 1⁄2 cup grated carrots
  • 1⁄4 cup chopped fresh parsley
  • 3 slices cooked bacon, crumbled
  • 1/3 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • Sea salt and black pepper, to taste


  1. Coat trout fillets in crushed crackers to coat, pressing crumbs to adhere to fish.
  2. Heat oil in a large skillet over medium-high. Add trout and cook until browned on both sides, turning once, about 8 minutes total.
  3. Meanwhile, combine cabbage, carrots, parsley, and bacon in a large bowl. Whisk together mayonnaise, vinegar, sugar, salt, and pepper; pour over vegetables and toss well.
  4. To serve, place trout on plates; top with slaw.


Honey-Fried Trout

Printed from Trout Recipes at

While an unusual ingredient for fried fish, honey really makes the flavors of golden trout pop.


  • 2 (4- to 6-ounce) trout fillets 1 lemon, halved
  • 1⁄2 cup cornmeal
  • 1⁄4 cup all-purpose flour
  • Se salt and black pepper, to taste 1/3 cup milk
  • 1 medium egg
  • 4 tablespoons butter
  • 2 tablespoons honey


  1. Rub trout fillets with lemon halves to coat.
  2. Mix together cornmeal, flour, salt, and pepper in a medium bowl. Whisk together milk and egg in another medium bowl. Dredge trout in cornmeal mixture, shaking off excess. Dip into milk mixture, and dip into cornmeal mixture again.
  3. Melt butter in a large skillet over medium heat. Add trout and cook until golden brown on both sides, turning once, about 5 minutes total.
  4. Pour honey over fish in skillet; lower heat to low, cover, and cook 4 minutes. Serve immediately.


*** Photos of Lake Mary, Twin Lake and Lake Catherine by Mike Slater

*** Photos of Silver Lake and the river by the author, Shauna Guymon.