20 Delicious Fall Fish Recipes Perfect for Autumn

As the air turns crisp and cozy cravings kick in, there’s no better time to savor the rich flavors of fall—starting with seafood! Whether you’re whipping up a quick weeknight dinner or hosting a seasonal feast, these 20 delicious fish recipes bring warmth, comfort, and a touch of autumn magic to your table. Dive in and discover your new favorite dish—each one is as inviting as a sweater-weather hug!

Pan-Seared Salmon with Maple Glaze

This sweet-savory salmon comes together in under 20 minutes, with a glossy maple glaze that caramelizes into a sticky, restaurant-worthy finish.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp pure maple syrup
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Pat salmon dry and season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Whisk together 3 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp Dijon mustard, 1 minced garlic clove, and 1/2 tsp red pepper flakes (if using) in a small bowl.
3. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high. Add salmon skin-side down and cook undisturbed for 4–5 minutes until skin is crisp.
4. Flip salmon, reduce heat to medium, and spoon glaze over fillets. Cook 2–3 more minutes, basting occasionally, until salmon flakes easily and glaze thickens into a shiny coat.

The magic here is the glaze—it bubbles into a lacquered finish that clings to every bite without overpowering the salmon’s richness.

Tip: For extra-crispy skin, press fillets gently with a spatula for the first minute of cooking.

Autumn Harvest Fish Stew

This cozy stew combines tender white fish with seasonal veggies in a fragrant tomato broth—a bowlful of comfort that comes together in under 30 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 (14.5 oz) can diced tomatoes
• 2 cups low-sodium vegetable broth
• 1 medium sweet potato, peeled and cubed (1/2-inch pieces)
• 1 lb firm white fish (cod or halibut), cut into 2-inch chunks
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped kale (stems removed)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic, smoked paprika, and thyme; cook for 30 seconds until fragrant.
2. Pour in diced tomatoes (with juices) and vegetable broth. Add sweet potato, bring to a simmer, and cook uncovered for 12 minutes until potatoes are fork-tender.
3. Gently nestle fish chunks into the broth. Season with salt and black pepper. Cover and cook for 5 minutes until fish flakes easily.
4. Stir in kale and cook for 1–2 minutes just until wilted. Taste and adjust seasoning if needed.

The smoky paprika and sweet potato balance the briny fish beautifully, while the kale adds a pop of color and freshness. Tip: Serve with crusty bread to soak up every last drop of the rich broth!

Grilled Trout with Herbed Butter

This flaky, buttery trout gets a fragrant lift from fresh herbs and a smoky kiss from the grill—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 2 whole trout (about 12 oz each), cleaned and patted dry
• 4 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat grill to medium-high (about 400°F). In a small bowl, mix 4 tbsp softened butter, 1 tbsp parsley, 1 tbsp dill, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
2. Rub trout inside and out with 1 tbsp olive oil, then season lightly with a pinch of salt and pepper. Stuff half the herbed butter inside each fish.
3. Grill trout for 5–6 minutes per side, flipping once, until the skin is crisp and flesh flakes easily with a fork. During the last minute, spoon the remaining herbed butter over the fish.

The herbed butter melts into every crevice, infusing the trout with bright citrus and grassy notes while keeping it irresistibly moist. Tip: For extra smokiness, toss a handful of soaked cedar chips onto the grill coals before cooking.

Roasted Cod with Fall Vegetables

Roasted Cod with Fall Vegetables

This one-pan wonder combines flaky cod with caramelized seasonal veggies for a fuss-free meal that feels fancy enough for company.

Ingredients

• 1.5 lbs cod fillets (skinless, patted dry)
• 2 cups cubed butternut squash (1-inch pieces)
• 1 cup Brussels sprouts (halved)
• 1 medium apple (sliced into wedges)
• 3 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp chopped fresh rosemary

Instructions

1. Preheat oven to 425°F. Toss butternut squash, Brussels sprouts, and apple with 2 tbsp olive oil, maple syrup, smoked paprika, garlic powder, 1/4 tsp salt, and black pepper. Spread on a rimmed baking sheet.
2. Roast veggies for 20 minutes, stirring halfway, until squash is fork-tender.
3. Push veggies to the sides. Place cod in the center, drizzle with 1 tbsp olive oil, and sprinkle with remaining 1/4 tsp salt and rosemary. Roast 10–12 minutes until fish flakes easily.

The maple-glazed veggies caramelize into a sweet contrast for the savory, rosemary-kissed cod—no flipping or fussing required.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Pumpkin Spice Baked Tilapia

This Pumpkin Spice Baked Tilapia is a surprising twist on fall flavors—sweet, savory, and perfectly flaky in under 30 minutes!

• 4 tilapia fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tbsp pumpkin pie spice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp maple syrup
• 1 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat tilapia dry, then brush both sides evenly with 2 tbsp olive oil.
3. In a small bowl, mix 1 tbsp pumpkin pie spice, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt. Sprinkle evenly over both sides of the fillets.
4. Drizzle 1 tbsp maple syrup over the top of each fillet, then bake for 12–15 minutes until the fish flakes easily with a fork.
5. Garnish with 1 tbsp chopped parsley before serving.

The pumpkin pie spice adds warmth without overpowering, while the maple syrup caramelizes into a subtle glaze—trust us, it works!

Tip: For extra crunch, broil the fillets for the last 1–2 minutes (watch closely!).

Cider-Braised Catfish

This cozy, one-pan dish combines tender catfish with the sweet-tart depth of apple cider—a quick weeknight dinner that feels special.

Ingredients:

• 4 (6-oz) catfish fillets, patted dry
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup apple cider
• 1 tbsp whole-grain mustard
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add catfish fillets and sear for 2 minutes per side until lightly golden. Transfer to a plate.
2. In the same skillet, cook onion for 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. Pour in 1 cup apple cider, scraping up any browned bits. Stir in 1 tbsp whole-grain mustard, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes.
4. Return catfish to the skillet, spooning sauce over the top. Cover and simmer for 6–8 minutes until fish flakes easily with a fork.
5. Sprinkle with parsley before serving.

The cider reduces into a glossy, slightly tangy glaze that clings perfectly to the flaky fish—no heavy cream or butter needed.

Tip: For extra depth, reduce the cider by half before adding the mustard and herbs.

Spicy Cajun Shrimp and Fish Jambalaya

This one-pot wonder packs bold Cajun flavors with tender shrimp and flaky fish—perfect for a lively weeknight dinner that feels like a celebration.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb andouille sausage, sliced into rounds
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 lb firm white fish (like cod or halibut), cut into chunks
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Add andouille sausage and cook for 3–4 minutes until browned. Stir in onion, bell pepper, celery, and garlic; sauté for 5 minutes until softened.
2. Add diced tomatoes (with juices), 1 cup rice, 2 cups chicken broth, 1 tbsp Cajun seasoning, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Nestle shrimp and fish into the rice mixture. Cover and cook for 5–7 minutes until seafood is opaque and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
4. Fluff gently with a fork and garnish with green onions.

The smoky andouille and Cajun spices infuse every bite, while the quick seafood addition keeps everything juicy and vibrant. Tip: For extra depth, deglaze the pot with 1/4 cup dry white wine after browning the sausage.

Fall-Spiced Fish Tacos

These cozy fish tacos are packed with warm autumn spices and a bright slaw—perfect for a quick weeknight dinner that feels extra special.

Ingredients:

• 1 lb white fish fillets (like cod or tilapia), cut into 1-inch strips
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1 cup shredded red cabbage
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1 tbsp lime juice

Instructions:

1. In a bowl, toss the fish strips with 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cinnamon, 1/4 tsp cloves, and 1/2 tsp salt until evenly coated.
2. Heat a large skillet over medium-high. Cook the fish for 3–4 minutes per side, until flaky and lightly browned.
3. In another bowl, mix the shredded cabbage, 1/4 cup cilantro, 1/4 cup sour cream, and 1 tbsp lime juice.
4. Fill each warm tortilla with spiced fish and a scoop of the slaw.

The hint of cinnamon and cloves makes these tacos taste like fall, while the tangy slaw keeps them fresh and light. Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds per side.

Smoked Mackerel Salad with Apples and Walnuts

This bright, smoky salad balances rich fish with crisp apples and a tangy mustard dressing—perfect for a light lunch or a refreshing starter.

Ingredients

• 8 oz smoked mackerel fillets, skin removed and flaked
• 2 cups mixed salad greens (such as arugula and butter lettuce)
• 1 medium crisp apple (like Honeycrisp or Granny Smith), thinly sliced
• 1/3 cup walnuts, toasted and roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth.
2. In a large bowl, toss the salad greens with half of the dressing until lightly coated.
3. Arrange the dressed greens on a platter, then top with the flaked mackerel, apple slices, and toasted walnuts.
4. Drizzle the remaining dressing over the top and serve immediately.

The contrast of smoky mackerel with sweet apples and crunchy walnuts makes every bite exciting—no boring salads here!

Tip: Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, to deepen their flavor.

Pecan-Crusted Halibut with Cranberry Sauce

This pecan-crusted halibut with cranberry sauce is a showstopper—crispy, buttery nuts meet tender fish, all balanced by a tangy-sweet sauce that’s just irresistible.

• 4 halibut fillets (about 6 oz each)
• 1 cup pecans, finely chopped
• 1/4 cup panko breadcrumbs
• 2 tbsp melted butter
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cranberry sauce (whole berry or jellied)
• 1 tbsp fresh orange juice
• 1 tsp fresh thyme leaves

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup pecans, 1/4 cup panko, 2 tbsp melted butter, 1/2 tsp salt, and 1/4 tsp black pepper until crumbly.
3. Brush halibut fillets with 1 tbsp Dijon mustard, then press the pecan mixture evenly onto the top of each.
4. Bake for 15–18 minutes until the crust is golden and the fish flakes easily.
5. Meanwhile, warm 1/2 cup cranberry sauce with 1 tbsp orange juice and 1 tsp thyme in a small saucepan over low heat, stirring until smooth (about 3 minutes).
6. Serve halibut with a drizzle of cranberry sauce.

The magic here? The pecans toast as the fish bakes, creating a nutty crunch that pairs perfectly with the bright, fruity sauce—no fancy techniques required.

Tip: For extra crunch, toast the pecans in a dry skillet for 2–3 minutes before chopping.

Butternut Squash and Fish Curry

This cozy, fragrant curry balances sweet squash with tender fish in a creamy coconut broth—comfort food that comes together in under 30 minutes.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 (13.5-oz) can coconut milk
• 2 cups peeled, cubed butternut squash (1/2-inch pieces)
• 1 lb firm white fish (like cod or halibut), cut into 1-inch chunks
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook 3 minutes until soft. Stir in garlic, 1 tbsp ginger, 1 tbsp curry paste, 1 tsp turmeric, and 1/2 tsp salt; cook 1 minute until fragrant.
2. Pour in coconut milk and add butternut squash. Simmer uncovered 12–15 minutes, stirring occasionally, until squash is fork-tender.
3. Gently nestle fish into the curry. Cover and cook 4–5 minutes until fish flakes easily.
4. Remove from heat. Stir in 1 tbsp lime juice and sprinkle with cilantro.

The magic here? The squash softens just enough to thicken the sauce while keeping its shape—no mushy veggies!

Tip: Swap in shrimp for the fish if you prefer; just reduce cooking time to 2–3 minutes.

Herb-Crusted Salmon with Roasted Brussels Sprouts

This Herb-Crusted Salmon with Roasted Brussels Sprouts is a weeknight hero—flaky, flavorful fish meets crispy caramelized sprouts for a meal that feels fancy but comes together in a flash.

• 4 (6-oz) salmon fillets, skin-on
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil, divided
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 1 tbsp Dijon mustard

1. Prep: Preheat oven to 425°F. Toss Brussels sprouts with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet.
2. Roast veggies: Bake Brussels sprouts for 15 minutes (they’ll finish cooking with the salmon).
3. Make crust: Mix panko, Parmesan, parsley, lemon zest, garlic powder, remaining 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Stir in 1 tbsp olive oil.
4. Assemble salmon: Brush salmon fillets with Dijon mustard, then press panko mixture evenly onto the top of each.
5. Bake together: Move sprouts to one side of the pan. Add salmon (crust-side up) to the other side. Drizzle salmon with remaining 1 tbsp olive oil. Bake 12–14 minutes until salmon flakes easily and crust is golden.

The magic here? The mustard-glazed crust locks in moisture while adding a tangy crunch—no flipping or fussing required. Tip: For extra-crispy sprouts, place them cut-side down on the baking sheet.

Autumn Fish Chowder with Sweet Potatoes

This creamy, comforting chowder brings together tender fish and sweet potatoes in a smoky, herb-infused broth—perfect for chilly evenings when you crave something hearty but wholesome.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 lb sweet potatoes, peeled and cubed
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 1 lb firm white fish (like cod or haddock), cut into chunks
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic, 1 tsp smoked paprika, and 1/2 tsp thyme; cook for 1 minute until fragrant.
2. Add the sweet potatoes and 4 cups broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes until potatoes are fork-tender.
3. Stir in 1 cup milk, then gently add the fish. Simmer for 5–6 minutes until the fish flakes easily. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Ladle into bowls and top with parsley.

The smoky paprika and sweet potatoes balance the mild fish beautifully, while the milk adds just enough richness without weighing it down.

Tip: For extra depth, swap half the milk for canned coconut milk—it pairs wonderfully with the sweet potatoes.

Maple-Glazed Arctic Char

This maple-glazed Arctic char strikes the perfect balance between sweet and savory, with a glossy finish that makes it feel restaurant-worthy—yet it’s simple enough for a weeknight.

• 1 lb Arctic char fillet, skin-on
• 2 tbsp pure maple syrup
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt.
3. Place the Arctic char skin-side down on the baking sheet. Brush half of the glaze evenly over the fillet.
4. Bake for 12 minutes, then brush with the remaining glaze. Return to the oven for 3–5 more minutes, or until the fish flakes easily with a fork.
5. Sprinkle with 1 tbsp chopped parsley before serving.

The glaze caramelizes slightly in the oven, creating a sticky-sweet crust that contrasts beautifully with the tender, buttery fish.

Tip: For extra crisp skin, sear the fillet skin-side down in a hot skillet for 2 minutes before transferring to the oven.

Fall-Inspired Fish Pie with Mashed Potatoes

This creamy, comforting fish pie is packed with seasonal flavors and topped with a fluffy mashed potato crust—perfect for cozy weeknights.

Ingredients:

• 1 lb white fish fillets (cod or haddock), cut into chunks
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tbsp butter
• 1 small leek, thinly sliced (white and light green parts only)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 1/2 lbs russet potatoes, peeled and cubed
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. In a saucepan, melt 1 tbsp butter over medium heat. Add leek and garlic; sauté for 3 minutes until softened. Stir in thyme, smoked paprika, salt, and pepper.
2. Simmer the sauce: Pour in heavy cream and milk, stirring gently. Add fish chunks and simmer for 5 minutes (don’t boil). Remove from heat.
3. Prepare potatoes: Boil potatoes in salted water for 15 minutes until tender. Drain, mash with remaining 1 tbsp butter and Parmesan until smooth.
4. Assemble & bake: Transfer fish mixture to a baking dish. Spread mashed potatoes evenly on top. Bake for 20 minutes until bubbly and golden.

The smoky paprika and sweet leeks balance the rich fish filling, while the Parmesan-kissed potatoes add just the right crunch. Tip: For extra texture, broil the pie for 2–3 minutes at the end.

Garlic Butter Scallops with Sage

These buttery, golden scallops get a cozy upgrade with crispy sage and a garlicky pan sauce—restaurant-worthy in under 15 minutes!

Ingredients

• 12 large dry-packed sea scallops (about 1 lb), side muscle removed
• 3 tbsp unsalted butter, divided
• 8 fresh sage leaves
• 3 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Pat scallops very dry with paper towels. Season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp butter in a large skillet over medium-high. When foaming subsides, add sage leaves and cook 30 seconds per side until crisp. Transfer to a plate.
3. Add remaining 2 tbsp butter to the skillet. Once melted, add scallops in a single layer. Sear undisturbed 2–3 minutes until deeply golden. Flip and cook 1 minute more, then transfer to a plate.
4. Reduce heat to medium. Add minced garlic to the skillet and cook 30 seconds until fragrant. Remove from heat, stir in 1 tbsp lemon juice, then pour sauce over scallops. Top with crispy sage.

The magic here? Crisping the sage first infuses the butter with earthy flavor, while a quick garlic-lemon finish keeps the scallops tasting bright and rich.

Tip: For the best sear, don’t overcrowd the pan—work in batches if needed!

Pumpkin Seed-Crusted Trout

This crispy, nutty trout is a showstopper with minimal effort—perfect for impressing weeknight guests or treating yourself to something special.

Ingredients:

• 2 skin-on trout fillets (about 6 oz each)
• 1/2 cup raw pumpkin seeds (pepitas), finely chopped
• 1/4 cup panko breadcrumbs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp Dijon mustard

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup chopped pumpkin seeds, 1/4 cup panko, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Pat trout fillets dry, then brush skinless sides evenly with 1 tbsp Dijon mustard.
4. Press mustard-coated sides into the pumpkin seed mixture, packing gently to adhere.
5. Heat 1 tbsp olive oil in a large skillet over medium-high. Place fillets crust-side down and cook for 2 minutes until golden.
6. Transfer to the baking sheet (crust-side up) and bake for 8–10 minutes, until fish flakes easily.

The pumpkin seed crust adds a toasty crunch that contrasts beautifully with the tender trout—no flipping required for fuss-free perfection!

Tip: For extra color, sprinkle chopped parsley over the fillets before serving.

Roasted Salmon with Apple Cider Reduction

This elegant yet easy salmon dish balances rich, buttery fish with a tangy-sweet apple cider glaze—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup apple cider
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Pat salmon dry, then rub with 1 tbsp olive oil and season with 1 tsp kosher salt and ½ tsp black pepper.
2. Roast salmon skin-side down on a parchment-lined baking sheet for 12–15 minutes, until just opaque.
3. Meanwhile, simmer 1 cup apple cider, 2 tbsp honey, and 1 tbsp Dijon mustard in a skillet over medium heat for 8–10 minutes, stirring occasionally, until reduced by half.
4. Remove cider reduction from heat; whisk in 1 tbsp butter and 1 tsp thyme until glossy.
5. Drizzle reduction over roasted salmon before serving.

The cider reduction caramelizes into a sticky glaze that clings to the salmon, creating a gorgeous contrast between the crisp skin and silky flesh.

Tip: For extra depth, reduce the cider with a cinnamon stick (remove before adding butter).

Spiced Fish Cakes with Cranberry Aioli

These golden, crispy fish cakes are packed with warm spices and paired with a tangy-sweet cranberry aioli—perfect for a cozy weeknight dinner with a festive twist.

Ingredients:

• 1 lb white fish fillets (cod or tilapia), cooked and flaked
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp finely chopped green onions
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• For the aioli: 1/4 cup mayonnaise, 2 tbsp whole-berry cranberry sauce, 1 tsp lemon juice, pinch of salt

Instructions:

1. In a bowl, combine flaked fish, panko, 1/4 cup mayonnaise, egg, green onions, smoked paprika, cumin, salt, and black pepper. Mix gently until just combined.
2. Shape into 8 small patties (about 1/2-inch thick). Heat olive oil in a skillet over medium heat.
3. Cook patties for 3–4 minutes per side, until deeply golden and crisp. Drain on paper towels.
4. Make the aioli: Stir together 1/4 cup mayonnaise, cranberry sauce, lemon juice, and a pinch of salt until smooth.

The smoky-spiced fish cakes get a bright lift from the cranberry aioli—a combo that’s fancy enough for guests but simple enough for Tuesday nights.

Tip: For extra-crispy cakes, chill the shaped patties for 15 minutes before frying.

Fall Fish Bake with Wild Rice and Mushrooms

This cozy one-pan bake pairs flaky fish with earthy wild rice and mushrooms for a fuss-free dinner that feels like a warm hug.

Ingredients:

• 1 cup uncooked wild rice blend
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt (divided)
• 1/4 tsp black pepper
• 4 (6-oz) white fish fillets (like cod or halibut)
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

Instructions:

1. Preheat oven to 375°F. In a 9×13″ baking dish, combine wild rice blend and chicken broth. Cover tightly with foil and bake for 45 minutes.
2. Meanwhile, heat olive oil in a skillet over medium. Add mushrooms and cook 5 minutes until softened. Stir in garlic, thyme, 1/4 tsp salt, and black pepper; cook 1 minute more.
3. Remove rice from oven (keep foil on). Uncover, fluff with a fork, then spread mushroom mixture evenly over rice. Place fish fillets on top, drizzle with lemon juice, and sprinkle with remaining 1/4 tsp salt.
4. Bake uncovered for 15–18 minutes until fish flakes easily. Garnish with parsley.

The magic here? The rice steams under the fish, soaking up all those savory juices for extra flavor in every bite.

Tip: For a golden crust, broil the fish for the last 2 minutes—just keep an eye on it!

Conclusion

With 20 delicious fall fish recipes, this roundup is your go-to guide for cozy autumn meals. From hearty stews to crispy sheet-pan dinners, there’s something for every home cook to savor. Try these dishes, share your favorites in the comments, and don’t forget to pin this article for later—happy cooking!