Alaska Smoked Trout on the Grill

Introduction

Experience the delicate, smoky flavors of fresh Alaska trout grilled to perfection on the Arteflame grill. This method locks in the moisture while giving the fish a beautiful golden crust. With no need for a lid, the Arteflame grill allows the trout to absorb just the right amount of smokiness for a mouthwatering result.

Ingredients

• 2 whole Alaska trout, cleaned and gutted
• 2 tbsp unsalted butter, melted
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 cup hickory or apple wood chips

Instructions

Step 1: Prepare the grill

1. Pour vegetable oil over three paper napkins, place them inside the Arteflame grill.
2. Stack firewood over the napkins and light them.
3. Allow the fire to build for about 20 minutes until the grill reaches the right heat levels.

Step 2: Prepare the trout

1. Rinse the trout and pat dry.
2. Brush the inside and outside with melted butter.
3. Season with sea salt and black pepper.
4. Stuff the cavity with lemon slices, minced garlic, dill, and parsley.

Step 3: Grill the trout

1. Place the trout near the center cooktop for a high sear for 2-3 minutes per side.
2. Move trout to the outer griddle zone for indirect cooking.
3. Add wood chips to the fire for extra smoke.
4. Cook for about 15-20 minutes, flipping once, until the internal temperature reaches 130°F.

Step 4: Rest and serve

1. Remove trout from the grill when it reaches 130°F.
2. Let it rest for 5 minutes, as it will continue to cook up to 145°F.
3. Serve hot with fresh lemon wedges.

Tips

• Soak wood chips in water for 30 minutes before grilling to enhance smokiness.
• Use a fish basket to prevent sticking.
• Grill near the outer edges of the cooktop for gentler heat if needed.

Variations

• Citrus Herb Trout: Add fresh thyme and orange slices for a citrusy twist.
• Spicy Cajun Trout: Coat trout with Cajun seasoning and grill as directed.
• Garlic Butter Trout: Increase butter and garlic for a richer flavor.
• Asian-Style Trout: Marinate in soy sauce, ginger, and sesame oil before grilling.
• Smoky Maple Trout: Glaze trout with maple syrup before moving to indirect heat.

Conclusion

Grilling whole Alaska trout on the Arteflame delivers perfectly smoky, juicy, and flavorful results. The combination of high sear and gentle cooking on the flat griddle ensures moist and flaky fish every time.

Best pairings

• Grilled asparagus with butter
• Roasted baby potatoes
• Fresh green salad with vinaigrette
• Chilled white wine such as Sauvignon Blanc
• Homemade tartar sauce