Grilled Lake Trout with Garlic Butter (Michigan Style) | Arteflame

Introduction

There is something primal and deeply satisfying about cooking fresh catch over a wood fire. The moment the trout hits the searing hot steel, the air fills with the scent of smoky hardwood and sizzling skin, instantly transporting you to a calm evening on the Great Lakes shore. This dish captures that perfect balance of rustic charm and elegant flavor, with a texture that is crispy on the outside and buttery soft within.

Why This Recipe Works

I love this method because it completely removes the fear of grilling fish. The Arteflame's flat cooktop acts like a cast-iron skillet, preventing the delicate meat from flaking into the fire while still imparting that unbeatable wood-fired taste. It is an effortless, restaurant-quality meal that highlights the natural richness of the trout without overpowering it.

Kitchen Wisdom

• Pat it dry: Moisture creates steam, which prevents browning. Use paper towels to thoroughly dry the skin before seasoning to ensure a shatteringly crisp crust.
• Patience is key: Don't force the flip! If the fish sticks to the griddle, it isn't ready. Give it another minute, and it will release naturally once the sear is complete.

Make It Your Own

If fresh Lake Trout isn't available at your local market, Steelhead or Salmon are fantastic substitutes with a similar oil content. For a dairy-free option, simply swap the butter for a high-quality olive oil or ghee to finish the sauce.

Ingredients

The Main Catch

• 2 lbs Michigan Lake Trout fillets (skin-on preferred)
• 2 tbsp Olive oil (for coating)
• 1 tsp Sea salt
• 1 tsp Freshly cracked black pepper

Garlic Butter Sauce

• 4 tbsp Unsalted butter
• 3 cloves Garlic, minced
• 1 tbsp Fresh lemon juice
• 1 tbsp Fresh parsley, chopped
• 1 tsp Fresh dill (optional)
• Lemon wedges (for garnish)

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer steel cooktop reaches a steady medium-high cooking temperature.
2. Scrape the cooktop clean and apply a very thin layer of vegetable oil to season the surface before cooking.

Step 2: Prepare the Trout

1. Rinse the trout fillets under cold water and pat them completely dry with paper towels. Removing excess moisture is crucial for getting a good sear.
2. Brush the fillets generously with olive oil on both sides.
3. Season evenly with sea salt and cracked black pepper.

Step 3: Sear the Fish

1. Place a small amount of butter or oil on the flat steel cooktop.
2. Place the trout fillets skin-side down on the medium-hot zone of the plancha.
3. Let the fish cook undisturbed for about 3-4 minutes. This allows the skin to crisp up and release naturally from the metal.

Step 4: Make the Sauce and Flip

1. While the fish sears, place the 4 tablespoons of butter on a cooler section of the cooktop to melt.
2. Add the minced garlic to the melting butter and sauté until fragrant (about 1 minute), careful not to burn the garlic.
3. Flip the trout fillets carefully. Drizzle the melted garlic butter over the flesh side of the fish.
4. Squeeze fresh lemon juice over the buttered fish.

Step 5: Finish and Serve

1. Cook for another 2-3 minutes on the flesh side until the internal temperature reaches 145°F and the meat flakes easily with a fork.
2. Remove from the grill immediately. Top with fresh parsley and dill.
3. Serve hot with extra lemon wedges on the side.

Tips

Grilling fish can be intimidating for some, but the flat top of the Arteflame makes it significantly easier than using open grates. One of the most important tips for success is patience; do not try to move the fish until a crust has formed. If the fish sticks to the grill, it usually means it isn't ready to be flipped yet. Give it another minute, and it should release naturally.

Temperature control is also vital with Lake Trout. Because it is an oily fish, it stays moist longer than whitefish, but it can still dry out if overcooked. Aim to pull the fish off the heat just as the translucent center turns opaque. If you are using thick fillets, you can move them further away from the center fire to finish cooking gently after the initial sear, acting as a warming zone to ensure even cooking without burning the skin.

Variations

While the classic garlic butter and lemon combination is a crowd-pleaser, Michigan Lake Trout is versatile enough to handle a variety of flavor profiles. Depending on your mood or the side dishes you are serving, you can easily tweak this recipe to suit different palates. Here are a few popular variations to try on your grill:

• Cajun Style: Swap the salt and pepper for a spicy Cajun seasoning blend and finish with lime juice instead of lemon.
• Maple Glazed: Mix 2 tablespoons of Michigan maple syrup into the butter sauce for a sweet and savory finish that complements the smoke.
• Almondine: Add toasted slivered almonds to the brown butter sauce right before serving for added crunch.
• Herb Crusted: Coat the flesh side with a mixture of dried thyme, rosemary, and oregano before grilling for an aromatic Italian twist.
• Asian Fusion: Glaze with a mix of soy sauce, ginger, and sesame oil instead of the garlic butter.

Best pairings

To create a balanced meal, pair the richness of the Lake Trout with sides that offer acidity or a crisp texture. Since you are already cooking on the Arteflame, it makes sense to utilize the remaining space on the flat top to grill your vegetables alongside the fish. This not only saves time but allows the vegetables to absorb some of the delicious garlic butter aroma wafting from the trout.

• Grilled Asparagus: The char from the grill and a squeeze of lemon make this the perfect companion.
• Smashed Potatoes: Par-boil small potatoes, smash them flat, and crisp them up on the griddle surface.
• Wild Rice Pilaf: A classic Great Lakes side dish that adds earthy textures.
• Citrus Salad: A light arugula salad with orange segments cuts through the oiliness of the fish.
• Drink Pairing: A crisp Sauvignon Blanc or a light Michigan wheat ale pairs beautifully with this dish.

Conclusion

Mastering this grilled Michigan Lake Trout recipe adds a staple dish to your outdoor cooking repertoire that is both impressive and incredibly satisfying. The combination of the fresh, flaky fish with the rich, savory garlic butter creates a flavor profile that truly celebrates the essence of Great Lakes cuisine. Using the Arteflame grill elevates the experience, providing that distinct wood-fired flavor that a standard kitchen stove simply cannot replicate.

Whether you are hosting a summer barbecue or enjoying a quiet dinner by the lake, this recipe delivers restaurant-quality results with minimal effort. We encourage you to try the variations, experiment with local ingredients, and share this meal with friends and family. There is nothing quite like the community that forms around a fire and a good meal.