Cedar Plank Grilled Trout (Maine Style) | Arteflame

Introduction

There is a primal satisfaction in smelling the sweet, earthy aroma of charring cedar wafting through the backyard. This Cedar Plank Grilled Trout captures the essence of a Maine campfire, delivering fish that is impossibly moist, buttery, and kissed with wood smoke. It is the perfect meal for a warm summer evening when you want to impress guests without being stuck in the kitchen.

Why This Recipe Works

I adore this method because the cedar plank acts as a culinary safety net. It protects the delicate trout from the intense heat of the Arteflame grill, steaming it gently while infusing it with flavor. It is an effortless way to achieve restaurant-quality seafood at home.

My Top Tips

• Soak the Wood: Submerge your planks for at least 2 hours. This ensures the wood smolders creating that signature smoke, rather than catching fire.
• Zone Control: Utilize the Arteflame's heat gradient. Start near the center to char the plank, then slide it to the outer ring for a gentle finish.

Simple Swaps

If trout isn't biting at your local market, salmon or Arctic char are excellent alternatives that stand up well to cedar smoke. For a different aromatic profile, try using lime and cilantro instead of lemon and dill.

Ingredients

• 4 whole Trout (cleaned and butterflied) or large trout fillets
• 2 untreated Cedar Planks (large enough to hold the fish)
• 2 tbsp Extra Virgin Olive Oil
• 1 large Lemon (sliced into rounds, plus extra juice)
• 4 sprigs Fresh Dill (plus chopped dill for garnish)
• 2 cloves Garlic (minced)
• 1 tsp Sea Salt (coarse)
• 1/2 tsp Freshly Cracked Black Pepper

Instructions

Step 1: Prepare the Cedar Planks

1. At least 2 to 4 hours before you plan to grill, submerge the cedar planks in water. This is a crucial step to ensure the wood smolders rather than catches fire on the hot grill.
2. For added flavor, you can add a splash of white wine, apple cider vinegar, or lemon juice to the soaking water.
3. Place a weight on top of the planks to keep them fully submerged during the soaking process.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using charcoal or hardwood. Allow the fire to burn down until you have a nice bed of coals and the cooktop is hot.
2. You are aiming for a medium-high heat. The center grate should be hot, as this is where the planks will eventually sit or hover near, depending on your heat preference.
3. Wipe down the flat cooktop with a little oil to prepare it for any side dishes you might be cooking simultaneously.

Step 3: Season the Trout

1. Rinse the trout under cold water and pat them thoroughly dry with paper towels. Dry skin ensures a better texture.
2. Rub the inside and outside of the trout (or just the flesh side if using fillets) with the olive oil.
3. Season generously with the sea salt, cracked black pepper, and minced garlic.
4. Place fresh lemon slices and whole dill sprigs inside the cavity of the whole trout, or lay them on top if using fillets.

Step 4: Grill the Trout

1. Remove the cedar planks from the water and shake off excess liquid. Place the planks directly on the grill grate or the flat cooktop near the center fire for 2-3 minutes to lightly toast them and start the smoke.
2. Flip the planks over and place the seasoned trout directly onto the charred side of the wood.
3. Place the planks back on the grill. If you want more smoke, place them closer to the center fire; for gentler cooking, move them toward the outer flat top.
4. Cover the trout loosely with a foil tent or a basting dome if available to trap the smoke and steam. Grill for 12-15 minutes.

Step 5: Check for Doneness and Serve

1. The trout is done when the flesh turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
2. Carefully remove the planks from the grill using heat-resistant gloves.
3. Serve the trout directly on the plank for a rustic presentation, garnished with extra fresh dill and a squeeze of fresh lemon juice.

Tips

Mastering cedar plank grilling on the Arteflame requires a little patience and attention to detail. The most critical tip is ensuring your planks are thoroughly soaked; dry wood burns quickly, which leads to acrid smoke and burnt fish. If you are short on time, use hot water to speed up the soaking absorption. When cooking on the Arteflame, remember that the temperature gradient is your friend. If the planks start to smoke too aggressively or catch fire at the edges, simply slide them further out onto the flat cooktop where the heat is less intense. This allows the fish to finish cooking gently without charring the wood completely.

Additionally, do not over-season the fish before cooking. Trout has a delicate natural flavor that pairs beautifully with the sweet smoke of cedar. Heavy marinades can mask these nuances. Stick to simple aromatics like lemon, dill, and garlic. Finally, keep a spray bottle of water handy. While the Arteflame is designed to manage fire well, cedar planks can flare up. A quick spritz will tame the flame without cooling down your grill surface significantly.

Variations

While the classic Maine style relies on lemon and dill, the mild flavor of trout and the versatility of the cedar plank allow for numerous delicious variations. You can easily adapt this recipe to suit your palate or whatever ingredients you have on hand. The cedar smoke provides a neutral base that supports both sweet and savory profiles. Here are a few creative ways to switch up your next grilled trout dinner:

• Maple Glazed: Brush the trout with a mixture of Maine maple syrup and Dijon mustard halfway through cooking for a sweet and tangy finish.
• Citrus Explosion: Swap the lemon for blood orange or lime slices and use cilantro instead of dill for a brighter, zestier profile.
• Spicy Cajun: Rub the fish with a Cajun spice blend and top with sliced jalapeños for a smoky kick that contrasts with the mild fish.
• Garlic Butter & Herb: Melt butter with minced garlic, thyme, and rosemary, and baste the fish continuously while it smokes on the plank.
• Asian Fusion: Marinate the trout briefly in soy sauce, ginger, and sesame oil, then garnish with scallions and sesame seeds after grilling.

Best pairings

A dish as flavorful as Cedar Plank Grilled Trout deserves sides that complement its smokiness without overpowering it. Since you are already firing up the Arteflame, it makes sense to utilize the flat cooktop to prepare your side dishes simultaneously. The goal is to create a balanced plate where the sides offer texture and freshness to cut through the richness of the fish. Think about vegetables that benefit from a high-heat sear or starches that can absorb the ambient smoke flavor.

• Grilled Asparagus: Toss with olive oil, salt, and lemon zest, then sear quickly on the flat cooktop until tender-crisp.
• Smashed Baby Potatoes: Par-boil potatoes, then smash them and crisp them up on the griddle with rosemary and butter.
• Cucumber Salad: A cold, vinegar-based cucumber and red onion salad provides a refreshing crunch and acidity.
• Wild Rice Pilaf: An earthy side dish with dried cranberries and pecans that mirrors the rustic Maine theme.
• White Wine: Pair this dish with a crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio to cleanse the palate.

Conclusion

Creating this Maine Cedar Plank Grilled Trout on your Arteflame is more than just cooking dinner; it is about embracing an experience that engages all your senses. From the visual appeal of the open fire to the aromatic blend of toasted cedar and zesty herbs, this recipe delivers on every front. It is a healthy, protein-packed meal that feels indulgent thanks to the rich, smoky flavors infused during the grilling process. Whether you are hosting a summer barbecue or enjoying a quiet evening by the fire, this dish is sure to impress.

We hope this guide inspires you to try plank grilling on your Arteflame. It is a foolproof method that guarantees moist, flavorful results every time. Once you have mastered the classic lemon and dill combination, do not hesitate to experiment with the variations mentioned above. The Arteflame is a versatile tool, and this trout recipe is just the beginning of your wood-fired culinary adventures.