Cedar Plank Trout Recipe (Ohio Style) | Arteflame

Introduction

Imagine the scent of toasted cedar mingling with the fresh, crisp air of the outdoors—that is the essence of this dish. The first time I cooked trout this way, I was amazed at how the gentle wood smoke wrapped around the delicate fish, creating a flavor profile that felt both rustic and incredibly refined. It is the perfect meal for a warm evening when you want to impress guests without being stuck in the kitchen, offering a sensory experience that connects you directly to the fire.

Why This Recipe is a Keeper

Aside from the incredible flavor, this method is a lifesaver for grilling delicate seafood. The cedar plank acts as a protective barrier, ensuring your fillets remain moist and intact rather than sticking to the grates. Plus, the combination of bright lemon zest and earthy dill highlights the natural sweetness of the trout without overpowering it, making it an instant crowd-pleaser.

Kitchen Wisdom

• Soak It Well: Always submerge your plank for at least an hour; a waterlogged plank creates steam, which keeps the fish juicy.
• Watch the Heat: On the Arteflame, start near the center to get the wood smoking, then move it to the cooler outer ring to finish cooking gently.

Make It Your Own

Can’t find trout? This technique works beautifully with salmon or even Arctic char. If you prefer a sweeter profile, try swapping the lemon slices for blood oranges for a vibrant twist.

Ingredients

To recreate this authentic wood-fired flavor, you will need fresh ingredients that highlight the fish without overpowering it.

The Fish & Plank

• 2 large fresh Trout fillets (Rainbow or Steelhead work best)
• 1 untreated Cedar Plank (large enough to hold the fish)
• 2 tbsp extra virgin olive oil

The Seasoning Blend

• 1 fresh lemon, thinly sliced (plus wedges for serving)
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp unsalted butter, cubed

Instructions

Step 1: Prepare the Plank and Grill

1. Submerge your cedar plank in water for at least 1 to 2 hours before cooking. This prevents the wood from catching fire immediately and creates the steam needed to smoke the fish.
2. Fire up your Arteflame grill. Build a center wood fire and allow it to burn down until you have a solid bed of coals and the plancha cooktop is hot. Aim for a medium-high heat zone.

Step 2: Season the Trout

1. Pat the trout fillets dry with a paper towel to ensure the seasoning adheres properly.
2. Brush both sides of the fish with olive oil.
3. Rub the minced garlic evenly over the flesh side, then sprinkle generously with sea salt, black pepper, and fresh dill.

Step 3: Assemble on the Plank

1. Remove the cedar plank from the water and pat it slightly dry.
2. Place the seasoned trout fillets, skin-side down, directly onto the cedar plank.
3. Top the fillets with the lemon slices and small cubes of butter spaced evenly along the fish.

Step 4: Grill the Trout

1. Place the cedar plank directly onto the flat steel cooktop (plancha) of the Arteflame. For more intense smoke, you can place it closer to the center opening, but watch for flare-ups.
2. Cook for 12 to 15 minutes. The edges of the fish should look opaque, and the meat should flake easily with a fork.
3. Keep an eye on the plank; if it starts to smoke excessively, move it slightly further from the center fire.

Step 5: Rest and Serve

1. Carefully remove the hot plank from the grill using tongs or heat-resistant gloves.
2. Let the fish rest on the plank for 2-3 minutes to allow the juices to redistribute.
3. Serve directly from the plank for a rustic presentation or plate with fresh lemon wedges.

Tips

Mastering cedar plank cooking on the Arteflame requires a little finesse to ensure the wood smokes rather than burns. The most critical step is the soaking process; never skip this, or your plank will turn to ash before the fish is cooked. If you want to enhance the aroma, try adding a splash of apple juice, white wine, or even bourbon to the soaking water. When grilling on the Arteflame, utilize the heat zones intelligently. Place the plank closer to the center initially to get the wood hot and smoking, then slide it toward the outer edge of the plancha to finish cooking gently. This technique prevents the fish from drying out while ensuring that the cedar oils vaporize and penetrate the meat effectively.

Variations

While the classic lemon and dill combination is a crowd-pleaser, trout is a versatile fish that pairs beautifully with various flavor profiles. You can easily adapt this recipe to match the season or your personal palate. Experimenting with glazes and different herbs can transform the dish entirely.

• Maple Glazed: Brush the trout with pure Ohio maple syrup and a pinch of cayenne pepper in the last 5 minutes of cooking for a sweet and spicy finish.
• Citrus Burst: Swap lemons for blood orange slices and use thyme instead of dill for a more complex, floral citrus flavor.
• Asian Fusion: Marinate the fish in soy sauce, ginger, and sesame oil before placing it on the plank.
• Bacon Wrapped: Wrap the center of the trout with a thin slice of bacon before planking for extra savory richness.
• Mustard Crusted: Coat the fish in a thin layer of Dijon mustard and brown sugar before grilling.

Best pairings

A dish as flavorful as cedar plank trout deserves sides that complement its smoky and zesty profile without competing for attention. Since you are already using the Arteflame, capitalize on the available surface area to cook your side dishes simultaneously. Fresh vegetables and light starches are the best companions for this meal.

• Grilled Asparagus: Toss with olive oil and lemon zest, then grill directly on the plancha until charred and tender.
• Smashed Potatoes: Par-boil small potatoes, smash them flat, and crisp them up on the Arteflame cooktop with rosemary and butter.
• Crisp White Wine: Pour a glass of Sauvignon Blanc or an un-oaked Chardonnay; the acidity cuts through the richness of the fish.
• Cucumber Salad: A cold, vinegar-based cucumber and onion salad provides a refreshing crunch against the warm, smoky fish.

Conclusion

Grilling Ohio Cedar Plank Trout on an Arteflame is more than just preparing a meal; it is about embracing the outdoor lifestyle and the art of wood-fired cooking. The combination of the heat from the grill, the aromatic smoke from the cedar, and the fresh flavors of the trout creates a dining experience that is both sophisticated and comfortingly rustic. This recipe is simple enough for a weeknight dinner yet impressive enough for weekend entertaining. Now that you have mastered the technique, you can look forward to perfectly cooked, moisture-rich fish every time you fire up the grill. Gather your ingredients, soak your planks, and get ready to enjoy one of the best seafood dishes you will ever make.