Planked Smoked Trout (Minnesota Style) | Arteflame

Introduction

There is a specific kind of magic that happens when fresh fish meets wood fire. Imagine the scent of smoldering cedar drifting through the air, mixing with the zest of lemon and earthy dill. This Cedar Plank Smoked Trout captures the essence of a lakeside cabin getaway right in your backyard. The texture is buttery and impossibly moist, flaking apart with the gentlest touch of a fork, while the cedar plank acts as a barrier, infusing a sweet, smoky perfume that an oven simply cannot replicate.

Why I Love This Recipe

What makes this method a standout is its approachable sophistication. It looks and tastes like a gourmet restaurant plating, yet the process is incredibly forgiving. Using the Arteflame grill provides a perfect searing surface, but the cedar plank ensures the delicate trout does not stick or burn. It is the ultimate low stress, high reward dinner that impresses guests without keeping you chained to the grill all night.

Kitchen Wisdom

• Soak the Plank: Give your cedar plank a bath for at least an hour—two is better. This prevents the wood from catching fire and creates that essential steaming action.
• Zone Management: On the Arteflame, move the plank to a moderate heat zone after the initial char. You want a gentle roast, not a scorched piece of wood.

Make It Your Own

No trout? No problem. This method works beautifully with Salmon or Steelhead, which have similar fat contents. If you are not a fan of dill, fresh thyme or rosemary offer a wonderful aromatic alternative that stands up well to the smoke.

Ingredients

The Essentials

• 2 Whole Minnesota Trout (cleaned and gutted) or 4 large Trout Fillets
• 1 large untreated Cedar Plank
• 3 tbsp Extra Virgin Olive Oil
• 1 large Lemon, thinly sliced (plus wedges for serving)
• 4 sprigs Fresh Dill
• 2 sprigs Fresh Parsley
• 2 cloves Garlic, minced
• 1 tsp Sea Salt
• 1 tsp Freshly Cracked Black Pepper

Instructions

Step 1: Preparation of the Plank and Grill

1. Begin by soaking your cedar plank in water for at least 1 to 2 hours before cooking. This is crucial to prevent the wood from catching fire immediately and ensures it generates the necessary steam and smoke.
2. While the plank soaks, fire up your Arteflame grill. Build a medium-sized fire in the center to get the plancha cooktop hot. You are aiming for a medium-high heat zone, which on the Arteflame is usually the middle area of the flat steel cooktop.
3. Wipe down the cooktop with a little vegetable oil to ensure it is clean and seasoned for cooking.

Step 2: Seasoning the Trout

1. Rinse the trout under cold water and pat them thoroughly dry with paper towels. Removing excess moisture helps the oil and seasonings adhere better.
2. Rub the trout inside and out (or on both sides if using fillets) with the extra virgin olive oil.
3. Season generously with sea salt and freshly cracked black pepper.
4. If using whole trout, stuff the cavity with the minced garlic, lemon slices, fresh dill, and parsley sprigs. If using fillets, lay the herbs and lemon slices directly on top of the fish.

Step 3: Smoking the Fish

1. Remove the cedar plank from the water and place it directly on the flat steel cooktop of the Arteflame, fairly close to the center fire but not directly in the flames. Let it heat up for about 2-3 minutes until it starts to crackle and smoke lightly.
2. Flip the plank over (charred side up) and place the seasoned trout directly onto the hot, charred wood.
3. Slide the plank to a zone on the plancha where the heat is moderate. The goal is to roast the fish gently via the heat transfer through the wood.

Step 4: Cooking and Serving

1. Cover the trout with a basting dome if you have one to trap the smoke, or simply let it cook open-air for a lighter smoke flavor.
2. Cook for approximately 12 to 15 minutes. The cooking time will vary depending on the thickness of the fish.
3. The trout is done when the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
4. Remove the entire plank from the grill using heat-resistant gloves and serve immediately with fresh lemon wedges.

Tips

To ensure your planked trout turns out perfectly every time, patience with the soaking process is key. If you skimp on soaking the cedar, the wood will burn rather than smolder, ruining the delicate flavor of the fish. When cooking on the Arteflame, utilize the various heat zones effectively. If the plank is smoking too aggressively, simply slide it further toward the outer edge of the cooktop to reduce the temperature. Conversely, if it isn't smoking enough, inch it closer to the center fire. For an extra layer of flavor, try soaking your cedar plank in apple cider, white wine, or even a dark beer instead of plain water; this imparts a unique aromatic steam into the fish as it cooks. Always keep a spray bottle of water handy just in case the edges of the plank ignite.

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 suit your palate or whatever ingredients you have on hand. Here are a few delicious variations to try on your Arteflame:

• Maple Glazed: Brush the trout with pure maple syrup and a pinch of cayenne pepper in the last 5 minutes of cooking for a sweet and spicy finish.
• Citrus Burst: Substitute lemon with slices of blood orange and lime for a more complex, zesty citrus profile.
• Asian Fusion: Marinate the trout in soy sauce, ginger, and sesame oil, then top with scallions and sesame seeds after grilling.
• Garlic Butter: Skip the olive oil and coat the fish in melted butter mixed with roasted garlic and chives.
• Spicy Cajun: Rub the fish with a Cajun spice blend and top with sliced jalapeños for a kick of heat.

Best pairings

A meal as distinct as cedar plank smoked trout deserves sides that complement its wood-fired flavor without overpowering it. Since you are already using the Arteflame, it makes sense to utilize the flat top to grill your sides simultaneously. Minnesota wild rice is the quintessential pairing, offering a nutty texture that matches the earthiness of the trout. Grilled asparagus or broccolini, tossed in olive oil and lemon zest, provides a fresh, crunchy contrast to the tender fish. For a starchier option, smashed baby potatoes crisped up on the plancha with rosemary are fantastic. In terms of beverages, a crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness of the fish. Alternatively, a light local lager or a wheat beer pairs wonderfully with the smoky notes of the cedar.

Conclusion

Mastering the art of planked smoked Minnesota trout on the Arteflame grill is a rewarding experience that connects you to the roots of outdoor cooking. This method not only produces an incredibly moist and flavorful dish but also makes for a stunning presentation that is sure to impress guests. The interplay between the fresh catch, the aromatic cedar, and the open fire creates a sensory experience that defines great barbecue. Whether you stick to the traditional herbs or experiment with a maple glaze, the result is a meal that feels both gourmet and grounded. So next time you have fresh fish, skip the frying pan and let the wood and fire work their magic.