Cedar Grilled Rainbow Trout (Utah Style) | Arteflame

Introduction

There is nothing quite like the scent of toasted cedar mingling with wood smoke on a crisp evening. This Utah Cedar Grilled Rainbow Trout captures the essence of mountain dining, delivering fillets that are incredibly moist with a subtle, earthy aroma. It’s a rustic yet elegant main course that feels like a celebration of the great outdoors, perfect for gathering friends around the grill.

Why This Method Works

Cooking fish over an open fire can be intimidating, but using a cedar plank on the Arteflame makes it effortless. The plank acts as a heat shield, gently steaming the trout in its own juices while infusing it with smoky complexity. It’s the perfect marriage of gourmet flavor and backyard simplicity—you get that restaurant-quality presentation without the fear of the fish sticking to the grates.

Kitchen Wisdom

• Soak the Planks: Patience is key here; submerge your cedar planks for at least two hours (or overnight) to prevent them from catching fire and to ensure they generate plenty of steam.
• Watch the Heat: Keep the planks away from the direct center flame. You want the wood to smolder gently, not burn, to impart that sweet, smoky flavor without acrid bitterness.

Swaps & Substitutions

If fresh trout isn't biting at your local market, Steelhead Salmon or Arctic Char are fantastic alternatives that stand up well to cedar planking. For a different citrus profile, try swapping lemons for slices of blood orange or lime to brighten up the savory herbs.

Ingredients

• 4 Whole Rainbow Trout (cleaned and butterflied) or large fillets
• 2 untreated Cedar Planks (soaked in water for at least 2 hours)
• 3 tbsp Extra Virgin Olive Oil
• 2 large Lemons (1 sliced into rounds, 1 for juice)
• 4 cloves Garlic, minced
• 1 bunch Fresh Dill, chopped
• 1 bunch Fresh Parsley, chopped
• 1 tsp Smoked Paprika
• Sea Salt and Freshly Ground Black Pepper to taste
• Optional: 2 tbsp unsalted butter for finishing

Instructions

Step 1: Prepare the Cedar Planks and Fire

1. Submerge your cedar planks in water for a minimum of 2 hours before cooking. This prevents the wood from catching fire immediately and creates the steam needed to cook the fish.
2. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a steady heat where the cooktop is hot, but the flames are manageable. Aim for a temperature zone suitable for indirect cooking on the flat top.

Step 2: Season the Trout

1. Pat the trout dry with paper towels to ensure the seasonings adhere properly.
2. In a small bowl, mix the olive oil, minced garlic, lemon juice, chopped dill, parsley, smoked paprika, salt, and pepper.
3. Brush the mixture generously over both sides of the trout (and inside the cavity if using whole fish).
4. Place lemon slices inside the cavity or on top of the fillets.

Step 3: The Grilling Process

1. Remove the cedar planks from the water and place them directly on the flat steel cooktop of the Arteflame, slightly away from the direct center fire to prevent rapid burning.
2. Allow the planks to heat up until they begin to smoke slightly and crackle.
3. Place the seasoned trout directly onto the cedar planks.
4. Cover the fish with a basting dome or loose foil if it is a windy day to trap the heat and smoke.
5. Cook for 15 to 20 minutes. The fish is done when the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Tips

Mastering cedar plank cooking on the Arteflame requires a little patience and observation. The most critical tip is ensuring your wood is thoroughly saturated; dry wood will burn up before the fish is cooked, ruining the flavor with acrid soot. If you want to impart even more flavor, try soaking the planks in apple cider, white wine, or even a dark beer instead of plain water. This adds a subtle aromatic complexity that pairs beautifully with the trout.

Keep an eye on the edges of the plank during the cook. If the cedar ignites, simply mist it with a spray bottle of water or move it slightly further from the center fire. Do not flip the fish; the beauty of this method is that the fish cooks gently from the bottom up. Finally, check for doneness by inserting a fork into the thickest part of the fillet; if it flakes without resistance, it is ready to serve immediately.

Variations

While the classic lemon and dill profile is a staple for Utah trout, the neutral, delicate flavor of rainbow trout makes it an excellent canvas for various culinary experiments. You can easily shift the flavor profile to match the season or your personal preference. For a sweeter, autumnal twist, consider a Maple Glaze variation. If you prefer a bit of heat, a Cajun rub works wonders against the smoke of the cedar. Below are a few distinct variations to try on your Arteflame.

• Maple Mustard Glaze: Mix pure maple syrup with whole grain mustard and brush on the trout halfway through cooking.
• Southwestern Style: Replace dill with cilantro, add lime slices instead of lemon, and season with cumin and chili powder.
• Asian Fusion: Marinate the fish in soy sauce, ginger, and sesame oil, then top with scallions and sesame seeds after grilling.
• Garlic Butter & Capers: For a richer dish, top the cooked fish with a sauce made of melted butter, fried capers, and extra garlic.
• Citrus Explosion: Use a mix of orange, lemon, and grapefruit slices for a brighter, zestier flavor profile.

Best pairings

To create a balanced meal that complements the smoky, delicate nature of the cedar plank trout, you need sides that won't overpower the fish. Since you are already firing up the Arteflame, it makes sense to utilize the flat top griddle for your side dishes as well. Vegetable-forward sides are usually the best route, providing texture and freshness to cut through the richness of the fish oils. Starchy sides also work well to soak up any juices.

Grilled asparagus is a classic pairing; simply toss the spears in olive oil, salt, and lemon zest, and sear them on the flat top for a few minutes until tender-crisp. Smashed baby potatoes, parboiled and then crisped up on the grill with rosemary, offer a hearty, rustic accompaniment. For a beverage, a crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio pairs perfectly with the lemon and herbs. Alternatively, a light wheat beer echoes the outdoor, wood-fired vibe of the meal.

Conclusion

Cooking Utah Cedar Grilled Rainbow Trout on the Arteflame is more than just preparing a meal; it is an experience that connects you with the essence of outdoor cooking. The visual appeal of the fish resting on the charred plank, combined with the wafting scent of cedar smoke and roasting herbs, creates an atmosphere of anticipation and warmth. It is a dish that looks incredibly impressive but is surprisingly forgiving to cook, making it perfect for both novice grillers and seasoned pitmasters.

We hope this recipe inspires you to explore the versatility of your grill and the delicious potential of fresh, simple ingredients. Gather your friends and family around the fire, share the process, and enjoy the incredible flavors that only wood-fired cooking can provide. Once you try trout this way, you may never go back to cooking it indoors again.