Grilled Steelhead Trout with Lemon Herb (Washington Style) | Arteflame

Introduction

Imagine the scent of woodsmoke mingling with bright citrus as a gorgeous fillet of Washington Steelhead Trout sizzles on the flat top. The skin turns impossibly crisp—crackling under your fork—while the flesh inside remains buttery and tender. This dish captures the very essence of the Pacific Northwest, evoking memories of cold, clear rivers and warm gatherings around the fire. It is the kind of meal that feels luxurious yet grounded, perfect for a fresh summer evening outdoors.

Why I Love This Recipe

I return to this recipe time and again because it honors the ingredients without overcomplicating them. Steelhead offers a nuttier, milder flavor than traditional salmon, making it a fantastic choice for serving guests with varied palates. Plus, the Arteflame cooktop makes cleanup a breeze while delivering that coveted sear that is often hard to achieve in a skillet.

Kitchen Wisdom

• Dry for crispiness: Moisture is the enemy of a good sear. Thoroughly pat the fish skin dry with paper towels before adding your oil and salt.
• Watch the opaque line: Instead of timing it strictly, watch the side of the fillet. When the color turns opaque about two-thirds of the way up, the fish is nearly done.

Simple Swaps

If you cannot find fresh Steelhead, Atlantic Salmon or Arctic Char are excellent alternatives with similar fat content. For a dairy-free option, swap the butter for ghee or olive oil to carry the garlic and herb flavors.

Ingredients

The Fish

• 2 lbs Steelhead Trout fillet (whole side or cut into portions, skin-on)
• 2 tbsp Olive Oil (for coating)
• Kosher Salt (to taste)
• Freshly Ground Black Pepper (to taste)

The Lemon Herb Butter

• 1/2 cup Unsalted Butter (softened)
• 2 cloves Garlic (minced)
• 1 tbsp Fresh Dill (chopped)
• 1 tbsp Fresh Parsley (chopped)
• 1 Lemon (zest and juice used, plus slices for grilling)

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a fire in the center using charcoal or wood. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer flat top griddle reaches a medium-high cooking temperature.
2. Scrape the cooktop clean and apply a thin layer of vegetable oil or seasoning oil to ensure a non-stick surface.

Step 2: Prepare the Herb Butter

1. In a small mixing bowl, combine the softened butter, minced garlic, chopped dill, chopped parsley, lemon zest, and half of the lemon juice.
2. Mash with a fork until the herbs and garlic are evenly distributed throughout the butter. Set aside at room temperature so it is ready to melt over the hot fish.

Step 3: Season the Trout

1. Pat the Steelhead trout fillets dry with paper towels. Removing excess moisture is crucial for getting a good sear.
2. Rub the olive oil over both sides of the fish.
3. Generously season the flesh side with kosher salt and freshly ground black pepper.

Step 4: Grill the Steelhead

1. Place the trout fillets onto the flat top griddle, skin-side down. Position them in a zone with medium-high heat (not directly next to the open fire to prevent burning the skin before the meat cooks).
2. Let the fish cook undisturbed for about 4-6 minutes. You will see the color of the flesh change from translucent to opaque as it cooks upward.
3. While the fish cooks, place the lemon slices on the grill to char slightly.

Step 5: Finish and Serve

1. Once the fish is cooked about 80% through (the top will still look slightly raw), carefully flip it if you prefer a sear on the flesh, or simply cover it with a dome for 1 minute to finish steaming the top. Alternatively, you can just cook it skin-side down the entire time for ultra-crispy skin.
2. Remove the trout from the grill and immediately top with the lemon herb butter while it is piping hot.
3. Garnish with the grilled lemon slices and extra fresh dill. Serve immediately.

Tips

Cooking Steelhead trout requires a delicate touch to maintain its moisture and achieve that restaurant-quality texture. When using an Arteflame, the key is managing your heat zones effectively. Start the fish on the medium-hot zone of the flat cooktop to sear the skin without burning it instantly. Because Steelhead is slightly leaner than King salmon, it can dry out if left on the heat too long. Watch the color change up the side of the fillet; once it turns opaque about two-thirds of the way up, it is essentially done. For the crispiest skin, ensure the cooktop is well-oiled before placing the fish down and do not move it until it releases naturally. Additionally, let the fish come to room temperature for about 15 minutes before grilling to ensure even cooking throughout the fillet.

Variations

While lemon and herb is a classic pairing that highlights the trout's natural flavor, this versatile fish stands up well to bolder profiles. If you are looking to experiment, try swapping the citrus for a savory glaze or adding a kick of heat. The Arteflame’s flat top is perfect for caramelizing sauces directly onto the fish or searing spices into the meat. Here are a few favorite twists to keep your outdoor menu exciting:

• Maple Mustard Glaze: Mix maple syrup and Dijon mustard for a sweet and tangy finish that caramelizes beautifully.
• Soy Ginger: Marinate briefly in soy sauce, grated ginger, and sesame oil for an Asian-inspired flair.
• Cajun Blackened: Coat the flesh generously with Cajun spices and sear with high heat and butter.
• Garlic Parmesan: Top with a mixture of melted butter, minced garlic, and grated parmesan cheese.
• Cedar Plank Style: Place the fish on a soaked cedar plank directly on the flat top for an infusion of woodsmoke flavor.

Best pairings

To create a balanced meal that honors the Pacific Northwest roots of this dish, choose sides that provide texture and freshness without overpowering the delicate fish. Grilled vegetables are a natural choice since you already have the Arteflame fired up and ready to go. The smoky char on green vegetables contrasts beautifully with the rich, fatty mouthfeel of the trout. For beverages, you want something with high acidity or crisp carbonation to cut through the butteriness of the fish. A crisp white wine or a light lager works wonders. Consider these specific pairings to round out your plate:

• Grilled Asparagus: Seasoned simply with olive oil, salt, and lemon zest.
• Smashed Baby Potatoes: Par-boiled and then crisped up on the flat top grill with rosemary.
• Quinoa Salad: Mixed with cucumber, cherry tomatoes, and a bright vinaigrette.
• Pinot Gris: An Oregon or Washington vintage pairs traditionally well with local trout.
• Pale Ale: A citrusy craft beer complements the lemon-herb butter perfectly.

Conclusion

Mastering this Washington Grilled Steelhead Trout recipe on your Arteflame adds a sophisticated yet approachable dish to your grilling repertoire. The combination of the smoky sear from the grill and the bright, zesty punch of the lemon herb butter creates a culinary experience that is hard to replicate in an indoor kitchen. It is a meal that invites you to slow down and enjoy the process of wood-fired cooking. Whether you are hosting a summer dinner party or enjoying a quiet evening meal with family, this trout dish delivers on flavor, nutrition, and presentation. Fire up the grill, gather your ingredients, and enjoy the best flavors the Pacific Northwest has to offer.