Wood-Fired Grilled Trout Recipe (Wyoming Style) | Arteflame

Introduction

There is a distinct, primal joy in cooking over an open flame, especially when the menu features fresh trout. This dish brings the rugged spirit of the American West to your backyard, combining the delicate sweetness of river fish with the savory punch of smoky bacon. One bite, and you get that perfect contrast of crispy skin and tender, flaky meat, infused with the aroma of burning hickory. It is the kind of meal that tastes best when eaten outdoors with sticky fingers and good company.

Why I Love This Method

What makes this recipe a staple in my outdoor repertoire is how the Arteflame grill transforms a usually intimidating ingredient—delicate fish—into an effortless meal. The flat cooktop acts like a giant cast-iron skillet, searing the bacon and skin without the risk of the meat falling through the grates. It is rustic elegance at its finest, offering a gourmet experience that is ready in under 20 minutes.

Kitchen Wisdom

• Dry is Key: Always pat the trout completely dry with paper towels before oiling; excess moisture creates steam and prevents that golden sear.
• Patience Pays Off: If the fish sticks to the steel, it isn't ready to flip. Wait another minute for the crust to form and release naturally.
• Heat Management: Keep the fire centered. If the trout is browning too fast, slide it toward the cooler outer edge of the ring to finish cooking gently.

Make It Your Own

If you aren't a fan of bacon, swap it for thin slices of prosciutto for a different salty bite, or simply stick to a generous brushing of butter. For a lighter touch, replace the dill with fresh parsley or chives to keep the flavors bright.

Ingredients

The Fish

• 4 Whole Trout (Rainbow or Brook), cleaned and gutted
• 2 tbsp Olive Oil (or melted butter)
• 1 tsp Sea Salt
• 1 tsp Freshly Cracked Black Pepper

The Stuffing & Aromatics

• 1 large Lemon, sliced into rounds
• 4-6 sprigs Fresh Dill
• 4 sprigs Fresh Thyme
• 4 cloves Garlic, crushed
• 4 slices Bacon (thick-cut, optional but recommended for Wyoming style)
• 2 tbsp Unsalted Butter, cubed

Instructions

Step 1: Prepare the Trout

1. Rinse the trout thoroughly under cold water and pat them completely dry with paper towels inside and out. Dry skin is essential for getting that crispy texture on the grill.
2. Brush the outside of each trout generously with olive oil. This prevents sticking and helps the seasonings adhere.
3. Season the cavity and the skin liberally with sea salt and freshly cracked black pepper.

Step 2: Stuff the Cavity

1. Inside each trout cavity, place two to three slices of lemon, a sprig of dill, a sprig of thyme, a crushed garlic clove, and a few small cubes of butter.
2. If you are opting for the true Wyoming experience, wrap one slice of bacon around the center of each trout. The rendering fat will baste the fish as it cooks, adding a rich, smoky depth.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood (hickory or alder works beautifully with fish).
2. Allow the fire to burn down slightly until the flat steel cooktop reaches a medium-high searing temperature. You want the surface hot enough to sizzle immediately upon contact.
3. Lightly oil the cooktop surface where you intend to place the fish.

Step 4: Grill the Trout

1. Place the trout directly onto the flat steel cooktop. Position them closer to the center for higher heat if you want to sear the bacon quickly, or move them toward the outer edge for a gentler cook.
2. Let the trout cook undisturbed for about 4-5 minutes per side. Do not try to flip it too early; once the skin crisps up, it will release naturally from the steel.
3. Flip gently using a wide spatula. Cook for another 4-5 minutes on the other side.
4. The fish is done when the flesh is opaque and flakes easily with a fork, and the skin (or bacon) is crispy and golden brown.

Tips

Cooking fish over an open fire can be intimidating, but the Arteflame makes it forgiving. The most critical tip for this recipe is temperature management. Unlike a standard grate where fish flesh can snag and tear, the Arteflame cooktop acts like a cast-iron skillet. Ensure your grill surface is well-seasoned and hot before the fish touches it. If the fish sticks, it usually means it hasn't formed a crust yet—give it another minute.

Additionally, keep a close eye on the internal temperature. Trout cooks faster than you might expect. If the fire is roaring hot, move the fish to the cooler outer edges of the cooktop to finish cooking through without burning the skin. If you aren't using bacon, you can place a small dollop of butter on top of the fish after flipping to let it melt over the crispy skin for a glossy, restaurant-quality finish.

Variations

While the classic lemon and herb profile is timeless, trout is a versatile canvas for various flavor profiles. You can easily adapt this Wyoming-style recipe to suit your palate or whatever ingredients you have on hand. Experimenting with the stuffing or the exterior seasoning can completely transform the dish while keeping the cooking method the same. Here are a few ways to mix it up:

• Rocky Mountain Heat: Rub the skin with Cajun seasoning or cayenne pepper and stuff with lime slices instead of lemon for a spicy kick.
• Asian Fusion: Stuff the cavity with ginger slices, lemongrass, and scallions, and glaze the skin with a soy-honey mixture in the last minute of cooking.
• Herb Garden: Swap dill and thyme for fresh rosemary and sage for a more earthy, savory flavor profile that pairs well with autumn weather.
• Nut Crusted: Roll the oiled fish in crushed almonds or pecans before grilling for added texture and a nutty flavor that complements the trout.

Best pairings

To round out this rustic feast, you need sides that can hold their own against the smoky, rich flavors of the trout and bacon. Since you already have the Arteflame fired up, it makes sense to cook your sides right alongside the main course. The communal nature of the flat top grill allows you to prepare an entire meal simultaneously, ensuring everything hits the plate hot and ready.

• Grilled Asparagus: Tossed in olive oil, garlic, and parmesan, blistered right on the flat top.
• Smashed Potatoes: Par-boiled small potatoes, smashed flat, and fried in the bacon fat or butter on the grill surface until crispy.
• Cast Iron Cornbread: Baked in a skillet directly on the grill grate or cooktop.
• Beverage Pairing: A crisp, cold Pale Ale or a dry Pinot Grigio cuts through the richness of the fish and butter perfectly.

Conclusion

This Wyoming-style open fire grilled trout is more than just a recipe; it is an experience that connects you to the tradition of outdoor cooking. The Arteflame grill elevates the humble trout into a gourmet meal, providing that coveted wood-fired flavor with the ease of a modern griddle. The combination of crispy skin, tender meat, and the bright zest of lemon creates a harmony of textures and tastes that is hard to beat.

We hope this recipe inspires you to gather friends and family around the fire. Whether you are in the deep woods of Wyoming or your own backyard patio, the smell of sizzling trout and burning wood is sure to create lasting memories. Fire up the grill, pour a drink, and enjoy the simple pleasure of eating a catch cooked to perfection.