Oregon Grilled Trout with Lemon and Dill

Introduction

This Oregon-inspired grilled trout recipe brings out the best of the Pacific Northwest's flavors. Grilled on the Arteflame, the trout develops a beautifully crisp, buttery sear while the lemon and dill infuse it with brightness. Using the Arteflame’s ultra-hot center grate for a quick sear and the flat-top griddle for finishing ensures your trout is juicy, flavorful, and cooked to perfection—no oven, no lid, just pure grilling magic!

Ingredients

• 4 fresh Oregon trout fillets (skin on)
• 2 lemons (1 sliced, 1 juiced)
• 1/2 cup unsalted butter, melted
• 2 tablespoons fresh chopped dill
• Salt to taste
• Freshly ground black pepper to taste
• Optional: extra lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light the napkins to ignite the firewood.
3. Let the grill heat up for about 20 minutes until the center grate reaches 1,000°F and the flat top griddle is hot throughout.

Step 2: Prepare the trout

1. Pat trout fillets dry with paper towels.
2. Brush each fillet with melted butter on both sides. Reserve some butter for later.
3. Season with salt, pepper, and chopped dill.
4. Place lemon slices on top of each fillet.

Step 3: Sear the trout

1. Place trout fillets skin-side down on the center Arteflame grill grate for 1–2 minutes to get a high-heat sear that locks in juices.

Step 4: Finish on the flat top cooktop

1. Carefully move the seared trout to the flat-top griddle closer to the center where it’s hotter, and then gradually move toward cooler zones as needed.
2. Cook for an additional 4–6 minutes, depending on the thickness of your fillets, or until internal temperature reaches 130°F. Remove from grill once fish hits 130°F (target is 145°F final temp).
3. Drizzle reserved melted butter and lemon juice over each fillet before serving.

Tips

• Use thick trout fillets for easier handling and better grilling results.
• Butter not only tastes amazing but helps prevent sticking on the grill.
• Cooking near the outer edge of the flat top slows things down—use this area to keep food warm while you prepare other dishes.
• Always remove trout from grill 15°F before final temperature as it continues to cook off the grill.
• Serve fish immediately for the freshest flavor and texture.

Variations

1. Garlic Herb Trout: Add minced garlic and a blend of rosemary and thyme for an earthy twist.
2. Citrus Zest Trout: Use a mix of orange, lime, and lemon zest for a vibrant flavor explosion.
3. Spicy Cajun Trout: Replace dill and lemon with Cajun seasoning and a hint of smoked paprika for a Southern kick.
4. Maple Glazed Oregon Trout: Mix maple syrup into your butter and add crushed pecans for a sweet-and-savory profile.
5. Asian Fusion Trout: Use soy sauce, fresh ginger, and sesame oil in place of lemon and dill for a rich umami boost.

Conclusion

This Oregon Grilled Trout with Lemon and Dill makes the most of fresh ingredients and the unique power of the Arteflame grill. Crisped to perfection and finished slow with reverse sear magic, it’s a simple and sensational meal worthy of any occasion.

Best pairings

• Side: Grilled asparagus or blistered cherry tomatoes cooked on the flat top griddle with butter and sea salt
• Drink: Oregon Pinot Gris or a cucumber-lime sparkling water
• Dessert: Grilled peaches with honey and a dollop of mascarpone