Grilled Wyoming Trout on the Arteflame Grill

Introduction

Nothing captures the spirit of the great outdoors like grilling trout over an open fire. This Grilled Wyoming Trout recipe uses fresh Rocky Mountain trout fillets, seared skin-side down for crisp perfection on the center grate of the Arteflame grill, then gently finished on the flat cooktop. With butter, fresh herbs, and lemon, every bite bursts with natural, smoky flavor. You won’t need a lid, a pan, or even an oven—just the simple elegance of fire and steel for this unforgettable campfire meal.

Ingredients

• 4 fresh Rocky Mountain trout fillets (skin on, boneless)
• 2 tsp kosher salt
• 1 tsp cracked black pepper
• 2 tbsp unsalted butter (plus more for finishing)
• 1 lemon, thinly sliced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Lemon wedges for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Place 3 paper napkins in the grill bowl and pour a small amount of vegetable oil over them.
2. Stack dry firewood over the soaked napkins.
3. Light the paper and let the fire build. Wait about 20 minutes until the center grill grate reaches high heat (around 1,000°F) and the flat top griddle is hot and evenly heated.

Step 2: Prep and season the trout

1. Pat the trout fillets dry with paper towels.
2. Rub both sides with kosher salt and cracked pepper.
3. Spread a thin layer of butter over the skin side to promote crispiness and flavor.
4. Top the flesh side with sliced lemon, parsley, and dill.

Step 3: Sear the trout on the center grate

1. Place the fillets skin-side down on the center grill grate directly over high heat.
2. Sear for about 2 minutes to crisp up the skin and lock in the juices.
3. Use a grill spatula to gently move them after searing.

Step 4: Finish cooking on the flat top griddle

1. Transfer the fillets to the flat cooktop griddle, skin side down, in a moderately hot zone.
2. Cook for another 3-5 minutes until the internal temperature reaches 130°F (remove here to finish reaching 145°F off-heat).
3. Add a touch more butter over the top to melt into the fillet before removing from the griddle.

Step 5: Serve and garnish

1. Plate the grilled trout fillets and garnish with fresh lemon wedges and a sprinkle of extra herbs.
2. Serve immediately for best texture and flavor.

Tips

• Always preheat the Arteflame grill to make the most of the searing capabilities.
• Use the hotter inner zones of the cooktop to sear, and the outer edges to finish delicate items like fish.
• Butter adds richer flavor and helps create a golden sear better than oil.
• Use a sharp grill spatula to handle delicate fish fillets without breaking them.
• Remove trout when internal temp is 15°F below desired to account for carryover cooking.

Variations

1. Herb Crusted Trout: Coat the trout in a mix of breadcrumbs, lemon zest, dill, and basil before grilling for an herby crust.
2. Blackened Cajun Trout: Use a Cajun spice rub and blacken the trout on the hot center grate for a southern-style kick.
3. Maple Glazed Trout: Brush with maple syrup and cracked pepper before searing for a subtle sweetness paired with fire-roasted char.
4. Garlic Butter Trout: Swap herbs for minced garlic and finish cooking fillets in a butter bath on the griddle for extra bold flavor.
5. Smoked Paprika Trout: Dust trout with smoked paprika and coriander before grilling for a deep, smoky flavor profile.

Best pairings

• Grilled lemon-garlic asparagus cooked on the Arteflame flat griddle
• Roasted baby potatoes with rosemary and butter on the outer griddle edge
• Butter-seared corn on the cob with smoked paprika
• Fresh sourdough with herb compound butter
• Crisp Wyoming white wine like a Sauvignon Blanc or a chilled local lager

Conclusion

Grilling Rocky Mountain trout in Wyoming on the Arteflame grill delivers a rustic yet refined meal that’s fresh, local, and full of flavor. Sizzling skin, delicate tender flesh, and zesty herbs make this trout recipe unforgettable—whether you're by a mountain lake or your backyard.