New Hampshire Cedar Plank Grilled Haddock

Introduction

This Cedar Plank Grilled Haddock recipe is a celebration of simple, fresh ingredients and clean, smoky flavors—perfectly suited to the coastal vibes of New Hampshire. By using the Arteflame grill, we combine the old-world technique of cedar plank grilling with the modern advantage of a beautifully-designed grill that delivers incredible flavor and presentation every time. The cedar plank infuses the haddock with aromatic smoke, while the flat top griddle lets you cook your sides to perfection—all in one place.

Ingredients

• 4 fresh New Hampshire haddock fillets (about 6 oz each)
• 1 cedar plank (soaked in water for 1-2 hours)
• 4 tbsp unsalted butter (softened)
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• Salt and black pepper to taste
• Lemon wedges for garnish
• Optional: chopped dill or thyme for extra herb flavor

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the grill bowl and pour a small amount of vegetable oil over them.
2. Stack firewood over the soaked napkins, then light the paper.
3. Let the grill heat up for about 20 minutes until the grill grate reaches searing temperatures and the flat top cooktop is hot with varied temp zones.

Step 2: Prepare the Haddock

1. Season haddock fillets with salt and pepper.
2. In a small bowl, mix softened butter, lemon zest, lemon juice, minced garlic, parsley, and optional herbs like dill or thyme.
3. Spread this butter mixture evenly over the top of each haddock fillet.
4. Place the soaked cedar plank on the flat griddle cooktop close to the hotter inner zone but not directly over the grill grate.

Step 3: Grill the Haddock

1. Carefully place the buttered haddock fillets on the cedar plank.
2. Close the lid-free grill (not actually having a lid allows that distinct wood-smoked flavor to flow naturally!) and monitor the fish as it cooks indirectly with the smoky heat from the plank.
3. Grill for 12-15 minutes or until the internal temperature reaches 130°F (remove at this stage since carryover cooking will bring it to 145°F).

Step 4: Let It Rest and Serve

1. Carefully remove the cedar plank from the cooktop with tongs.
2. Let haddock rest on the plank for around 5 minutes to finish coming up to temperature as juices redistribute.
3. Garnish with freshly chopped parsley and lemon wedges. Serve hot.

Tips

• Always soak your cedar plank for at least 1 hour to prevent flare-ups.
• Use butter rather than oil for rich flavor and a perfect sear without burning.
• If cooking multiple items, use the cooler outer zones of the griddle to manage delicate veggies or bread.
• Use a thermometer to ensure perfect doneness: remove haddock at 130°F—it will reach 145°F as it rests.
• Use the different temperature zones of the Arteflame cooktop to cook everything else at the same time—veggies, lemon halves, even potatoes.

Variations

1. Maple Glazed Haddock: Add 1 tbsp of pure New Hampshire maple syrup to the butter blend for a sweet finish that complements the smoky cedar perfectly.
2. Spicy Cajun Style: Use Cajun seasoning mix in place of lemon and herbs for a spicy twist. Cook with grilled corn on the side.
3. Garlic Herb Crusted: Add panko breadcrumbs to the butter mixture and finish cooking on the flat griddle for a crispy herb crust.
4. Asian-Inspired Haddock: Mix in grated ginger, soy sauce, and sesame oil into the butter blend. Serve with grilled bok choy on the flat top.
5. Haddock with Pesto Butter: Swap lemon-garlic butter with basil pesto butter. Serve with grilled grape tomatoes and zucchini ribbons.

Best pairings

• Grilled asparagus or seasonal vegetables cooked on the griddle around the haddock.
• Charred lemon halves squeezed over fish before serving.
• Grilled garlic bread with herb butter.
• Crisp white wines like Sauvignon Blanc or Pinot Grigio.
• Light potato salad or lemon couscous cooked on the flat top.

Conclusion

This New Hampshire Cedar Plank Grilled Haddock is everything you want in a seafood dish—light, flavorful, easy to make, and deeply satisfying. Whether you're cooking beachside or in your backyard, the Arteflame grill transforms fresh haddock into something truly memorable. Use the different heat zones on the Arteflame to create a complete meal simultaneously—your guests will thank you!