Utah Cedar-Grilled Rainbow Trout on Arteflame

Introduction

This refreshing, cedar-planked rainbow trout recipe is inspired by the majestic Sundance Resort in Utah. With a lemon-garlic herb rub and grilled on the Arteflame flat top and center grate, you’ll get flavor-packed perfection and a stunning presentation without needing an oven or pots and pans. Grilling on cedar infuses the trout with a sweet, smoky aroma while the Arteflame grill locks in juices and cooks everything evenly. Whether you're hosting guests or just cooking a healthy, delicious dinner, this recipe is a crowd-pleaser.

Ingredients

• 4 whole rainbow trout, cleaned and gutted
• 4 cedar grilling planks (soaked in water for 1 hour)
• 1/2 cup unsalted butter, melted
• 4 garlic cloves, minced
• Zest of 1 lemon
• 2 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and black pepper to taste
• Lemon slices, for garnish
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting grill)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins in vegetable oil.
2. Place the soaked napkins inside your Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and wait about 20 minutes for the grill to heat up—the center grate reaches over 1000°F, and the flat cooktop naturally develops multiple heat zones.

Step 2: Prepare the herb lemon garlic rub

1. In a bowl, combine melted butter, minced garlic, lemon zest, lemon juice, parsley, thyme, rosemary, salt, and pepper. Stir well to form a fragrant rub.

Step 3: Season the trout

1. Pat the cleaned trout dry with paper towels.
2. Generously brush the inside and outside of each trout with the herb lemon garlic butter mixture.
3. Place lemon slices inside the cavity of each trout.

Step 4: Grill the trout on cedar planks

1. Place each seasoned trout on a soaked cedar plank.
2. Position the cedar planks towards the middle zone of the flat cooktop to benefit from higher heat without risking flare-ups.
3. Grill trout on the cedar planks for 12–15 minutes, depending on size, until the internal temperature reaches 130°F (remove from grill as it will rise to 145°F off-heat).

Step 5: Sear if needed

1. If you desire a more defined sear, briefly place the trout (carefully, with tongs) skin-side down on the center grate for 30 seconds after grilling.
2. Return trout to the cedar planks and rest for 5 minutes before serving.

Tips

• Always soak cedar planks in water for at least 1 hour before grilling to prevent burning.
• Use butter instead of oil for richer flavor and golden finish.
• Arteflame's raised outer cooktop provides temperature control zones—cook vegetables next to the trout simultaneously.
• Let trout rest for 5-10 minutes after grilling for juicier results.
• Use a digital meat thermometer to perfectly time when to remove the trout—around 130°F internal temp.

Variations

1. Spicy Chili Trout: Add 1 tsp red chili flakes and 1 tbsp sriracha to the lemon butter mix for a spicy kick.
2. Citrus Dill Trout: Replace rosemary and thyme with 2 tbsp chopped fresh dill and increase lemon zest to 2 lemons.
3. Maple Glazed Trout: Add 2 tbsp real maple syrup and reduce lemon juice by half for a sweet and smoky flavor.
4. Asian-Inspired Trout: Use soy sauce, ginger, and sesame oil with garlic for an umami-rich flavor profile.
5. Bourbon-Brown Sugar Trout: Mix 2 tbsp bourbon and 1 tbsp brown sugar into the butter rub for a Southern-style twist.

Best pairings

• Grilled asparagus with a lemon butter drizzle
• Charred baby potatoes with herbs on the outer flat top ring
• A chilled Utah white wine or Rose
• Grilled sourdough bread brushed with rosemary butter
• Fresh garden salad with citrus vinaigrette

Conclusion

Whether you're grilling in the Utah mountains or your backyard, this cedar-grilled trout recipe showcases everything that makes cooking on the Arteflame grill so exceptional—from simplicity and speed to amazing depth of flavor. The unique combination of grill grate searing and flat top grilling delivers steakhouse-level cooking, even with delicate fish.