Ohio Cedar-Plank Grilled Trout on Arteflame

Introduction

Packed with smoky flavor, lemon brightness, and rich garlic, this Ohio Cedar-Plank Grilled Trout recipe shows how simple ingredients shine when prepared on the blazing-hot Arteflame grill. Cedar planks infuse the fish with a vibrant aroma, while the flat-top griddle ensures even cooking without burning. With no lid and no pots or pans needed, it's a grilling experience made effortless — and cleanup is a breeze.

Ingredients

• 2 fresh trout fillets (skin-on, about 6 oz each)
• 1 lemon (sliced into thin rounds)
• 3 garlic cloves (minced)
• 2 tbsp unsalted butter (softened)
• Salt and freshly cracked black pepper to taste
• 2 untreated cedar planks (soaked in water for 1 hour)
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill.
2. Pour a little vegetable oil onto the napkins to soak them.
3. Stack dry firewood over the oil-soaked napkins, forming a teepee shape.
4. Light the napkins. In about 20 minutes, your grill will be ready with a high center heat and a gradient of temperatures moving outward.

Step 2: Prepare the Trout

1. Pat the trout fillets dry and season both sides with salt and pepper.
2. Mix softened butter with minced garlic and spread evenly over each fillet.
3. Top each trout with lemon slices and place on the soaked cedar plank.

Step 3: Grill the Trout

1. Place the cedar planks with the trout fillets directly onto the flat cooktop griddle, near the hotter center but not directly over the flame.
2. Let the trout cook slowly as the cedar wood begins to smoke gently, infusing the fish with aroma.
3. Grill for about 10–12 minutes or until the internal temperature reads 130°F.
4. Remove the trout from the grill when it is 15°F below your target doneness; it will continue to cook slightly off the heat and reach 145°F for perfectly cooked fish.

Step 4: Garnish and Serve

1. Sprinkle with freshly chopped parsley just before serving.
2. Serve hot directly from the plank or transfer to a serving tray.

Tips

• Always soak cedar planks for at least an hour to prevent them from catching fire.
• Use butter instead of olive oil for better flavor and caramelization.
• Control temperatures by moving the plank further from the center if cooking too fast.
• Keep the grill's flat top clean to prevent excessive smoke from burnt bits.
• Serve directly on the cedar plank for a rustic presentation and extra aroma.

Variations

1. Spicy Cajun Trout: Replace garlic butter with Cajun seasoning and a dash of cayenne for a bold kick.
2. Maple-Dijon Glazed Trout: Mix 1 tbsp maple syrup with 1 tbsp Dijon mustard and brush over fillets before grilling.
3. Herb-Lemon Zest Trout: Use a blend of fresh rosemary, thyme, and lemon zest on the fillet before grilling for a herby profile.
4. Asian-Inspired Trout: Drizzle with a light soy sauce, ginger, and sesame oil marinade before placing on cedar.
5. Pesto Parmesan Trout: Spread a spoonful of fresh basil pesto and sprinkle with grated parmesan for a rich Italian twist.

Conclusion

Trout grilled on cedar planks with the Arteflame grill is a foolproof technique that brings out the natural richness of the fish with a smoky infusion you can't get any other way. Paired with lemon and garlic, it’s a show-stopping outdoor meal that’s simple to execute, bursting with flavor, and fun to grill!

Best pairings

• Grilled asparagus or zucchini on the Arteflame flat top
• Roasted baby potatoes cooked in butter on the griddle
• A crisp Ohio white wine like Riesling or Pinot Grigio
• Fresh Ohio sweet corn grilled on the flat cooktop
• Finish with grilled peach halves topped with whipped mascarpone