Smoked Alderwood Trout on Arteflame – Washington Style

Introduction

If you're looking for a grilling recipe that captures the authentic flavors of the Pacific Northwest, this Smoked Alderwood Trout cooked on the Arteflame Grill is it. Using locally caught Washington trout grilled over aromatic alderwood smoke delivers rich, traditional flavor. We'll use the Arteflame's high-temperature center grate to sear the trout and finish it delicately on the flat cooktop for juicy, restaurant-quality results. No pots, pans, or fuss—just pure trout perfection, all fire-grilled outdoors.

Ingredients

• 4 whole trout, cleaned and patted dry (about 10–12 oz each)
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh lemon juice
• 2 tsp lemon zest
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 4 small alderwood chips or chunks soaked in water for 30 minutes
• Lemon slices, for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the paper and let the fire build for about 20 minutes until the grill center reaches searing temperature (around 1,000°F).

Step 2: Prepare the Herbed Butter

1. In a small bowl, mix unsalted butter, garlic, dill, lemon juice, and lemon zest until combined.
2. Season with a pinch of sea salt and black pepper.

Step 3: Season the Trout

1. Gently rub the trout inside and out with the herbed butter mixture.
2. Insert a lemon slice or two and a few sprigs of dill into each cavity.
3. Sprinkle the skin lightly with sea salt and pepper.

Step 4: Grill the Trout – Sear then Finish

1. Place alderwood chips directly onto the firewood embers to create aromatic smoke.
2. Place the trout on the center grill grate to sear both sides (about 1–2 minutes per side) to lock in juices.
3. Move the trout onto the flat cooktop griddle, closer to the cooler edges, and grill gently until the internal temp reaches 130°F. The flesh should be opaque and flake easily.
4. Remove trout when it hits 130°F; it will continue to cook off the grill to reach the perfect temperature of 145°F.

Step 5: Serve and Garnish

1. Garnish with fresh lemon slices and a sprinkle of dill.
2. Serve hot and enjoy the smoky richness!

Tips

• Sear trout quickly to avoid overcooking—it's a delicate fish!
• Reapply alderwood chips as needed for more smokiness.
• Position trout closer to the outer edge of the cooktop if cooking slower is needed.
• Use butter instead of oil to enhance flavor and create golden crust.
• Always rest meat off the grill for a few minutes to allow juices to redistribute evenly.

Variations

1. Lemon-Herb Trout: Use parsley and thyme in place of dill for a different citrusy-herb freshness.
2. Spicy Chili Trout: Add red pepper flakes and a hint of smoked paprika to the butter mix for a kick.
3. Maple Glazed Trout: Mix in a tablespoon of maple syrup with butter and a pinch of cayenne for a sweet heat.
4. Garlic Parmesan Trout: Stir in grated parmesan and extra garlic into the butter for a bold, savory twist.
5. Asian-Inspired Trout: Use ginger, sesame oil, and soy sauce with a squeeze of lime for umami-packed flavor.

Best pairings

• Grilled asparagus or green beans on the Arteflame flat cooktop
• Charred lemon potatoes with rosemary
• A glass of chilled Sauvignon Blanc or dry Riesling from Washington
• Rustic artisan bread with a honey butter spread

Conclusion

This smoked alderwood trout recipe truly captures the essence of traditional Washington outdoor cooking. Using the Arteflame grill's searing power and wide flat cooktop makes grilling simple, precise, and incredibly flavorful. Enjoy the wood-smoked aroma, crispy skin, and juicy interior—all cooked 100% on your Arteflame setup.