Canadian Cedar-Planked Grilled Trout

Introduction

Fresh Canadian trout fillets are gently grilled on a cedar plank over an open flame, allowing the smoky essence of the wood to infuse the fish. A touch of lemon and dill enhances the natural flavors, making this an unforgettable grilled dish. Cooking on the Arteflame grill ensures an even, flavorful sear without burning, creating a perfect balance of texture and taste. Follow this simple guide for a restaurant-quality trout with that signature cedar-smoked aroma.

Ingredients

• 2 fresh trout fillets
• 1 cedar plank, soaked in water for at least 1 hour
• 2 tablespoons unsalted butter, melted
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh dill, chopped
• 1 lemon, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon maple syrup (optional)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to burn down to hot embers. The grill will be ready in about 20 minutes.

Step 2: Prepare the Trout

1. Pat the trout fillets dry with paper towels.
2. Brush both sides of the fillets with melted butter.
3. Sprinkle sea salt, black pepper, and chopped dill over the fillets.
4. Lay lemon slices evenly over the top.
5. If using, drizzle maple syrup lightly over the fillets.

Step 3: Grill the Trout

1. Place the soaked cedar plank on the outer edges of the Arteflame cooktop.
2. Allow the plank to heat for about 2 minutes until it starts to smoke lightly.
3. Carefully place the trout fillets on the plank, skin side down.
4. Allow the fish to cook gently for 12-15 minutes, until the internal temperature reaches 130°F.
5. Remove the trout from the grill when it is 15°F below the desired doneness, as it will continue cooking after removal.

Step 4: Serve

1. Carefully transfer the trout from the cedar plank to a serving plate.
2. Garnish with additional fresh dill and a squeeze of lemon juice.
3. Serve immediately with your favorite sides.

Tips

• Soak the cedar plank for at least an hour to prevent burning.
• Use fresh dill for the best flavor rather than dried.
• If you prefer a slightly smoky taste, allow the plank to char slightly before placing the fish on top.
• Grill at medium heat zones to prevent overcooking the delicate trout fillets.

Variations

1. Spicy Maple Trout: Add red pepper flakes and extra maple syrup for a sweet and spicy combination.
2. Garlic Herb Trout: Substitute dill with thyme and rosemary for a more herbaceous twist.
3. Ginger Soy Trout: Marinate the trout with a mix of soy sauce, grated ginger, and honey before grilling.
4. Smoky Paprika Trout: Add smoked paprika and a dash of cayenne for a bolder, smoky profile.
5. Lemon Caper Trout: Add capers and a squeeze of extra lemon juice right before serving for a tangy flavor hit.

Best Pairings

• Grilled asparagus tossed in butter and garlic
• Roasted baby potatoes with fresh herbs
• A crisp, chilled Sauvignon Blanc or dry Riesling
• Artisan sourdough bread with garlic butter

Conclusion

Grilling trout on a cedar plank over the Arteflame grill creates a luxurious, smoky experience that elevates the dish to the next level. This method ensures a gentle, even cook while infusing the fish with rich, natural flavors. Try different variations to discover your favorite twist on this classic grilled trout recipe.