Oregon Grilled Steelhead Trout on the Arteflame

Introduction

Steelhead trout from Oregon deserves nothing but the best, and grilling it over an Arteflame grill brings out bold flavor, juicy texture, and mouthwatering aroma. With the Arteflame's blazing-hot center grate for a steakhouse-quality sear, and its perfectly heated flat top griddle for gentle finishing, you can make the most flavorful steelhead trout right in your backyard. This no-lid grill captures the art of wood-fired cooking with ease and elegance—get ready to take trout to the next level.

Ingredients

• 1 whole fresh Oregon steelhead trout, cleaned and filleted (approx. 2 lbs)
• 2 tablespoons unsalted butter, melted
• 2 cloves garlic, finely minced
• Zest and juice of 1 lemon
• 2 tablespoons freshly chopped parsley
• 1 tablespoon chopped fresh dill
• Salt and freshly ground black pepper, to taste
• Lemon slices for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place the soaked napkins at the center of the Arteflame grill.
3. Stack dry firewood on top of the napkins.
4. Light the napkins and allow the fire to ignite and burn down for about 20 minutes until the cooktop is fully heated.

Step 2: Prepare the Trout

1. While the grill is heating, pat the trout dry with paper towels.
2. Rub the fillets with melted butter on both sides for a rich flavor and beautiful sear.
3. Sprinkle the garlic, lemon zest, lemon juice, chopped parsley, dill, salt, and pepper evenly over the fillets.

Step 3: Sear on the Center Grill Grate

1. Start by placing the trout skin side down on the center grill grate (over 1,000°F) for about 1 minute to create a steakhouse-quality sear. This locks in the juices.
2. Carefully flip and sear the flesh side for another 1 minute.

Step 4: Finish on the Flat Top Cooktop

1. Move the seared trout to the outer flat cooktop griddle, closer to the outer edge where the heat is gentler.
2. Continue cooking for 6–8 minutes, flipping once, until the internal temperature reaches about 125°F. Remove it from the grill—it will continue cooking off-heat to a final temp of 140°F.
3. Garnish with lemon slices and more fresh herbs.

Tips

• Always check the doneness with a thermometer—aim to remove fish at 125°F for perfect flakiness post-resting.
• The outer ring of the Arteflame cooktop offers excellent control over cooking speed—move as needed.
• Use butter instead of olive oil for a deeper, richer grilled flavor.
• Don’t skip the sear—getting that high-heat contact brings texture and flavor.
• If using the optional Arteflame pizza oven accessory, warm your lemon slices on the upper shelf for an aromatic garnish.

Variations

1. Cajun Steelhead: Swap herbs with Cajun spice blend for a smoky, spicy punch.
2. Maple Glazed Trout: Mix in 1 tablespoon maple syrup with the butter and garlic for a sweet glaze.
3. Asian-Inspired Trout: Use ginger, soy sauce, and sesame oil instead of lemon and dill.
4. Garlic-Herb Crusted: Coat fish with a mix of garlic breadcrumbs and herbs for extra crunch on the flat top cooktop.
5. Spicy Citrus Trout: Add crushed red pepper flakes and orange zest for a bold citrusy heat.

Conclusion

This wood-fire grilled Oregon steelhead trout recipe is a shining example of simple ingredients elevated by expert technique on the Arteflame grill. The combination of ultra-hot searing and controlled finishing on the solid steel griddle gives you maximum flavor with minimal effort and cleanup. You’ll love the way the trout stays moist, flaky, and perfectly seasoned.

Best pairings

• Grilled asparagus or seasonal vegetables on the flat top
• Roasted baby potatoes cooked alongside the fish on the flat cooktop
• A crisp Oregon Chardonnay or Pinot Gris
• Charred lemon wedges for added zest
• Fresh sourdough bread warmed on the outer ring