Washington Grilled Steelhead Trout with Lemon Herb Rub

Introduction

There's nothing quite like grilling wild-caught Washington steelhead trout over an open flame. This recipe brings out the delicate flavor of steelhead using Arteflame’s signature high-temp sear and flat top cooking technique. Simple lemon herb rub enhances the fish beautifully, making for a show-stopping main dish that's perfect for any occasion.

Ingredients

• 4 wild-caught Washington steelhead trout fillets (6–8 oz. each, skin on)
• 2 tbsp unsalted butter, melted
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center of your Arteflame grill.
2. Pour a small amount of vegetable oil on the napkins.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F and the flat top is ready for cooking.

Step 2: Prepare the Lemon Herb Rub

1. In a bowl, mix melted butter, chopped dill, parsley, thyme, lemon zest, and lemon juice.
2. Season with salt and black pepper to taste.
3. Brush the rub generously onto the flesh side of each steelhead fillet.

Step 3: Sear the Fillets

1. Place the fillets skin-side down on the center grill grate to sear for 1–2 minutes, pressing gently to get an even sear.
2. Flip and sear the flesh side for 1 minute to lock in juice and flavor.

Step 4: Finish Cooking on the Flat Top

1. Move the fillets to the flat griddle cooktop, skin-side down, toward the outer edge where it's slightly cooler.
2. Cook for about 5–7 minutes, or until internal temperature reaches 125°F. (Remove at 125°F—it will continue cooking to a perfect 140°F.)
3. Brush with extra lemon herb butter while cooking on the griddle.

Step 5: Plate and Serve

1. Remove the fillets from the grill and let rest for 5 minutes.
2. Garnish with fresh lemon wedges and a sprinkle of herbs.

Tips

• Use freshly caught Washington steelhead for the best flavor.
• Always preheat your Arteflame grill so the sear is instant and juicy.
• Don’t overcook—metal tongs and a quick-read thermometer are your best tools.
• Use high-quality butter, it enhances the flavor far better than oil.
• Keep the skin on during cooking—it helps retain moisture and prevents sticking.

Variations

1. Garlic Lemon Steelhead: Add 2 minced garlic cloves to the lemon butter rub for a stronger aromatic flavor.
2. Maple Dijon Glazed Trout: Swap lemon herb rub for a glaze made with 2 tbsp maple syrup and 1 tbsp Dijon mustard.
3. Chili Lime Steelhead: Replace herbs with chili powder and lime zest for a zesty Southwest twist.
4. Herb Crusted Steelhead: Mix crushed panko breadcrumbs into your herb butter and press on before searing.
5. Tarragon Butter Trout: Use fresh tarragon in place of dill for a more licorice-forward herb profile.

Best pairings

• Grilled asparagus or zucchini spears on the Arteflame griddle
• Roasted baby potatoes cooked on the outer edge of the griddle in herb butter
• A crisp Washington Sauvignon Blanc
• Lemon herb quinoa cooked alongside in a foil packet
• A chilled cucumber-dill yogurt sauce for dipping

Conclusion

This grilled Washington steelhead trout recipe delivers restaurant-quality results right from your own backyard using the Arteflame Grill. With a quick sear and finishing touch on the flat top cooktop, each bite is infused with savory lemon herb flavor, crispy skin, and juicy, tender flesh. Plus, it's quick, easy, and clean-up is virtually nothing.