Pacific Northwest Cedar-Planked Grilled Trout
This Pacific Northwest style cedar-planked grilled trout offers a smoky, aromatic flavor with a hint of citrus and fresh herbs, perfect for an elegant yet easy dinner. The cedar plank imparts a subtle woodsy aroma while grilling, keeping the trout moist and tender.
Ingredients
Check ingredients as you go.
Let’s make it
Preparation
Begin by soaking the cedar plank in water for at least 1 hour to prevent burning during grilling.
Preparation
Preheat your grill to medium heat, about 350°F (175°C). Clean and oil the grill grates to prevent sticking.
Preparation
Rinse the trout and pat dry with paper towels. Place each trout on a large piece of foil for easier handling.
Preparation
Brush both the trout and the soaked cedar plank with olive oil to prevent sticking and enhance flavor.
Preparation
Season the inside cavity and outside of each trout with sea salt and freshly ground black pepper.
Preparation
Stuff the cavity of each trout with minced garlic, chopped dill, chopped thyme, and several lemon slices.
Cooking
Place the cedar plank on the preheated grill and close the lid. Heat the plank for about 3-5 minutes until it starts to crackle and smoke lightly.
Cooking
Carefully place the prepared trout on the hot cedar plank. Add small pats of unsalted butter on top of the trout.
Cooking
Close the grill lid and cook the trout for 12-15 minutes, or until the flesh is opaque, flakes easily with a fork, and an internal reading reaches about 145°F (63°C).
Finishing
Once cooked, remove the cedar plank with trout from the grill using tongs or a spatula. Let it rest for 3-5 minutes before serving.
Serving
Serve the cedar-planked trout with additional lemon wedges and a sprinkle of fresh herbs for garnish.
Tips & notes
Soaking the cedar plank for at least one hour is crucial to prevent it from burning and to help release the aromatic smoky flavor. Use fresh herbs and lemon slices inside the fish cavity to enhance the flavor. Monitor the fish closely towards the end of cooking to avoid overcooking the delicate flesh.
Saving it for later
Store any leftover grilled trout in an airtight container in the refrigerator. Consume within 2 days for best flavor and safety.
Reheating
Reheat leftovers gently in a low oven (about 275°F / 135°C) covered with foil to prevent drying out, for about 10-15 minutes, until warmed through. Avoid microwave reheating to keep texture intact.
