Maine Cedar Plank Grilled Trout on Arteflame Grill

Introduction

There's nothing quite like the smoky, wood-fired flavor of cedar plank grilled trout. This Maine-inspired dish brings out the best in fresh whole trout by grilling it over an open fire on an Arteflame grill. The cedar plank adds a subtle smoky taste, while fresh herbs enhance the natural flavors of the fish. Using the Arteflame grill ensures an even sear and perfect doneness without burning the food, giving you a restaurant-quality dish at home.

Ingredients

• 2 whole trout, cleaned and gutted
• 1 cedar plank, soaked in water for at least 1 hour
• 4 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 lemon, sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood over the napkins, then light the paper.
3. Allow the fire to burn for about 20 minutes until the cooktop is hot and ready.

Step 2: Prepare the trout

1. Pat the trout dry with a paper towel.
2. Rub the inside and outside with melted butter.
3. Season with salt, pepper, and minced garlic.
4. Stuff the cavity with lemon slices, dill, parsley, and thyme.

Step 3: Grill the trout

1. Place the soaked cedar plank on the Arteflame cooktop near the center.
2. Let the plank heat for 2–3 minutes until it starts to smolder.
3. Place the trout on the plank and let it cook for about 15–20 minutes, depending on thickness.
4. Remove the trout when the internal temperature reaches 130°F as it will continue cooking after removal.

Step 4: Rest and serve

1. Let the trout rest for 5 minutes before serving.
2. Garnish with additional fresh herbs and serve with grilled vegetables.

Tips

• Soak the cedar plank in water for at least 1 hour to prevent burning.
• Use an instant-read thermometer to check doneness. Fish should be 130°F when removed from the grill.
• For extra smokiness, place a sprig of rosemary directly onto the plank while grilling.
• Butter enhances the flavor better than olive oil when grilling.

Variations

1. Spicy Cajun Trout: Add 1 tsp of Cajun seasoning to the butter before rubbing it on the fish.
2. Garlic Lemon Trout: Increase garlic to 3 cloves and squeeze fresh lemon juice over the trout before grilling.
3. Smoky Maple Trout: Brush the trout with 1 tbsp maple syrup mixed with butter for a subtle sweetness.
4. Pesto Trout: Spread a thin layer of pesto inside the cavity for a fresh herbal flavor.
5. Asian-Inspired Trout: Add 1 tbsp soy sauce and ½ tsp ginger to the butter before rubbing the fish.

Best Pairings

• Grilled asparagus with lemon
• Roasted baby potatoes
• Grilled corn on the cob
• A crisp white wine like Sauvignon Blanc
• A side of wild rice pilaf

Conclusion

Grilling trout on a cedar plank over the Arteflame grill creates a flavorful and beautifully cooked dish. The natural smoky aroma infuses the fish, while fresh herbs and buttery richness elevate the taste. Enjoy this Maine-inspired recipe with your favorite side dishes and experience a true grilling masterpiece.