Cedar Plank Smoked Rainbow Trout with Lemon Herb Butter
Ingredients
- • 800 g rainbow trout fillets
- • 1 item cedar plank (soaked)
- • 60 g butter
- • 15 g fresh dill
- • 10 g fresh parsley
- • 10 g lemon zest
- • 30 ml lemon juice
- • 2 cloves garlic
- • 30 ml olive oil
- • 5 g smoked paprika
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Soak cedar plank in water for at least 2 hours before grilling, weighing down with something heavy to keep submerged.
- 2
Prepare the herb butter by mixing softened butter with minced garlic, chopped dill, parsley, lemon zest, and half the lemon juice. Season with salt and pepper.
- 3
Pat trout fillets dry with paper towels and brush both sides with olive oil.
- 4
Season the fish with smoked paprika, salt, and pepper on both sides.
- 5
Preheat grill to medium-high heat (about 400°F/200°C).
- 6
Place the soaked cedar plank on the grill and close lid for 3-5 minutes until it starts to smoke.
- 7
Carefully flip the plank and place trout fillets skin-side down on the charred side.
- 8
Close grill lid and smoke for 15-20 minutes until fish flakes easily with a fork and reaches internal temperature of 145°F/63°C.
- 9
During last 5 minutes of cooking, place small dollops of herb butter on each fillet to melt.
- 10
Remove from grill, drizzle with remaining lemon juice, and let rest for 5 minutes before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This cedar plank technique infuses the trout with subtle smokiness while keeping it incredibly moist - it's easier than you think and perfect for impressing dinner guests. Serve with a crisp white wine and simple roasted vegetables for an elegant meal that tastes like it came from a fine restaurant."
