Cedar Plank Smoked Rainbow Trout with Lemon Herb Butter
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.
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."
