Cedar Plank Steelhead
Steelhead trout fillets smoked-grilled on a soaked cedar plank, absorbing a subtle woodsy flavor while staying moist and tender.
- Prep
- 90 min
- Cook
- 20 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Cedar grilling plank
- •Grill
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20
- carbs
- 4
- protein
- 32
- calories
- 340
Instructions
- 1
Soak the cedar plank in water for at least 1 hour.
- 2
Preheat your grill to medium-high heat.
- 3
Whisk together the olive oil, maple syrup, mustard, garlic, salt, and pepper in a bowl.
- 4
Set the steelhead fillets skin-side down on the soaked plank. Brush the glaze evenly over the fish.
- 5
Place the plank on the grill and close the lid. Cook for 15-20 minutes until the fish flakes easily.
- 6
Watch closely for sudden flames. Spray or splash the plank with water if it catches fire.
- 7
Carefully take the plank off the grill. Let the fish rest for 2 minutes before serving.
Chef's tips
Soak the cedar plank for at least an hour so it gently smokes instead of catching fire on the grill.
Storage
Refrigerate cooked steelhead up to 2 days.
Reheating
Warm gently in a low oven, covered, to prevent drying.
Common mistakes to avoid
- •Skipping the soak for the plank, which makes it catch fire easily.
- •Cooking the fish for too long, which dries it out quickly.
Serving suggestions
Cooked Cedar Plank Steelhead?
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