Honey Grilled Trout is the ultimate showstopper for any outdoor meal—think smoky cedar planks, glossy honey, fresh dill, and perfectly tender trout all coming together in a dish that’s as gorgeous as it is effortless. If you’ve never tasted trout grilled with honey and a kiss of lemon, trust me: this recipe is about to change the way you look at backyard dinners.
Why You’ll Love This Recipe
- Unforgettable Sweet-Smoky Flavor: The combination of golden honey and charred cedar transforms mild trout into a crave-worthy dish everyone will remember.
- Effortlessly Impressive: With minimal prep and easy ingredients, Honey Grilled Trout looks and tastes gourmet but couldn’t be easier for cooks of any level.
- Naturally Healthy: Packed with Omega-3s, fresh herbs, and light ingredients, this recipe is as nourishing as it is delicious.
- Perfect for Any Occasion: Whether it’s a weeknight barbecue or a celebratory dinner, this crowd-pleaser fits the bill every single time.
Ingredients You’ll Need
The best part about Honey Grilled Trout is its simplicity—each ingredient pulls its weight, bringing the fresh, balanced flavors that make this dish such a standout. Here’s how each one plays a starring role on your plate.
- Steelhead Trout Fillet (boneless, skin-on): This mild fish soaks up the cedar’s smoky aroma and cooks to buttery, flaky perfection on the grill.
- Salt: Just a generous sprinkle heightens the natural brininess of the trout and helps all the flavors shine.
- Honey (1 tablespoon): The touch of honey forms a luscious glaze that caramelizes beautifully as it cooks—don’t skip it!
- Fresh Dill, chopped: Dill’s sweet, grassy punch is the classic partner for grilled trout, adding freshness and color.
- Lemon Slices: Laid right on top, they infuse every bite with bright citrus and keep the fish ultra moist.
- Cedar Planks: These create the signature smoky flavor and keep the fish tender—soak well and you’re set for grilling magic!
Variations
Honey Grilled Trout is wonderfully versatile—don’t hesitate to make it your own! Whether you’re working with different herbs or skipping honey for a new twist, there are so many ways to tailor this recipe for your tastes or dietary needs.
- Herb Swap: Not a dill fan? Fresh parsley, tarragon, or even a bit of thyme can bring a new flavor profile to your trout.
- Maple Glaze: Try pure maple syrup in place of honey for a deeper, cozier sweetness—especially delicious in cooler weather.
- Spicy Kick: Sprinkle a little smoked paprika or a dash of chili flakes over the honey for some gentle background heat.
- Alternate Fish: Swap in salmon fillet using this same method for a sturdier, equally beautiful grilled fish experience.
How to Make Honey Grilled Trout
Step 1: Soak the Cedar Planks
Start by submerging your cedar planks in your sink (or a big bowl) filled with water, letting them soak for at least 2 hours—up to 4 if you want extra smoky flavor. Weigh them down with a heavy bowl so they stay underwater. This important step stops the wood from burning and builds that classic smoke-infused taste that makes Honey Grilled Trout so addictive.
Step 2: Prep the Trout
Pat your trout fillet bone-dry with a paper towel. This helps you get that beautiful honey glaze. Sprinkle salt over both sides, then gently brush or spread the tablespoon of honey right over the flesh. Layer on your chopped dill as generously as your heart desires, and finish by overlapping lemon slices—it’s like a spa day for your fish!
Step 3: Preheat and Ready the Grill
Fire up your BBQ and bring it to a steady 300°F (150°C)—just medium heat. Place your soaked cedar plank directly on the grate for about a minute to steam off excess water, which primes the surface for the fish and intensifies those aromatic cedar notes. Keep a spray bottle handy, just in case you get a little flare-up (it happens to the best of us!).
Step 4: Grill the Trout
Lay the prepped trout, skin side down, onto the slightly dried cedar plank, on the cooler, indirect-heat side of the grill. Close the lid and cook for 15–20 minutes. You’re watching for perfectly flaky fish—the flesh should easily separate with a fork, and the internal temperature at the thickest part will read 145°F (63°C), guaranteeing moist, delicious Honey Grilled Trout every time. Don’t overdo it; trout cooks quickly!
Step 5: Serve and Enjoy!
Use a wide spatula to scoop the trout directly from the plank to your serving tray. Spoon a bit of the melted honey and juices from the top, garnish with a flourish of extra dill or a fresh wedge of lemon, and bring your masterpiece to the table. Your Honey Grilled Trout is ready for its big moment!
Pro Tips for Making Honey Grilled Trout
- Cedar Plank Soak: Don’t rush the soak—the longer the cedar planks are wet, the less likely they’ll burn and the smokier your trout will taste.
- Honey Spread: Use the back of a spoon or pastry brush to spread honey in a thin, even layer for the ultimate glaze and caramelization, ensuring you don’t overwhelm the delicate trout flavor.
- Indirect Heat is Key: Always position the fish over indirect heat to prevent your beautiful fillet from drying out or scorching on the bottom.
- Check for Flake, Not Just Time: Trout cooks very quickly; use a fork to test for flaky layers rather than relying solely on the clock—the fish should be just opaque through the thickest part.
How to Serve Honey Grilled Trout
Garnishes
I love to toss on a last-minute handful of fresh dill and a few extra lemon slices for their eye-popping color and vibrant aroma—the freshness cuts right through the smoky honeyed trout, lifting every bite. A drizzle of extra-virgin olive oil adds a glossy finish and brings everything together.
Side Dishes
This dish pairs dreamily with grilled seasonal vegetables—think asparagus, charred zucchini, or corn on the cob—as well as a bright, herby salad. For heartier appetites, serve your Honey Grilled Trout with a side of rice pilaf, lemony potatoes, or soft, crusty bread to soak up the juices.
Creative Ways to Present
For family-style feasts, serve your Honey Grilled Trout straight from the cedar plank—it makes a striking centerpiece. If you prefer elegant plating, portion the fillet and layer each piece over a vibrant bed of greens, edible flowers, or even grilled citrus wheels for extra wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Honey Grilled Trout, let it cool, then store it in an airtight container in the refrigerator for up to two days. It’s wonderful flaked over salads or tucked into wraps for a speedy lunch the next day!
Freezing
While best enjoyed freshly grilled, you can freeze leftovers by wrapping them tightly in plastic wrap and foil. Store in the freezer for up to one month—just be aware that the texture may turn a little softer once thawed, but the flavor holds up beautifully.
Reheating
Reheat gently in a 300°F oven, loosely wrapped with foil to keep moisture in, or warm briefly on the grill. Try not to overheat or the delicate trout can dry out—just heat until warmed through for the best Honey Grilled Trout leftovers.
FAQs
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Can I use other types of wood if I don’t have cedar planks?
Absolutely! Alder and maple planks both work well, lending their own mellow and slightly sweet aroma to the trout. Just be sure to soak them thoroughly as you would cedar.
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Is this recipe suitable for indoor grilling or baking?
You can adapt Honey Grilled Trout for an oven or indoor grill—place the soaked plank on a baking sheet and cook in a preheated oven at the same temperature, following all other steps. The smokiness will be less intense, but the flavors shine right through.
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What’s the best way to know when trout is done?
The internal temperature should reach 145°F (63°C), but visually, you want to see the flesh turn opaque and flake easily with a fork. Don’t wait for it to dry out or the trout can become tough.
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Can I make this with skinless trout fillets?
Yes—you can grill skinless fillets directly on the cedar plank, but handle them gently as they’ll be more delicate. The honey glaze helps lock in moisture, so you’ll still have that signature Honey Grilled Trout juiciness.
Final Thoughts
If you’re craving a fresh and foolproof dinner, there’s truly nothing like this Honey Grilled Trout. I hope it finds its way onto your grill this season—don’t be surprised when it becomes a go-to favorite for every warm-weather gathering. Happy grilling!
Print
Honey Grilled Trout Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Pescetarian
Description
This Honey Grilled Trout recipe brings out the natural flavors of the fish with a touch of sweetness from honey and freshness from dill. Grilled on cedar planks, it’s a simple yet impressive dish perfect for a summer barbecue.
Ingredients
Ingredients:
- Steelhead Trout fillet boneless skin-on
- Salt
- 1 tablespoon honey
- Fresh dill, chopped
- Lemon slices
- Cedar planks
Instructions
- Prepare Cedar Planks: Fill your sink with water and soak the plank for 2-4 hours. Weight it down to keep submerged.
- Prep Trout: Pat dry the trout fillet, season with salt, spread honey, sprinkle dill, top with lemon slices.
- Heat Grill: Preheat grill to 300°F (150°C).
- Grill Trout: Dry cedar plank on the grill for 1 minute. Place dressed trout on the plank, skin side down. Cook for 15-20 minutes until flaky.
- Serve: Enjoy with grilled vegetables, salads, and carbs.
Nutrition
- Serving Size: 1 fillet
- Calories: 275 kcal
- Sugar: 6g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg
