Plank Grilled Whole Trout

Ingredients

• 2 (450–900 g each; 1–2 lb each)whole trout, cleaned and gutted, with heads, tails and fins removed
• 15 ml (1 tablespoon)olive oil
• 15 ml (1 tablespoon)kosher salt
• 10 ml (2 teaspoons)freshly ground black pepper

Instructions

1. 1

   Soak the planks

   Put the planks in cool water and leave them to soak for at least 2 hours, or overnight.

2. 2

   Heat the grill

   Bring the grill to 190–205°C (375–400°F).

3. 3

   Season and grill

   Brush the trout inside and out with olive oil, then season with salt and pepper. Set each fish belly-down and open on a plank. Place the planks over indirect heat and grill for 15–20 minutes, until an instant-read thermometer inserted into the fish reads 49°C (120°F). Remove the planks from the grill and leave the fish to rest for 5–10 minutes. Serve as it is, or debone it before serving.

What is plank-grilled trout?

Plank grilling cooks fish on a wooden board set over the grill, rather than directly on the grates. It is a North American grilling style often associated with cedar-planked salmon; this version uses whole trout and a restrained seasoning.

Whole fish stays moist when cooked gently, while the plank helps keep it intact and lends a subtle wood-fired aroma. The method is straightforward, but the long plank soak is essential preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 75g protein, 0g carbs, 31g fat.

The trout supplies most of the protein and much of the fat, while the olive oil adds a smaller amount of fat; there is very little carbohydrate in the listed ingredients. Pair a portion with vegetables and a modest serving of potatoes or bread for a more balanced plate.

Choosing the fish and planks

Whole trout: Ask the fishmonger to clean and gut the fish, and remove the heads, tails and fins as specified. Fish vary considerably in size here, so allow for different cooking times and use the thermometer rather than relying on the clock alone.

Planks: Use grilling planks intended for food, and soak them in cool water for at least 2 hours or overnight. The recipe does not specify a wood type, so choose according to what is available and follow any instructions supplied with the planks.

Seasoning the trout

Oil inside and out: Brushing the fish all over helps the salt and pepper adhere and seasons both the flesh and the cavity. Open the belly so the inside is accessible, but keep the fish resting belly-down on the plank.

Salt and pepper: The seasoning is deliberately simple, letting the trout remain the focus. Distribute it evenly over the outside and inside rather than piling it in one spot.

Managing indirect heat

Indirect grilling: Set the planks away from the direct heat source, with the grill at 190–205°C. This gives the fish time to cook without placing it directly above the hottest part of the fire.

Plank position: Keep the fish on the plank throughout cooking and avoid moving it unnecessarily. The method gives a time range of 15–20 minutes, but the fish’s temperature is the more useful doneness cue.

Checking doneness and resting

Thermometer check: Insert an instant-read thermometer into the thickest part of the fish, avoiding the bone where possible. The recipe calls for 49°C; check carefully, as whole trout can vary in size.

Resting: After taking the planks off the grill, leave the fish to sit for 5–10 minutes. You can then serve it whole or remove the bones and serve the flesh.

Serving the trout

Serve whole: Bring the fish to the table on its plank, then let diners take portions from it. A platter of potatoes and vegetables makes a practical accompaniment.

Serve deboned: If you prefer, remove the flesh from the bones after resting and arrange it on a serving plate. A crisp salad or simply cooked greens can balance the rich fish.

Recipe notes & tips

• Soak the planks for the full minimum of 2 hours before grilling.
• Use an instant-read thermometer because the trout’s size affects how quickly it cooks.
• Season the cavity as well as the outside of each fish.
• Keep the planks over indirect heat, not directly over the hottest part of the grill.
• Rest the fish for 5–10 minutes before serving or deboning.

Variations

• Add lemon: Tuck lemon slices into the opened cavity for a bright citrus note.
• Use fresh herbs: Add a few sprigs of dill or parsley inside the trout before grilling.
• Try garlic: Rub a little finely chopped garlic over the fish with the oil.
• Change the pepper: Use cracked black pepper for a coarser, more pronounced seasoning.
• Serve with sauce: Offer a simple herb or lemon sauce at the table.

Common mistakes to avoid

• Skipping the soak: Dry planks can scorch, so soak them for at least 2 hours.
• Using direct heat: The fish may cook too aggressively; position the planks over indirect heat.
• Guessing the cooking time: Fish size varies, so check the internal temperature with an instant-read thermometer.
• Seasoning only the outside: Brush and season the inside of the trout as well.
• Serving straight away: Rest the fish for 5–10 minutes before serving.

How to store

Refrigerate leftover cooked trout in a covered container within 2 hours and use within 3 days. Reheat gently until hot throughout, or enjoy it cold after removing the bones.

Frequently asked questions