We had trout all the time when I was growing up near the Smoky Mountains. My granddad used to catch them fresh from the river, and my job was to help rinse and season them. These days, I’m not exactly fishing at dawn — but I do love picking up fresh trout from the market and grilling it on cedar planks for that nostalgic, woodsy flavor that takes me right back.

Ingredients:

• 2 whole trout, cleaned and butterflied (or 4 fillets)

• 1 cedar grilling plank, soaked in water for at least 1 hour

• 1 tbsp olive oil

• Salt and pepper, to taste

• 1 lemon, thinly sliced

• 2–3 sprigs fresh dill or thyme

• Optional: garlic cloves, thinly sliced

Instructions:

1. Soak the plank
   Submerge cedar plank in water and soak for at least 1 hour (or up to 4). Weigh it down with a bowl or mug to keep it submerged.

2. Prep the grill
   Preheat grill to medium heat (about 375°F). Place soaked plank on the grill grates for a few minutes until it starts to crackle and smoke.

3. Season the trout
   Brush trout with olive oil and season with salt and pepper. Stuff with lemon slices, fresh herbs, and garlic if using.

4. Grill on the plank
   Place the trout (skin-side down if using fillets) on the smoking plank. Close the lid and grill for 12–15 minutes, or until the fish flakes easily with a fork.

5. Serve
   Carefully remove plank from the grill. Serve trout with extra lemon wedges and a sprinkle of fresh herbs. It’s rustic, smoky, and packed with flavor.

Nutrition (per serving):

Serves: 4 | Prep Time: 10 mins | Grill Time: 15 mins | Total Time: ~25 minutes
Calories: 260 | Protein: 30g | Carbs: 1g | Fat: 15g | Fiber: 0g | Sugar: 0g