Cedar-Planked Trout with Lemon-Dill Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh trout fillets gently cooked on cedar planks over indirect heat, topped with a bright lemon-dill butter sauce for a delicate smoky flavor. This American-inspired grilling recipe, ready in about 40 minutes, pairs trout fillets, cedar planks, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium heat (about 350°F). Remove cedar planks from water and pat dry. Brush each plank with 1/2 tbsp olive oil to prevent sticking.
  2. Step 2: In a small bowl, combine 6 tbsp softened unsalted butter, 2 tbsp chopped fresh dill, 1 tsp lemon zest, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper. Mix well until creamy and combined.
  3. Step 3: Place 2 trout fillets skin-side down on each cedar plank. Spread half of the lemon-dill butter evenly over the top of the fillets.
  4. Step 4: Place the cedar planks on the grill away from direct flame, cover, and cook for 15-18 minutes until the trout is opaque and flakes easily with a fork.
  5. Step 5: Remove from grill and let rest for 3 minutes before serving. Spoon any melted butter from the plank over the fish for extra flavor.

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