Makoti Lake Cedar-Smoked 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 drafted and published.

Fresh trout fillets smoked over cedar wood, topped with a bright lemon-dill butter for a smoky, herbal flavor reminiscent of North Dakota waters. This Mediterranean-inspired seafood recipe, ready in about 55 minutes, pairs trout fillets, kosher salt, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 40 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Mix 1 tbsp kosher salt and 1 tbsp brown sugar in a small bowl. Rub the mixture evenly over 4 trout fillets and let rest in the refrigerator for 30 minutes.
  2. Step 2: Rinse the fillets under cold water to remove excess cure, pat dry with paper towels. Soak 1 cedar plank in water for 1 hour to prevent burning.
  3. Step 3: Preheat grill to medium heat (around 350°F). Place the soaked cedar plank on the grill until it starts to smoke, about 3-4 minutes.
  4. Step 4: Place the trout fillets skin-side down on the cedar plank. Grill covered for 12-15 minutes until the fish flakes easily with a fork.
  5. Step 5: Meanwhile, in a small bowl, combine 4 tbsp unsalted butter, 2 tbsp chopped fresh dill, 1 tsp lemon zest, 1 tbsp fresh lemon juice, and 1/2 tsp black pepper. Mix until smooth.
  6. Step 6: Serve the hot smoked trout topped with a dollop of lemon-dill butter for a fresh, aromatic finish.

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