Smoked Cedar-Planked Whole Trout with Herb Butter

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

A delicate whole trout smoked on a cedar plank infused with fresh herb butter, delivering moist, smoky, and aromatic flavors. This American-inspired grilling recipe, ready in about 140 minutes, pairs whole trout, cleaned and gutted, unsalted butter, softened, fresh dill, chopped 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: 20 min Cook: 120 min Serves 4 American cuisine 320 cal/serving

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Ingredients

2 pounds whole trout, cleaned and gutted
4 tbsp unsalted butter, softened
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tsp lemon zest
3 garlic cloves, minced
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 cedar plank, soaked in water for 1 hour

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Instructions

Step 1: Preheat your smoker to 225°F using hardwood chips like apple or alder for a mild smoke flavor.
Step 2: In a small bowl, combine 4 tbsp softened unsalted butter with 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, 3 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper; mix until fully blended.
Step 3: Pat dry 2 pounds of whole trout and gently loosen the skin; spread half of the herb butter mixture under the skin and the remaining half inside the cavity.
Step 4: Place the soaked cedar plank on the smoker grates and lay the trout on top; smoke for approximately 1.5 to 2 hours until the internal temperature reaches 145°F and the fish flakes easily with a fork.
Step 5: Remove from the smoker and let rest for 5 minutes before serving, allowing the smoky herb butter to infuse fully.