Grilled Trout

Recipe Information

- Prep Time: 15 min
- Cook Time: varies
- Servings: 4-6

Description

A super quick and easy lemon‑and‑dill trout smoked on the pellet grill, this dish is light, fresh, and full of flavor, with a touch of smoke that instantly elevates the fish. After cleaning and gutting the trout, rinse and pat it dry, then season as desired. Grill over medium‑high heat on a gas, charcoal, or pellet grill for 4–5 minutes per side until the flesh is opaque, flakes easily, and reaches 145°F. Stuffing the trout with lemon, dill, or garlic adds extra brightness. It pairs perfectly with roasted vegetables, rice pilaf, mashed potatoes, or a simple green salad.

Ingredients

**Compound Butter**
- 1/2 cup unsalted butter, softened
- 1/2 cup olive oil
- 3 cloves of garlic, minced
- 2 Tablespoons fresh dill, divided (1 Tablespoon chopped, 1 Tablespoon whole for garnish)
- 1 teaspoon black pepper
- 1 teaspoon coarse Kosher salt
- 1 lemon (Use 1/2 of the lemon for juice and zest, and the other 1/2 for garnish)

**All Ingredients**
- 6 trout fillets, skin on
- 1/2 cup unsalted butter, softened
- 1/2 cup olive oil
- 3 cloves of garlic, minced
- 2 Tablespoons fresh dill, divided (1 Tablespoon chopped, 1 Tablespoon whole for garnish)
- 1 teaspoon black pepper
- 1 teaspoon coarse Kosher salt
- 1 lemon (Use 1/2 of the lemon for juice and zest, and the other 1/2 for garnish)

Instructions

Step 1: Mix all ingredients for compound butter.

Step 2: Preheat the pellet grill on low smoke.

Step 3: Completely smother the meat side of the trout with compound butter. Place trout skin side down in grill, smoke until the internal temperature reaches 105 °F.

Step 4: Turn the grill up to high (400 °F). Leave the trout skin side down; do not turn over. Finish grilling the trout until the internal temperature reaches 140 °F. It will rise to a safe temperature of 145 °F while resting.

Step 5: Serve immediately with fresh dill and a lemon wedge.
 

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