Cedar-Smoked, Ginger-Maple Trout – a delicious recipe with trout, mustard, maple syrup, ginger, rosemary, cedar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Soak the cedar plank for at least 30 minutes or as long as possible.
2
Place the fish skin down on the plank. Season it with some S&P then spread the dijon on top. It should form a thin layer, so adjust the amount of dijon accordingly.
3
Drizzle the maple syrup (the real stuff, sorry Aunt Jemima) on top and spread it around. Grate the ginger over the top, then sprinkle the rosemary over it.
4
Heat the BBQ to medium and when hot, put the plank on it and close the lid. It will stark to smoke after a few minutes and may catch fire if the BBQ was on too high so stand by with a spray bottle of water. Try not to look too often (if you're lookin, you ain't cookin!) but keep an eye out for flames and douse them with the bottle if that happens.
5
The fish should be cooked after 12-15 minutes, depending on the size of the fish. Remove and enjoy!
24
kcal
Calories
5
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8-10 ounces trout (or salmon), skin on, 1 tablespoon dijon mustard, 1 tablespoon (real) maple syrup, 1/2 inch pieces ginger, and more.
Yes, Cedar-Smoked, Ginger-Maple Trout falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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