Planked Trout Recipe

Name: Planked Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 pound side of salmon or trout, pin bones and skin removed.; Seasoned pine plank.; Marinade:; 1/2 cup grainy Dijon mustard; 1/4 cup dry white wine; 1/4 cup extra virgin olive oil; 1 Tablespoon finely minced garlic; 1 Tablespoon freshly ground pepper; 2 Tablespoons chopped fresh chives; 2 Tablespoons chopped fresh tarragon; 1 Tablespoon chopped fresh parsley; 1 teaspoon salt; 1/2 cup minced raw bacon; 1 cup mayonnaise; 1 1/2 Tablespoons Dijon mustard; 2 teaspoons freshly ground pepper; 1 Tablespoon fresh lemon juice

Servings: persons

2 to 3 pound side of salmon or trout, pin bones and skin removed.
Seasoned pine plank.
Marinade:
1/2 cup grainy Dijon mustard
1/4 cup dry white wine
1/4 cup extra virgin olive oil
1 Tablespoon finely minced garlic
1 Tablespoon freshly ground pepper
2 Tablespoons chopped fresh chives
2 Tablespoons chopped fresh tarragon
1 Tablespoon chopped fresh parsley
1 teaspoon salt
1/2 cup minced raw bacon
1 cup mayonnaise
1 1/2 Tablespoons Dijon mustard
2 teaspoons freshly ground pepper
1 Tablespoon fresh lemon juice

1
Note: You may use a baking pan instead of a seasoned plank, but the fish won't pick up a smoky flavor.
2
Mix the marinade ingredients until smooth. Spread evenly with a pastry brush over both sides of the fish; make coating thick. Season with 1 teaspoon salt.
3
Scatter half the bacon over the pine plank or baking dish in the area where the fish will be placed. Place fish on the bacon and sprinkle the top with remaining bacon. If using plank, place on a flat cookie sheet and bake in a 450u00b0 preheated oven for 25 minutes. Remove and let cool to room temperature.
4
Combine all sauce ingredients in a small bowl. Serve the fish on its plank. Pass the mustard-mayonnaise sauce separately. Serves 10-13.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 to 3 pound side of salmon or trout, pin bones and skin removed., Seasoned pine plank., Marinade:, 1/2 cup grainy Dijon mustard, and more.

Yes, Planked 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.

That's it — enjoy your meal!

Planked Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions