Cedar Plank Trout With a Soy Ginger Glaze


I through together a sauce of ginger, garlic, soy sauce and a few other ingredients and brushed it on right before I put the fish on. The grill temp was around 350 and I grilled the fish for 15 minutes brushing on more sauce every five minutes. It was absolutely perfect. I was a little intimidated by the cedar plank technique at first. I had no idea how very simple it could be. As a side note, I had never had the Chinese broccoli either and was blown away at how good it was. I simply tossed it with olive oil, salt and pepper and then grilled it until it had a nice char and the stalks were just tender. Then I tossed it with a couple tablespoons of oyster sauce. If you have never tried it I would highly recommend it!



  • 2 trout fillets, skin on
  • 2 cedar planks prepared according to the package instructions
  • Salt and pepper
For the glaze
  • 2 tablespoons of soy sauce
  • 1 teaspoon fresh ginger, minced
  • 1 clove of garlic, minced
  • 1 tablespoon lime juice
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
Salt and pepper the fillets about 15 minutes before you start grilling. Preheat your grill to 350 degrees. Place the fillets on the planks and then put them on the grill. brush the fillets with the glaze and close the lid. Check the fish every 5 minutes and brush on more glaze. The fish is done when it easily pulls away from the skin. This was some of the best trout I have ever had, give it a try.



Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.

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