Grilled Cedar-Planked Steelhead with Herb Citrus Relish

Name: Grilled Cedar-Planked Steelhead with Herb Citrus Relish
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole cedar plank, 12 x 10 inches, soaked in water for 1 hour; 4 steelhead trout fillets, skin on, about 170 g (6 oz) each, patted dry; 2 tbsp olive oil; 1 tsp sea salt; ½ tsp freshly ground black pepper; 1 lemon, zested and juiced; 1 orange, zested and juiced; 2 tbsp finely chopped fresh parsley; 1 tbsp finely chopped fresh dill; 1 tbsp finely chopped fresh chives; 1 small shallot, finely diced (about 2 tbsp); 1 tsp honey; 1 tbsp extra virgin olive oil; Fresh lemon wedges, for serving

Steelhead trout grilled on a cedar plank imparts smoky warmth, paired with a fresh herb citrus relish that brightens the dish with tangy, verdant notes.

Prep25 minCook20 minTotal45 minServes4Difficultymedium

Method

How to make it

01
Preheat grill to medium-high heat, around 375°F (190°C).
02
Pat steelhead fillets dry with paper towels. Brush each side with olive oil, then season with sea salt and black pepper evenly.
03
Remove cedar plank from soaking water and place it on the grill. Heat for 3-4 minutes until it begins to smoke and crackle lightly.
04
Place the steelhead fillets, skin side down, on the hot cedar plank. Close grill lid and cook for 12-15 minutes until the fish is opaque and flakes easily with a fork, internal temp 140°F (60°C).
05
While fish cooks, combine lemon zest, lemon juice, orange zest, orange juice, parsley, dill, chives, shallot, honey, and extra virgin olive oil in a small bowl. Stir to combine thoroughly.
06
Remove fish and cedar plank from grill carefully. Spoon the herb citrus relish over each fillet.
07
Serve immediately with fresh lemon wedges on the side.

From the editor

Cooking tips

Soak the cedar plank for at least an hour to prevent it from catching fire and to generate fragrant smoke.
If you don’t have a cedar plank, use a cast iron grill pan or foil on the grill, but the smoky flavor will be less pronounced.
Check for doneness by gently pressing the thickest part of the fish—when it flakes easily and is opaque, it’s ready.
Make the herb citrus relish up to 2 hours ahead and refrigerate; bring to room temperature before serving for best flavor.

Published June 18, 2026