Recipe courtesy of Joey Altman

Cedar Plank Trout with Avocado-Tomato Salsa

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4 cedar planks soaked in water for 1 hour

4 whole trout, de-boned

4 tablespoons olive oil

Salt and pepper, to taste


2 avocados, peeled, and cut in small dice

3 tomatoes, cut in 1/4-inch pieces, seed part removed and cut in small dice

1 medium red onion, cut in small dice

1/2 bunch cilantro, chopped roughly

2 jalapenos, seeded and minced

2 ounces lime juice

Salt and pepper, to taste


  1. Nail the trout skin side down to the boards. Coat trout with oil and season. Prop up close to the fire and let cook for about 7 to 10 minutes. Check for doneness by looking for the flesh to start to separate.


  1. Combine in a bowl and let marinate for 20 minutes.
  2. Carefully transfer trout from the boards to a plate and garnish with a heaping mound of salsa. Enjoy!
  3. Variations: Drizzle some soy sauce and sesame oil mixed with minced ginger and garlic on prior to cooking. Sprinkle with a barbecue rub spice mix. Lemon with chopped garlic and parsley