Cedar Planked Trout With Maple Mustard Glaze

With this recipe you will get a such a wide mixture of flavors with this cooked trout, and you will not believe how easy it is. Cooking any fish on a cedar plank adds such a nice wood flavoring that anyone and any grill can achieve. Then when you pair it with an easy to make glaze you have an excellent meal.


  • 2 x 3/4 lb trout filets
  • 1/4 cup maple syrup
  • 2 tbsp of grainy dijon mustard
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • 1/4 cup of white wine
  • 1 orange, sliced in half

Original Recipe Found Here:


  1. Soak two Napoleon Cedar Infusion Planks in water for 30 minutes to overnight.
  2. Preheat the grill to medium-high heat or 425°F and place trout on the planks.
  3. In a small bowl, mix together maple syrup, Dijon, salt, and pepper. Brush half of the mixture over the trout.
  4. Place planks on the grill, pour wine into the infusion channels, close the grill's lid and cook for about 15 minutes.
  5. Baste the fish with remaining glaze using a basting brush, like Napoleon's PRO Silicone Basting Brush, and refill infusion channels with wine as necessary. Close the grill, allowing the fish to cook for an additional 10-15 minutes, until it's opaque and flaky. Let rest 5 minutes.
  6. Grill orange halves over high heat until charred, and squeeze juice over trout when serving.

Sweet and Smokey Trout

This Cedar Planked Trout With Maple Mustard Glaze recipe is a great meal that is relatively easy to make, and will be loved by friends and family for a great meal.