BBQ Lake Trout
- Skin-On Lake Trout fillets
- Salt, to taste
- Spice mix (your preferred blend)
- Your preferred oil
- Your favorite BBQ sauce
1. Preheat your grill to high heat. Make sure the grates are clean to prevent sticking.
2. Pat the thawed fillets dry with paper towels. This helps the skin to crisp nicely!
3. Season with salt before brushing both sides lightly with your preferred oil. I like to use avocado oil.
4. Sprinkle with your favorite seasoning blend. For this recipe, I used a fresh blend from our friends at Lemaster Family Kitchen.
4. Place the Lake Trout fillets on the preheated grill, flesh side down, to create those nice grill marks. Grill for 2-3 minutes.
5. Carefully flip the fillets using a spatula, this time with the skin side down. Brush the flesh side of the fillets with your favorite BBQ sauce. We picked up a great Michigan cherry sauce while we were up north this summer.
6. Close the grill lid and cook for an additional 5 minutes or so, depending on the thickness of the fish. A general rule is to cook for roughly 10 minutes per inch of thickness.
7. Once the Lake Trout is cooked through and has those beautiful grill marks, carefully remove them from the grill.
8. Serve the Grilled Lake Trout with an extra drizzle of BBQ sauce on top if desired.
**Bonus Oven Method:** If grilling isn't an option, you can achieve a similar result in the oven. Preheat your oven to 400°F. Follow steps 2 to 5, brushing the fillets with BBQ sauce. Place the fillets on a baking sheet lined with parchment paper, skin side down. Bake for about 8-10 minutes, or until the fish flakes easily with a fork. For that grill-like finish, switch the oven to broil for the last 1-2 minutes to get a nice char on top. Keep a close eye to avoid overcooking.