Cedar Plank Smoked Arctic Char

Smoked Arctic Char is a delicate, buttery fish infused with smoky cedar flavors and a hint of citrus and spice. This simple yet elegant dish is perfect for grilling enthusiasts and seafood lovers alike. The combination of smoked paprika, maple syrup, and fresh lemon creates a perfectly balanced flavor profile, making this a must-try recipe for any occasion.

Why You’ll Love This Recipe

• Delicate and buttery texture – Arctic char is rich and flavorful, similar to salmon but milder.
• Easy to prepare – Simple seasoning and a slow-smoking process create restaurant-quality results.
• Infused with smoky cedar and maple – The cedar plank enhances the natural flavors of the fish while adding an earthy depth.
• Healthy and nutritious – Packed with omega-3s and lean protein, making it a great choice for a balanced meal.
• Perfect for grilling season – A great way to impress guests at summer cookouts or weekend dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 whole Arctic char fillet (about 1.5 lbs)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon sesame seeds
• ½ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons maple syrup
• 1 lemon, halved
• 2 green onions, sliced (for garnish)
• 1 cedar plank (soaked in water for 1 hour)

Directions

1. Prepare the Fish

1. Pat the Arctic char fillet dry with a paper towel.
2. Rub the fillet with olive oil, ensuring even coverage.
3. Season with salt, black pepper, smoked paprika, garlic powder, sesame seeds, and red pepper flakes (if using).

2. Preheat the Smoker

1. Set your smoker or grill to 225°F (107°C).
2. If using a grill, set it up for indirect heat and place the soaked cedar plank on the grates.

3. Smoke the Fish

1. Place the Arctic char fillet on the cedar plank, skin side down.
2. Drizzle with maple syrup for a touch of sweetness.
3. Smoke for 45-60 minutes, or until the internal temperature reaches 130-135°F (55-57°C).

4. Char the Lemon

1. While the fish is smoking, place the lemon halves cut-side down on the grill.
2. Grill for 5 minutes until caramelized for extra depth of flavor.

5. Serve and Enjoy

1. Remove the fish from the smoker and let it rest for 5 minutes.
2. Garnish with sliced green onions and a squeeze of grilled lemon juice.
3. Serve warm with roasted vegetables, rice, or a fresh salad.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 10 minutes
• Servings: 4 servings
• Calories: 320 kcal per serving

Variations

• Herb-Infused – Add fresh dill, thyme, or rosemary for a fragrant twist.
• Spicy Version – Increase the red pepper flakes or add a drizzle of hot honey before serving.
• Soy-Glazed Arctic Char – Swap the maple syrup for soy sauce and mirin for an umami-rich glaze.
• Brown Sugar Rub – Mix brown sugar with smoked paprika for a caramelized crust.
• Lemon-Pepper Twist – Use lemon zest and extra black pepper for a fresh, tangy seasoning.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in a 275°F (135°C) oven for 10-15 minutes or gently reheat in a pan over low heat.

FAQs

What does Arctic char taste like?

Arctic char has a mild, buttery flavor, similar to a cross between salmon and trout. It’s less oily than salmon but still rich and tender.

Can I use a different type of wood for smoking?

Yes! Alder, applewood, or hickory all work well, though cedar provides a distinct smoky depth.

Do I have to use a cedar plank?

No, but the cedar plank enhances the smoky flavor and prevents the fish from sticking to the grill. If not using, place the fish directly on a well-oiled grill grate or a sheet of foil.

How do I know when the fish is done?

Use a meat thermometer—the fish is ready when the internal temperature reaches 130-135°F (55-57°C) and flakes easily with a fork.

Can I grill Arctic char without a smoker?

Yes! Set up your grill for indirect heat and cook at medium-low (300°F/150°C) for about 20-25 minutes, flipping halfway.

What sides pair well with smoked Arctic char?

Try serving it with wild rice, grilled asparagus, lemon-garlic potatoes, or a fresh green salad.

Can I make this dish in the oven?

Yes! Bake at 275°F (135°C) for 35-40 minutes, brushing with maple syrup halfway through.

Can I use frozen Arctic char?

Yes, but thaw it completely in the refrigerator overnight before cooking.

How can I make the skin extra crispy?

For crispy skin, sear the fish skin-side down in a hot pan for 2-3 minutes before transferring to the smoker.

Can I use salmon instead of Arctic char?

Yes! The same method works for salmon or trout, though Arctic char has a milder flavor.

Conclusion

This Cedar Plank Smoked Arctic Char is a flavorful, elegant seafood dish that’s simple to prepare yet full of depth. The combination of smoky cedar, sweet maple, and citrusy grilled lemon makes for an unforgettable meal. Whether for a summer barbecue or a cozy dinner, this smoked fish will impress with its buttery texture and delicate seasoning. Try it today and enjoy a taste of the Canadian North!