Perfectly flaky and buttery smoked trout begins with a simple brine followed by a session in the smoker for the most tender results. It doesn’t get easier than this!
Why this recipe works
Smoked trout is similar in texture to salmon with a neutral-tasting base that isn’t fishy. Smoking gently cooks the trout while maintaining its moisture, leaving you with flaky, succulent results. The slow smoking process breaks down connective tissues in the fish, enhancing the buttery, delicate texture.
Figuring out how to smoke trout isn’t complicated. A simple brine consisting of brown sugar, salt, and water amplifies the natural flavors of the fish. Prep, brine, and smoke – that’s all there is to it!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TROUT – We are using steelhead trout, which are similar to rainbow trout but have a much milder “fish” taste. You can substitute with rainbow trout if that is all you can find.
How to Make Smoked Trout
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- To make the brine, in a small bowl dissolve brown sugar and Kosher salt in water.
- Pour brine into a large shallow pan.
TIP – We used a rather shallow pan which made it difficult to move without spilling. For this reason, we suggest a large baking pan with higher sides. If you can’t fit the whole fish you can cut it in half to brine it. - Place fish skin side up into the brine. Cover with plastic wrap and place in the refrigerator for 45 minutes.
- Preheat smoker to 180 F.
- Remove fish from the brine and place skin side down onto the grill grates of your smoker. Close the lid and smoke for 2 hours.
- If you want the top of the fish to have a little more color, you can place it under your oven’s broiler for 3-5 minutes.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 6 days.Â
Yes, you can freeze smoked trout. Wrap the fully cooled trout tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container or resealable freezer bag. Label the package with the date and freeze for up to 3 months. Thaw in the refrigerator overnight. Smoked trout is fully cooked during the smoking process, so reheating is not necessary. However, if you prefer to serve it warm, reheat it gently in the oven at a low temperature to avoid drying out the fish.
Serving Suggestions
Serve smoked trout as a standalone dish with roasted vegetables on the side or incorporate it into salads, pasta dishes, or spreads. Use it as a flavorful addition to omelets, sandwiches, and appetizers as well.
A great use for this smoked trout is to make Rangoons! You can use our Crab Rangoon recipe and sub in smoked trout for the crab. Another alternative is to substitute the salmon for trout in our smoked salmon dip. There are endless ways to use up smoked trout!
More Recipes in the Smoker
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Smoked Trout
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds Steelhead trout
- 1 cup water
- 2 Tablespoons brown sugar
- 2 Tablespoons Kosher salt
Things You’ll Need
- Baking sheet with high sides
- Smoker
Before You Begin
- We used a rather shallow pan which made it difficult to move without spilling. For this reason, we suggest a large baking pan with higher sides. If you can’t fit the whole fish you cut cut it in half to brine it.
- We are using steelhead trout, which are similar to rainbow trout but have a much milder “fish” taste. You can substitute with rainbow trout if that is all you can find.
Instructions
- To make the brine, in a small bowl dissolve brown sugar and Kosher salt in water.
- Pour brine into a large shallow pan.
- Place fish skin side up into the brine. Cover with plastic wrap and place in the refrigerator for 45 minutes.
- Preheat smoker to 180 F.
- Remove fish from the brine and place skin side down onto the grill grates of your smoker. Close the lid and smoke for 2 hours.
- If you want the top of the fish to have a little more color, you can place it under your oven’s broiler for 3-5 minutes.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 6 days.Â
- Freezing – Wrap the fully cooled trout tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container or resealable freezer bag. Label the package with the date and freeze for up to 3 months. Thaw in the refrigerator overnight. Smoked trout is fully cooked during the smoking process, so reheating is not necessary. However, if you prefer to serve it warm, reheat it gently in the oven at a low temperature to avoid drying out the fish.
Nutrition
Chef Antoine Davis
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