Smoked Trout

We love making seafood recipes in the smoker! The simple brine creates a trout that is moist and tender. Place the salmon on the smoker rack with your favorite fruit woods to make a smoked filled trout that is restaurant-quality!

Using your smoker isn’t complicated, but if you are new to using your smoker you may want to start with these Smoker Recipes for Beginners. If you love smoking seafood recipes as much as I do, then try these Smoked Salmon Recipes.

Why You’ll Love Smoked Trout

• Trout is a clean, mild fish that is delicious to smoke.
• Add your favorite spices such as garlic powder, paprika or cayenne pepper for even more flavor.
• Serve it warm or chilled in a variety of recipes.

Ingredients

• Rainbow Trout Fillets – We leave skin on, bones removed
• Kosher Salt – You can also use regular salt or pink salt
• Brown Sugar – Learn How to Make Homemade Brown Sugar

Scroll to the bottom for the full recipe in the recipe card.

How to Make Smoked Trout

Step 1 – Whisk the salt and brown sugar into the water in a large mixing bowl until dissolved. 

Step 2 – Submerge the trout fillets into the mixture. Cover and refrigerate for at least 2 hours or overnight. 

Step 3 – Preheat the smoker to approximately 180 degrees. Remove the trout fillets from the brine and pat them dry. Place the fillets on the grill grates directly into the smoker, skin side down.  

Step 4 – Smoke the trout for 2-3 hours until it reaches an internal temperature of 145 degrees F and flakes easily with a fork. Make sure to monitor the temperature of the smoker closely while it cooks to ensure that it doesn’t get too hot. 

• Step 5 – Remove the trout filets from the smoker and place on a cooling rack. Serve warm or chilled and enjoy! 

Recipe Tips

• Check for Doneness – I recommend using a meat thermometer to make sure that the trout is cooked through in the smoker. The internal temperature should reach 145 degrees when trout is done cooking.
• Smoker temperature – This process is a cold smoking process so it’s very important to keep the smoker at a lower temperature. If the smoker starts to get too hot, place a bowl of ice water in the smoker to help reduce the heat in the smoker.
• Brining Trout – We recommend this step for the most tender trout fillets. You can even do this process overnight so your trout is ready to cook the next day.
• Wood Chips – When we smoke trout we usually use fruit woods such as apple or cherry. But you can also use hickory, mesquite, or oak. You can also use pellet smoker.

Flavor Variations

• Maple Glazed – When the trout is finished cooking, brush a delicious maple glaze over the trout for amazing flavor.
• Citrus Herb – For a light and refreshing taste, place orange zest or lemon juice and dill in the brine before adding the trout. Add in 1 teaspoon of black pepper, onion powder and chives for even more flavor.
• Spicy Variation – For a spicy kick, brush a cajun seasoning blend or top with red pepper flakes.

What to Serve with Smoked Trout?

Smoked Trout can be served as a whole filet with a side of Smoked Baked Potatoes and Smoked Asparagus. You can also flake the trout into small pieces and mix into a Smoked Cream Cheese with capers for a delicious trout dip.

We have even served it chilled over salads or pasta for the perfect crowd pleasing meal.