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Smoked Trout

Smoked Trout

By Traeger Kitchen

This easy smoked trout recipe lets the fish and smoke flavor shine on its own. Simply brine the trout fillets for an hour, then smoke for up two hours and serve hot or cold.

Prep Time

10 Minutes

Cook Time

2 Hours

Pellets

Cherry

Ingredients

How many people are you serving?

6

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Units of Measurement:
main
1 Gallon water
1/4 Cup kosher salt
1/2 Cup brown sugar
1 Tablespoon freshly ground black pepper
2 Tablespoon soy sauce
8 skin-on rainbow trout fillets, bones removed
How many people are you serving?

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 Gallon water
1/4 Cup kosher salt
1/2 Cup brown sugar
1 Tablespoon freshly ground black pepper
2 Tablespoon soy sauce
8 skin-on rainbow trout fillets, bones removed

Steps

  • 1

    Brine the trout: In a large container, combine the water, brown sugar, salt, pepper, and soy sauce and stir until the salt and sugar have dissolved. Place the trout fillets in the brine, making sure they are submerged, then transfer to the refrigerator for 60 minutes.

    Ingredients
    • 1 Gallon water

    • 1/4 Cup kosher salt

    • 1/2 Cup brown sugar

    • 1 Tablespoon freshly ground black pepper

    • 2 Tablespoon soy sauce

    • 8  skin-on rainbow trout fillets, bones removed

  • 2

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    15 ˚F / -9 ˚C

    Super Smoke

  • 3

    Remove the fish from the brine and pat dry. Place the fish directly on grill grates, skin-side down. Close the lid and smoke until the fish is opaque and starts to flake, 1 1/2-2 hours, depending on the thickness of the fish.

    225 ˚F / 107 ˚C

    Super Smoke

  • 4

    Serve the trout hot or cold. Enjoy!

Cooking Notes

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