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Smoked Trout

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Cherry

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.

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  • 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

  • 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.

    • 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

  • 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.

  • 4

    Serve the trout hot or cold. Enjoy!

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