Trout is a mild, tender fish that smokes faster than salmon. A short wet brine seasons it and helps form a glossy skin that holds the smoke. Eat it warm off the smoker or flake it cold into a dip.
The recipe
Ingredients
- 4 trout fillets, skin on, about 2 lb total (rainbow or steelhead), pin bones removed
- 4 cups cold water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tsp garlic powder
- 1 bay leaf (optional)
- 1 tsp coarse black pepper
- 1 tbsp maple syrup or honey, for brushing (optional)
- Smoking wood: alder, apple or cherry (chips, chunks or pellets)
Steps
- Stir the water, salt, brown sugar, garlic powder and bay leaf in a bowl or container until the salt and sugar dissolve.
- Add the trout fillets, making sure they are fully covered. Refrigerate for 2–4 hours. Thinner fillets need less time.
- Remove the fillets, rinse briefly under cold water and pat dry.
- Set the fillets skin side down on a rack over a sheet pan. Refrigerate uncovered for about 1 hour, until the surface looks dry and slightly tacky.
- Set up your smoker for 175–200°F with alder, apple or cherry. Let the fire settle until the smoke runs thin and blue.
- Sprinkle the fillets with the black pepper. Place them skin side down on an oiled grate or a grill mat.
- Smoke until the thickest part of the fillets reaches 145°F, the USDA safe temperature for fish, about 1 1/2 to 2 1/2 hours. Brush with maple syrup in the last 30 minutes if you like.
- Let the trout cool a few minutes, then serve warm, or cool it completely and refrigerate.
Why this works
The brine does two jobs. Salt seasons the fish all the way through and helps it hold onto moisture. As the fillets air-dry in the fridge, the surface forms a thin, sticky layer called a pellicle. Smoke clings to that layer, which gives the fish better color and flavor.
Keeping the smoker low, under 200°F, cooks the fish gently. That way it stays moist and doesn't push out as much of the white protein you sometimes see on smoked fish.
This is a hot-smoked recipe. The fish is fully cooked to 145°F, so it is safe to eat right away.
Best wood
Trout is delicate, so pick a mild wood. Alder is the classic choice for fish. Apple and cherry add a touch of sweetness. Our wood pairing chart has more options for seafood. Avoid mesquite and heavy hickory, which can cover up the flavor.
How to tell it's done
Check the thickest part of a fillet with a meat thermometer. It should read 145°F. The flesh should turn from shiny and translucent to opaque, and it should flake easily with a fork. Thin fillets can go from done to dry fast, so start checking at about an hour.
Make ahead / storage
Cool smoked trout within 2 hours. Wrap it tightly and refrigerate at 38°F or below. It's best within the first week and keeps up to about 2 weeks, or freeze it for up to 2 months. Want to try other fish? See the best fish for smoking.
Serving ideas
- Smoked trout dip. Flake the fish into cream cheese with lemon juice, chives and a little horseradish.
- Breakfast. Serve on toasted bagels with cream cheese, red onion and capers.
- Salad. Flake over greens with sliced potatoes and a mustard dressing.
If you like this, try our hot-smoked salmon, which uses a similar method with a dry brine.
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