Nothing says summer like fly fishing and smoking meats. Why not combine the two and prepare your catch while also enjoying some outside time? This simple smoked trout recipe doesn't require a lot of hands-on time. Read: lots of time to prop your feet up, crack open a cold one, and let the smoker do its thing.
Jump to:
- Why You'll Love This Recipe:
- Ingredient Notes:
- Equipment Notes:
- Tips for Keeping Smoked Trout Moist:
- Step by Step Instructions:
- How to Remove Bones from Smoked Trout:
- What is the Best Wood for Smoking Trout?
- How Do You Eat Smoked Trout?
- More Appetizer Recipes to Try:
- Recipe FAQ's:
- Other Recipes You'll Love:
- Recipe:
- Honey Smoked Rainbow Trout with Dry Brine
Why You'll Love This Recipe:
Easy to Make: This recipe only requires a few simple ingredients and very little hands-on time. It's sure to become your favorite trout recipe!
Versatile: Smoked trout can be used in a wide variety of dishes. See below for a few suggestions including these delicious Smoked Trout BLTs.
Freezer Friendly: You can make a big batch of smoked trout and freeze it for later. It's great to have available for a quick appetizer, breakfast, or easy protein for dinner.
Ingredient Notes:
- Whole Rainbow Trout: This recipe uses whole rainbow trout but you can substitute lake trout, steelhead trout, brook trout, salmon, etc. You can also use trout filets instead of whole trout. The fish will take less time to reach an internal temperature of 145°F with filets. You can use fresh trout or frozen trout.
- Kosher Salt: Kosher salt is often used for brining because it doesn't have any additives and its flaky texture dissolves easily in water (or in this case, creates a liquid brine with the moisture from the fish). But, you can use regular salt instead.
- Honey Glaze: The honey glaze is optional in this recipe. It adds great flavor and sweetness to the fish, but it isn't necessary.
Author with rainbow trout in Wyoming.
Equipment Notes:
- Smoker (electric or charcoal): You can use an electric smoker, charcoal smoker, pellet grill/pellet smoker (i.e. Pit Boss), or even a gas grill with a smoker tube to smoke trout. The recipe card below includes instructions for an electric smoker and a pellet grill.
- Glass Dish (9x13 or larger): Glass dishes work great for brining because they are non-reactive and easy to clean. If you have larger fish and don't have a big enough glass dish, line a sheet pan with plastic wrap and use that instead.
- Baking Rack: A baking rack (or cooling rack) is essential to get airflow around the entire fish during the drying process. It is also helpful for the smoking process so the fish doesn't stick to the grill grates.
- Digital Thermometer: A meat thermometer is essential for making sure your fish reach a safe internal temperature. If your smoker doesn't have a built-in probe, I suggest using a digital thermometer like the Thermapen ONE thermometer.
Tips for Keeping Smoked Trout Moist:
There are a few simple rules to creating perfectly moist and flavorful smoked trout.
- The first step is to brine the fish before smoking it - more on that later.
- Start the smoker at a low temperature and gradually raise it. This helps prevent white albumin from accumulating on the surface of the meat and doesn't dry it out as quickly.
- Use a glaze and baste the fish once every hour. The glaze soaks into the meat and creates a barrier between the meat and the heat so the fish doesn't dry out.
Step by Step Instructions:
How to Dry Brine Trout Before Smoking:
There are 2 basic types of brines: wet brine and dry brine. I prefer to use a dry brine because it's easier to find a container to put the fish in and requires less preparation time. If you use a wet brine, you need a container large enough to completely submerge the fish in the brine. But, you can easily dry brine a couple of medium-sized fish in a 9x13 glass dish. Follow the simple steps below!
Start with clean, dry fish - gutted and heads removed.
Make a mixture of equal parts kosher salt and brown sugar for a simple brine.
Rub the mixture all over the inside and outside of the fish.
Place the fish in a glass dish. Cover and refrigerate for 12-24 hours.
The moisture from the fish will create a liquid with the salt mixture.
Rinse and pat the fish dry. Place on a baking rack on a baking sheet and refrigerate for 12-24 hours to dry, uncovered.
Pro Tip: The longer the drying time, the more the smoke flavor will adhere to the fish. Make sure the surface of the fish is dry or sticky to the touch before smoking.
How to Smoke Trout in an Electric Smoker:
An electric smoker is a great option to "set it and forget it" but you can also use a pellet grill. You can find instructions for both types of equipment in the recipe card below.
Soak wood chips for at least 15 minutes before using. Preheat the smoker to 200°F to get the chips smoking.
Reduce heat to 140°F and place fish on smoker racks. Prop the fish open with wood chips or toothpicks. Increase the temperature of the smoker by about 10-15 degrees every hour to a maximum of 175-180°F.
Combine all glaze ingredients in a small bowl. After the trout has been in the smoker for an hour, brush them all over with the glaze and continue brushing with glaze once every hour.
Continue smoking until internal temperature reaches 145°F, about 4-5 hours.
Pro Tip: To correctly check the internal temperature of the fish, insert the temperature probe into the thickest part of the fish. I like to check the temperature in the exposed meat where the head was removed and insert the probe an inch or two into the meat.
How to Remove Bones from Smoked Trout:
We all know fish are full of tiny little bones that can be a pain to remove. But, if you smoke your fish properly, the meat will be so tender that the bones come right out. (as long as you find them all!)
Remove the skin first so you can easily access the meat.
Gently pull the meat away from the backbone.
Gently remove the meat from the rest of the fish, leaving the bones attached to the backbone.
Check for pin bones and remove them as well. The meat should be tender so it should be easy to pull them out.
Pro tip: For a beautiful final product, finesse is the key when removing the meat from the bones. The meat will be very tender but you can easily remove large pieces of fish from the bones if you're careful!
What is the Best Wood for Smoking Trout?
Trout has such a delicate flavor, it's important to use wood that won't overpower the flavor of the fish. My favorite wood to use is alder because it is a mild wood but fruit woods like cherry or apple are lovely as well. If you're in the market for some great American-made and sourced grilling products like wood chips, check out Wildwood Grilling. There are a lot of smoking/grilling products out there to choose from but Wildwood's products have the BEST flavor. I promise you won't be disappointed!
How Do You Eat Smoked Trout?
Smoked trout is excellent on its own but it can be eaten in a variety of ways. You can use it as part of a charcuterie board or snack plate. But, it also works great as an ingredient for dips, BLT sandwiches, pizzas, and more! However you choose to eat it, you're sure to enjoy this mountain delicacy!
- Smoked Trout BLT Sandwiches
- Smoked Trout Dip with Fresh Dill
- Add it to a charcuterie board
- Use it as a salad topping
- Make a pizza with smoked trout and fresh herbs
- Top a bagel with cream cheese, smoked trout, red onion, and a squeeze of fresh lemon juice
More Appetizer Recipes to Try:
Recipe FAQ's:
Smoked trout is delicious on its own, in smoked trout dip, on sandwiches, salads, pizzas, bagels, charcuterie boards, you name it! It's a very versatile ingredient that can be enjoyed in a variety of ways.
Smoked trout is very similar to smoked salmon but typically has a more delicate flavor and texture. It makes a great substitute for smoked salmon and you might even like it better!
Trout should be smoked at 180°F. If your smoker allows it, start at 140°F and gradually increase the temperature to reduce the possibility of white albumin accumulating on the surface of the flesh.
Other Recipes You'll Love:
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Recipe:
Honey Smoked Rainbow Trout with Dry Brine
Ingredients
Trout:
- 2 medium rainbow trout (about 1 ½ lb each)
- ½ cup kosher salt
- ½ cup brown sugar
- 2 cups alder smoking chips
Honey Glaze:
- ¼ cup honey
- ¼ cup apple cider vinegar
- ⅛ teaspoon cayenne
Instructions
Brining Instructions:
- Remove guts and heads from trout. Rinse inside and outside of trout and pat dry with paper towels.
- Combine kosher salt and brown sugar in a small bowl. Place trout in a glass baking dish and coat the inside and outside with salt/sugar mixture.
- Cover the dish and refrigerate for 12-24 hours.
- Rinse trout and pat dry with paper towels. Prop the body cavity open with some longer wood chips or toothpicks. Place trout on a cooling rack on top of a sheet pan. Refrigerate uncovered for 3-24 hours. The longer the drying time, the more the smoke will adhere to the fish.
Electric Smoker Instructions:
- Soak wood chips for at least 15 minutes before using.
- Preheat smoker to 200°F to get the chips smoking. Reduce heat to 140°F and place fish on smoker racks.
- Increase the temperature of the smoker by about 10-15 degrees every hour to a maximum of 175-180°F. Gradually increasing the temperature reduces the possibility of white albumin accumulating on the surface of the flesh.
- Combine all glaze ingredients in a small bowl. After the trout has been in the smoker for an hour, brush them all over with the glaze and continue brushing with glaze once every hour.
- Continue smoking until internal temperature reaches 145°F, about 4-5 hours.
Pellet Grill Instructions:
- Preheat the grill to the smoke setting or 180°F.
- Place the baking rack with the trout directly on the grill, on the side of the grill with the least direct heat. Avoid using the portion directly over the heat source, if possible.
- Combine all glaze ingredients in a small bowl. After the trout has been in the smoker for an hour, brush them all over with the glaze and continue brushing with glaze once every hour.
- Continue smoking until internal temperature reaches 145°F, about 2 more hours.
Processing and Storage Instructions:
- Let fish cool until warm to the touch. Remove skin and bones while trout is still warm. Remove the skin first, then remove the flesh from the bones by gently pulling the meat away from the backbone. Carefully check for pin bones and remove them as well.
- Refrigerate in a sealed container for up to 1 week or in a vacuum bag in the freezer for up to 3 months.
Notes
- You can use an electric smoker, charcoal smoker, pellet grill, or even a gas grill with a smoker tube to smoke trout. The cook time varies a bit between grills/smokers.
- Glass dishes work great for brining because they are non-reactive and easy to clean. If you have larger fish and don't have a big enough glass dish, line a sheet pan with plastic wrap and use that instead.
- A baking rack (or cooling rack) is essential to get airflow around the entire fish during the drying process. It is also helpful for the smoking process so the fish doesn't stick to the grill grates.
- The honey glaze is optional. You can skip glazing the fish if desired. It will still be delicious!
Natalie says
That recipe sounds so good. I bet my family would love this for weekend dinner. I just saved it. Can't wait to give it a try.
Jenny says
Thanks so much for sharing this. I am always looking for great recipes, and your honey smoked trout is amazing. I am sure we will be making it frequently.
Marie says
My family loves trout, I often buy it instead of salmon because it tends to be cheaper where I live. This smoked trout recipe is such a flavorful way to prepare the fish! I'd love this as an appetizer but I can also think of a dozen recipes I could add these smoked trout nuggets into, from breakfast bagels to pasta to salads!
Annie says
Trout is a great alternative to salmon and it takes especially well to the smoking process. I'm glad you enjoyed the recipe!!
Sharon says
This is the best recipe for making sure that you have the best-smoked trout recipe out there. it comes out perfect every time!
Annie says
Thank you so much, Sharon! I'm glad it turned out for you!
Lauren Michael Harris says
Ohhh my husband has not smoked any fish yet on his smoker, but this is the perfect recipe to try it with. What a delicious idea to use honey for that perfect sweet, smoky flavor!
Annie says
You'll definitely have to give it a try! It turns out great every time!
Kathryn says
This sounds so tasty and I love trout! Thanks for the step by step instructions, I can't wait to give this a try!
Annie says
Thank you so much, Kathryn! I hope you love the recipe!
Raksha Kamat says
Summers are perfect time to try this recipe. Loved the tip of smoking the fish properly sothat bones can come out right.
Bernice says
This is such an awesome recipe. My dad has been making smoked fish like this for decades! It's a favourite treat whenever we visit home and unlike any smoked fish you buy in a store.
Annie says
That's awesome! I agree, it is such a fun treat to have something you can't get in stores!
Megan says
Thanks so much for this recipe. I really needed the help and you made it all so easy.
Gloria says
Well, I am no fisherman, but I do enjoy eating fish. This trout recipe sounds fantastic. I will pick some up at the grocery store and give it a try.
Annie says
Thank you so much! I hope you enjoy the recipe as much as I do!