• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Peak to Plate
  • Fall
  • Recipes
  • About Me
  • Contact
  • Subscribe
  • Nav Social Menu

    • Instagram
    • Pinterest
menu icon
go to homepage
  • Fall
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall
    • Recipes
    • About Me
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
  • ×
    Peak to Plate » Recipes » Fish

    Honey Smoked Rainbow Trout with Dry Brine

    Published: Aug 18, 2021 · Modified: May 7, 2023 by Annie Weisz · This post may contain affiliate links.

    Sharing is caring!

    • Facebook
    Jump to Recipe

    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.

    smoked trout in bowl with honey dipper and salmon colored cloth.
    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.
    woman with rainbow trout in net in river.

    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.
    rainbow trout in electric smoker.

    Tips for Keeping Smoked Trout Moist:

    There are a few simple rules to creating perfectly moist and flavorful smoked trout.

    1. The first step is to brine the fish before smoking it - more on that later.
    2. 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.
    3. 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.
    whole smoked trout on sheet pan with cooling rack.

    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!

    adding dry brine to whole trout.

    Start with clean, dry fish - gutted and heads removed.

    smoked trout dry brine in bowl.

    Make a mixture of equal parts kosher salt and brown sugar for a simple brine.

    adding dry brine to whole rainbow trout to smoke.

    Rub the mixture all over the inside and outside of the fish.

    rainbow trout covered in dry brine.

    Place the fish in a glass dish. Cover and refrigerate for 12-24 hours.

    rainbow trout in glass dish after brining.

    The moisture from the fish will create a liquid with the salt mixture.

    rainbow trout on baking rack after brining.

    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.

    alder wood chips in smoking box.

    Soak wood chips for at least 15 minutes before using. Preheat the smoker to 200°F to get the chips smoking.

    rainbow trout propped open with wood chips.

    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.

    basting smoked trout with honey glaze.

    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.

    rainbow trout in electric smoker.

    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!)

    whole smoked trout with part of skin removed.

    Remove the skin first so you can easily access the meat.

    removing smoked trout from backbone.

    Gently pull the meat away from the backbone.

    trout carcass on baking rack.

    Gently remove the meat from the rest of the fish, leaving the bones attached to the backbone.

    piece of smoked trout with pin bones.

    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!

    alder wood chips in hand.

    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
    smoked trout BLT sandwich on plate with outdoor background.

    More Appetizer Recipes to Try:

    • Mini Elk Steak Sandwiches
    • Venison and Mushroom Hand Pies
    • Grouse Skewers with Romesco Sauce
    smoked trout in bowl with honey dipper and salmon colored cloth.
    smoked rainbow trout in black bowl with honey.

    Recipe FAQ's:

    What is the best way to eat smoked trout?

    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.

    Is smoked trout like smoked salmon?

    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!

    What temperature do you smoke trout at?

    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:

    • smoked trout BLT sandwich on plate with outdoor background.
      Smoked Trout BLT Sandwich
    • smoked trout dip on baguette with wooden spreader.
      Easy Smoked Trout Dip with Lemon and Dill
    • hands holding beer-battered halibut sandwich.
      Beer-Battered Halibut Sandwiches with Lemon Dill Sauce
    • whitefish curry with basil in white bowl.
      Mountain Whitefish Curry

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

    • Instagram
    • Pinterest

    Recipe:

    smoked trout on plate with tail and honey dipper.

    Honey Smoked Rainbow Trout with Dry Brine

    Annie Weisz
    This smoked trout is so flavorful and delicately textured with a distinctive smoky taste. It can be enjoyed on its own, added to salads, or incorporated into various dishes for an added depth of flavor. It's the perfect versatile use for your catch!
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 hours hrs
    Brining Time 12 hours hrs
    Total Time 17 hours hrs 10 minutes mins
    Course Ingredient, Main Course, Side Dish
    Cuisine American
    Servings 8
    Calories 238 kcal
    Prevent your screen from going dark

    Equipment

    • Glass Baking Dish
    • Baking Rack
    • Electric Smoker or Pellet Grill
    • Digital Thermometer

    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!

    Nutrition

    Calories: 238kcalCarbohydrates: 9gProtein: 35gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 344mgPotassium: 830mgFiber: 1gSugar: 9gVitamin A: 118IUVitamin C: 4mgCalcium: 116mgIron: 1mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    More Recipes:

    • teriyaki halibut bites in bowl on wood boards.
      Teriyaki Halibut Bites (Easy Asian Halibut Recipe)
    • 3 butter-basted halibut cheeks on white plate with thyme and garlic.
      Butter-Basted Halibut Cheeks with Garlic and Thyme
    • beer-battered rockfish tacos with cilantro lime slaw.
      Beer-Battered Rockfish Tacos with Cilantro Lime Slaw
    • halibut green curry in white bowl with wood spoon.
      Halibut Green Curry

    Sharing is caring!

    • Facebook

    Reader Interactions

    Comments

    1. Natalie says

      April 18, 2022 at 10:05 am

      5 stars
      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.

      Reply
    2. Jenny says

      April 18, 2022 at 2:54 am

      5 stars
      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.

      Reply
    3. Marie says

      April 15, 2022 at 11:33 am

      5 stars
      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!

      Reply
      • Annie says

        April 15, 2022 at 7:51 pm

        Trout is a great alternative to salmon and it takes especially well to the smoking process. I'm glad you enjoyed the recipe!!

        Reply
    4. Sharon says

      April 13, 2022 at 6:01 pm

      5 stars
      This is the best recipe for making sure that you have the best-smoked trout recipe out there. it comes out perfect every time!

      Reply
      • Annie says

        April 14, 2022 at 3:54 pm

        Thank you so much, Sharon! I'm glad it turned out for you!

        Reply
    5. Lauren Michael Harris says

      April 12, 2022 at 8:10 am

      5 stars
      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!

      Reply
      • Annie says

        April 12, 2022 at 2:37 pm

        You'll definitely have to give it a try! It turns out great every time!

        Reply
    6. Kathryn says

      April 12, 2022 at 7:15 am

      5 stars
      This sounds so tasty and I love trout! Thanks for the step by step instructions, I can't wait to give this a try!

      Reply
      • Annie says

        April 12, 2022 at 2:37 pm

        Thank you so much, Kathryn! I hope you love the recipe!

        Reply
    7. Raksha Kamat says

      April 11, 2022 at 11:33 pm

      5 stars
      Summers are perfect time to try this recipe. Loved the tip of smoking the fish properly sothat bones can come out right.

      Reply
    8. Bernice says

      April 11, 2022 at 5:57 pm

      5 stars
      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.

      Reply
      • Annie says

        April 11, 2022 at 7:42 pm

        That's awesome! I agree, it is such a fun treat to have something you can't get in stores!

        Reply
    9. Megan says

      April 11, 2022 at 4:21 pm

      5 stars
      Thanks so much for this recipe. I really needed the help and you made it all so easy.

      Reply
    10. Gloria says

      April 11, 2022 at 10:23 am

      5 stars
      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.

      Reply
      • Annie says

        April 11, 2022 at 12:43 pm

        Thank you so much! I hope you enjoy the recipe as much as I do!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

    More about me →

    Fall Recipes

    • stack of teriyaki venison jerky on parchment paper with antler in background.
      Homemade Teriyaki Venison Jerky
    • 3 elk tenderloin medallions on white plate with thyme.
      Butter-Basted Elk Tenderloin Medallions
    • sliced pork chop on slate board with red and white cloth.
      Grilled Bone-In Thick-Cut Pork Chops
    • sliced and smoked venison backstrap on slate board.
      Smoked Venison Backstrap with Wet Brine
    • slices of grilled venison backstrap on slate board.
      Easy Grilled Venison Backstrap
    • hands holding two halves of sourdough loaf inside view.
      Fluffy Dutch Oven Sourdough Bread (+ Photo Tutorial)

    Featured On:

    company logos peak to plate is featured at.

    Popular Posts:

    • cooked venison Italian sausage in bowl.
      Ground Venison Italian Sausage
    • stack of elk quesadillas with guacamole.
      Ground Elk Quesadillas
    • marinated shiitake mushrooms in jar with ginger.
      Soy-Marinated Shiitake Mushrooms
    • smoked trout in bowl with honey dipper and salmon colored cloth.
      Honey Smoked Rainbow Trout with Dry Brine
    • miso halibut with shiitakes and green onions.
      Easy Broiled Miso Halibut
    • 3 butter-basted halibut cheeks on white plate with thyme and garlic.
      Butter-Basted Halibut Cheeks with Garlic and Thyme

    What's New:

    • ground venison recipe roundup featured image.
      20+ Ground Venison Recipes for Every Meal
    • BBQ seasoning in jar with spoonful.
      Easy Homemade BBQ Seasoning
    • elk carne asada burrito bowl up close.
      Elk Carne Asada Burrito Bowls
    • jar of jicama mango salsa with lime and mango.
      Jicama Mango Salsa
    • Instagram
    • Pinterest
    • Fall
    • Recipes
    • About Me
    • Contact
    • Subscribe

    Footer

    ↑ back to top

    About

    • About Me
    • Contact
    • Amazon Store

    Newsletter

    • Sign Up! for emails and updates

    Need Help?

    • Privacy Policy
    • Terms & Conditions
    • Disclosures
    • Accessibility Statement

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Peak to Plate, LLC - ALL RIGHTS RESERVED