Honey Smoked Rainbow Trout with Dry Brine

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.

this recipe

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.

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.

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!

Step 1: Start with clean, dry fish - gutted and heads removed.

Step 2: Make a mixture of equal parts kosher salt and brown sugar for a simple brine.

Step 3: Rub the mixture all over the inside and outside of the fish.

Step 4: Place the fish in a glass dish. Cover and refrigerate for 12-24 hours.

Step 5: The moisture from the fish will create a liquid with the salt mixture.

Step 6: 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.

Step 1: Soak wood chips for at least 15 minutes before using. Preheat the smoker to 200°F to get the chips smoking.

Step 2: 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.

Step 3: 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.

Step 4: 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!)

Step 1: Remove the skin first so you can easily access the meat.

Step 2: Gently pull the meat away from the backbone.

Step 3: Gently remove the meat from the rest of the fish, leaving the bones attached to the backbone.

Step 4: 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:

• Mini Elk Steak Sandwiches
• Venison and Mushroom Hand Pies
• Grouse Skewers with Romesco Sauce
• Venison Crostini

Recipe FAQ's:

Other Recipes You'll Love:

Recipe:

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

Cook ModePrevent your screen from going dark

Equipment

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

Ingredients

  

1x2x3x

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

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