3-Step Smoked Trout Fillet Recipe

This 3-step smoked trout fillet recipe is bursting with flavor and is a simple and delicious way to cook fresh trout. Few ingredients and easy instructions make this smoked trout recipe accessible to experienced smokers and newbies alike. Enjoy it on top of a salad or as your main, smoked trout is a super versatile high protein delicacy.

About Smoked Trout

I didn’t grow up eating fish; since being married I have been slowly learning to cook with it. When my husband came home from a fishing trip in Northern Saskatchewan toting a large cooler of fresh rainbow trout and other freshwater fish, I knew that we would need to get creative with a variety of different cooking methods. Cue the pellet grill! Everything tastes better with a little bit of smoke flavour- especially trout.

Similar to salmon, trout is meaty with beautiful orange-pink flesh. Unlike salmon, trout is a fresh water fish and it is generally smaller and slightly lower in fat. Whether you have caught your limit in trout or you scored some at the local grocery store, I would argue that there is no better way to cook your trout fillets than over smoke. I like to use a pellet grill because it is really reliable and consistent heat. If you are a whiz with open flame, venture out and use an alternative smoker.

This recipe works for all kinds of trout including lake trout, brown trout, rainbow trout, and steelhead trout.

Key Ingredients

Fresh Trout Fillets: My fillets were around 0.27-0.32 kg or 0.6-0.7 pounds. Adjust the cook time depending on how big your fillets are. Opt for skin-on fillets- it keeps the fish moist and prevents them from sticking on the smoker.

Dry Rub: I love the Fin and Feather dry rub from Traeger for this recipe. Use your favourite fish seasoning or opt to make your own with Dry Rub from Simply Recipes.

How To Smoke Trout Fillets

BRINE.

1. Make your simple brine. Mix the brown sugar, salt and cold water in a large bowl until it is fully dissolved and combined. Pour over your fillets and cover with plastic wrap for 15 minutes for small fillets or up to 30 minutes for large trout fillets.
2. After your desired brine time, drain the fish, rinse, and blot the fillets dry with paper towel. Simply season liberally with salt and black pepper to taste or use your favourite rub (Traeger Fin and Feather is a great option). If you want to make your own seasoning, Simply Recipes has a great dry rub for fish and seafood.

SMOKE.

1. Preheat your smoker to 185°F (85°C).
2. Place fillets skin side down, directly on the grill grates.
3. Smoke the trout fillets for 1.5-2 hours. Use a probe to measure the internal temperature of the fish. It should read 145°F (63°C). Alternatively, you can use an infrared thermometer to measure internal temp. Larger fillets will take a longer amount of time. Trout is done when heated to 145°F and the flesh is opaque and easily flakes apart.

SERVE.

1. Garnish your smoked trout fillets with a sprig of dill or other fresh herbs and a lemon wedge. A squeeze of lemon juice goes a long way to boost your trout’s flavor.
2. Serve warm over a kale salad, with a side of rice, or your favourite side! You can also cool the smoked trout and serve it with your favourite crackers, cheese and other snacks. Flake your smoked trout fillets and add them to creamy pastas and potato salads.

Tips + Tricks

• Use skin-on trout fillets when possible to retain moisture and prevent it from sticking to the grill grates. If you don’t have skin-on fillets, brush the underside of the fillet with olive oil and place on a soaked cedar grilling board.
• If you are using a charcoal grill, gas grill, or other smoker, consider placing the trout fillets on the grill grate over indirect heat.
• Use good quality, fresh fish! Your end product won’t be as tasty if your fish isn’t relatively fresh. If your fillets are frozen, simply thaw them in the fridge overnight.

Smoked Trout Brine

Super simple with three ingredients (kosher salt, brown sugar, cold water), this wet brine is a no brainer. Brining fish is the best way to enhance the flavor, texture, and moisture content. A bonus to brining fish is that it is a quick process! Fifteen minutes brine time for a small fillet is best– any longer and your fish will begin to cure. Larger trout fillets or whole trout can handle about 30 minutes of brine time.

If you want to add extra flavor to your brine, throw in some chopped fresh dill, garlic, or onions. The fast brine time means that these extra flavors won’t have a lot of time to set in… I opt. to season the fillets with my favourite spices and herbs after they have been blotted dry with paper towels.

The Best Pellets/Chips for Smoked Trout Fillets

Ultimately, any wood chips or pellets will work great for smoking fish. Mild or fruit wood chips are very popular and don’t overpower the trout’s natural flavors. The following are some of my favourite woods for smoking trout:

1. Pecan: Pecan pellets are my ultimate favourite for smoking all kinds of meat. They are neutral and allow the flavours of the meat to shine through.
2. Alder: Alder is another mild flavored wood and lends nicely to smoked trout.
3. Maple: Slightly sweet, this wood works great for smoking all kinds of fish.
4. Oak: Oak whisky barrel chips offer a unique flavor and aroma when cooking fish.
5. Apple or Cherry: These wood pellets offer a mild fruity flavor that will boost any mild fish.

Batch + Yield

This recipe yields four servings (one smoked trout fillet/person)

Store the smoked trout fillets in an airtight container in the fridge for up to four days or in the freezer for up to three months.

Printable Recipe Card For Smoked Trout Fillets

FAQ

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