Smoked Trout

5:20 - Prep 4:20 / Cook 1:00

This simple Smoked Trout recipe calls for curing the freshwater fish first to enhance its natural flavor. Then you’ll smoke it with no additional seasonings that could overpower the mild fish. Serve it on grilled bread with sour cream, fresh dill, capers and minced onions.

Closely related to salmon, trout has a delicate nutty flavor and can be white, pink or orange. Look for fish with moist flesh, a fresh, mild aroma, shiny skin and clear eyes.

4 Servings
  • 2 trout fillets, 1 1/2 pounds each
  • grilled bread
  • handful apple, cherry and/or alder wood chunks
Cure Mixture
  • 1 1/2 cups brown sugar
  • 3/4 cup salt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • sour cream
  • fresh dill
  • pickled capers
  • minced onions
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Step 1 Of 7
1. Place trout fillets, skin side down, in a large baking dish.
2. Combine brown sugar, salt, dill, pepper and onion powder in a medium-size bowl. Mix with your fingers to break up any lumps.
3. Spread the cure mixture over the trout fillets to completely cover them. Place in the refrigerator for 4 hours.
4. Remove fillets from refrigerator and rinse under cold water. Pat dry with paper towels. Let the fillets dry at room temperature for 30 minutes.
5. Preheat smoker to 275°F. Toss 1-2 wood chunks onto hot coals for smoking.
6. Place trout fillets in the smoker. Cook for 45 minutes to 1 hour.
Hot TipTo check for doneness, gently push down with your finger near the edge of the fillet. If the flesh falls apart easily, it’s done.
7. Remove trout from the smoker. Top with dill, capers and minced onion. Serve on grilled bread with sour cream on the side.
Up Your Game: How to Monitor Your Smoke
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