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Smoked Trout

Smoking trout is a wonderful way to enhance its flavor and create a delicious, smoky dish. Here's a simple recipe for smoking trout:


  • Whole trout or trout fillets
  • Brine ingredients (optional, see below)
  • Dry rub or seasoning (optional, see below)
  • Wood chips for smoking (alder, apple, cherry, or your choice)
  • Smoker
  • Aluminum foil


  1. Prepare the Trout:
    • If using whole trout, clean and gut them. If using fillets, ensure they are boneless and skinless. Rinse the trout under cold water and pat them dry with paper towels.
  2. Brine the Trout (Optional):
    • Brining helps to add moisture and flavor to the trout. Submerge the trout in a brine solution (water, salt, sugar, and optional herbs or spices) for at least 1-2 hours in the refrigerator. Remove the trout from the brine and pat them dry.
  3. Season the Trout:
    • Season the trout with a dry rub or your favorite seasoning blend. Common seasonings for smoked trout include salt, pepper, garlic powder, onion powder, paprika, and dill. Ensure the seasoning is evenly distributed on both sides of the fish.
  4. Preheat the Smoker:
    • Preheat your smoker to a temperature of around 200-225°F (93-107°C). A low and slow smoking process is ideal for trout.
  5. Add Wood Chips:
    • Soak wood chips in water for about 30 minutes. Drain the wood chips and add them to the smoker box or directly on the charcoal for added smoke flavor.
  6. Prepare the Trout for Smoking:
    • Place the seasoned trout on the smoker racks, leaving some space between each piece to allow for even smoking. If you're smoking whole trout, you can secure them with toothpicks to help maintain their shape.
  7. Smoke the Trout:
    • Smoke the trout at the preheated temperature for approximately 1 to 2 hours, depending on the size of the fish and the temperature of your smoker. Trout is ready when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
  8. Optional Basting:
    • Optionally, you can baste the trout with melted butter, olive oil, or a light glaze during the smoking process to add extra flavor and moisture.
  9. Check Internal Temperature:
    • Use a meat thermometer to check the internal temperature of the thickest part of the trout. Ensure it reaches at least 145°F (63°C) to ensure it's fully cooked.
  10. Rest and Serve:
    • Remove the smoked trout from the smoker and let it rest for a few minutes. This allows the flavors to settle before serving.
  11. Serve and Enjoy:
    • Serve the smoked trout as a main dish, appetizer, or in salads. Smoked trout is delicious on its own or accompanied by your favorite sauces or condiments.

Adjust smoking times based on the size and thickness of the trout and the type of smoker you're using. Enjoy your flavorful and smoky smoked trout! 

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