Smoked Trout Recipe

In a large pitcher or bowl, dissolve 3 tablespoons kosher salt and 2 tablespoons brown sugar into 8 cups cold water. Stir until mostly dissolved.

Add 1 tablespoon black peppercorns, 2 bay leaves, 3 smashed garlic cloves and 2 sprigs fresh dill (if using). Chill the brine in the refrigerator until cold (about 15 minutes) or use ice cubes to cool it rapidly.

Submerge the cleaned trout in the cold brine so fish is fully covered. Refrigerate and brine 30–45 minutes for 10–12 oz trout. Do not exceed 1 hour to avoid overly firm/salty flesh.

Remove trout from brine and rinse under cold water inside and out to remove excess salt and surface particles. Pat very dry with paper towels, inside cavity and on skin.

Place trout on a wire rack set over a baking sheet lined with paper towels. Refrigerate uncovered for 1–2 hours (or up to overnight) to develop a tacky pellicle on the surface—this helps smoke adhere and improves flavor and color.

About 15 minutes before smoking, remove fish from fridge. Drizzle 1 tablespoon olive oil over exterior and rub gently to coat. Season cavity and exterior with 1/2 teaspoon sea salt and 1 teaspoon coarse black pepper. Stuff each cavity with 2 sprigs fresh dill and 1–2 thin lemon slices.

Prepare your smoker or grill for indirect smoking and stabilize to a low temperature between 175°F and 200°F (80–95°C). If using a charcoal grill, bank coals on one side and place a drip pan on the other. For electric or pellet smokers, set to the same temp range.

If using wood chips, drain and place the soaked chips directly on coals or in a smoker box. You want a slow, steady smoke—not heavy white smoke—throughout the cook.

Place and Smoke

Place the trout skin-side down on the smoker grates over indirect heat. Close the lid and smoke at 175–200°F (80–95°C) for 45–75 minutes, depending on fish size and smoker stability. Target an internal temperature of 145°F (63°C) measured at the thickest part of the fillet.

During smoking, avoid repeatedly opening the smoker. If smoke becomes heavy and acrid, adjust airflow or add fewer chips.

Optional: In the final 5 minutes of smoking, brush each trout lightly with 1 teaspoon melted butter for gloss and extra flavor.

Remove trout from smoker and transfer to a clean platter. Tent loosely with foil and rest 5–10 minutes—the carryover heat evens out and juices redistribute.

Serve whole or filleted. Garnish with additional lemon wedges and fresh dill. Flake the flesh with a fork to check doneness; it should be opaque and separate easily from the bone.

Leftover smoked trout keeps well refrigerated in an airtight container for 3–4 days or can be frozen for up to 2 months.