Entree - 3-Step Smoked Trout Fillet Recipe - Traeger, Pit Boss, or Other Pellet Grill

Author: Damon Phipps  

This 3-step smoked trout fillet recipe is bursting with flavor and is a simple and delicious way to cook fresh trout. The two recipes here are similar in that they call for trout fillets that have been prepared with either a wet brine or a liquid marinade.

Smoked Trout with Savory Seafood Seasoning

Smoked Trout with Savory Seafood Seasoning
Simple and easy method for how to smoke trout filets.
Provided by: Mary Cressler | Vindulge
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,barbecue,bbq,seafood
Number of ingredients: 3
Ingredients:
  • 4 fillets fresh trout, pin bones removed (about 1 pound)
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons seafood seasoning
How to cook:
  1. Preheat smoker to 225 degrees Fahrenheit using fruit wood, like apple or cherry.
  2. Prepare the fillets by removing the pin bones from the trout using culinary tweezers. Consider asking the fish monger to do this for you.
  3. Oil the fillets and then apply the dry rub to the flesh side of the trout (approx 1 tablespoon of dry rub per fillet).
  4. Place trout on the smoker and smoke for 30 minutes or until the internal temperature of the trout reaches 140 degrees F at the thickest portion of the trout.
  5. Remove and let sit for 5 - 10 minutes and serve with your favorite side.
Notes: Fish Candy: Dry-Brined and Smoked Lake, Load the smoker with apple, cherry, alder, or maple wood (or pellets if you're using a Traeger), and fire it up to 170 to 180 degrees. When at

Smoked Lake Trout - Quick, Easy & Delicious!

Smoked Lake Trout. Quick, easy and delicious! Last summer we caught a bunch of Lake Trout
Duration: 15:53

How to Smoke Fish (lake trout)

Learn to Smoke Fish. Trout in this case. Lake Trout makes for some good smoked meat. In Duration: 1:00

THE BEST SMOKED TROUT (SUPER EASY)

JD Richey from @fishwithjd gives you step-by-step instructions on how to smoke trout that comes
Duration: 7:12

3-Step Smoked Trout Fillet Recipe - Traeger, Pit Boss, or Other Pellet Grill

3-Step Smoked Trout Fillet Recipe - Traeger, Pit Boss, or Other Pellet Grill
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.
Provided by: Kate @ modernharvest.ca
Total time: 110 minutes
Cook time: 90 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
  • 4 trout fillets
  • 4 springs of dill
  • 1 lemon
  • 2 teaspoons dry rub
  • 2 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 4 cups cold water
Nutrition:
  • Calories: 145 calories
  • Carbohydrate: 7 grams carbohydrates
  • Cholesterol: 46 milligrams cholesterol
  • Fat: 5 grams fat
  • Fiber: 1 grams fiber
  • Protein: 17 grams protein
  • Saturated Fat: 1 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1941 milligrams sodium
  • Sugar: 6 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 4 grams unsaturated fat
How to cook:
  1. BRINE. 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. After your desired brine time, drain the fish 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.
  2. SMOKE. Preheat your smoker to 185°F (85°C). Place fillets skin side down, directly on the grill grates. 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.
  3. SERVE. 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. 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.
Notes: Smoked Rainbow Trout with a Wet Brine, Instructions · Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved. · In a place the fish, skin side

Smoked Trout Fillets: Brined or Marinated Recipe

Smoked Trout Fillets: Brined or Marinated Recipe
The two recipes here are similar in that they call for trout fillets that have been prepared with either a wet brine or a liquid marinade.
Provided by: Nick
Total time: 195 minutes
Cook time: 180 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 4
Ingredients:
  • 4 pounds of river or lake trout fillets, approximately 8 filets
  • 2 quarts filtered water
  • 1/2 cup of kosher salt
  • 1/2 cup brown sugar
How to cook:
  1. Remove the pin bones from the trout fillets.
  2. Combine the salt, sugar, and water in a large container, approximately 1 to 2 gallon size. Stir well until the salt and sugar have dissolved. Submerge the trout fillets in the brine and cover the container. Refrigerate for 3 and up to 8 hours.
  3. Remove the trout from the brine and rinse under cold water. Remove the excess moisture from the fillets with clean paper towels. Place the trout fillets, skin side down, on a cooling rack that is fitted inside a sheet pan. Place the pan in the refrigerator for 2 hours and up to overnight.
  4. Remove 2 racks from the smoker and place the fillets on the racks skin side down. Allow the fish to rest while you prepare the smoker. Fill the water bowl 1/2 way. Place wood chips in the tray. Alder, maple, or oak work well. Open the top vent. Turn the smoker on and preheat to 160°F.
  5. Place the racks with fish inside the smoker. Cook the trout for 2-1/2 to 3 hours or until the fish reaches an internal temperature of 145°F. Replenish the wood chips and water as needed, likely every 60 minutes.
  6. Serve the smoked fish with toasted baguette slices and a refreshing, green salad. You can assemble appetizer crostinis by placing a little salad on the toasts and placing some slices of fish on top.
Notes: Making Hot Smoked Lake Trout, Here's my recipe for hot smoking lake trout over charcoal. It's a peppery-sweet recipe that is Duration: 16:36

Wild Rice & Mushroom Stuffed Smoke Lake Trout

Wild Rice & Mushroom Stuffed Smoke Lake Trout
Wood Pellet Recommendation Louisiana Grills Competition Blend Hardwood Pellets 
Provided by: Ryan Gatchel
Total time: 105 minutes
Cook time: 90 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 1 tbsp Butter
  • 6 oz Cremini Mushrooms
  • Louisiana Grills Savory Smokehouse Rub
  • 2 rainbow trout, scaled and guts removed, split
  • 6 oz cooked wild rice
  • 1 tbsp Garlic, Minced
  • Optional: fresh thyme, lemon juice
  • 1 Small Onion, Diced
Nutrition:
  • Serving Size: 4 serving
How to cook:
  1. To smoke 2 whole rainbow trout at 225°F, it should take about 1 to 2 hours. The texture of the trout should be flaky, opaque, and tender. Estimated internal temperature should be around 145°F.
  2. Lay the trout on a flat work surface. Rub the outside of the fish with olive oil and season generously with Savory Smokehouse Rub.
  3. In a pan over low -medium heat, add butter, mushrooms, onions and garlic. Sauté and add the wild rice in. Transfer rice mixture to bowl.
  4. Fire up your Louisiana Grills smoker and set the temperature to 225°F.
  5. While your grill is pre-heating, take the wild rice mixture and stuff the cavity of the trout. Place on sheet pan and take the stuffed trout to the grill.
  6. Place the stuffed trout directly on the smoker grates and smoke at 225°F and smoke the fish for 1 – 2 hours, or until the texture of the fish is tender, flaky, and opaque, or until it reaches an internal temperature of 145°F.
  7. Remove the fish from the grill. Peel back the fish’s skin and remove the flesh from the bones before serving. Drizzle the trout with lemon juice before serving.
  8. Cutting Board
  9. Optional
  10. Sheet Pan
  11. Try leaving the Trout in a wet brine overnight in the refrigerator. This will leave the fish nice and moist after it is done smoking.
Notes: Smoked Lemon Pepper Lake Trout, What i s wagyu beef, difference between American wagyu and Japanese wagyu, safety, how to cook it and how A1 to A5 Wagyu beef is graded.
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