Our Favorite Smoked Trout Recipe

Smoked Trout Recipe

Smoked trout is a delicacy around our home, that is when we are lucky enough to have enough to smoke.

I have found that brining the fish with salt, brown sugar and peach brandy – gives the fish subtle hints of sweetness.  I also baste the trout with Mr. Yoshidas Sweet and Savory Marinade to add another layer of sweet to each and every bite of the fish. If you can’t find the marinade, no problem. Teriyaki glazes will work just as good

When you’re ready to smoke, try using lighter or fruitier flavors of chips or pellets like alder, cherry or apple.

Smoked Trout Ingredients

  • 8-10 Trout
  • 8 cups warm water
  • 2 cups dark brown sugar
  • 1 cup peach brandy
  • 2/3 cup kosher salt
  • Freshly cracked black pepper
  • 1 cup Mr. Yoshidas Sweet and Savory Marinade (or Teriyaki sauce)

Directions

  1. Carefully fillet the fish and then cut each filet in half.
  2. In a large nonmetallic bowl, combine the warm water, brown sugar, peach brandy and kosher salt. Stir to dissolve.
  3. Place the fish in a shallow glass or plastic container – skin side up. Pour the brine over the fish, cover and refrigerate for 8-10 hours.
  4. Remove from the refrigerator and wash the fillets under cold water. Set the fish skin side down on a wire rack and pat dry. Let them sit for 2 hours in a cool place.
  5. Baste the fish with Mr. Yoshidas Sweet and Savory Marinade. Generously season with freshly cracked black pepper.
  6. Preheat a smoker to 150℉. Set the fish on the racks and smoke for 2 hours.  Increase the temperature to 160℉ for 2 hours. Baste the trout with Mr. Yoshidas Marinade and finish smoking the trout at 170℉ for 1 to 2 hours or until the internal temperature reaches 130/140℉.
  7. Remove the fish from smoker and let sit for 1 hour to cool.
  8. Serve the flaky smoked trout on crackers with cream cheese and finely diced red onion.

 

Smoked Rainbow Trout Recipe
Fillet trout, wash and dry.
Smoked Rainbow Trout Recipe
Brine skin side up in a tinfoil pan or glass dish. Cover with plastic wrap and place in the refrigerator for 10-12 hours.
Smoked Rainbow Trout Recipe
Wash trout under cold water, pat dry and place skin side down on wire rack in a cool place. Let sit for 2 hours.
Smoked Rainbow Trout Recipe
Brush trout with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade and add ground black pepper.
Smoked Rainbow Trout Recipe
smoking the fish at 150 degrees for 2 hours. Increase temperature to 160 for 2 hours. Baste the trout with Yoshidas Marinade and finish smoking trout at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.
Smoked Rainbow Trout Recipe
Remove fish and let cool for an hour. Vacuum seal and refrigerate when done.
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  1. says: Tom

    Kristy,
    I need some coaching on filleting trout, never done it, always smoked them whole, but like the idea of a fillet (hopefully less bones). Any way you could give me a pictoral? thanks.
    Tom