Hot Smoked Trout

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Picture of Hot Smoked Trout Recipe Photo: Hot Smoked Trout Recipe
Rated 3 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
30 hr 30 min
Prep
30 min
Inactive
27 hr 0 min
Cook
3 hr 0 min
Yield:
2 pounds smoked trout
Level:
Easy
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Ingredients

  • 1/2 cup kosher salt
  • 1 quart water
  • 2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed

Directions

Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.

Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.

The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.

Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.

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Newest Ratings and Reviews

Read all 4 reviews

  • on May 15, 2013

    Flag

    Waaay too salty, cut back....

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 23, 2012

    Flag

    I love Alton Brown but this left my trout overly salty. Cut back on the salt and shorten the soaking time.

    people found this review Helpful.
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  • on January 30, 2012

    Flag

    Alton would have made a smoker out of nuclear submarine parts, I purchased a Camp Chef 24" propane smoker.
    After stocking my freezer with trout over the last couple of months, I wanted to try my new smoker and searched out Alton's recipe. I followed the guidelines with a little spice twist and it was the best smoked trout I've ever eaten.
    I'll be smoking more trout along with some salmon later this week for the Super Bowl!
    Thanks Alton!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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