Easy Smoked Trout Fillets

Step 1

Rinse the trout fillets under cold running water.

Step 2

Place them on your cutting board and pat very dry with paper towels

Step 3

Once dry, run your fingers along the trout checking for any bones that were not removed previously.

Step 4

If you feel any, remove them with some tweezers and discard.

Step 5

Mix the brine mixture ingredients together well and place some in the bottom of the baking dish.

Step 6

Place the trout fillets on top of the mixture, skin side UP, then spread more of the brine mixture over the fillets, trying to cover every exposed surface of the fish.

Step 7

Continue to layer your fillets like this, depending on how much fish you have, packing the brine mixture around them, and then cover the whole dish tightly with plastic wrap or a lid.

Step 8

Place the baking dish in the refrigerator for 6-12 hours overnight.

Step 9

After the trout is finished brining, take the fillets out of the brining liquid and rinse them off really well under cold running water.

Step 10

Pat dry with paper towels, and place them on a wire rack on top of a baking sheet to air dry.

Step 11

Keep them on the wire rack for about 1-2 hours while you start to get your grill or smoker ready.

Step 12

You can optionally season them lightly with the Salt Free BBQ Rub for Brined Fish if you want extra savory flavor.

Step 13

Light or turn on your smoker, grill or pellet grill and set up the temperature to 225°F. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking

Step 14

Brush the grill grates with oil to keep the trout from sticking. Ideally use a grill mat.

Step 15

Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.

Step 16

Once smoke is being produced and the grill or smoker is at 225°F, put your trout on the cool side of the grill with the skin side DOWN.

Step 17

Smoke the trout for about 2 hours until the internal temperature reaches 145°F using an instant read thermometer.

Step 18

Remove the smoked trout from the smoker and serve immediately.