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Course: Mains
Keyword: Gluten-Free, Healthy, Hot Smoked Trout, Seafood, Smoker, Summer

Hot Smoked Trout

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 6 hours
Yield: 2 pounds
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  • 1/2 cup kosher salt
  • 1 quart water
  • 2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed

Specialized Hardware

  • 6 ounces unsoaked hardwood chips
  • Smoker
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 6 hours
Yield: 2 pounds


  • 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 wire rack set in a half-sheet pan. Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours.
  • The next day, turn the smoker on so that it maintains a temperature of 150 to 160ºF. Place the trout on smoking racks, skin-side down, separating them by at least 1/4 inch and place into a smoker. Adjust heat as needed and cook until the fish is cooked through, has darkened in color, and has the desired level of smoke flavor, 2 1/2 to 3 hours.
  • Serve with a green salad, incorporate into a dip, or eat as an appetizer. Refrigerate unused portions in an airtight container for up to 1 week, or vacuum-seal and refrigerate for up to 1 month.
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